Deconstructed Roasted Eggplant Parmesan Recipes

DECONSTRUCTED EGGPLANT PARMESAN

Steps:

• Bring a large pot of water to a boil. Add pasta and cook until al dente, about 11 minutes if using Cavaatppi pasta. Drain pasta and add to a large bowl.
• Add 1 tablespoon of the olive oil to a large skillet over medium heat
• Once the oil is hot, add diced eggplant, 1 tablespoon of dried basil, 1/2 tablespoon dried oregano, 1 teaspoon garlic powder, salt and pepper.
• Stir the eggplant often white sauteing to ensure it doesn't stick to the bottom of hte pan.
• If eggplant is sticking, slowly add a little more olive oil. Don't add to much more or the eggplant will become soggy.
• Saute for about 10 minutes, until eggplant is golden brown and soft, but not soggy.
• Remove from heat and add eggplant to bowl with pasta
• Return same pan to the stove and heat additional 1 tablespoon of olive oil over medium heat
• Add panko breadcrumbs and remaining 1 tablespoon of dried basil and 1/2 tablespoon of dried oregano
• Lightly toast the breadcrumbs, just until golden brown (about 1 minute). Stir constantly to avoid sticking
• Remove pan from heat
• In the large bowl with the cooked pasta and eggplant, add the fresh mozzarella cheese and halved cherry tomatoes. Sprinkle with red pepper flakes
• Add the toasted breadcrumb mixture and parmesan cheese evenly over the pasta
• Garnish with fresh basil

EGGPLANT PARMESAN DECONSTRUCTED

Steps:

• Place the eggplant slices in a colander over a bowl. Season with 1/2 teaspoon salt. Let stand 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper.
• Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about 1/2 cup total for frying, less with a nonstick pan). Add as much eggplant to the skillet as fits comfortably in a single layer. Cook, without moving, until undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more. Transfer eggplant to a paper towel-lined plate. Repeat with remaining oil and eggplant.
• Let the skillet cool for a few minutes. Return it to medium heat and add 3 tablespoons oil. Smash and peel 4 garlic cloves and add them to the skillet; cook until golden and fragrant, about 2 minutes. Add tomatoes and oregano. Cook, breaking up the tomatoes with the back of a spatula, until tomatoes start to form a sauce, 15 minutes. Add the basil sprigs and 4 tablespoons Parmesan; simmer 5 minutes longer.
• While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon oil. Mince 1 garlic clove and add to the skillet with the bread crumbs. Toast, stirring, until bread crumbs are just golden, about 2 minutes. Remove from heat and stir in 1 tablespoon Parmesan and a pinch of salt.
• Arrange eggplant on a large platter. Spoon dollops of ricotta over the eggplant and top with sauce. Scatter bread crumbs over sauce. Top with mozzarella and garnish with torn basil leaves. Drizzle with oil and serve.

DECONSTRUCTED ROASTED EGGPLANT PARMESAN

Steps:

• Preheat oven to 425 degrees F.
• Add the eggplant, garlic, oil, salt and pepper to a bowl and mix together.
• Place mixture on a baking sheet and bake for 15-20 minutes; turning halfway. Remove from the oven and reduce oven to 350 degrees F.
• Add the roasted eggplant mixture back to the bowl, add 3/4 cup of the cheese, sauce and breadcrumbs; mix well.
• Place mixture in an oven safe 2 quart baking dish and sprinkle the top with the remaining cheese.
• Bake for 15-20 minutes or until the cheese has melted and is bubbling.

ROASTED EGGPLANT PARMESAN

Steps:

• Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
• Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
• In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
• For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
• Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.

JAMIE OLIVER'S EGGPLANT PARMESAN

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.

THE BEST EGGPLANT PARMESAN RECIPE BY TASTY

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!

BAKED EGGPLANT PARMESAN

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.

DECONSTRUCTED EGGPLANT PARMESAN

Steps:

• To prepare the eggplant, sprinkle with about 1/2 teaspoon salt and let stand, in a colander, about 20 minutes; drain, pat dry, and season with salt and pepper.
• Heat some of the oil in a large skillet, over medium high heat, and cook eggplant, undisturbed, until golden, about 4 minutes; flip and cook an additional 3 to 4 minutes (you'll need to do this in a single layer and in batches).
• Drain eggplant on paper toweling; repeat until all the eggplant is cooked.
• Turn heat down to medium, add 3 tablespoons of oil and add 4 garlic cloves; cook until golden, about 2 minutes.
• Add tomatoes and oregano; cook, breaking up the tomatoes, until they start form a sauce, about 15 minutes.
• Add basil and 4 tablespoons Parmesan; simmer 5 minutes more.
• Meanwhile, heat a small skillet, over medium heat, add 1 tablespoon oil, mince the remaining garlic and add to the skillet, along with the bread crumbs; toast, stirring, until bread crumbs just start to brown, about 2 minutes.
• Remove from heat and stir in 1 tablespoon Parmesan; season with a pinch of salt.
• To serve, arrange eggplant on a large platter and spoon dollops of ricotta over, then top with sauce; scatter bread crumb mixture over sauce, top with mozzarella and garnish with basil leaves, then drizzle with oil.

DECONSTRUCTED EGGPLANT PARMESAN SANDWICH

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with a silicone liner and another baking sheet with a wire rack.
• For the eggplant: In a bowl, toss the tomatoes with the balsamic vinegar, olive oil, brown sugar and some salt. Evenly place the tomatoes on the lined baking sheet. Place in the oven and roast until slightly caramelized and dried out a bit, 20 to 30 minutes. Set aside.
• Set the eggplant slices on the wire rack (if you don't have a rack you can use a colander set in the sink). Sprinkle salt on each side of the eggplant and let the salt do the work for 15 to 30 minutes.
• Once the salt has released moisture from the eggplant, pat the slices dry with paper towels. Then sprinkle each side of the eggplant with pepper.
• Set up a standard breading station with the flour in one shallow dish, the eggs in another and the panko mixed with the Parmesan in a third dish. Dredge each eggplant slice in the flour, shake off any excess, dip in the egg, let any excess drip off and then coat in the panko. Set aside on the wire rack and repeat.
• In a large cast-iron skillet, heat 1-inch vegetable oil to 350 degrees F.
• Working in small batches, fry the eggplant slices, turning once, until golden brown, 3 to 5 minutes a side. Using a pair of tongs, transfer back to the wire rack. Repeat with the remaining eggplant. Make sure to season the eggplant as it comes out of the oil.
• For the sandwich build: Butter and griddle both sides of the buns until golden and crispy (you can toast the buns as well). Tear the burrata over the bottom buns, then add 2 hot eggplant slices, some roasted tomatoes, a few pickled cherry peppers and some fresh basil leaves on each bun. Serve to applause.