Eggplant Parmesan Casserole Recipes

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EGGPLANT PARMESAN

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield about 4 to 6 main course servi

Number Of Ingredients 22



Eggplant Parmesan image

Steps:

  • Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
  • Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
  • In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
  • Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
  • In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
  • Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
  • Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
  • Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
  • Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
  • Yield: about 3 1/2 cups
  • Copyright 2001 Television Food Network, G.P. All rights reserved

2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups QUICK MARINARA SAUCE, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tablespoon kosher salt
Freshly ground black pepper

EASY EGGPLANT PARMESAN

Make and share this Easy Eggplant Parmesan recipe from Food.com.

Provided by Little Bee

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7



Easy Eggplant Parmesan image

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.

1 large eggplant, peeled and cut into 1/3 inch slices
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1/4 cup olive oil
3 cups spaghetti sauce
1/2 lb shredded mozzarella cheese
1/3 cup grated parmesan cheese

EGGPLANT PARMESAN CASSEROLE

I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 6

Number Of Ingredients 15



Eggplant Parmesan Casserole image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.
  • Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
  • Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
  • Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
  • Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
  • Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.

Nutrition Facts : Calories 397.4 calories, Carbohydrate 41.1 g, Cholesterol 20.1 mg, Fat 21.4 g, Fiber 11.6 g, Protein 12.7 g, SaturatedFat 6 g, Sodium 905.9 mg, Sugar 17.3 g

2 large eggplants
2 tablespoons olive oil
1 pinch salt, or as needed
1 tablespoon olive oil
2 cloves garlic, sliced
½ teaspoon red pepper flakes
3 cups prepared marinara sauce
½ cup water, plus more as needed
¾ cup ricotta cheese
½ cup grated Parmesan cheese
¼ cup shredded pepperjack cheese
salt and freshly ground black pepper to taste
¾ cup dry bread crumbs
½ cup grated Parmesan cheese
2 tablespoons olive oil

BAKED-EGGPLANT PARMESAN

Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h30m

Number Of Ingredients 10



Baked-Eggplant Parmesan image

Steps:

  • Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
  • Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  • Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 279 g, Fat 11 g, Fiber 5 g, Protein 15 g

Extra-virgin olive oil, for brushing
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
1 1/2 cups shredded mozzarella

CREAMY EGGPLANT PARMESAN CASSEROLE

Turn one of our favorite Italian dishes into your new favorite casserole with our Eggplant Parmesan Casserole recipe. Buon appetito!

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 6 servings

Number Of Ingredients 9



Creamy Eggplant Parmesan Casserole image

Steps:

  • Heat oven to 400°F.
  • Cover 2 baking sheets with parchment. Combine bread crumbs and 1/4 cup Parmesan in shallow dish. Reserve 2 Tbsp. crumb mixture for later use. Spray both sides of 1 eggplant slice with cooking spray; dip in remaining bread crumb mixture, turning to evenly coat both sides of eggplant slice. Place on prepared baking sheet. Repeat with remaining eggplant slices.
  • Bake 30 min. or until eggplant is tender and golden brown, turning after 15 min.
  • Meanwhile, microwave cream cheese in medium microwaveable bowl on HIGH 40 sec. Gradually whisk in milk until blended. Stir in garlic and 1/4 cup basil.
  • Spread 1/4 cup cream cheese sauce onto bottom of 9-inch pie plate sprayed with cooking spray. Top with layers of 1/3 of the eggplant, 4 cheese slices, 1/4 cup of the remaining Parmesan and 1/3 cup of the remaining cream cheese sauce; repeat layers twice. Top with tomatoes, remaining cheese slices and reserved crumb mixture.
  • Bake 25 min. or until heated through. Sprinkle with remaining basil.

Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 55 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g

1/2 cup panko bread crumbs
1 cup KRAFT Shredded Parmesan Cheese, divided
1 eggplant (1-1/2 lb.), cut into 1/4-inch-thick slices
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
3/4 cup milk
3 cloves garlic, minced
6 Tbsp. chopped fresh basil, divided
16 KRAFT Slim Cut Mozzarella Cheese Slices
1 large tomato, thinly sliced

AWESOME EGGPLANT PARMESEAN CASSEROLE

Great Stuff for you eggplant parm lovers! My own creation. The process takes awhile but worth the effort. Great with a loaf of hot garlic bread and a simple green salad.

Provided by heartshapedpan

Categories     Cheese

Time 1h45m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 11



Awesome Eggplant Parmesean Casserole image

Steps:

  • Remove top and bottom of eggplant.
  • Slice eggplant lengthwise into 3/4 inch slices.
  • Spread slices onto large platter and salt and pepper both sides.
  • In a pie plate crack all eggs and add milk and some salt and pepper.
  • Beat well and set aside.
  • In another pie plate combine both panko and regular breadcrumbs, mixing well to combine.
  • Put about a half inch of oil into large skillet and turn onto medium heat until a wooden spoons tip inserted in oil buubles.
  • Dip eggplant slices into egg mixture coating both sides well, allowing excess to drain off.
  • Drredge immediately into breadcrumbs, pressing well so it adheres well.
  • Fry immediately in small batches so to not overcrowd skillet.
  • When crispy on both sides remove from skillet to paper towel lined platter to drain excess oil.
  • Preheat oven to 350 degrees.
  • Continue frying eggplants until all are done.
  • In 13x9 inch glass casserole place 1/3 of sauce.
  • Place a single layer of eggplant onto sauce.
  • Place another 1/3 sauce over slices.
  • Put 1/2 of mozzarella on this layer.
  • Repeat by another layer of eggplant, sauce, and all of remaining cheeses, ending with parmesean.
  • Bake in oven for 30 to 45 minutes until all cheese is melted and sauce is bubbling.
  • Let cool briefly and enjoy.

Nutrition Facts : Calories 1368.4, Fat 104.7, SaturatedFat 24.6, Cholesterol 169.8, Sodium 2193, Carbohydrate 74.2, Fiber 13.6, Sugar 29.5, Protein 35.5

2 lbs small purple eggplants, sliced lengthwise
1 cup Italian seasoned breadcrumbs
1 cup panko breadcrumbs, seasoned if available
3 eggs, beaten
3/4 cup milk
48 ounces jarred pasta sauce (your favorite)
1 lb mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
salt
pepper
2 cups vegetable oil (for frying, approx)

EGGPLANT PARMIGIANA CASSEROLE

Repeating layers of eggplant, tomatoes and a blend of mozzarella and Parmesan make this tasty casserole a contender in the New Favorite Recipe category!

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients 5



Eggplant Parmigiana Casserole image

Steps:

  • Heat oven to 400°F.
  • Combine cheeses. Cut eggplant into 1/2-inch-thick slices; brush with dressing.
  • Layer half each of the eggplant and tomatoes in 3-qt. casserole sprayed with cooking spray; top with 1/3 of the cheese mixture. Repeat layers; cover. (Repeat remaining cheese mixture for later use.)
  • Bake 35 min. or until heated through. Top with remaining cheese mixture. Bake, uncovered, 5 min. or until mozzarella is melted.

Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 15 g

1 pkg. (8 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese
1 eggplant (1 lb.), ends trimmed
1/2 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
1 can (28 oz.) crushed tomatoes

EGGPLANT CASSEROLE

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10



Eggplant Casserole image

Steps:

  • Preheat an oven to 375 degrees F.
  • In a large saute pan over medium-high heat, add the olive oil. Add the eggplant and cook halfway through. Add red pepper, celery, and onion and cook for 3 to 4 minutes, or until vegetables begin to wilt. Add the basil leaves. Remove from heat. Add Parmesan, cream, bread crumbs and salt and pepper. Toss to combine.
  • Place skillet in the oven and cook until heated through, about 20 minutes. Serve with grilled lamb chops.

4 tablespoons olive oil
1 pound eggplant, cut into 1/2-inch dice
1 red pepper, cut into 1/2-inch dice
4 ribs celery, cut into 1/2-inch dice
1 onion, chopped into 1/2-inch dice
1/2 cup chopped fresh basil leaves
1 cup grated Parmesan
1/2 cup heavy cream
1 cup Italian seasoned bread crumbs
Salt and pepper

CHEESY EGGPLANT PARMESAN CASSEROLE

My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread.

Provided by lyndalou

Categories     Main Dish Recipes     Vegetable Main Dish Recipes     Eggplant Parmesan Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12



Cheesy Eggplant Parmesan Casserole image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
  • Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
  • Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
  • Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 20.3 g, Cholesterol 30 mg, Fat 15.3 g, Fiber 8.1 g, Protein 15.6 g, SaturatedFat 6 g, Sodium 734.3 mg, Sugar 9.5 g

2 tablespoons olive oil for brushing, or as needed
2 eggplant, cut into 1/2-inch thick slices
1 tablespoon olive oil
1 onion, chopped
¼ pound mushrooms, sliced
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
¾ teaspoon dried basil
¾ teaspoon dried oregano
salt and ground black pepper to taste
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese

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  • You will need a 10x10 inch casserole dish for this! Have the eggplants and white sauce prepared, potatoes pre-cooked.
  • Make the tomato base. Simply combine chopped tomatoes with garlic. Note: If you wish to use the optional onions, heat a small skillet with a bit olive oil or vegetable broth. Fry them for around 3 minutes until softened, then add to the tomato base.
  • Next is assembling: start with the tomato base on the bottom of your baking dish. Proceed with a layer of eggplant slices, season with salt and pepper. Add a layer white sauce, followed by potato slices, again add a pinch of salt and pepper. Repeat this until everything is gone. The last layer should be white sauce.
  • Sprinkle with a generous amount of prepared vegan Parmesan and bake for around 25 minutes at 425°F.


EGGPLANT PARMESAN RECIPE | EATINGWELL
Eggplant Parmesan doesn't have to include layers of deep-fried eggplant and mountains of cheese. This healthy eggplant Parmesan recipe has is satisfying without piling …
From eatingwell.com
5/5 (7)
Total Time 2 hrs 30 mins
Category Healthy Summer Dinner Casserole Recipes
Calories 302 per serving
  • Place 2 layers of paper towels on a baking sheet or cutting board. Place half the eggplant slices on the paper towels. Sprinkle with 3/4 teaspoon salt. Cover with another double layer of paper towels. Top with the remaining eggplant slices and sprinkle with the remaining 3/4 teaspoon salt. Cover with another double layer of paper towels. Let stand at room temperature for 1 hour.
  • Position oven racks in upper and lower positions and place a large baking sheet on each rack to heat; preheat to 425 degrees F.
  • Blot the eggplant slices with more paper towels. Put flour in one shallow dish, egg whites in another. Combine breadcrumbs and 2 tablespoons Italian seasoning in a third dish. Dip each slice of eggplant in the flour, shaking off excess. Dip in the egg, letting the excess drip off, then press into the breadcrumbs.
  • Remove the heated baking sheets from the oven and add 2 tablespoons oil to each, tilting to coat. Place half the eggplant on each baking sheet, not letting the slices touch. Generously coat the tops with cooking spray. Bake for 15 minutes. Flip the slices over and continue baking until golden brown, about 15 minutes more.


EGGPLANT PARMESAN RECIPE {CLASSIC ITALIAN FRIED EGGPLANT ...
Place coated slices on sheet pan with wax paper between layers. In a large skillet, heat about ¼-inch of oil until shimmering. Fry 3 to 4 eggplant slices at a time, do not crowd …
From thehungrybluebird.com
Reviews 5
Category Dinner, Main Course
Cuisine Italian
Total Time 4 hrs
  • Slice eggplant into ¼-inch slices. Arrange one layer in a large colander and sprinkle generously and evenly with salt. Repeat with remaining eggplant rounds, salting, until all is in the colander. Weigh down with plates and/or heavy cans and let drain for 2 hours (in sink). After eggplant is done draining, rinse well and pat thoroughly dry with both paper towels and cloth kitchen towels. You want the eggplant as dry as possible and moisture blotted out.
  • Prepare three pie pans or shallow bowls for the breading process. Combine flour, salt and pepper in one pan. Crack 5 eggs in another pan, and beat well with 3 tablespoons milk. Season with a little salt and pepper. And in the third pan, combine bread crumbs with thyme and oregano, and a little salt and pepper.
  • Line a sheet pan with wax paper. Start your assembly line ~ dredge slices in flour, shake off excess, then in the beaten egg mixture, and then in the breadcrumbs, coating well. Place coated slices on sheet pan with wax paper between layers.
  • In a large skillet, heat about ¼-inch of oil until shimmering. Fry 3 to 4 eggplant slices at a time, do not crowd pan, until browned, about 2 minutes a side. Remove to paper towel-lined sheet pans and let drain. Sprinkle with a little salt while hot. Continue frying, and adding oil as needed, until all slices are done.


LOW CARB EGGPLANT PARMESAN - DIABETES STRONG EASY
Step 1: In a medium pot, heat the olive oil over medium heat. Add the minced garlic and chili flakes and cook for 2 – 3 minutes. Step 2: Add the diced tomatoes, tomato paste, sea …
From diabetesstrong.com
4.7/5 (23)
Total Time 1 hr 10 mins
Category Main Course
Calories 241 per serving
  • In a medium pot, heat the olive oil over medium heat. Add the minced garlic and chili flakes and cook for 2 – 3 minutes.
  • Add the diced tomatoes, tomato paste, sea salt, pepper, and fresh basil. Mix well, then turn the heat down to low and allow the marinara to simmer for 20 – 30 minutes.
  • Slice the eggplant into 1/4 inch thick rounds and place on a baking tray. Sprinkle sea salt over the top side of the eggplant, then flip over to sprinkle the other side. Allow to sit for 30 minutes, then dry off excess water with a paper towel.


KETO EGGPLANT PARMESAN CASSEROLE - LOW CARB YUM
In 9×13-inch casserole dish, layer half the marinara sauce, half the eggplant slices, half the cheese mix, and half the mozzarella. Repeat the layers. Sprinkle additional Parmesan …
From lowcarbyum.com
Ratings 12
Calories 329 per serving
Category Main Course
  • Peel eggplant and thinly slice lengthwise. Salt pieces and allow to sit in colander for about 30 minutes, then rinse and pat dry.
  • Dip eggplant slices into egg, then into pork rind mixture. Fry in hot oil until browned then drain on paper towels OR (for less mess) put the breaded eggplant on a sheet pan wrapped in foil and bake at 400 for 20 minutes, turning after 10 mins.


MOM'S EGGPLANT PARMESAN CASSEROLE | WEGMANS
Preheat oven to 450 degrees. Spray bottom and sides of 9x13-inch baking dish with cooking spray; spread 1 1/2 cups of sauce on bottom of pan. Layer eggplant slices on sauce, …
From shop.wegmans.com
4.8/5 (527)
Category Italian
Servings 6
Total Time 1 hr 10 mins
  • Preheat oven to 450 degrees. Spray bottom and sides of 9x13-inch baking dish with cooking spray; spread 1 1/2 cups of sauce on bottom of pan.
  • Layer eggplant slices on sauce, overlapping if necessary; drizzle with olive oil. Top eggplant with even layer of bread crumbs; sprinkle with half the grated cheese. Season with Tuscan seasoning and pepper. Top with remaining sauce and grated cheese; cover pan with foil.
  • Bake, 40 min, or until eggplant is tender. Remove from oven; top with mozzarella cheese. Return to oven, uncovered, 2-3 min, until cheese melts. Let rest 15 min before serving.


GRAFFITI EGGPLANT PARMESAN CASSEROLE – IT’S ABOUT THE FOOD ...
Spray a little olive oil on the wire. Set up a station with the flour, eggs, and panko breadcrumbs. Add a little salt and pepper to the flour and eggs and mix. Dip the eggplant slices in the flour, shake off, then dip in the eggs, and then the panko. Press crumbs down with fingers to pack and cover evenly.
From marymoccia.blog
Estimated Reading Time 2 mins


EGGPLANT PARMESAN CASSEROLE AKA THE "PARMIGIANA DI MELANZANE"
Eggplant parmesan casserole recipe In a pan add olive oil and the chopped garlic. Let is simmer for a bit and then add the can of chopped tomatoes + a bit of water (half to the chopped tomatoes can), bring to boil, lower the heat and let it simmer for 30 min to 1 hour depending on how thick you prefer the sauce to be.
From kitchenetterecipes.com
Estimated Reading Time 2 mins


EGGPLANT PARMESAN - GYPSYPLATE
Rinse and pat dry. Heat vegetable oil in a large skillet to about 375°F. 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 …
From gypsyplate.com
5/5 (22)
Total Time 1 hr 5 mins
Category Main Courses
Calories 585 per serving


EGGPLANT PARMESAN CASSEROLE - RYAN'S HEALTHY RECIPES
Eggplant Parmesan Casserole Author Ryan K. Published 7:16 AM. Tags. 5 SP. casserole. Changed. dinner [5 SP per serving] This cheesy, saucy Eggplant Parmesan Casserole is my kind of comfort food. The sauce is fresh and tomato-y, the sour cream/cream cheese layers are creamy and tangy and indulgent, the breaded eggplant slices are tasty and …
From w-recipies.blogspot.com
Estimated Reading Time 3 mins


EASY EGGPLANT PARMESAN - EAT SUSTAINABLY. TRAVEL RESPONSIBLY.
Eggplant Parmesan is total comfort food. It’s delicious and flexible. There are lots of different ways to make this wonderful Italian dish. You can bake eggplant parmesan in the oven for a baked eggplant parmesan casserole. Individual Servings Using Small Eggplants. You can make parmesan eggplant stacks using breaded eggplant. Parmesan Breaded …
From foodtravelist.com
Estimated Reading Time 3 mins


BAKED EGGPLANT PARMESAN - RESTLESS CHIPOTLE
Slice the eggplant about ¾ of an inch thick, then brush with oil and roast in the oven until golden brown. Layer sauce and eggplant in an even layer in the bottom of the pan and then top with more sauce and cheese. Repeat layers with the remaining eggplant, ending with a sauce layer. Cover with aluminum foil and bake for 30 minutes.
From restlesschipotle.com
Cuisine Italian American
Category Main Dish (Quick And Easy)
Servings 6
Calories 421 per serving


EGGPLANT PARMESAN POTATO CASSEROLE | RECIPE | VEGETABLE ...
Sep 29, 2018 - This Eggplant Parmesan Potato casserole is entirely vegan, gluten free and so easy to make. Filling, mouth watering, satisfying comfort food.
From pinterest.ca


EGGPLANT PARMESAN CASSEROLE IN 2021 | EGGPLANT DISHES ...
May 31, 2021 - Eggplant Parmesan Lasagna or Casserole is an Italian comfort dish made with layers of breaded eggplant slices, marinara sauce, basil, mozzarella and parmesan cheese, and then baked until cheese has...
From pinterest.ca


RECIPE FOR EGGPLANT PARMESAN CASSEROLE - ALL INFORMATION ...
Eggplant Parmesan Casserole Recipe | Allrecipes great www.allrecipes.com. Step 3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on ...
From therecipes.info


EGGPLANT PARMESAN CASSEROLE | RECIPE | CASSEROLE RECIPES ...
Feb 27, 2019 - Use Chef John's simple techniques to make an eggplant casserole that has all the flavor and texture of the traditional version with fewer calories and a lot less oil. Feb 27, 2019 - Use Chef John's simple techniques to make an eggplant casserole that has all the flavor and texture of the traditional version with fewer calories and a lot less oil. Pinterest. Today. Explore ...
From pinterest.com


EGGPLANT PARMESAN RECIPE : WATCH QUICK FOOD VIDEOS
Let the eggplant rounds sit and release moisture for at least 1 hour and up to 2 hours eggplant parmesan recipe. Spread half the sauce over top. Sep 20, 2016 · preheat oven to 350°. In a large skillet, cook eggplant in batches in oil for 5 …
From mexicanfoodportlandtx.blogspot.com


SKINNY BAKED EGGPLANT PARMESAN RECIPE WITH RICOTTA: THIS ...
Tender eggplant is baked with a blended tomato sauce and three cheeses to golden, melty perfection. This skinny eggplant casserole recipe is a healthy vegetarian dinner or light lunch.. The easy eggplant recipe makes two servings, but can easily be doubled for a family. Serve with a fresh salad or your favorite vegetable.. Cuisine: Italian
From 30seconds.com


FOOD WISHES VIDEO RECIPES: EGGPLANT PARMESAN CASSEROLE ...
I've received a ton of requests for eggplant Parmesan, and I finally got around to filming my "low-fat" version. Speaking of requests, the most c ommon request I get is for fried foods - fried chicken, onion rings, tempura, french fries, et al - and I always send the same basic reply; great fried foods requires a large commercial deep fryer to really give you the results …
From foodwishes.blogspot.com


EGGPLANT PARMESAN | CARBONE FINE FOOD
Eggplant Parmesan. 1. Remove the tops of the eggplant. Slice into 1/8” rounds and set aside. Preheat oven to 375F. 2. In a baking dish, mix eggs well with a fork until the yolks and whites are incorporated. Place the flour in another baking dish and the breadcrumbs into a …
From carbonefinefood.com


NO-FRY BAKED EGGPLANT PARMESAN RECIPE: AN EASY, DELICIOUS ...
I absolutely love eggplant parmesan. Over the years it has become my favorite Italian dish.However, I’ve been trying to eat fewer fried foods. This easy baked eggplant recipe is perfect!. This easy recipe has the great taste of the eggplant parmesan I’m used to, but it’s baked, not fried.
From 30seconds.com


SKILLET EGGPLANT PARMESAN - RECIPES | COOKS.COM
tuna noodle casserole. mom-mom's sugar cookie recipe. union pacific chili. pineapple brown sugar glaze for ham. chicken breasts milanese . kruschicki. lightning gravy. more popular recipes... most active. 255 tater tot casserole. 26 libby's famous pumpkin pie recipe for 2 pies. 12 monkey bread. more popular recipes... collections: cm's cooking school (19) cook's …
From cooks.com


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