HEALTHIER EGGPLANT PARMESAN II
I like this recipe because it is not fried and very tasty. I like to make it healthier by using whole wheat breadcrumbs and reducing the amount of fat. Also, by using mostly egg-whites instead of whole eggs I am able to reduce the cholesterol level.
Provided by MakeItHealthy
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
- Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
- Bake in preheated oven until golden brown, about 35 minutes.
Nutrition Facts : Calories 424 calories, Carbohydrate 51.1 g, Cholesterol 58.6 mg, Fat 15.5 g, Fiber 12.7 g, Protein 22.4 g, SaturatedFat 7 g, Sodium 1301.6 mg, Sugar 21.2 g
BAKED EGGPLANT PARMESAN
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
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
MIKE'S DELI FAMOUS EGGPLANT PARMIGIANA
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer.
- Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour.
- In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side.
- Once the oil is hot, put the eggplant in the hot oil and fry until golden brown. You can also use a deep-fryer and leave in for about 2 to 3 minutes.
- Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano
- Place the eggplant into the oven and cook for 20 to 25 minutes.
EGGPLANT PARMESAN
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
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.
THE BEST EGGPLANT PARMESAN RECIPE BY TASTY
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
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!
JAMIE OLIVER'S EGGPLANT PARMESAN
This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.
Provided by Marian Burros
Categories dinner, weekday, main course
Time 1h45m
Yield 4 to 5 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
- Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
- Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
- Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 1283 milligrams, Sugar 18 grams
AUTHENTIC EGGPLANT PARMESAN
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
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
DIANNE'S EGGPLANT PARMESAN
I love eggplant in any form or fashion and this recipe sounds simple and delicious. Although the recipe does not call for a serving of pasta, this dish would be nice next to (or on top of) some angel hair pasta. This dish sounded so good while I was typing it that I sent my hubby to the corner grocery store for a few ingredients. Looks like we will be having this for dinner tonight. Recipe appears in the Church Supper Cookbook.
Provided by DailyInspiration
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and thinly slice the eggplant lengthwise. Sprinkle with 1/2 teaspoon of the salt. Place a colander in a shallow pan. Place the eggplant slices in the colander and place a similar size and shaped bowl on top of the slices to press. Allow the slices to drain for 45 to 60 minutes.
- Meanwhile, in a large skillet over medium heat, cook the meat until no longer pink (drain fat). Add the onion, bell pepper, 1/2 teaspoon salt, black pepper; stir and continue to cook until the onion and pepper are tender. Add the spaghetti sauce and brown sugar. Reduce the heat, cover and simmer for 30 minutes.
- Preheat oven to 375 degrees and coat a glass baking dish with cooking spray. Spread about 1/2 of the meat sauce on the bottom of the dish. Layer eggplant slices on top of the sauce and sprinkle with both cheeses. Repeat until all the sauce and eggplant have been used, ending with a layer of sauce. Sprinkle the top layer generously with the remaining cheese. Loosely cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 10 to 12 minutes longer, or until the cheese is golden brown.
Nutrition Facts : Calories 473.2, Fat 20.8, SaturatedFat 9, Cholesterol 69.9, Sodium 2214.7, Carbohydrate 41.4, Fiber 5.4, Sugar 29.6, Protein 30.9
DAVE'S EGGPLANT PARMESAN
Number Of Ingredients 13
Steps:
- Slice the peeled eggplant. Mix the beaten eggs and milk in a bowl. Dip the eggplant in the egg wash and then coat the slices with breadcrumbs. Fry slices in olive oil until brown. Drain and set aside. In a separate pan or Dutch oven, brown garlic in a small amount of olive oil. Crumble Italian sausage into garlic and brown. Add onion. When onions are translucent, add spaghetti sauce, mushrooms, and basil. Bring to a boil and simmer for 15-20 minutes. In a 12-inch or 12-inch deep Dutch oven, make layers using about 1/3 of the sauce, then 1/3 of the eggplant slices, then 1/3 of the grated cheese. Continue the layers two more times. Cover and bake for about an hour using 6-8 briquets under the oven and 18-20 briquets on the lid.
Nutrition Facts : Nutritional Facts Serves
More about "daves eggplant parmesan recipes"
DAD'S EGGPLANT PARMESAN | MANTITLEMENT
From mantitlement.com
5/5 (1)Category DinnerCuisine AmericanTotal Time 1 hr 15 mins
EGGPLANT PARMIGIANA | RICARDO
From ricardocuisine.com
DAVE'S DUTCH OVEN EGGPLANT PARMESAN | CEE DUB
From youtube.com
EGGPLANT PARMESAN | RICARDO
From ricardocuisine.com
DAVE’S DUTCH OVEN EGGPLANT PARMESAN - CEEDUBS
From ceedubs.com
Estimated Reading Time 2 mins
FRANKIE'S EGGPLANT PARMESAN - THE JOY FANTASTIC
From thejoyfantastic.com
EGGPLANT PARMESAN — MONA DOLGOV
From monadolgov.com
EGGPLANT PARMESAN : THROWDOWN WITH BOBBY FLAY - COOKING CHANNEL
From cookingchanneltv.com
EGGPLANT PARMESAN | DJ FOODIE
From djfoodie.com
BAKED EGGPLANT PARMESAN RECIPE (AND VIDEO!) | VALERIE'S KITCHEN
From fromvalerieskitchen.com
BEST BAKED EGGPLANT PARMESAN - THE STAY AT HOME CHEF
From thestayathomechef.com
ALEXIS DEBOSCHNEK'S EGGPLANT PARMESAN | THE DREW BARRYMORE SHOW
From thedrewbarrymoreshow.com
BAKED EGGPLANT PARMESAN RECIPE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
BAKED EGGPLANT PARMESAN RECIPE | THE RECIPE CRITIC
From therecipecritic.com
EGGPLANT PARMESAN - DAVE'S MUSHROOMS & THE NIGERIAN DWARF
From localfarmercsa.com
BEST EGGPLANT PARMESAN RECIPE - HOW TO MAKE EGGPLANT …
From thepioneerwoman.com
EGGPLANT PARMESAN - CTV
From more.ctv.ca
EGGPLANT PARMESAN - READER'S DIGEST CANADA
From readersdigest.ca
EGGPLANT PARMESAN FOR DIABETICS - READER'S DIGEST CANADA
From readersdigest.ca
10 EGGPLANT PARMESAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
ROASTED EGGPLANT PARMESAN (PARMIGIANO) STACKS - THE GENETIC CHEF
From thegeneticchef.com
EGGPLANT PARMESAN: THE TRADITIONAL RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
BEST BOBBY FLAY'S EGGPLANT PARMESAN RECIPES - FOOD NETWORK …
From foodnetwork.ca
FAVORITE EGGPLANT PARMESAN RECIPE - THE ENDLESS MEAL®
From theendlessmeal.com
EASY EGGPLANT PARMESAN RECIPE | CHEF DENNIS
From askchefdennis.com
KATIE COURIC JUST SHOWED OFF HER HOMEMADE EGGPLANT PARM
From eatingwell.com
EGGPLANT PARMESAN | THE DANIEL PLAN
From danielplan.com
PRO AT COOKING - EPISODE 6 - DAVE'S EGGPLANT PARMESAN - YOUTUBE
From youtube.com
WE TRIED 4 FAMOUS EGGPLANT PARMESAN RECIPES - KITCHN
From thekitchn.com
ROASTED JAPANESE EGGPLANT WITH PARMESAN YOU WILL RAVE ABOUT
From familysavvy.com
WHAT TO SERVE WITH EGGPLANT PARMESAN? 10 BEST SIDE DISHES
From eatdelights.com
ROASTED EGGPLANT PARMESAN - CTV
From more.ctv.ca
VEGAN EGGPLANT PARMESAN - LOVING IT VEGAN
From lovingitvegan.com
WORLD'S BEST EGGPLANT PARMESAN - DOMINEX EGGPLANT
From dominexrecipes.com
TRADITIONAL EGGPLANT PARMESAN - DRUGSTORE DIVAS
From drugstoredivas.net
MIKE'S DELI FAMOUS EGGPLANT PARMIGIANA : RECIPES - COOKING …
From cookingchanneltv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search