Allys Eggplant Parmesan Recipes

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EGGPLANT PARMESAN II



Eggplant Parmesan II image

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

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

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

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

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