Authentic Eggplant Parmesan Recipes

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AUTHENTIC EGGPLANT PARMESAN



Authentic Eggplant Parmesan image

This recipe came straight from Italy, brought here by the Daddario family. I have tried many Eggplant Parmesan dishes, but none compare to this one, a taste of Italian Heaven!

Provided by AZ Food Critic

Time 4h30m

Yield 8 squares, 6-8 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
4 garlic cloves, minced (3 tablespoons)
1 large onion, finely chopped
1 (29 ounce) can tomato sauce
1 (15 ounce) can tomato sauce
1 (4 ounce) can tomato paste
1 1/2 cups white wine (optional)
3 teaspoons italian seasoning
olive oil (for frying)
2 large eggplants, peeled and sliced into 1/4 inch round disks
2 eggs
1/4 cup milk
3 cups Italian style breadcrumbs
4 cups mozzarella cheese (shredded)
1 cup fresh parmesan grated cheese

Steps:

  • For sauce (Gravy):.
  • In a Dutch oven or large size sauce pan, add oil, on medium heat. Add garlic and onions, sauté' until tender. Add tomato sauce, tomato paste, and wine, if using, and Italian seasoning. Mix well, and bring to a boil, then reduce heat to a simmer. Cover and simmer for 4 - 4 1/2 hours, stirring occasionally.
  • For eggplant:.
  • In a large size skillet, add olive oil (enough to cover bottom about 1" deep). Heat on medium. Peel eggplant, then slice them into 1/4" round disks. In two small bowls or pie plates, add bread crumbs to one, and eggs and milk to the other, beat egg mixture well. Dip each eggplant disk into egg mixture then into bread crumbs, coat completely. Place gently into hot oil. Fry to a golden brown on both sides, drain on paper towels. Repeat until all the eggplant are breaded and fried to a golden brown. Set aside.
  • Preheat oven to 350 degrees F.
  • Assemble:.
  • In a 13x9x2 ungreased baking dish, add about 1 to1 ½ cups sauce (gravy) to bottom of pan, spread sauce (gravy) evenly in baking dish.
  • Cover sauce (gravy) with one even layer of breaded eggplant, spread 1 cup mozzarella cheese evenly over eggplant, sprinkle with 1/3 cup parmesan cheese. Repeat two more times, ending with parmesan cheese. Bake uncovered for 45 minutes. Let set for 10 minutes before cutting. Cut into 8 pieces. Serve hot.

Nutrition Facts : Calories 732.3, Fat 36, SaturatedFat 15.5, Cholesterol 134.5, Sodium 2327.6, Carbohydrate 71, Fiber 13, Sugar 20.8, Protein 35.7

AUTHENTIC EGGPLANT PARMESAN



Authentic Eggplant Parmesan image

Eggplant parmesan is a layered casserole of eggplant (specially prepared), mozarella cheese, parmesan cheese, marinara sauce or meat sauce...This recipe has been in my family for generations and you will know why when you give it a try. *Note: This is a great make ahead/freeze recipe!

Provided by nascargal20

Categories     One Dish Meal

Time 1h20m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 8

1 large eggplant, sliced peeled (optional)
3 -4 cups of preferrably homemade marinara sauce or 3 -4 cups meat, sauce
3 whole eggs, beaten
1 2/3 cups seasoned flour
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
salt & pepper
garlic powder

Steps:

  • Preheat oven to 350deg. Generously grease a 13 X 9 inches baking dish. Beat eggs in a shallow bowl. In another shallow bowl place flour, salt, pepper and garlic powder-mix well to combine. Slice eggplant 1/4" thick and leave in a bowl of cold, salted water until ready to use. Drain eggplant but do not "dry". Dip eggplant slices in seasoned flour first, then egg and fry in large skillet until lightly browned on both sides. Lay on a platter until all eggplant slices are fried. Place 1 cup of sauce in bottom of baking dish and begin layering with eggplant, sauce and cheeses until finished. Bake covered for approxi-mately 30 minutes. Remove foil, sprinkly generously with additional mozarella cheese and fresh torn basil and return to oven for 10 more minutes until cheese is getting slightly browned and bubbly. Serve as a main dish with garlic toast and fresh green salad or use as a side dish with meat or pasta. Delish!

Nutrition Facts : Calories 578.4, Fat 23, SaturatedFat 10.3, Cholesterol 208.4, Sodium 1402.1, Carbohydrate 62.6, Fiber 2.2, Sugar 17.7, Protein 28.6

EGGPLANT PARMIGIANA



Eggplant Parmigiana image

I really think this is what I would eat for my last meal on Earth. It's so simple and, when done right, sublime. I cannot stop eating this!

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h45m

Yield 4 and 6 servings

Number Of Ingredients 20

1/4 cup extra-virgin olive oil
3 medium yellow onions, peeled, halved, and cut into thin slices
6 cloves garlic, peeled and grated
Kosher salt
1 tablespoon crushed red pepper flakes
1 tablespoon granulated sugar
3 (28-ounce) cans San Marzano whole plum tomatoes
2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
1/2 cup all-purpose flour
Freshly ground black pepper
5 large eggs
3 tablespoons whole milk
4 cups Italian-style breadcrumbs
1 tablespoon dried oregano
1 tablespoon fresh thyme leaves
Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
1 1/2 pounds mozzarella cheese, cut into thin slices
1/2 cup grated Parmesan
1 pound provolone cheese, grated
2 handfuls fresh basil, leaves only, torn

Steps:

  • For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
  • For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
  • Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
  • In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
  • Preheat oven to 350 degrees F.
  • To assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!

EGGPLANT PARMESAN



Eggplant Parmesan image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield about 4 to 6 main course servi

Number Of Ingredients 22

2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups QUICK MARINARA SAUCE, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tablespoon kosher salt
Freshly ground black pepper

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

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



The Best Eggplant Parmesan image

Truly delicious! I love eggplant and have many recipes, but this one's my favorite. The cheeses and seasonings make this dish unforgettable. -Dottie Kilpatrick, Wilmington, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 23

3 garlic cloves, minced
1/3 cup olive oil
2 cans (28 ounces each) crushed tomatoes
1 cup pitted ripe olives, chopped
1/4 cup thinly sliced fresh basil leaves or 1 tablespoon dried basil
3 tablespoons capers, drained
1 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
EGGPLANT:
1 cup all-purpose flour
4 large eggs, beaten
3 cups dry bread crumbs
1 tablespoon garlic powder
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
4 small eggplants (about 1 pound each), peeled and cut lengthwise into 1/2-inch slices
1 cup olive oil
CHEESE:
2 large eggs, beaten
2 cartons (15 ounces each) ricotta cheese
1-1/4 cups shredded Parmesan cheese, divided
1/2 cup thinly sliced fresh basil leaves or 2 tablespoons dried basil
1/2 teaspoon pepper
8 cups shredded part-skim mozzarella cheese

Steps:

  • In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 45-60 minutes or until thickened., Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine bread crumbs, garlic powder and oregano. Dip eggplant in flour, eggs, then bread crumb mixture., In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper., Preheat oven to 350°. In each of two greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, four eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle each with remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 10 minutes before cutting.

Nutrition Facts :

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!

TRADITIONAL EGGPLANT PARMIGIANA



Traditional Eggplant Parmigiana image

Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 2h

Number Of Ingredients 10

2 medium eggplants (1 1/2 pounds total), cut into 1/4-inch rounds
Coarse salt and pepper
2 cans (28 ounces each) whole peeled tomatoes, pureed
3 cloves garlic, smashed and peeled
1 1/2 cups plain dried breadcrumbs
1/2 cup grated Parmesan or Pecorino Romano (2 ounces), divided
1 cup all-purpose flour
3 large eggs, lightly beaten
1 cup vegetable oil
1 pound fresh mozzarella, thinly sliced

Steps:

  • In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
  • Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
  • In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
  • Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
  • Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
  • Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 447 g, Fat 25 g, Fiber 7 g, Protein 28 g, SaturatedFat 4 g

ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)



Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane) image

Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.

Provided by Beatrice

Categories     World Cuisine Recipes     European     Italian

Time 3h5m

Yield 8

Number Of Ingredients 12

3 pounds large eggplants, sliced lengthwise into 1/4-inch slices
2 tablespoons coarse salt, or as needed
5 cups vegetable oil for frying
2 tablespoons flour for dredging
2 tablespoons extra-virgin olive oil
½ onion, finely chopped
3 cloves garlic, halved
3 (15 ounce) cans tomato puree
8 leaves fresh basil leaves, halved
salt to taste
1 ½ (16 ounce) packages fresh mozzarella cheese, sliced
2 ½ cups freshly grated Parmesan cheese

Steps:

  • Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
  • Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
  • Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
  • Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
  • Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

Nutrition Facts : Calories 591.9 calories, Carbohydrate 30.6 g, Cholesterol 76.5 mg, Fat 38.5 g, Fiber 9.1 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 3313.2 mg, Sugar 13.5 g

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TRADITIONAL EGGPLANT PARMESAN RECIPES | EGGPLANT PARM
Sprinkle them with a bit of fine sea salt. (see notes) Assemble the ingredients in a baking dish (9"x 7" inches) and start putting a bit of tomato sauce as a base. Make a layer the eggplants, then add the tomato sauce, the mozzarella. Sprinkle with the parmesan cheese and the basil.
From italiankitchenconfessions.com


TRADITIONAL EGGPLANT PARMESAN RECIPE - ALL INFORMATION ABOUT …
The Best Eggplant Parmesan Recipe: How to Make It. new www.tasteofhome.com. In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper. Preheat oven to 350°.
From therecipes.info


10 EGGPLANT PARMESAN RECIPES - THE SPRUCE EATS
2020-02-24 Try these smoky grilled eggplant slices rolled around spinach and feta, then baked in a succulent tomato sauce. It comes out similar to eggplant parmesan, but with a smokier, saltier, slightly lighter flavor. Prepare it for a meatless main or as a hearty side. Continue to 9 of 10 below. 09 of 10.
From thespruceeats.com


AUTHENTIC EGGPLANT PARMESAN RECIPE FROM ITALY | GOURMET PROJECT
sauce. Heat the olive oil in a medium/large skillet. Peel and crush the garlic cloves and brown them in the olive oil. Remove the garlic and add the passata. Cook over medium/low heat for 20 minutes. Add a pinch of salt and mix. Turn the heat off and add the basil leaves. Mix and let rest. Preheat oven to 200°C (390°F).
From gourmetproject.net


EGGPLANT PARMESAN RECIPE: EASY CLASSICAL RECIPE
2022-01-27 Instructions. To prepare eggplant parmesan according to the traditional Sicilian recipe, start by washing the eggplants well. Dry them and cut them into not too thin slices (5mm). As you cut them, place them in a colander and sprinkle them with a little fine salt. Form layers, sprinkling each layer with salt.
From the-bella-vita.com


EGGPLANT PARMIGIANA- THE BEST RECIPE - STEFANIA'S KITCHENETTE
2020-11-01 Coat the eggplant slices with flour, and shake off the excess. Fry a few slices at a time in plenty of hot olive oil at 180°C (356°F) until golden crisp; Prepare the tomato sauce: wash, peel and coarsely cut the tomatoes, discard the seeds. Sauté the tomatoes in a saucepan with a little extra virgin oil;
From stefaniaskitchenette.com


ITALIAN EGGPLANT PARMESAN RECIPE - COOKIE AND KATE
2020-11-26 To roast the eggplant: Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup. Slice off both rounded ends on one eggplant, then stand it …
From cookieandkate.com


CLASSIC CRISPY EGGPLANT PARMESAN - SMARTYPANTSKITCHEN
2021-03-18 Remove eggplant from skillet and drain on a rack or paper towel. Place cooked eggplant in lightly oiled baking dish; drizzle pasta sauce over eggplant; top with fresh Mozzarella cheese. Turn oven to "broil" setting, or 500ºF. Broil eggplant until mozzarella cheese begins to melt; remove from oven.
From smartypantskitchen.com


AUTHENTIC ITALIAN EGGPLANT PARMESAN RECIPE - LOCAL AROMAS
Prepare the tomato sauce according to our recipe here. Grease a baking dish with butter and add the first layer of the fried slices of eggplant. Cover with tomato sauce, grated parmigiano, and a few slices of mozzarella. Continue building up layers in the same way until you finish with a layer of sauce. Place into a moderate oven and cook for ...
From localaromas.com


EGGPLANT PARMESAN - THE KITCHEN FAIRY
2021-02-01 How to assemble eggplant parmesan. Grease a 9” x 9” baking dish and spread some marinara sauce on the bottom. Overtop the sauce arrange a layer of roasted eggplant slices, slightly overlapping. Spread with marinara sauce, sprinkle breadcrumbs (or cornmeal), mozzarella and Parmesan cheeses. Repeat the process creating two more layers, ending ...
From kitchenfairy.ca


EGGPLANT PARMESAN {CLASSIC ITALIAN FAVORITE} - SPEND WITH PENNIES
2018-09-15 Place each slice of eggplant on prepared parchment lined pans. Spray with cooking spray if desired. Bake for 5 minutes, then flip and bake for 5 minutes more or until golden brown. Remove from oven and reduce temperature to 375°F. Spread a thin layer of pasta sauce in the bottom of a 9x13 dish. Layer ⅓ of the eggplant, herbs, mozzarella ...
From spendwithpennies.com


HOW TO MAKE AUTHENTIC EGGPLANT PARMESAN | HOW TO FEED A LOON
Egg Plant Recipes Easy. Eggplant Casserole. This hearty eggplant casserole can serve as a meatless entree. The combination of eggplant, tomato sauce, and cheese is wonderful! boodersf. B. Tim. Okra. Vegetable Recipes.
From pinterest.com


BEST EGGPLANT PARMESAN RECIPE | BON APPéTIT
2016-09-20 Step 1. 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 ...
From bonappetit.com


EGGPLANT PARMESAN RECIPE - NATASHASKITCHEN.COM
2020-09-02 How to Bake Eggplant for Eggplant Parm: Preheat Oven to 375˚F. Grease 2 baking sheets. Set up 3 rimmed dishes in this order: In the first one, stir together 3/4 cup flour, 1 tsp salt and 1/2 tsp pepper. In the second, beat 3 large eggs. In the third combine 1 1/2 cups panko crumbs and 1/2 cup grated parmesan.
From natashaskitchen.com


AUTHENTIC EGGPLANT PARMESAN - HOW TO FEED A LOON
2018-07-22 Cut each eggplant into 1/4-inch round slices and sprinkle salt over each of the rounds. Place in a colander for 30 to 40 minutes. Rinse eggplant rounds under cool water to remove salt. Dry with paper towels. Meanwhile, spread the flour out on a large platter. Coat each slice of eggplant with flour and shake off excess.
From howtofeedaloon.com


THE AUTHENTIC ITALIAN EGGPLANT PARMESAN RECIPE - FOOD NEWS
The Authentic Italian Eggplant Parmesan Recipe. Learn how to make authentic Italian eggplant parmesan with our brand new video recipe. Watch our Foodie Sisters, Benedetta and Valeria, prepare traditional melanzane alla parmigiana and then recreate the authentic flavors of this beloved dish in your own kitchen. Read on for the video and recipe.
From foodnewsnews.com


AUTHENTIC ITALIAN EGGPLANT PARMESAN RECIPE ANYONE CAN MAKE
Generously salt the eggplant slices and allow to sit in a colander for 30 minutes. (This removes the bitter taste and the excess moisture.) Preheat oven to 400F. Heat 2-4 Tbsp extra virgin olive oil in a skillet over medium high heat. Once heated, place eggplant slices into the skillet and cook until the bottom is browned, roughly 3-5 minutes.
From ourfamilyworld.com


AUTHENTIC ITALIAN CHICKEN PARMESAN - THERESCIPES.INFO
https://www.food.com › recipe › authentic-chicken-parmesan-179233 See more result ›› See also : Classic Italian Chicken Parmigiana Recipe , Italian Chicken Parmesan Recipe Baked 97. Visit site . Share this result ×. Authentic Chicken Parmesan Recipe - Food.com. Copy the link and share. Tap To Copy Authentic Chicken Parmesan {Family Recipe} - A Simple Palate …
From therecipes.info


RECIPE: TRADITIONAL EGGPLANT PARMESAN - POLLY CASTOR
2014-07-01 > Recipe: Traditional Eggplant Parmesan. Recipe: Traditional Eggplant Parmesan. July 1, 2014. Recipe: Traditional Eggplant Parmesan. Posted by Polly Castor on July 1, 2014 in Food. 0 Comments – I love a good eggplant parmesan, and this one blows the socks off of any I’ve ever had. Today I had the privilege of dining with food blogger Julie Yates. …
From pollycastor.com


BEST BAKED EGGPLANT PARMESAN (INCREDIBLY RICH & TASTY CLASSIC!)
2022-03-15 Dip each slice of eggplant in each of the three bowls in the following order, coating thoroughly in each: flour, egg, breadcrumbs. As soon as each slice is covered, transfer it to one of the prepared baking sheets. Bake. Put the breaded eggplant slices in …
From bakeitwithlove.com


AUTHENTIC ITALIAN EGGPLANT PARMESAN RECIPE - DAISY'S KITCHEN
This vegetarian Mushroom Strogranoff recipe is easy to make in about 30 minutes, and it's so savory and delicious. Serve it over egg noodles, traditional pasta, or whatever sounds good to you! | Gimme Some Oven #stroganoff #vegetarian #mushrooms #dinnerrecipes. This is my favorite way to make eggplant parmesan.
From pinterest.com


AUTHENTIC EGGPLANT PARMESAN {A MEATLESS MONDAY RECIPE
2013-11-04 Preheat the oven to 375 degrees F. Using a ladle, spread out enough tomato sauce onto the bottom of a baking dish for each eggplant slice to lay on top of. Place each eggplant slice onto the sauce. Top each eggplant slice with a little more sauce. Sprinkle with mozzarella and parmesan cheese.
From themountainkitchen.com


AUTHENTIC EGGPLANT PARMESAN ITALY - ALL INFORMATION ABOUT HEALTHY ...
Authentic Italian-Style Eggplant Parmesan (Parmigiana Di ... tip www.thespruceeats.com. Eggplant Parmesan (Parmigiana di melanzane), is a true classic Italian dish that has become immensely popular around the world.So much so, it has spawned other versions of "Parmesan"-style dishes that don't really exist in Italy (or at least not under this name), such as chicken …
From therecipes.info


HOW TO MAKE THE AUTHENTIC EGGPLANT PARMESAN | ITALIANPOT
2017-03-21 Directions. Step 1 Prepare sauce and set aside.; Step 2 Peel eggplant and slice lengthwise.; Step 3 Soak in basin of water with 1/2 cup salt for 15-20 minutes. Squeeze excess water from eggplant between paper towels. Step 4 Fry slices in oil until golden brown and place on paper towel to absorb excess oil.; Step 5 Place enough sauce in shallow casserole dish to …
From italianpot.com


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