Light Baked Not Fried Eggplant Parmesan Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
• Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
• When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
• Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.
• Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
• Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.

Steps:

• Preheat oven to 350 degrees F. Place bread crumbs in medium bowl.
• Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
• Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer ½ of the baked eggplant slices, then 1 cup Sauce and 1/4 cup Parmesan cheese; repeat layers. Cover with aluminum foil and bake 45 minutes.
• Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.

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.

Steps:

• Slice eggplant into 1/4 inch rounds, discarding stem.
• Spray large skillet with cooking spray. Heat skillet to medium-high. Brown eggplant slices in skillet, turning after 2 minutes.
• Mix tomato sauce, Parmesan cheese, 2 Tablespoons Italian Seasoning, and black pepper in a small mixing bowl.
• Spread a thin layer of sauce mixture on the bottom of a 8 or 9 inch square baking dish. Add a layer of eggplant. Cover eggplant with 1/4 Cup Mozzarella cheese.
• Repeat layers twice more: sauce, eggplant, cheese.
• Pulse bread in blender or food processor to make medium course bread crumbs. Toast crumbs in hot skillet, stirring frequently to prevent burning. (Or toast bread before processing.) Combine bread crumbs with remaining Italian Seasoning. Layer seasoned crumbs on top of casserole.
• Cover and refrigerate until ready to cook, or cook immediately.
• Bake in oven at 350°F, uncovered, for approximately 45 minutes (or until bubbly).

Steps:

• Slice ends from the eggplant, then slice long ways into 1/2 inch slices. (Appx 8).
• Salt both sides and lay on a tray for 1/2 hour.
• Rinse slices and pat dry.
• Use Olive Oil mister to mist both sides of the eggplant (or brush on with a pastry brush).
• Place cooking spray in a pan and heat pan to medium high. Cook eggplant a few at a time until golden and brown on both sides.
• Spray a baking sheet with cooking spray, and lay browned eggplant in a single layer on the pan.
• Evenly distribute the romano and shredded mozzarella over the pieces.
• Top each piece with 1/4 cup of Marinara.
• Slice the fresh mozzarella into 16 slices, and place 2 on each eggplant.
• Place one large (or two small) basil leaves on top of the mozzarella.
• Spray a piece of foil, and place over the tray.
• Bake covered at 350 degrees for 20 minutes.
• Uncover and bake another 15 - 20 minutes.
• To serve, stack two eggplant slices on a plate.