GRANDMA'S ITALIAN EGGPLANT PARMIGIANA
This heirloom Italian family recipe came stateside with my grandmother when she immigrated from Italy. Growing up in a house that had Italian sauce being made every Sunday, this eggplant was always a favorite. Using good quality ingredients is critical for this recipe. It is very time consuming and laborious. It would be a shame to invest all of this time and effort with inferior ingredients only to be let down when you eat it later.
Provided by Daddy's Kitchen
Categories World Cuisine Recipes European Italian
Time 9h35m
Yield 12
Number Of Ingredients 11
Steps:
- Lay eggplant slices on top of paper towels and sprinkle with sea salt to draw out moisture. Cover with additional paper towels. Let sit, 8 hours to overnight.
- Place flour into a 1-gallon plastic zip-top bag. Sprinkle salt and pepper into the flour and shake the bag to mix. Place 6 eggplant slices into the bag, seal, and shake to coat.
- Beat eggs and water together using a fork in a small bowl. Season with salt and pepper.
- Heat 2 inches of oil over medium-high heat in a 10-inch cast iron skillet. Line baking sheets with paper towels to drain eggplants after frying.
- Shake excess flour from eggplant slices and place into egg mixture, turning to ensure both sides are coated. Allow excess egg mixture to drip off before placing slices into the hot oil. Fry until slightly golden, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheets. Sprinkle with 1 tablespoon Pecorino Romano cheese. Repeat process until all eggplant slices are fried. Let cool slightly, about 5 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Pour a small amount of tomato sauce into the bottom of a 9x13-inch baking pan to cover. Place 1/3 of the eggplant slices over sauce, slightly overlapping them. Sprinkle 1/3 of the remaining Pecorino-Romano cheese and Parmesan cheese evenly over the slices. Cover with a light layer of sauce. Sprinkle 1/3 of the mozzarella cheese over sauce. Repeat for a total of 3 layers.
- Bake in the preheated oven until bubbly, about 40 minutes. Remove from the oven and let cool for 10 minutes to set.
Nutrition Facts : Calories 568.9 calories, Carbohydrate 33.1 g, Cholesterol 145.9 mg, Fat 32.7 g, Fiber 5.3 g, Protein 35.6 g, SaturatedFat 14.8 g, Sodium 2463.2 mg, Sugar 7.9 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.
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!
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
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
BAKED EGGPLANT PARMESAN
Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!
Provided by Dollface
Categories World Cuisine Recipes European Italian
Time 4h5m
Yield 6
Number Of Ingredients 9
Steps:
- Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
- Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
- Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
- Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
- Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.9 g, Cholesterol 118.9 mg, Fat 20.4 g, Fiber 10.4 g, Protein 29.6 g, SaturatedFat 10.5 g, Sodium 2427.6 mg, Sugar 18 g
BAKED-EGGPLANT PARMESAN
Make and share this Baked-Eggplant Parmesan recipe from Food.com.
Provided by K. Van Vleck
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
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 238.7, Fat 9.7, SaturatedFat 5, Cholesterol 71.3, Sodium 1332.5, Carbohydrate 26, Fiber 7.9, Sugar 12, Protein 15
BAKED EGGPLANT PARMESAN
This is a recipe I found on diet.com. I have eggplant parmesan about a week when going out to eat and loved it so I needed to found a recipe with less calorie. So I am hoping this one will work.
Provided by shawnajean
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set sliced eggplant aside. Lightly beat egg whites in a large bowl and place bread crumbs, parmesan, garlic and basil in another large bowl.
- Dredge eggplant slices in the egg whites then bread crumbs on both sides. Place the breaded slices on a baking sheet coated with cooking spray.
- Bake eggplant on each side for about 20 minutes or until easily pierced with a fork. Spread about half of the tomato sauce on the bottom of an 9 X 13 baking dish. Layer about half of the eggplant slices on top of the sauce.
- Spread all of the ricotta cheese on top of the eggplant slices and top with about 1.5 cups of mozzarella. Use the remaining eggplant slices and place on top of the mozzarella.
- Cover with remaining sauce and sprinkle with remaining mozzarella. Bake uncovered for 25-30 minutes at 350, cheese should be melted and bubbly.
Nutrition Facts : Calories 451.6, Fat 15.8, SaturatedFat 8.9, Cholesterol 52, Sodium 848, Carbohydrate 47.6, Fiber 9.7, Sugar 12.5, Protein 30.6
More about "grandmas baked eggplant parmesan recipes"
GRANDMA'S BAKED EGGPLANT PARMESAN - THE SEASONED MOM
From theseasonedmom.com
Ratings 51Calories 263 per servingCategory Dinner
- In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt and pepper. Set aside.
GRANDMA'S BAKED EGGPLANT PARMESAN - MY RECIPE MAGIC
From myrecipemagic.com
Estimated Reading Time 50 secs
EGGPLANT PARMESAN | WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
ITALIAN EGGPLANT PARMESAN RECIPE - COOKIE AND KATE
From cookieandkate.com
HOW TO MAKE HOMEMADE EGGPLANT PARMESAN LIKE …
From spoonuniversity.com
BAKED EGGPLANT PARMESAN - FEELGOODFOODIE
From feelgoodfoodie.net
ITALIAN GRANDMA MAKES EGGPLANT PARMIGIANA - YOUTUBE
From youtube.com
HEALTHY BAKED EGGPLANT PARMESAN - EATING BIRD FOOD
From eatingbirdfood.com
BAKED EGGPLANT PARMESAN | GIMME SOME OVEN
From gimmesomeoven.com
GRANDMA'S BAKED EGGPLANT PARMESAN | THE BEST …
From thebestrecipesfood12.blogspot.com
ITALIAN EGGPLANT PARMESAN RECIPE – JUST LIKE MOM AND …
From cookingwithsugar.com
GRANDMA'S BAKED EGGPLANT PARMESAN - MEALPLANNERPRO.COM
From mealplannerpro.com
Servings 1Calories 448 per servingTotal Time 55 mins
GRANDMA'S BAKED EGGPLANT PARMESAN | RECIPE CART
From getrecipecart.com
BEST BAKED EGGPLANT PARMESAN - THE STAY AT HOME CHEF
From thestayathomechef.com
GRANDMA’S BAKED EGGPLANT PARMESAN - COOKINGCREST
From cookingcrest.com
BEST BAKED EGGPLANT PARMESAN - HEALTHY LIVING AND LIFESTYLE
From uniquegiftstips.com
GRANDMA'S BAKED EGGPLANT PARMESAN - YOUTUBE
From youtube.com
GRANDMA'S BAKED EGGPLANT PARMESAN - YUM GOGGLE
From yumgoggle.com
BEST EGGPLANT PARMESAN RECIPE - HOW TO MAKE ... - THE PIONEER …
From thepioneerwoman.com
BAKED EGGPLANT PARMESAN - THE PANICKED FOODIE
From thepanickedfoodie.com
GRANDMA'S BAKED EGGPLANT PARMESAN - MEALPLANNERPRO.COM
From mealplannerpro.com
GRANDMA'S BAKED EGGPLANT PARMESAN - PINTEREST
From pinterest.com
GRANDMA’S BAKED EGGPLANT PARMESAN #VEGETARIAN #BAKED
From infotrenditoday.blogspot.com
TOP 41 BAKED EGGPLANT PARMESAN RECIPE RECIPES
From hola2.heroinewarrior.com
BAKED EGGPLANT PARMESAN RECIPE - GRANDMA LINDA'S RECIPES
From grandmalindasrecipes.com
GRANDMA’S BAKED EGGPLANT PARMESAN #PARMESAN #VEGETARIAN
From therecipesday.blogspot.com
GRANDMA'S BAKED EGGPLANT PARMESAN - THE SEASONED MOM
From pinterest.com
BAKED EGGPLANT PARMESAN - BAKE IT WITH LOVE
From bakeitwithlove.com
EASY BAKED EGGPLANT PARMESAN RECIPE - EVOLVING TABLE
From evolvingtable.com
BAKED EGGPLANT PARMESAN (GLUTEN FREE) | THE RUSTIC FOODIE®
From therusticfoodie.com
MSN
GRANDMA'S BAKED EGGPLANT PARMESAN | PUNCHFORK
From punchfork.com
GRANDMA'S BAKED EGGPLANT PARMESAN - FOOD, RECIPE,KETO
From foodsogoodtome.blogspot.com
GRANDMA’S BAKED EGGPLANT PARMESAN - INFOPILIHANTERKINI
From infopilihanterkini.blogspot.com
BAKED EGGPLANT PARMESAN - ENTERTAINING WITH BETH
From entertainingwithbeth.com
EGGPLANT PARMIGIANA – ITALIAN GANDMA’ GINA – OMG
From everybodylovesitalian.com
GRANDMA'S BAKED EGGPLANT PARMESAN - VIRAL RECIPES
From myviraldeliciousrecipes.blogspot.com
BAKED EGGPLANT PARMESAN - HEALTHYISH FOODS
From healthyishfoods.com
GRANDMA'S BAKED EGGPLANT PARMESAN - RECOOK RECIPES
From recook.pinrecipes.today
GRANDMA’S BAKED EGGPLANT PARMESAN – NEUREZEPT
From vegetarian.neurezept.com
You'll also love