Deep Dish Eggplant Parmesan Recipes

EGGPLANT PARMESAN RECIPE

Steps:

• Preheat the oven to 325 degrees F.
• Lay eggplant slices on a large baking sheet lined with paper towel. Sprinkle with salt and set aside for 30 minutes while you prepare the remaining ingredients. Pat dry. (Optional step. See notes)
• Prepare a dredging station with two somewhat shallow bowls, one for the beaten eggs and the other for flour.
• Coat an eggplant slice in the flour (shake off the excess) then dip it into the egg and let excess drip back into the bowl. Repeat with the remaining slices. Set eggplant on a large tray for now.
• Heat the oil in a large frying pan or skillet over medium heat until shimmering but not smoking. Working in batches if necessary, cook the eggplant slices for 3 to 5 minutes on each side, or until nicely golden. Place fried eggplant on paper towels to drain any excess oil.
• Assemble the eggplant parmesan casserole. Spread a bit of the tomato sauce on the bottom of a casserole dish, add a layer of fried eggplant slices, then top with Parmesan, basil, and mozzarella in Season to your taste. Continue layering in this same pattern until all the ingredients are used, finishing with a layer of tomato sauce and mozzarella cheese on the very top.
• Place the dish on a baking sheet and bake in 325 degrees F heated-oven for 30 minutes, or until the sauce is bubbling and the cheese has melted.
• Remove from oven and set aside for 10 minutes before serving. Add a sprinkle of fresh basil on top. Enjoy!

EGGPLANT PARMESAN

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

THE BEST EGGPLANT PARMESAN

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.

CONTEST-WINNING EGGPLANT PARMESAN

Steps:

• Preheat oven to 350°. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant slices in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake until tender and golden brown, 15-20 minutes, turning once., In a small bowl, combine mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses., Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, a third of the eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes.

RACHEL RAY'S DEEP-DISH EGGPLANT PARMIGIANA RECIPE - (4.2/5)

Steps:

• Trim some of the skin off the sides of the eggplants then cut them into thin planks lengthwise about 1/4- to 1/2-inch thick. Salt the eggplant and layer with kitchen towels. Weight and drain the eggplant for 1 hour. Preheat oven to 375°F. Heat a shallow layer of oil in a 12- to 14-inch skillet over medium to medium-high heat. Fry the eggplant 2-3 minutes one each side until light golden. Drain on paper towels. Place a layer of sauce in a casserole dish. Top with 1/3 of the eggplant, a few spoonful's of sauce, 1/3 of the mozzarella and the parmesan, and a few leaves of torn basil. Repeat 2 more times. Bake eggplant 35-40 minutes until top is brown and bubbly. Top with minced parsley and serve. Pomodoro Sauce: For the sauce, heat olive oil over medium heat. Add butter and melt, then and add onions and garlic. Season with salt and cook partially covered until very soft. Add stock then tomatoes, breaking them up with a wooden spoon. Stir in basil, reduce heat and simmer sauce gently 20-30 minutes, partially covered, stirring occasionally. Adjust salt to taste. Tip: For a thinner sauce or to stretch the yield, add 2 cups tomato passata or purée.

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!

EGGPLANT PARMESAN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
• In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
• Bake in preheated oven for 35 minutes, or until golden brown.

EGGPLANT PARMESAN

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.

DIANNE'S EGGPLANT PARMESAN

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.