EGGPLANT (AUBERGINE) PARMESAN
this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.
Provided by bratty
Categories Vegetable
Time 40m
Yield 1-2 eggplant slices, 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1
EASY EGGPLANT (AUBERGINE) PARMIGIANA
Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From "The Sopranos" The one hour of prep time includes 30 minutes of draining.
Provided by Barefoot Beachcomber
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
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.
EGGPLANT (AUBERGINE) PARMIGIANA
Adapted from a recipe by Australian chef Huey (Iain Hewitson) who hosts a popular TV cooking show twice daily. Posted for the 2005 Zaar World Tour. UPDATE: In her review, BarbryT commented that it is not specified where the fresh basil is used. You could add it on top of the dish with the parmesan, although when I've made this I've sprinkled it on top just before serving. If you're undecided, perhaps do half and half, then you'll know which you prefer a second time.
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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.
EGGPLANT (AUBERGINE) PARMESAN
This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.
Provided by Elly in Canada
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
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.
EGGPLANT (AUBERGINE) PARMIGIANA
This comes from Linda McCartney's Home Cooking. I have made it several times, it is very good. Serve it with tagliatelli and a crisp green salad.
Provided by wizkid
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 545.8, Fat 40.7, SaturatedFat 11.4, Cholesterol 44.8, Sodium 381.5, Carbohydrate 32.5, Fiber 11.5, Sugar 14.1, Protein 18.1
EGGPLANT PARMIGIANA
I really think this is what I would eat for my last meal on Earth. It's so simple and, when done right, sublime. I cannot stop eating this!
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h45m
Yield 4 and 6 servings
Number Of Ingredients 20
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!
BUDGET EGGPLANT (AUBERGINE) PARMIGIANA
I've called this recipe Budget Eggplant (Aubergine) Parmigiana not because it skimps on ingredients but first because I already have another eggplant parmigiana recipe posted - Recipe #135928; and secondly, when I compare the two, this one would certainly be less expensive to make. If you wanted to stretch this recipe further, you also could add a fourth layer of lasagne sheets. If I were to add lasagne sheets, I'd also be inclined to add a thin layer of ricotta immediately on top of each layer of the lasagna sheets or, even better, some ricotta mixed with cooked (well-drained) spinach. I'd recommend still having the final layer as the mixed cheeses and oregano. That means including this fourth layer only twice - and not on top! The Zaar Kitchen Dictionary has some excellent advice on choosing eggplants: "Look for smooth, shiny skin with a firm but slightly springy texture" and suggests using the eggplant within a day or two of purchasing it. This is important for this recipe as some of the skin is left on the eggplant. And don't discard the skin peelings from your eggplants: save them in a freezer bag with all your vegetable peelings and stalks for use in my Recipe #135453, the ultimate budget recipe! This is the fourth recipe I've adapted and posted here from a recipe I found in 'The Australian Women's Weekly's Cooking on a Shoestring' which has been published this year and contains lots of super recipes that certainly reflect needs of the times! The others are Recipe #365835, Recipe #366203 and Recipe #366217.
Provided by bluemoon downunder
Categories Cheese
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Using a vegetable peeler, peel random strips of skin from the eggplants; save the skins for use in my Vegetable Stock Recipe #135453; slice the eggplants thinly.
- Heat the oil in a large - preferably non-stick - pan. Make sure that the oil is hot (but not so hot that the crumbed eggplant slices burn) before adding each batch of crumbed eggplant slices so that the surface is immediately sealed; eggplant is notorious for absorbing oil and will do just that if the oil is too cool and you'll end up using a very large quantity of oil!
- Mix the minced garlic and dried basil with the breadcrumbs.
- Coat the eggplant slices in flour; shake off the excess; dip in the egg, then in the breadcrumb mixture; shallow-fry in batches, until lightly browned; drain on absorbent paper.
- Preheat the oven to 200°C/180°C fan-forced/400°F/gas mark 6.
- Mix cheeses together and mix in the walnuts (if using).
- Spread about one-third of the pasta sauce over the base of a well-greased 2.5 litre (10-cup) ovenproof dish; top with about one-third of the eggplant, one-third of the cheeses and one-third of the oregano; repeat layering.
- Bake, covered, for 20 minutes; uncover (and add chopped bacon, if using); bake for 10 minutes or until the surface is lightly browned (and the bacon, if using, is cooked and crisped).
Nutrition Facts : Calories 456.1, Fat 14.5, SaturatedFat 5.3, Cholesterol 159.4, Sodium 1097, Carbohydrate 62.7, Fiber 10.8, Sugar 18.4, Protein 20.7
AUBERGINE PARMIGIANA
Make this classic bake, also known as melanzane parmigiana, for guests. It's made with tomato, aubergine and vegetarian mozzarella, and garnished with parmesan-style cheese
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 13
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').
Nutrition Facts : Calories 481 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 25 grams sugar, Fiber 17 grams fiber, Protein 24 grams protein, Sodium 1.3 milligram of sodium
EGGPLANT PARMIGIANA
This simple recipe only requires a few ingredients and is so simple to make you'll wonder why you've never done it before.
Provided by em_macaussie
Time 1h30m
Yield Makes 6 slices
Number Of Ingredients 5
Steps:
- Pre-heat a fan forced oven to 180 degrees celcius. Rub a lasagne dish with olive oil. Slice the eggplant into thin slices. Sprinkle with salt and leave for five minutes before patting them down with paper towel to remove any moisture. .
- Line the bottom of the lasagne dish with one layer of eggplant. Spoon over enough tomatoes to cover, sprinkling over a little bit of the garlic. Repeat with all the eggplant and tomatoes to create your layers. Wrap tightly with foil and bake for 45 mins or until tender.
- Remove from the oven and top with slices of mozzarella. Sprinkle with the Parmesan cheese and place back in the oven for a further 15 minutes or until golden brown.
EGGPLANT PARMIGIANA
This recipe comes form The Canberra Times Sunday Magazine and LeggyPeggy says it is 'divine'. It's very easy and yummy. I didn't have any fresh herbs when I made the sauce, so used dried ones. I just shook them into the sauce until I thought that it smelled nice and looked like a nice consistency. Not very scientific, I know. Although it is very yummy as is, next time I make it I intend to grill, rather than fry, the eggplant just so's I don't ingest quite so much olive oil. The introduction to the recipe mentions eggplant's propensity to absorb all available oil and although I squeezed the slices between paper towel to remove some of the oil, there still seemed to be a fair bit. And I used parmesan cheese rather than the grana padano. I think grilling the eggplant will give it a slightly different, but still very yummy, flavour. And I didn't peel the eggplant. I like my food to be visually pleasing as well as yummy and I think the glossy, dark skin is very nice to look at. Happy eating!
Provided by Russian Black
Categories < 4 Hours
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle the eggplant slices lightly with the salt and let the juices disgorge for about half-an-hour. Pat the slices dry. Dust lightly with seasoned plain flour and then brown in olive oil in a non-stick frypan. You will need to do this in batches.
- For the tomato sauce:.
- Heat 2 tbsp olive oil in a medium saucepan. Add a finely chopped onion and saute until the onion is transparent. Add 2 finely chopped cloves garlic and saute for a minute. Add 1 400g can Italian diced tomatoes, 2 tbsp fresh thyme, chopped and 1 tbsp parsley, chopped. Grind in black pepper, add half a teaspoon of salt and a pinch of sugar. Simmer for 10 minutes, covered.
- To assemble:.
- Preheat oven to 180°C Lightly grease a baking dish with olive oil. Place a layer of eggplant over the bottom. Top with some tomato sauce and then dot with mozzarella slices. Continue layering until all the eggplant is used up. The last layer should be tomato sauce and mozzarella. Sprinkle with the grated grana padano or parmesan. Drizzle the top lightly with olive oil and bake for about 25 minutes.
Nutrition Facts : Calories 166.8, Fat 7.5, SaturatedFat 1.1, Sodium 515, Carbohydrate 25.6, Fiber 11.3, Sugar 11.4, Protein 4
EGGPLANT (AUBERGINE) PARMIGIANA SOUP
Make and enjoy. It tastes so much like Eggplant Parm that you'll flip. This is a catering size recipe serving 30 portions. Cutting it in half will serve a family well, as 15 portions will go quickly. A great way to have a fave meal in a soup. It's easier to heat up a soup than an entree or hero. Enjoy any leftovers as a lunch.
Provided by DeSouter
Categories Vegetable
Time 1h10m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Combine oil, onions and garlic and sauté for about 2 minutes.
- Add the eggplant, chicken stock, tomato juice, parsley and thyme.
- Bring to a boil, lower heat and simmer, covered for about 30 minutes.
- Serve with mozzarella cheese sprinkled over the top.
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