EASY EGGPLANT PARMESAN
Make and share this Easy Eggplant Parmesan recipe from Food.com.
Provided by Little Bee
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
- Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper.
- Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
- Bake 20-25 minutes or until mixture is bubbly.
EGGPLANT PARMESAN
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield about 4 to 6 main course servi
Number Of Ingredients 22
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 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!
EASY EGGPLANT PARMESAN
Discover our Healthy Living Easy Eggplant Parmesan recipe. This simple take on a classic is ready in just 30 minutes.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cover baking sheet with foil; spray with cooking spray. Combine bread crumbs and cheeses in shallow dish. Dip eggplant slices, 1 at a time, in egg then in cheese mixture, turning to evenly coat both sides of each slice. Place on prepared baking sheet.
- Bake 12 min. or until lightly browned. Meanwhile, heat sauce and cook spaghetti as directed on package, omitting salt.
- Drain spaghetti. Serve topped with eggplant and sauce.
Nutrition Facts : Calories 310, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 690 mg, Carbohydrate 47 g, Fiber 6 g, Sugar 12 g, Protein 14 g
EGGPLANT PARMESAN
We really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. -Donna Wardlow-Keating, Omaha, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425° for 15 minutes; turn. Bake until golden brown, about 5 minutes longer. Cool on a wire rack., Place half the eggplant in a greased 1-qt. baking dish. Sprinkle with half the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350° for 20 minutes. Uncover; bake until cheese is melted, 5-7 minutes longer. Garnish with additional basil, if desired.
Nutrition Facts : Calories 275 calories, Fat 21g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 164mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 5g fiber), Protein 9g protein.
QUICK EGGPLANT PARMESAN
This eggplant goes well with some steamed green beans and French or Italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the amount of red pepper flakes according to your taste.
Provided by Candice
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
- Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
- While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
- Top eggplant with sauce and Parmesan cheese and serve.
Nutrition Facts : Calories 644 calories, Carbohydrate 63.6 g, Cholesterol 167.2 mg, Fat 28.1 g, Fiber 13.1 g, Protein 36.5 g, SaturatedFat 14.3 g, Sodium 1865.7 mg, Sugar 13.8 g
EGGPLANT PARMESAN II
This is a no fry variation of this popular dish, and is just as delicious!
Provided by Dolores Gentner-Ryan
Categories World Cuisine Recipes European Italian
Time 1h
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 487.4 calories, Carbohydrate 62.1 g, Cholesterol 72.8 mg, Fat 16 g, Fiber 8.8 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 1663.1 mg, Sugar 19.9 g
EGGPLANT PARMESAN
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the eggplants into twelve 1/2-inch-thick slices (total), then stack them on top of each other and cut off the eggplant skins. (Cut your slices first, then the skin, so that you don't cut too much eggplant flesh off.)
- Beat the eggs in a bowl and put the eggplant slices in the egg wash. Preheat 2 saute pans over high heat with 1/2 cup olive oil in each pan. Take the eggplant slices from the egg wash and saute 6 slices in each pan until golden brown on each side. Once you flip the slices over, poke a couple of holes with a fork in the eggplant. Then hold the eggplant to one side of the pan and drain the oil out of each pan. Add the garlic and basil to each pan. Add 2 ounces white wine to each pan. Then add 12 ounces marinara sauce to each pan. Turn down the heat to a simmer. Turn the eggplant slices in the saute pans, making sure the sauce is on the bottom and the eggplant remains on top. Top each slice with 1 slice of provolone. Add 1 tablespoon Parmesan to each eggplant slice. Add a pinch of chopped parsley to each pan. Then cover to melt everything together. Then plate. When plating, take the eggplant out first, making sure the cheese stays on top. Surround the plated eggplant with the remaining sauce in the pan.
SUPER EASY EGGPLANT PARMESAN
This recipe is so easy it's crazy. You don't even have to fry the eggplant before you assemble the casserole. I think it gives great taste and texture this way. Also saves a lot of calories! You can also throw in other items such as mushrooms, onions or sausage. I do occasionally to make a whole meal in one dish.
Provided by Abbey212
Categories One Dish Meal
Time 1h
Yield 1 casserole, 7-10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Peel eggplant and slice thin. Layer eggplant and other ingredients if desired. Cover with foil and back 45 minutes.
- Take the foil off for the last 5 minutes of baking. Enjoy!
Nutrition Facts : Calories 227.6, Fat 10.8, SaturatedFat 5.1, Cholesterol 27.9, Sodium 734, Carbohydrate 23, Fiber 6, Sugar 13.6, Protein 10.2
More about "easyeggplantparmesan recipes"
10 EGGPLANT PARMESAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
- Classic Eggplant Parmesan. This classic eggplant parmesan recipe will make its way into your regular rotation once you taste the first bite. Sliced fresh mozzarella gives it a gooey, cheesy texture that shredded mozz just can't replicate, and either seasoned or plain bread crumbs will work to add perfect crunch.
- Gluten-Free Eggplant Parmesan. You don't have to give up eggplant parmesan if you can't eat gluten. Just swap the breadcrumbs for gluten-free flour. This recipe also includes mushrooms and green pepper, for additional flavor and texture.
- Vegan Eggplant Parmesan. No one will miss the animal products in this satisfying vegan eggplant Parmesan. Soy or other nondairy cheese, silken tofu, tahini, and nutritional yeast contribute to that savory, cheesy flavor you love, while still being perfect for vegans or those avoiding dairy.
- Slow Cooker Eggplant Parmesan. Eggplant gets coated in breadcrumbs and then sautéed before layering in the slow cooker to create a lovely, hands-off eggplant parmesan.
- Eggplant and Tomato Casserole. This eggplant casserole tastes very similar to eggplant parmesan, but just without the name (or the breading). You don't dredge the eggplant in breadcrumbs like in other recipes, so this one has fewer carbs than the traditional preparation and is naturally gluten-free.
- Authentic Eggplant Parmigiana. This authentic eggplant parmigiana comes straight from Italy, where the eggplant doesn't get breaded before assembling the layers.
- Stuffed Eggplant with Beef. If you like your eggplant with a little extra heft, try this stuffed eggplant with ground beef, tomato sauce, and cheese. It tastes similar to eggplant parmesan, but with the addition of beef.
- Greek-Style Stuffed Eggplant. This stuffed eggplant recipe tastes like a cross between eggplant parmesan and the Greek moussaka. Eggplants get halved and stuffed with cheese, tomatoes, garlic, spices, and some ground beef.
- Eggplant Lasagna with Ricotta. Some people serve eggplant parmesan with a side of pasta. With this eggplant lasagna with ricotta, you can have both in one delicious dish.
- Baked Eggplant with Feta. Give your eggplant parmesan a Greek accent by swapping out the mozzarella for feta in these easy eggplant boats. Use the long, slender ones often labeled "Italian eggplants" for this recipe, which don't have the signature bitterness that you sometimes find in other types.
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