Easy Eggplant Aubergine Parmigiana Recipe Foodcom

Steps:

• Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
• Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper.
• Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
• Bake 20-25 minutes or until mixture is bubbly.

Steps:

• Slice eggplant into 1/4 inch slices.
• Salt and pepper.
• Dip in beaten egg.
• Dredge in bread crumbs mixed with parmesan cheese.
• Fry till golden brown.
• Place in baking dish.
• Pour spaghetti sauce over top.
• Top with mozzarella cheese.
• Bake at 350 for about 30 minutes.
• Serve over angel hair pasta and with a salad.

Steps:

• Preheat oven to 350 degrees F.
• Spray or lightly oil a 9 x 13-inch pan.
• Spread 1/2 c sauce in pan.
• Peel eggplant and slice 1/2" thick.
• Arrange 1/2 the slices in the baking pan.
• Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
• Cover with aluminum foil and bake 45 to 55 minutes.
• Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.

Steps:

• Pre-heat oven to 350F (180 deg C) (Gas Mark 4).
• Lightly grease a baking dish.
• Wash the eggplants and slice lengthways into thin strips.
• Heat 1 tablepoon of the olive oil in a saucepan and saute the onion.
• Add the tinned tomatoes to the saute.
• Then add the tomato puree and the herbs.
• Stir well and bring the sauce to a simmer.
• Cover the pan and cook over a low heat for 30 minutes.
• Place the flour in a small bowl and dip the eggplant strips into it so that each piece is well coated.
• Heat the remaining olive oil in a frying pan and saute the eggplant until lightly browned.
• (Add more oil if necessary).
• Pour some tomato sauce into the baking dish and then a layer of egg plants. Continue layering the sauce and eggplant strips until they are all used up.
• Arrange the cheese slices over the top layer.
• Bake in the oven for 30-40 minutes until the topping is golden brown.
• Serve immediately.

Steps:

• For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
• For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
• Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
• In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
• Preheat oven to 350 degrees F.
• To assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!

Steps:

• Trim the eggplants and cut them into 1/4 inch thick slices.
• Layer the slices in a colander, sprinkling each layer with salt.
• Let drain for 30 minutes.
• Rinse the eggplant and pat dry.
• Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
• Fry the slices, in a single layer, turning once, until browned on both sides.
• Drain on paper towels.
• Preheat the oven to 350.
• Spread a thin layer of tomato sauce in a shallow baking dish.
• Make a layer of eggplant slices, overlapping them slightly.
• Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
• Repeat the layering, ending with eggplant, sauce, and grated cheese.
• Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
• Let stand for 10 minutes before serving.

Steps:

• Trim and wash eggplant; do not remove skin.
• Cut crosswise into ¼ inch slices.
• Place on baking sheet, put a cup on one end of baking sheet to make it tilt (so that liquid that drains off will gather at one end); sprinkle eggplant slices with salt and let drain 30 minutes.
• Preheat oven to 400 degrees F.
• Lightly oil a 12 x 8 inch baking dish.
• Rinse eggplant and pat dry.
• Beat eggs in shallow bowl.
• Spread half of the breadcrumbs on large platter.
• Dip each eggplant slice first in the egg, letting excess drip back into bowl, then into the breadcrumbs, shaking off excess.
• Place slices as they are breaded onto a baking sheet.
• Heat ¼ cup of olive oil in large skillet over medium-high heat until rippling.
• Add enough eggplant slices to fin in one layer without crowding and saute on both sides until lightly-browned, 2-3 minutes per side.
• Transfer to paper toweling to drain as the slices become done.
• Continue, adding more oil if necessary.
• When finished frying eggplant, add mushrooms, olives and spinach to same skillet, reduce heat to medium.
• Saute, stirring frequently, until spinach has just wilted, about 2 minutes.
• Remove from heat.
• Make a layer of half the eggplant slices in baking dish.
• Spread ricotta cheese evenly over; sprinkle with Parmesan, then cover with mushroom mixture.
• Add remaining eggplant slices; pour on 2 cups marinara sauce and top with slices of mozzarella.
• Bake until hot and bubbly, about 20-25 minutes.
• Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F.
• In a food processor process till smooth: tofu, spinach, garlic, nutmeg, salt/pepper to taste and set aside.
• Place flour, water or soymilk, bread crumbs each in separate bowls.
• Heat olive oil in med frying pan.
• Dip eggplant slices into flour then into water or soymilk and finally into breadcrumbs.
• Place 4 slices at a time, into olive oil in frying pan.
• Fry eggplant on each side or until golden brown.
• Place on paper towels to drain excess oil.
• In a lasagna baking dish, spread about 2-4 tablespoons pasta sauce onto bottom of pan to evenly cover.
• Layer eggplant, tofu-spinach mixture and sauce.
• Repeat till all ingredients are done.
• Sprinkle cheese and bake for 30-45 minutes.

Steps:

• preheat oven to 350 degrees.
• mix egg and milk together in bowl, blend.
• heat olive oil in med frying pan.
• dip eggplant slices into egg/milk mixture.
• dip eggplant into breadcrumbs.
• place 4 slices at a time, into olive oil in frying pan.
• fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
• remove eggplant from skillet, and place on paper towels to drain excess oil.
• repeat dipping and frying proces with other 4 eggplant slices.
• place 1/2 cup spaghetti sauce into 9x13 casserole dish.
• place eggplant into bottom of cassserole.
• pour spaghetti sauce over top of eggplant.
• sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
• bake in 350 degree oven for 30 minutes or until cheese is melted.
• serve over pasta if desired.

Steps:

• Preheat the oven to 200°C.
• Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
• Drain well on paper towels.
• Heat a little oil in a large non-stick pan and gently sauté onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
• Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
• Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
• Serve with a simple green salad.

Steps:

• Slice eggplant into rounds at least 1/4 inch thick.
• Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
• In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
• Repeat until all ingredients are used.
• Bake in a 375 degree oven until the casserole is bubbling.
• Remove from oven and let rest for 5-10 minutes before serving.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Peel and slice eggplant.
• Lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels.
• Line bottom of 13x9 inch baking dish with the chicken breast slices.
• Cover chicken with the eggplant slices.
• Sprinkle breadcrumbs over eggplant.
• Cover breadcrumbs with mozzarella cheese slices (or grated if you prefer).
• Pour marinara sauce over cheese.
• Sprinkle Parmesan cheese over top.
• Bake for 30-40 minutes at 350 degrees.

Steps:

• Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.
• Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don't have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
• In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up - and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.
• Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see 'goes well with').