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
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
PARMESAN EGGPLANT SLICES
Low Carb and easy to make. The parmesan cheese makes a crispy crust on this eggplant.
Provided by Paula Todora
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 9
Steps:
- 1. Slice the eggplant, with skin on, into 1" slices. Lay on a flat surface and sprinkle both sides with salt.
- 2. Heat appx. 3 T. olive oil and 3 T. veg. oil in a skillet on medium high.
- 3. Dip each slice eggplant in egg and then roll in parmesan that has been combined with seasonings. Fry 4 at a time and drain on paper towels, adding more oil as needed.
- 4. Serve with ranch dip, cutting larger slices into fourths.
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
More about "parmesan eggplant slices recipes"
BEST EGGPLANT PARMESAN RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (186)Estimated Reading Time 7 minsServings 12Total Time 4 hrs 30 mins
- Preheat oven to 350°. Heat oil in a Dutch oven or other large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.
- Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt. Do Ahead: Sauce can be made 2 days ahead. Cover and chill.
- Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.
- Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
EASY EGGPLANT PARMESAN (BAKED, NOT FRIED) - BOWL OF …
From bowlofdelicious.com
5/5 (17)Total Time 50 minsCategory MainCalories 376 per serving
EGGPLANT PARMESAN - ONCE UPON A CHEF
From onceuponachef.com
ITALIAN EGGPLANT PARMESAN RECIPE - COOKIE AND KATE
From cookieandkate.com
EGGPLANT PARMESAN RECIPE - LOVE AND LEMONS
From loveandlemons.com
GARLIC PARMESAN BAKED EGGPLANT RECIPE - CRUNCHY …
From crunchycreamysweet.com
PANKO CRUSTED EGGPLANT PARMESAN - THIS HAPPY MOMMY
From thishappymommy.com
EGGPLANT PARMESAN SLICES - DIVALICIOUS RECIPES
From divaliciousrecipes.com
EGGPLANT PARMESAN RECIPE (BAKED, NOT FRIED) - SIMPLY …
From simplyrecipes.com
5/5 (159)Calories 600 per serving
BAKED EGGPLANT PARMESAN RECIPE (EASY)- FOOLPROOF LIVING
From foolproofliving.com
EGGPLANT MEATBALLS: THE EFFORTLESS RECIPE WITH TOMATO SAUCE
From cookist.com
INSANELY CRISPY AIR FRYER EGGPLANT - BROKEBANKVEGAN.COM
From brokebankvegan.com
SKILLET EGGPLANT PARMESAN RECIPE
From simplyrecipes.com
EGGPLANT PARMESAN (BAKED RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
EGGPLANT PARMESAN ROUNDS | RECIPES
From kosher.com
BAKED EGGPLANT SLICES RECIPE - FOOLPROOF LIVING
From foolproofliving.com
CLASSIC EGGPLANT PARMESAN (BAKED & FRIED METHOD) - A SIMPLE PALATE
From asimplepalate.com
EGGPLANT PARMIGIANA | RECIPETIN EATS
From recipetineats.com
EASY EGGPLANT PARMESAN RECIPE & ORZO VEGGIE MEDLEY MEAL PREP
From fitmencook.com
EASY EGGPLANT PARMESAN RECIPE ( W/ TIPS & VIDEO) - THE …
From themediterraneandish.com
EASY EGGPLANT PARMESAN SANDWICH | THE MEDITERRANEAN DISH
From themediterraneandish.com
BEST EGGPLANT PARMESAN RECIPE - HOW TO MAKE EGGPLANT PARMESAN
From thepioneerwoman.com
BAKED PASTA WITH EGGPLANT AND HOT COPPA | CASSEROLE RECIPE
From rachaelrayshow.com
MAIN STREET MARKET - RECIPE: EGGPLANT PARMESAN
From mainstmarket.org
BAKED EGGPLANT (EASY CRISPY OVEN-BAKED RECIPE) | KITCHN
From thekitchn.com
FITCHS IGA - RECIPE: EGGPLANT PARMESAN
From fitchs.iga.com
You'll also love