EGGPLANT PARMESAN
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield about 4 to 6 main course servi
Number Of Ingredients 22
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
ROASTED EGGPLANT PARMESAN
Steps:
- Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
- Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
- In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
- For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
- Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.
THE BEST EGGPLANT PARMESAN RECIPE BY TASTY
Here's what you need: medium eggplants, coarse salt, all-purpose flour, dried oregano, dried basil, garlic powder, pepper, vegetable oil, marinara sauce, fresh basil, low-moisture mozzarella, shredded parmesan cheese, fresh mozzarella cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
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!
EGGPLANT PARMESAN II
This is a no fry variation of this popular dish, and is just as delicious!
Provided by Dolores Gentner-Ryan
Categories World Cuisine Recipes European Italian
Time 1h
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
- In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown.
Nutrition Facts : Calories 487.4 calories, Carbohydrate 62.1 g, Cholesterol 72.8 mg, Fat 16 g, Fiber 8.8 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 1663.1 mg, Sugar 19.9 g
HEALTHIER EGGPLANT PARMESAN II
I like this recipe because it is not fried and very tasty. I like to make it healthier by using whole wheat breadcrumbs and reducing the amount of fat. Also, by using mostly egg-whites instead of whole eggs I am able to reduce the cholesterol level.
Provided by MakeItHealthy
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
- Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
- Bake in preheated oven until golden brown, about 35 minutes.
Nutrition Facts : Calories 424 calories, Carbohydrate 51.1 g, Cholesterol 58.6 mg, Fat 15.5 g, Fiber 12.7 g, Protein 22.4 g, SaturatedFat 7 g, Sodium 1301.6 mg, Sugar 21.2 g
EGGPLANT PARMESAN
We really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. -Donna Wardlow-Keating, Omaha, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425° for 15 minutes; turn. Bake until golden brown, about 5 minutes longer. Cool on a wire rack., Place half the eggplant in a greased 1-qt. baking dish. Sprinkle with half the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350° for 20 minutes. Uncover; bake until cheese is melted, 5-7 minutes longer. Garnish with additional basil, if desired.
Nutrition Facts : Calories 275 calories, Fat 21g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 164mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 5g fiber), Protein 9g protein.
GARLIC PARMESAN EGGPLANT SLICES
These crispy eggplant slices are pan-fried and topped with garden fresh tomato. From Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Brunch
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place eggeplant slices on a 15x10x1 " jelly roll pan, sprinkle with salt.
- in a 9' pie pan, stir together flour, breadcrumbs, parmesan cheese and basil.
- in 10' skittle cook olive oil, pepper and garlic over med heat until sizzling.
- meanwhile, dip eggplant slices in egg, coat with flour mixture. fry 1/2 of eggeplant slice in olive oil until golden brown 2-3 minutes on each side. remove to serving platter, keep warm.
- repeat with remaining eggplant slices.
- remover to serving platter. sprinkle with tomato. cover with aluminum foil. let stand 2 minutes or until tomato is heated through.
Nutrition Facts : Calories 376, Fat 23.5, SaturatedFat 4.6, Cholesterol 111.2, Sodium 816.7, Carbohydrate 32.1, Fiber 6.4, Sugar 5.5, Protein 10.8
More about "garden fresh eggplant parmesan recipes"
GARDEN FRESH EGGPLANT PARMESAN | ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 11Category Vegetables-EggplantServings 4Total Time 50 mins
- Either grill your eggplant slices until tender, or place on a baking sheet under a hot broiler and cook on both sides until lightly browned and soft.
- In a 9 inch square oven-proof casserole dish, layer eggplant slices just barely overlapping to cover the bottom.
ITALIAN EGGPLANT PARMESAN RECIPE - COOKIE AND KATE
From cookieandkate.com
EGGPLANT PARMESAN - BETTER HOMES & GARDENS
From bhg.com
EGGPLANT PARMESAN : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
EGGPLANT PARMESAN WITH FRESH MOZZARELLA RECIPE | BON APPéTIT
From bonappetit.com
EGGPLANT PARMESAN RECIPE - MY LITTLE GREEN GARDEN
From mylittlegreengarden.com
EASY EGGPLANT PARMESAN, YOU WILL NOT MISS THE MEAT!
From athomewithtai.com
EGGPLANT "PARMESAN" - WHOLE FOODS PLANT BASED RECIPES & MORE!
From sarahbmurphy.com
GARDEN FRESH EGGPLANT PARMESAN
From pinterest.ca
VEGAN EGGPLANT PARMESAN RECIPE - EATINGWELL
From eatingwell.com
EGGPLANT PARMESAN — RONNIE FEIN
From ronniefein.com
EGGPLANT PARMESAN: THE TRADITIONAL RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
EGGPLANT PARMESAN RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
EGGPLANT PARMESAN - BETTER HOMES & GARDENS
From bhg.com
FRESH FROM THE GARDEN: RECIPES MAKE EGGPLANT IRRESISTIBLE
From seattlepi.com
BACKYARD-TO-TABLE EGGPLANT PARMESAN AND HEALTHIER ... - FOOD FOR …
From foodforthought.today
VEGAN EGGPLANT PARMESAN SANDWICH - WILD VEGAN FLOWER
From wildveganflower.com
EASY EGGPLANT PARMESAN - EAT SUSTAINABLY. TRAVEL RESPONSIBLY.
From foodtravelist.com
EGGPLANT PARM STRAIGHT FROM THE FARM - FOOD BABE
From foodbabe.com
10 BEST FROZEN EGGPLANT PARMESAN IN 2022 – EXPERT REVIEW
From aidsquilt.org
GARDEN FRESH EGGPLANT PARMESAN RECIPE - FOOD NEWS
From foodnewsnews.com
GARDEN-STYLE EGGPLANT PARMESAN | WILLIAMS SONOMA
EASY RESTAURANT-STYLE EGGPLANT PARMESAN RECIPE - A FOOD LOVERS …
From afoodloverslife.com
EGGPLANT PARMESAN – NOURISH
From thenourishcookbook.com
GARDEN FRESH EGGPLANT PARMESAN RECIPE - FOOD.COM
From pinterest.com
EGGPLANT PARMESAN WITH FRESH BURRATA | TREFETHEN FAMILY VINEYARDS
From trefethen.com
EGGPLANT PARMESAN - GYPSYPLATE
From gypsyplate.com
SIMPLE EGGPLANT PARMESAN FAMILY RECIPE | SUGAR & SOUL
From sugarandsoul.co
EGGPLANT PARMESAN - HEALTHY HARVEST OF NORTH IOWA
From healthyharvestni.com
EGGPLANT PARMESAN - DONUTS
From foodforthought.today
GARDEN FRESH EGGPLANT PARMESAN RECIPE - WEBETUTORIAL
From webetutorial.com
GARDEN-STYLE EGGPLANT PARMESAN | WILLIAMS SONOMA
From williams-sonoma.com
EASY EGGPLANT PARMESAN - THE MEDITERRANEAN DISH
From themediterraneandish.com
EGGPLANT PARMESAN RECIPE | EATINGWELL
From eatingwell.com
HOW TO MAKE THE BEST BAKED VEGAN EGGPLANT PARMESAN - GARDEN …
From gardengrubblog.com
GARDEN FRESH EGGPLANT PARMESAN | RECIPE | ITALIAN FOOD FOREVER ...
From pinterest.com
GARDEN FRESH EGGPLANT PARMESAN | RHIANNON'S KITCHEN
From rhiannonskitchendotcom.wordpress.com
EGGPLANT PARMESAN EXTRAORDINAIRE | FOOD CHANNEL
From foodchannel.com
GARDEN FRESH EGGPLANT PARMESAN - MEDITERRANEAN RECIPES
From fooddiez.com
GARDEN RECIPE: EGGPLANT PARMESAN GRATIN - MOTHER EARTH …
From motherearthnews.com
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #casseroles #main-dish #pasta #vegetables #european #dinner-party #low-fat #summer #vegetarian #italian #dietary #one-dish-meal #low-cholesterol #seasonal #low-saturated-fat #low-calorie #comfort-food #healthy-2 #low-in-something #pasta-rice-and-grains #spaghetti #tomatoes #taste-mood #eggplant
You'll also love