Acadias Eggplant Parmesan Recipes

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ALLY'S EGGPLANT PARMESAN



Ally's Eggplant Parmesan image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

2 eggplants
Whole wheat organic flour
5 brown omega-3 cage-free eggs or egg whites
Italian-flavored breadcrumbs or whole wheat breadcrumbs
Olive oil
3 cups homemade plum tomato sauce
1 1/2 cups 2-percent mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F. Prepare a cookie sheet with parchment paper (to help with sticky pieces and cleanup).
  • Peel the eggplant skin off, slice into thin pieces (round or oblong) and set aside.
  • Prepare three large mixing bowls. Fill the first mixing bowl with flour. Whisk the eggs in the second mixing bowl. Fill the third mixing bowl with breadcrumbs.
  • Lightly pat the eggplant in the flour on both sides, and then dip into eggs and finally the breadcrumbs. Place the eggplant on the prepared cookie sheet.
  • Lightly drizzle olive oil on the eggplant. If you have a brush, brush the eggplant lightly. It doesn't need a lot of olive oil to get the crispiness. Bake the eggplant until crispy, about 15 minutes.
  • In a lasagna-style baking dish, spread a light blanket of tomato sauce on the bottom. When starting the layers, lay the eggplant down side by side covering the bottom of the pan. It is best to use 1/2 ounce mozzarella and a little bit of sauce on each eggplant piece to keep it moist. Repeat this two to three times. Cover the baking dish with aluminum foil and place into the oven for 25 minutes. Add more mozzarella to the top of the eggplant during the last 5 minutes of baking; it is a great way to avoid the cheese burn.

ACADIA'S EGGPLANT PARMESAN



Acadia's Eggplant Parmesan image

I love eggplant and I decided to make a layered eggplant side dish without the breading that one typically sees with this type of presentation. I use a square baking dish for this treat.

Provided by AcadiaTwo

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

salt
2 tablespoons butter (or margarine)
1 eggplant (medium sized)
8 ounces marinara sauce
8 ounces mozzarella cheese (fresh)
1 tablespoon parmesan cheese

Steps:

  • Slice eggplant cross wise into desired thickness. (I cut it in 1/8 am inch slices / not critical).
  • Place slices on paper towels and sprinkle with salt to help remove the extra moisture for about 15 minutes.
  • Use more paper towels and press each slice to remove moisture.
  • In a skillet, saute eggplant slices for 2-3 minutes on each side.
  • Add a layer of sauteed eggplant slices to the baking dish, and
  • place a dollop of marinara sauce over each slice.
  • Then top each slice with a tablespoon worth of mozzarella.
  • Repeat these steps until the whole eggplant is sauteed and layered in the dish.
  • Sprinkle with Parmesan cheese and bake in a 350 degree F oven for 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 206.7, Fat 13.8, SaturatedFat 7.9, Cholesterol 41.7, Sodium 461.1, Carbohydrate 11.1, Fiber 3.7, Sugar 6, Protein 10.3

BAKED EGGPLANT PARMESAN



Baked Eggplant Parmesan image

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

2 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
¼ cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
½ teaspoon dried basil

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 PASTA



Eggplant Parmesan Pasta image

The unassuming eggplant is the star of this comforting weeknight pasta that manages to capture the flavors of traditional eggplant Parmigiana without the fuss of frying, layering and baking. Cubed eggplant is browned with onion and garlic until golden, then simmered in a quick pantry-friendly tomato sauce until meltingly tender. Mezze rigatoni, fusilli and shells all do great jobs of capturing the thick sauce. The pasta is finished with slivers of fresh mozzarella that soften and offer cool, creamy bites, and a final sprinkling of a Parmesan bread-crumb topping offers familiar moments of crunch to contrast the creamy sauce.

Provided by Kay Chun

Categories     dinner, weekday, weeknight, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

1/2 cup extra-virgin olive oil
3/4 cup panko bread crumbs
Kosher salt and black pepper
1/2 cup finely chopped yellow onion (from 1 small onion)
3 garlic cloves, minced
1 1/2 pounds eggplant, peeled and cut into ½-inch cubes (8 cups)
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes, crushed with your hands in a bowl
1 basil sprig, plus ⅓ cup coarsely chopped basil leaves
1/4 teaspoon dried oregano
1 pound short pasta, such as mezze rigatoni, fusilli or shells
2 tablespoons freshly grated Parmigiano-Reggiano
8 ounces fresh mozzarella, thinly sliced and at room temperature

Steps:

  • In a high-sided large (12-inch) skillet with a lid, heat 2 tablespoons of the oil over medium. Add panko, season with salt and pepper, and cook, stirring constantly, until golden and crispy, about 2 minutes. Transfer to a plate. Set a large pot of salted water to boil.
  • Wipe out the skillet and heat 2 tablespoons of the oil over medium. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add eggplant and drizzle over the remaining ¼ cup oil. Season with salt and pepper, and cook, stirring occasionally, until eggplant is softened, about 8 minutes. Add in tomato paste and stir constantly until lightly caramelized on the bottom of the skillet, about 2 minutes. Add crushed tomatoes, basil sprig, oregano and 1½ cups of water, and bring to a simmer over medium-high heat.
  • Cover the skillet and reduce heat to medium. Cook, stirring occasionally and smashing some of the eggplant, until the eggplant is very tender and the sauce is thickened, about 15 minutes. Discard the basil sprig.
  • Meanwhile, in the large pot of water, cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain.
  • Add cooked pasta, reserved pasta water and the eggplant sauce to the large pasta cooking pot, and cook over medium heat, stirring, until sauce thickens and coats the pasta, 2 to 3 minutes. Stir in ¼ cup of the chopped basil.
  • Add Parmesan to the panko and mix well. Divide the pasta in bowls and top each with some of the mozzarella. Sprinkle over cheesy bread crumbs, and garnish with the remaining basil.

THE BEST EGGPLANT PARMESAN RECIPE BY TASTY



The Best Eggplant Parmesan Recipe by Tasty image

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

2 medium eggplants, washed
1 tablespoon coarse salt
1 cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon pepper
2 cups vegetable oil
2 ½ cups marinara sauce, divided
2 tablespoons fresh basil, minced, plus more for garnish
2 cups low-moisture mozzarella, shredded
1 cup shredded parmesan cheese
8 slices fresh mozzarella cheese

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



Eggplant Parmesan image

This is one of Chef Scott Tacinelli's favorite dishes-and it's even incredible cold, he says. Garlicky marinara and gooey cheeses are integral to this 17-layer masterpiece, but they're spread thin enough to allow the crisp eggplant cutlets to really shine. Don't be intimidated: the components require some advance prep, but the assembly is easy (and fun)!

Provided by Don Angie

Categories     main-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 24

4 cloves garlic, large, about ½ head of garlic
1/4 cup extra-virgin olive oil
kosher salt
1 teaspoon dried red pepper flakes (optional)
2 28-oz cans whole peeled tomatoes, puréed, preferably San Marzano DOP
sugar
2 sprigs basil
2 cups Italian-seasoned breadcrumbs, preferably Progresso brand
1 teaspoon dried oregano
1/2 cup finely grated Parmigiano-Reggiano
1/3 cup finely grated Pecorino, preferably Pecorino Toscano
kosher salt
5 large eggs
Freshly ground black pepper
1 cup all-purpose flour
3 pounds Italian eggplants, 4 to 6 small eggplants
Breading Mixture, from Step 2
1 1/3 cups extra-virgin olive oil, for frying, plus more as needed
2 cups Marinara Sauce, plus additional for serving, from Step 1
Eggplant Cutlets, from Step 5
3/4 cup finely grated Parmigiano-Reggiano
1/4 cup finely grated Pecorino, preferably Pecorino Toscano
1 1/2 cups shredded whole-milk mozzarella cheese
1 bunch basil leaves, divided, about 30 leaves

Steps:

  • Marinara Sauce: Trim root ends of the garlic cloves, then smash with the flat side of a knife. Peel off skins and set aside. In a 4-quart Dutch oven over high heat, add oil, followed by garlic. When the garlic begins to sizzle, add a pinch of salt. Stir and toast the garlic until deep golden brown, 3-4 minutes. Add red pepper flakes (optional, for heat), reduce temperature to low, and add tomatoes. Increase heat to medium, add two pinches of salt and two pinches of sugar, and bring sauce to a simmer, 10-12 minutes. When simmering, taste and adjust for seasoning. Turn off heat.In a large bowl, add two large sprigs of basil, then pour the sauce over the basil. Set aside to steep while preparing the eggplant. (Makes 2 quarts. Once cool, remove and discard basil; store in an airtight container in the refrigerator up to 4-5 days or in the freezer up to 3 months.)
  • Breading Mixture: In a large bowl, add seasoned breadcrumbs, oregano, Parmigiano-Reggiano, Pecorino, and a big pinch of salt. Stir to mix well and set aside. In another large bowl, whisk eggs; season with a generous amount of black pepper and a few pinches of salt. Add flour to a large bowl.
  • Prepare eggplant: Use a vegetable peeler to peel the eggplant; discard peel. Cut away the stem ends and discard. Use a mandoline to slice eggplant lengthwise into ⅛-inch thick slices; for safety, make the last few slices with a chef's knife.
  • Arrange bowls side by side for dredging: flour, eggs, and breading mixture. First dredge each eggplant slice in flour, shaking off excess. Then coat with the beaten egg, followed by the breading mixture. Set breaded eggplant on a rack fitted over a baking sheet until ready to fry.
  • Fry eggplant cutlets: In a nonstick skillet over medium-high heat, add ⅓ cup oil. (Adjust amount as needed to have about ¼ inch of oil in the pan.) Test the oil's temperature by adding a few drops of water: if the water sizzles right away, the oil is ready for frying. Gently lay the eggplant into the oil facing away from you to avoid getting splattered. Let fry undisturbed, about 2 minutes, adjusting heat to maintain the temperature.Once the first side of the eggplant is golden brown, use tongs to gently flip (facing away from you again) and fry the other side until golden brown and delicious-or "GBD," as Chef Tacinelli puts it- about 1 more minute. As they finish frying, arrange eggplant cutlets in an even layer to drain on a baking sheet lined with paper towels. (Once the sheet pan is full, cover with more paper towels and place freshly fried eggplant on top.) Fry remaining eggplant, adding more oil as needed and keeping the temperature steady.
  • Assembly: Preheat oven to 350 degrees F. Remove basil and garlic cloves from tomato sauce and discard. In another bowl, combine the Parmigiano-Reggiano and Pecorino cheeses.Spread 1 cup sauce across the bottom of the baking dish. Arrange eggplant cutlets in a single even layer, tearing some into smaller pieces as necessary to fill the gaps. Press the eggplant layer gently into the sauce. (Do this each time you add an eggplant layer.) Next, spread ⅓ cup sauce over the eggplant, followed by ¼ cup Parmigiano-Pecorino mixture. In even layers, add eggplant, ⅓ cup sauce, ¼ cup Parmigiano-Pecorino, ¾ cup mozzarella, and half of the basil leaves. Then add another layer of eggplant, sauce, and Parmigiano-Pecorino. Finally, layer the remaining eggplant, sauce, Parmigiano-Pecorino, basil, and mozzarella. Cover with foil and bake, 45 minutes. (Here are the layers once more, from the bottom up: 1 C sauce, eggplant, ⅓ C sauce, ¼ C Parmigiano-Pecorino, eggplant, ⅓ C sauce, ¼ C Parmigiano-Pecorino, ¾ C mozzarella, half the basil leaves, eggplant, ⅓ C sauce, ¼ C Parmigiano-Pecorino, remaining eggplant, ⅓ C sauce, ¼ C Parmigiano-Pecorino, remaining basil, ¾ C mozzarella.)
  • After 45 minutes, remove Eggplant Parmesan from oven and remove foil. Bake another 10 minutes, uncovered, until golden brown and bubbly. Let rest 20-30 minutes, then cut into squares with a chef's knife and plate with a spatula. Chef Tacinelli likes to add a ladle of hot marinara just before serving.

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From worldbestgarlicrecipes.blogspot.com


EGGPLANT PARMIGIANA - ITALIAN RECIPES BY GIALLOZAFFERANO
To prepare the eggplant parmigiana, start by washing and drying the eggplant 1. Then with a knife remove the stem 2 and slice the eggplant lengthwise with a vegetable slicer, or alternatively with a knife, to obtain slices about 1/8' (4-5 mm) thick 3. As you place the slices inside a colander, sprinkle them with a very small amount of coarse ...
From giallozafferano.com


BEST COOKING BREADCRUMB RECIPES: ACADIA'S CHICKEN PARMESAN
1/2 cup parmesan cheese (grated) 2 cups italian seasoned breadcrumbs ; 2 eggs ; 1 cup milk ; 2 cups spaghetti sauce ; 3 tablespoons olive oil ; Recipe. 1 wisk eggs and milk together in bowl for 1 minute. 2 place the bread crumbs in another bowl or a. 3 plastic bag. 4 dip the the chicken in the egg/milk mixture and then. 5 coat it with the bread ...
From worldbestbreadcrumbrecipes.blogspot.com


EGGPLANT STACKS WITH CANADIAN PARMESAN | CANADIAN LIVING
2005-07-14 Method. Trim both ends of eggplant; cut into 16 slices. Whisk together 3 tbsp (45 mL) of the oil, basil, salt and pepper; brush over both sides of slices. Place on large greased baking sheet; bake in 425°F (220°C) oven, turning once, for about 20 minutes or until softened and golden. Meanwhile, in large skillet, heat remaining oil over medium ...
From canadianliving.com


KETO EGGPLANT PARMESAN [VEGETARIAN AUBERGINE PARMIGIANA]
2022-05-26 Add tomato passata sauce, salt and black pepper. Stir and simmer for 15-20 minutes. Turn off heat. Preheat oven to 350°F (180°C) Meanwhile, heat another pan over medium-high heat and add oil. Fry eggplant slices for 2-3 minutes on each side until softened in the center and crispy on the edges.
From theeatdown.com


NANA'S EGGPLANT PARMESAN RECIPE - THE SLOW ROASTED ITALIAN
2021-09-12 Heat over medium. Fry the breaded eggplant slices in the oil until browned on each side (about 2 minutes on each side). Work in batches and place the fried eggplant on a few sheets of paper towels to absorb any excess oil. Mix together the remaining cup of parmesan cheese, the provolone cheese, and the mozzarella cheese in a bowl.
From theslowroasteditalian.com


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