Bas Best Eggplant Parmesan Recipes

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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!

BA'S BEST EGGPLANT PARMESAN



BA's Best Eggplant Parmesan image

Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.

Provided by Bon Appétit Test Kitchen

Categories     Bon Appétit     Eggplant     Parmesan     Tomato     Breadcrumbs     Oregano     Basil     Mozzarella     Cheese     Vegetarian

Yield Serves 12

Number Of Ingredients 25

Marinara:
1/4 cup olive oil
1 head of garlic, cloves crushed
1 large red onion, chopped
3 oil-packed anchovy fillets (optional)
1/2 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1/4 cup dry white wine
2 (28-ounce) cans whole peeled tomatoes
1/4 cup torn basil leaves
1/2 teaspoon dried oregano
Kosher salt
Eggplant and assembly:
4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise 1/2-3/4 inch thick
Kosher salt
3 cups panko (Japanese breadcrumbs)
1 1/2 teaspoon dried oregano
1 teaspoon freshly ground black pepper
1 1/2 cups finely grated Parmesan, divided
1 1/2 cups all-purpose flour
5 large eggs, beaten to blend
1 1/3 cups olive oil
1/2 cup finely chopped basil and parsley, plus basil leaves for serving
6 ounces low-moisture mozzarella, grated (about 1 1/3 cups)
8 ounces fresh mozzarella, thinly sliced

Steps:

  • Marinara:
  • Preheat oven to 350°F. Heat oil in a 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 1 1/2 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, 2-2 1/2 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.
  • 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 3/4 cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
  • Preheat oven to 350°F. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.
  • Heat 2/3 cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining 2/3 cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.
  • Toss chopped herbs, low-moisture mozzarella, and remaining 3/4 cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13x9" baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45-60 minutes.
  • Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425°F and bake, uncovered, until cheese is bubbling and browned in spots, 15-20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.
  • Do Ahead
  • Marinara can be made 2 days ahead. Cover and chill. Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350°F oven, uncovering halfway through, until bubbling gently at edges.

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

BAKED-EGGPLANT PARMESAN



Baked-Eggplant Parmesan image

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

Extra-virgin olive oil, for brushing
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
1 1/2 cups shredded mozzarella

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

EGGPLANT PARMESAN RECIPE - (4.4/5)



Eggplant Parmesan Recipe - (4.4/5) image

Provided by á-4084

Number Of Ingredients 25

MARINARA:
1/4 cup olive oil
1 head garlic, cloves crushed
1 large red onion, chopped
3 oil-packed anchovy fillets, optional
1/2 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1/4 cup dry white wine
2 (28 ounce) cans whole peeled tomatoes
1/4 cup torn basil leaves
1/2 teaspoon dried oregano
Kosher salt
Eggplant and Assembly
4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise 1/2-3/4 inch thick
Kosher salt
3 cups panko (Japanese breadcrumbs)
1 1/2 teaspoon dried oregano
1 teaspoon freshly ground black pepper
1 1/2 cups Parmesan, finely grated & divided
1 1/2 cups all-purpose flour
5 large eggs, beaten to blend
1 1/3 cups olive oil
1/2 cup finely chopped basil and parsley, plus basil leaves for serving
6 ounces low-moisture mozzarella, grated (1 1/3 cups)
8 ounces fresh mozzarella, thinly sliced

Steps:

  • Preheat oven to 350°. Heat oil in a 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. Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks. Heat ⅔ cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining ⅔ cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed. Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13x9" baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45-60 minutes. Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15-20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing. Do Ahead: Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges. Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.

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 :

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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From marilyndishes.com


FAVORITE EGGPLANT PARMESAN RECIPE - THE ENDLESS MEAL®
2019-09-13 Reduce the heat, cover the pot, and simmer until the eggplants are cooked. 1 medium onion, 4 large garlic cloves, 5.5 ounce can tomato paste, 28 ounce can crushed tomatoes, 2 teaspoons honey. Spread 1 cup of the sauce in a 9"x9" pan. Add a layer of eggplants, top with 1 cup of sauce and ⅓ of both the cheeses.
From theendlessmeal.com


BEST BAKED EGGPLANT PARMESAN - THE STAY AT HOME CHEF
Sprinkle on half of the basil and half of the parmesan cheese. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese. Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted …
From thestayathomechef.com


EGGPLANT PARMESAN - BUDGET BYTES
2010-06-07 Dip the flour coated eggplant slices first in lightly scrambled egg then in the bread crumb mixture (bread crumbs, parmesan cheese, garlic powder and parsley flakes). Bake the slices for about 30 minutes (or until golden brown) at 425 degrees on preheated baking sheets.
From budgetbytes.com


EGGPLANT PARMESAN | RICARDO
Eggplant. With the rack in the middle position, preheat the oven to 375ºF (190ºC). Line a baking sheet with a silicone mat or parchment paper. On a work surface, cut the eggplants in half lengthwise. Using a paring knife, score the flesh of the eggplants without piercing through the skin. Season with salt and pepper.
From ricardocuisine.com


EASY KETO EGGPLANT PARMESAN RECIPE - BEST ITALIAN LOW-CARB DISH
2021-03-15 Dry the eggplant brinjal with a gentle pat. Deep fry, grill, or pan-fry the eggplants. Take an ovenproof dish. Layer the tomato sauce, eggplant, parmesan cheese, and mozzarella cheese. Add more eggplant and more tomato sauce along with one cup of parmesan cheese. Put this dish into the oven. Bake it for 15-20 minutes.
From hqketo.com


BEST EGGPLANT PARMESAN RECIPE - HOW TO MAKE EGGPLANT PARMESAN
2022-04-13 Cooking at 350° allows the eggplant to fry crispy, without absorbing too much oil and becoming soggy. (This happens most frequently when the oil for the eggplant gets too cold.) Hook a thermometer on your pan to keep an eye on the temperature. Second, when assembling the casserole, use a moderate amount of sauce and bake uncovered.
From thepioneerwoman.com


GRANDMA'S BAKED EGGPLANT PARMESAN - THE SEASONED MOM
2021-12-28 Set aside. Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in a single layer in the prepared baking dish. Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes. Pour marinara sauce over eggplant and top with mozzarella cheese.
From theseasonedmom.com


BA'S BEST EGGPLANT PARMESAN - COOKING DELICIOUS
BA'S BEST EGGPLANT PARMESAN Parmesan. Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at leas... Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving. Servings : 12. …
From mampirdahar.com


15 EXCELLENT EGGPLANT RECIPES YOU MUST TRY [GO BEYOND PARMESAN]
If you love eggplant parmesan but looking for a lighter fare, then the roasted eggplants with tomato and feta cheese is your best bet. The smoky aroma of the eggplant, the richness of the tomato sauce, and the tangy saltiness of feta cheese take center stage in this appetizing eggplant recipe dish. Eggplant Sandwiches-Sunny Little Kitchen
From roamilicious.com


MOM'S BEST EGGPLANT PARMESAN - 2 SISTERS RECIPES BY ANNA AND LIZ
Mom’s Best Eggplant Parmesan is made with chopped eggplants lightly sautéed until golden brown, then topped with a layer of fresh marinara sauce, grated Parmigiano-Reggiano cheese, and fresh basil. It’s simple, easy, and delicious!! Mom’s recipe makes a very light, no-carb, gluten-free, and very tasty Eggplant Parmesan.
From 2sistersrecipes.com


BEST EGGPLANT PARMESAN RECIPE | PARMIGIANA | SUPERLIFE
2020-06-30 Welcome! Log into your account. your username. your password
From superlifebase.com


BEST EGGPLANT PARMESAN RECIPE: YOU NEED TO TRY IT - SWIRLED
2018-07-12 Spread out the mixture on a plate. Coat each eggplant slice with the flour mixture. Shallow fry the eggplant slices over medium heat (vegetable or canola oil) until each side is golden brown. You’ll need to do this in batches. When each batch is finished, lay them on a bunch of paper towels to absorb the excess oil.
From swirled.com


BEST EGGPLANT PARMESAN EVER! | TASTY KITCHEN: A HAPPY RECIPE …
2009-08-26 First slice the eggplant into discs about 1/4-1/2 inch think (or 1cm which is .39 inches). Then crack the eggs into a bowl, add a splash of milk, and beat them. Line up two more bowls: one with flour and one with breadcrumbs. Then take the eggplant slices, drop them into the bowl of flour until covered, then into the bowl of egg, and finally ...
From tastykitchen.com


BA'S BEST EGGPLANT PARMESAN RECIPE - FOOD NEWS
Cut the eggplant lengthwise into1/2-inch thick slices and place them in a colander. Sprinkle with the coarse salt and let drain for 1 hour. Rinse the eggplant under cool running water, drain thoroughly and pat dry. Whisk the eggs and 1 teaspoon fine salt together in a baking pan or wide, shallow bowl. Eggplant slices […]
From foodnewsnews.com


BEST BAKED EGGPLANT PARMESAN : GET COOKING DIRECTIONS
Get eggplant parmesan recipe from food network deselect all 2 eggplants 4 eggs 1 cup olive oil 1 tablespoon chopped garlic 6 leaves chopped fresh basil 1/4 cup white wine 3 cups your favorite marinara sauce 12 slices provolone 12 tablespoon. We are vaccinating patients ages 12+. Hoda’s ‘making space’ for grace with anne lamott sections show more follow today more brands …
From tpwrecipes.com


BEST EGGPLANT PARMESAN RECIPE - BROWN EYED BAKER
2018-02-22 Add the eggplant slices a few at a time (do not overcrowd the pan, four is about the max amount per batch) and cook until golden brown, about 2 minutes per side. Remove to a paper towel-lined baking sheet to drain. Assemble the …
From browneyedbaker.com


EGGPLANT PARMESAN SANDWICH - BEST EGGPLANT RECIPE!
2019-01-10 Preheat the oven to 250 degrees F. Place the flour in a dredging bowl. Place the panko, oregano, and garlic powder in another dredging bowl, and stir to combine. In a third bowl, whisk together the eggs with a pinch of salt, pepper, and a tablespoon of water.
From fifteenspatulas.com


BEST EGGPLANT PARMESAN - CARIBBEAN GREEN LIVING
2019-09-23 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 …
From caribbeangreenliving.com


EGGPLANT PARMESAN RECIPES BEST - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Eggplant Parmesan Recipes Best are provided here for you to discover and enjoy ... 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe Easy Lunch For Friends Easy Meals To Cook Kids Easy Air Fryer Oven Recipes Dessert Recipes. Best Desserts Austin Texas Albanian Dessert Shendetlie Cheesecake Milkshakes …
From recipeshappy.com


THE BEST CHEESY EGGPLANT PARMESAN RECIPE - YOUTUBE
#eggplantParmesan #Parmesan #dinnerRecipe The Best cheesy eggplant Parmesan recipe- How to cook Frozen Broccoli–. Kindly, Like, Comment, and Subscribe to ou...
From youtube.com


I TRIED SAVEUR'S BEST-EVER EGGPLANT PARMIGIANA RECIPE | KITCHN
2020-07-31 Dredge the eggplant slices on both sides in the egg wash, followed by the breadcrumb mixture, and place them on a baking sheet. Heat olive oil in a large, high-sided pan, fry the eggplant until golden-brown, and let it drain …
From thekitchn.com


RECIPES/BAS-BEST-EGGPLANT-PARMESAN.JSON AT MASTER · …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


BEST EGGPLANT PARMESAN RECIPES - CREATE THE MOST AMAZING DISHES
Easter Bunny Cake Recipes Easy Easy Cracker Spread Recipe Polynesian Food Recipes Easy
From recipeshappy.com


EGGPLANT "PARMESAN" - WHOLE FOODS PLANT BASED RECIPES & MORE!
½ cup Bread Crumbs ¼ cup Nutritional Yeast 1 tsp Sea Salt 1 tsp Garlic Powder 1 TB Italian Seasoning Liquid for Breading ½ cup Almond Milk any plant-based milk should work 2 tsp Corn Starch Instructions Pre-heat the oven to 400° F. Eggplant Wash and then slice the eggplant into ¼" thick slices. Let sit while you prepare the breading mixture.
From sarahbmurphy.com


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