Broiled Eggplant With Parmesan Recipes

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GRILLED EGGPLANT PARMESAN



Grilled Eggplant Parmesan image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 medium eggplants
1/3 cup extra-virgin olive oil, plus more for serving
1 teaspoon fresh oregano, chopped
Kosher salt and freshly cracked black pepper
4 beefsteak tomatoes, sliced into 1/2-inch-thick rounds
8 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds
Freshly grated Parmesan, for serving
Torn fresh basil leaves, for serving

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper.
  • Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through.
  • Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve!

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!

GRILLED EGGPLANT PARMESAN



Grilled Eggplant Parmesan image

Cheesy grilled eggplant sits on top of a bed of smoky grilled tomato sauce for an eggplant Parm like no other.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Tomatoes

Time 55m

Yield 8

Number Of Ingredients 13

2 (1 pound) eggplants, sliced into 1/2-inch rounds
7 tablespoons extra virgin-olive oil, divided
3 tablespoons lemon juice
1 teaspoon salt, divided
1 shallot, halved
2 (10 ounce) baskets cherry tomatoes
skewers
1 tablespoon balsamic vinegar
2 cloves garlic, halved
½ teaspoon crushed red chili flakes
1 pound fresh mozzarella, cut into thin slices
3 tablespoons grated Parmesan cheese
6 sprigs fresh basil

Steps:

  • Place eggplant in a large bowl. Add 4 tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Stir to combine and let marinade for 20 minutes.
  • Preheat an outdoor grill to medium-high heat and lightly oil the grate.
  • Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them. Grill for 4 minutes. Flip and grill 4 minutes more.
  • Transfer grilled tomatoes and shallot to a blender. Add vinegar, garlic, crushed chili flakes, 1/2 teaspoon salt, and remaining 2 tablespoons olive oil. Pulse until blended but still chunky. Set aside.
  • Grill eggplant slices for 5 minutes. Flip, and sprinkle the remaining 1/4 teaspoon of salt over them. Top each with a slice of mozzarella and grill until cheese begins to melt, about 2 minutes.
  • Spoon tomato mixture on a serving platter. Top with eggplant. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 13.6 g, Cholesterol 38 mg, Fat 21.9 g, Fiber 4.8 g, Protein 16.6 g, SaturatedFat 7.8 g, Sodium 680.9 mg, Sugar 3.9 g

GRILLED EGGPLANT PARMESAN STACKS



Grilled Eggplant Parmesan Stacks image

We love eggplant Parmesan, but when it's hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. -Joann Parlin, Little Egg Harbor, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 large eggplant (about 2 pounds)
1/2 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon pepper
1 log (1 pound) fresh mozzarella cheese, cut into sixteen slices
1 large tomato, cut into eight slices
1/2 cup shredded Parmesan cheese
Chopped fresh basil or parsley

Steps:

  • Trim ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes., Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender. Remove from grill., Top eggplant with mozzarella cheese, tomato and Parmesan cheese. Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil.

Nutrition Facts : Calories 449 calories, Fat 31g fat (18g saturated fat), Cholesterol 96mg cholesterol, Sodium 634mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 5g fiber), Protein 26g protein.

MINI EGGPLANT PARMESAN



Mini Eggplant Parmesan image

Provided by Marc Murphy

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

12 mini eggplants, tops trimmed and cut in half
Extra-virgin olive oil, for cooking
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 white onion, finely chopped
3 heirloom tomatoes, diced
1 to 2 anchovy fillets, minced
One 4-ounce piece Parmigiano-Reggiano, freshly grated
1 pound fresh mozzarella, cut into 1/4-inch-thick slices

Steps:

  • Preheat a grill to medium heat. Preheat a pizza oven or regular oven to 475 degrees F.
  • Add the eggplant halves to a 9-by-13-inch baking dish, cut-side up. Drizzle with 2 to 3 tablespoons olive oil and sprinkle with salt and pepper. Place the eggplant on the grill cut-side down and grill until nicely charred, about 5 minutes.
  • Meanwhile, place a medium cast-iron pan on the grill and add 2 tablespoons olive oil; heat until hot. Add the garlic and onion and saute until the onions are translucent, about 3 minutes. Add the tomatoes and anchovy, then stir to combine, cooking the tomatoes until nicely broken down, about 10 minutes.
  • Evenly divide the eggplant, cut-side up, among six 10-ounce cast-iron rectangular pans arranged on a sheet tray for easy transfer to the oven. Spoon over the tomato sauce, then bake until sauce has reduced more, started to char and the eggplants have softened, about 15 minutes.
  • Remove the sheet tray from the oven and top each pan with the grated Parmesan. Evenly top with the sliced mozzarella, then season with freshly ground black pepper and place back in the oven. Let cook to melt the cheese, another 5 to 8 minutes.

EGGPLANT PARMESAN



Eggplant Parmesan image

Provided by Bobby Flay

Categories     main-dish

Time 2h40m

Yield 8 to 12 servings

Number Of Ingredients 27

3 tablespoons olive oil
1 large yellow onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon red pepper flakes
3 roasted red peppers, peeled, seeded and chopped
2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands
1 (28-ounce) can crushed tomatoes
3 tablespoons freshly chopped flat-leaf parsley
3 tablespoons freshly chopped basil leaves
1 tablespoon freshly chopped oregano leaves
Salt and freshly ground black pepper
Honey, to taste
5 cups fresh dried breadcrumbs (made from dried day-old bread)
Butter, for greasing the dish
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh thyme leaves
Salt and freshly ground black pepper
6 large eggs, beaten
2 tablespoons water
2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices)
All-purpose flour, for dredging
Vegetable oil, for frying
12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced
12 ounces grated fontina
3/4 cup grated Pecorino Romano
Fresh basil leaves, torn

Steps:

  • For the Roasted Red Pepper Tomato Sauce:
  • Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.
  • Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed.
  • To dry out the bread crumbs:
  • Preheat the oven to 300 degree F.
  • Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry.
  • Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 15 by 10 by 2-inch baking dish and set aside.
  • Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.
  • Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.
  • Heat 1/2-inch of oil in 2 large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.
  • Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.

BROILED EGGPLANT WITH PARMESAN



Broiled Eggplant With Parmesan image

Provided by Pierre Franey

Categories     easy, quick, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 eggplants about 3 inches in diameter, total weight 1 1/4 pounds
Salt and freshly ground pepper to taste
4 tablespoons olive oil
2 teaspoons finely chopped garlic
4 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to broil.
  • Trim eggplants and cut into 16 slices of equal thickness.
  • Arrange eggplant slices in one layer on a baking sheet. Sprinkle with salt and pepper and brush both sides with olive oil.
  • Place eggplant under broiler about 4 inches from heat source. Broil about 3 minutes, and turn slices and broil for 3 minutes more.
  • In a small dish, blend garlic with Parmesan, and sprinkle mixture evenly over eggplant. Place under broiler until bubbling. Serve immediately.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 707 milligrams, Sugar 10 grams

BROILED EGGPLANT WITH PROVOLONE



Broiled Eggplant with Provolone image

Provided by Tony DiSalvo

Categories     Cheese     Appetizer     Side     Broil     Vegetarian     Parmesan     Eggplant     Bon Appétit

Yield 4 SIDE-DISH SERVINGS

Number Of Ingredients 7

1 large eggplant, cut crosswise into 1/2-inch-thick rounds
3/4 to 1 cup bottled Italian salad dressing
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 cup (about) purchased marinara sauce
12 slices (about) provolone cheese
12 tablespoons (about) grated Parmesan cheese

Steps:

  • Lightly oil heavy large baking sheet. Brush both sides of 12 eggplant rounds generously with dressing; arrange on prepared sheet. Sprinkle rosemary and oregano over. Let stand at room temperature 30 minutes.
  • Preheat broiler. Broil eggplant on baking sheet until brown and cooked through, about 5 minutes per side. (Can be prepared 1 hour ahead. Let stand at room temperature.)
  • Preheat oven to 450°F. Top each eggplant slice with 1 rounded tablespoon sauce. Place 1 provolone slice atop each eggplant round and trim to fit. Sprinkle each with 1 tablespoon Parmesan. Bake until cheeses melt and eggplant is heated through, about 5 minutes.

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From recipelink.com


GRILLED EGGPLANT PARMESAN - THE LEMON BOWL®
2016-04-04 Instructions. Pre-heat grill over high heat and brush both sides of eggplant slices with olive oil using a pastry brush. Sprinkle with salt and pepper. When grill is hot, lay eggplant slices in a single layer and grill for 3-4 minutes per side or until tender. Remove from grill and place in a shallow baking dish.
From thelemonbowl.com


BAKED EGGPLANT PARMESAN RECIPE - SHE LOVES BISCOTTI
2021-09-11 Adjust oven rack to the middle position—Preheat the oven to 350°F/175°C. Spread ¼ cup (60 mL) of the tomato sauce thinly on the bottom of the pan. Use a 2 quarts (2-liter) glass or non-reactive baking dish. It could be a square 8 x 8-inch (20 x 20 cm) or an oval dish. Cover with a single layer of eggplant slices.
From shelovesbiscotti.com


EGGPLANT PARMESAN RECIPE - HEALTHY RECIPES 101
Step 3: Coat the eggplant. Prepare three large, shallow plates, the first with flour, the second with beaten eggs, and the third with the breadcrumbs and parmesan cheese. Dredge each eggplant slice successively in the three mixtures. Work with one slice at a time.
From healthyrecipes101.com


GARLIC PARMESAN BAKED EGGPLANT RECIPE - CRUNCHY CREAMY SWEET
2018-09-12 Melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl. Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet. Bake in 400 degrees F oven for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and ...
From crunchycreamysweet.com


BROILED EGGPLANT PARMESAN - BIGOVEN.COM
Put tomato mix in food processor- process til smooth. Pour into 12x8x2" baking dish and set aside. Dip egg plant slices in egg white; then dredge in breadcrumbs. Broil each slice, 4" from broiler for 3 minutes per side. Put eggplant slices on tomato mixture and bake 450 10 min. Add parmesan and bake 5 minutes longer or til browned. cooking ...
From bigoven.com


A NO-FRY EGGPLANT PARMESAN SANDWICH RECIPE MADE FOR TWO - THE ...
2022-05-25 In a 12-inch skillet over medium-high heat, heat the oil until shimmering. Add the garlic and cook, stirring constantly, until fragrant but not browned, 30 seconds to 1 minute. Stir in the crushed ...
From washingtonpost.com


EGGPLANT PARMESAN WITH FETA RECIPE | SOUTHERN LIVING
Step 5. Spoon 1 cup tomato mixture into an 8-inch square baking dish coated with vegetable cooking spray; arrange one-third of eggplant slices in a single layer over tomato mixture. Step 6. Stir together cottage cheese and feta cheese; spoon 1/3 cup cheese mixture over eggplant. Spoon 1 cup tomato mixture over cheese mixture.
From southernliving.com


BROILED EGGPLANT PARMESAN | NORTH CAROLINA COOPERATIVE EXTENSION
2 days ago Preheat broiler. Wash and prepare eggplant and basil (if using fresh). Spray broiler pan with cooking spray. Season eggplant with pepper, spray with cooking spray. Arrange on broiler pan and broil for 3–5 minutes on each side. When done, place in a baking dish and set aside. Heat marinara or tomato sauce in a saucepan.
From sampson.ces.ncsu.edu


EGGPLANT PARMESAN - BUDGET BYTES
2010-06-07 Bake the slices for about 30 minutes (or until golden brown) at 425 degrees on preheated baking sheets. Coat the baking sheet (after preheating) and the tops of the eggplant slices with non-stick spray. Coat a large casserole dish with non-stick spray and layer in one cup of marinara then one layer of eggplant slices.
From budgetbytes.com


GRILLED EGGPLANT PARMESAN - FARM MONITOR
Step 1: Spread eggplant on paper towels and sprinkle with salt, allow to sweat for about 20 minutes on each side. Step 2: Gently rinse off salt and pat with a paper towel to dry. Step 3: Place beaten eggs in a shallow bowl, bread crumbs Italian seasoning salt and pepper in another shallow bowl. Step 4: Dip egg plant in egg then bread crumbs ...
From farm-monitor.com


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