Eggplant Parmesan Boats Recipe By Tasty

Steps:

• Cut each eggplant into about ½-inch (1-cm) thick round slices.
• Arrange the slices in a single layer on a baking sheet lined with paper towels.
• Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
• Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
• Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
• In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
• Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
• Coat each eggplant slice in the flour mixture, shaking off any excess flour.
• Preheat the oven to 350°F (180°C).
• Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
• Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
• Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
• Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
• Let cool for 10 minutes, then serve garnished with fresh basil.
• Enjoy!

Steps:

• Preheat oven to 400°F (200°C).
• Scoop out inside of eggplant leaving about ½-inch (1 cm) border inside.
• Chop the remaining eggplant and reserve.
• Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.
• Bake for 10-15 minutes.
• Heat olive oil in medium skillet over medium heat.
• Add onions and garlic to the pan. Cook until translucent. Add ground turkey and season with garlic powder, salt and pepper. Cook until the meat is browned.
• Add leftover eggplant pieces to ground turkey and onion. Cook for 5-8 minutes or until tender.
• Add marinara sauce and cook for another 3-5 minutes.
• Scoop meat sauce into the eggplants and sprinkle with mozzarella and parmesan.
• Bake for 10-15 minutes, or until cheese is melted.
• Sprinkle with basil and serve.
• Enjoy!

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Halve the eggplant, then use a paring knife to cut vertical and horizontal slits into the flesh about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing the skin on the other side.) Place the halves on the lined baking sheet flesh-side up.
• Spread a tablespoon of olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. Roast until the eggplant is softened and golden brown on top, 15 to 20 minutes. Remove the eggplant from the oven and spread 1/4 cup marinara on each half, then top with the cheeses. Return to the oven and bake until the cheese is golden and bubbling, another 8 to 10 minutes. Allow to cool slightly before serving.

Steps:

• In a large deep saucepan, melt butter with olive oil over medium heat. Add onions and garlic and season with salt and pepper. Reduce heat to low and cook until soft and translucent, stirring occasionally.
• Meanwhile, stem and quarter the red pepper, removing seeds and pith. Char under broiler or over gas flame until skin is bubbled and blackened, then enclose in a baggie, Rubbermaid, or foil until cool enough to handle. Slough off the skin and discard. Dice pepper and add, along with any liquid from the container, to onion and garlic.
• Add tomatoes, but do not stir. Add herbs and seasonings through red pepper flakes, until surface of tomatoes is covered in herbs. Stir and bring to a boil. Reduce heat and simmer, stirring occasionally, keeping a splatter guard across the top. After about an hour, remove bay leaf and reserve. Use an immersion blender to puree the sauce in the pan OR cool to room temperature and puree in blender or food processor and then return to heat. Check seasoning, return bay leaf, add honey, and continue to simmer another hour or until sauce is reduced to about 8 cups. (Can be made a day in advance. Refrigerate until ready for assembly next day.).
• Remove tops from eggplants, peel, and slice into 1/2" thick rounds. Salt generously and allow to drain in a colander for 30 minutes.
• Meanwhile, preheat oven to 300°. Spread breadcrumbs* across a large baking sheet and bake for 5 minutes, turn the oven off, and let the bread crumbs sit in the oven for 30 minutes or until just dry. Remove from oven and increase temperature to 375°. (Can be made in advance. Once cool and dry, put crumbs into a ziploc, add the herbs, shake to combine, close, and leave at room temperature until needed. Lots of recipes call for mixing grated cheese in with the breadcrumbs, which sounds darned tasty, but would definitely necessitate refrigeration if made in advance.).
• *I had some stale homemade cheddar garlic bread from my bread machine. I used my food processor's grater to make bulky "crumbs" which I toasted according to the recipe. Then I used my food processor's blade to grind them much finer.
• Set up a dredging station: Put flour in a shallow bowl, season with salt and pepper and mix well. Whisk eggs in a second bowl. Put the dry crumbs in a third bowl and stir in the dried herbs. Cover two cooking sheets with foil and spray lightly with olive oil.
• Using a kitchen towel, wipe the salt from each slice of eggplant before placing into a fourth bowl. To minimize gunk, use one hand to move each eggplant slice into the flour, covering both sides and around the edges before shaking off any excess. Use the same hand to drop the floured eggplant into the egg. Now using the other hand, get the slice completely covered in egg, shake off excess, and drop the slice into the breadcrumbs. Scoop breadcrumbs over the top of the slice before turning it over and repeating. Shake off excess crumbs and place breaded slice onto the oiled cooking sheet. Repeat until all of the eggplant is breaded. Discard remaining flour, eggs, and crumbs.
• Spray tops of eggplant slices with olive oil and bake 20 minutes at 375° until golden brown. (Can be made in advance on the same day. Let the baked slices cool a bit and then transfer them into paper towel-lined ziplocs and refrigerate until an hour before dinner.).
• Raise oven temperature to 400°. Butter a 10 x 15 x 2 casserole dish. Cover the bottom of the dish with a thin layer of red sauce. Add a layer of eggplant, followed by 1/2 of the shredded cheeses, and another layer of red sauce. Repeat, ending with red sauce, and top with fresh mozzarella and basil leaves. (Flay's recipe calls for layering fresh basil leaves in assembly, which I totally forgot, so I just put some on top.) Bake, uncovered, 30 minutes or until bubbly and beginning to brown. (Allow more time if assembling refrigerated pre-cooked ingredients and sauce.) Let rest 5 - 10 minutes. Serve with remaining sauce alongside.

Steps:

• Prehat oven to 350 degrees F. Lightly brush or spray a 9 x 13 baking dish with vegetable oil.
• Wash the eggplant but don't peel it. Cut it crosswise in 1/4 inch thick slices. In a pie plate, lightly beat the eggs. On a plate, combine the bread crumbs with 1/2 cup of the Parmesan cheese, mixing well.
• Working with 1 eggplant slice at a time, coat it on both sides with the egg and allow the excess to drip off. Put it in the bread crumbs and coat both sides. Transfer to a plate. Continue with the rest of the slices.
• Line a baking sheet with paper towels. In a large skillet, heat 2 tablespoons of the oil over medium-high heat until hot but not smoking. Add as many slices of eggplant as can fit in a single layer without crowding. Cook until golden brown and crisp on both sides - about 1 to 2 minutes per side. Transfer the eggplant slices to the paper-lined baking sheet. Repeat, adding more oil as needed.
• Meanwhile pour the marinara sauce into a saucepan over medium heat and bring the sauce to just boiling. Take off the heat, cover, set aside and keep warm.
• Arrange half of the eggplant slices along the bottom of the oiled baking dish. Top the eggplant with half of the warm sauce. Arrange half of the mozzarella slices on top and sprinkle with half of the remaining Parmesan cheese. Arrrange the remaining eggplant slices over the cheese. Cover with the remaining sauce, mozzarella and Parmesan.
• Bake, uncovered, until the cheese is melted and slightly browned, about 25 to 30 minutes. Let stand 5 minutes before serving.