Eggplant Aubergine Parmesan Recipes

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EGGPLANT PARMIGIANA



Eggplant Parmigiana image

I really think this is what I would eat for my last meal on Earth. It's so simple and, when done right, sublime. I cannot stop eating this!

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h45m

Yield 4 and 6 servings

Number Of Ingredients 20

1/4 cup extra-virgin olive oil
3 medium yellow onions, peeled, halved, and cut into thin slices
6 cloves garlic, peeled and grated
Kosher salt
1 tablespoon crushed red pepper flakes
1 tablespoon granulated sugar
3 (28-ounce) cans San Marzano whole plum tomatoes
2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
1/2 cup all-purpose flour
Freshly ground black pepper
5 large eggs
3 tablespoons whole milk
4 cups Italian-style breadcrumbs
1 tablespoon dried oregano
1 tablespoon fresh thyme leaves
Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
1 1/2 pounds mozzarella cheese, cut into thin slices
1/2 cup grated Parmesan
1 pound provolone cheese, grated
2 handfuls fresh basil, leaves only, torn

Steps:

  • For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
  • For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
  • Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
  • In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
  • Preheat oven to 350 degrees F.
  • To assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!

ROASTED EGGPLANT PARMESAN



Roasted Eggplant Parmesan image

Provided by Ina Garten

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
3/4 cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 (24-ounce) jar marinara sauce, such as Rao's
1/2 cup julienned fresh basil leaves
1 pound fresh buffalo mozzarella, thinly sliced
8 ounces garlic and herb goat cheese, such as Montrachet
1½ cups freshly grated Italian Parmesan cheese
1 1/3 cups fresh bread crumbs from a country loaf
4 garlic cloves, minced
1/4 cup chopped fresh basil or parsley leaves
1/4 cup good olive oil

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.

HEALTHIER EGGPLANT PARMESAN II



Healthier Eggplant Parmesan II image

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

1 whole egg
3 egg whites
1 tablespoon water
3 eggplant, peeled and thinly sliced
2 cups whole wheat bread crumbs
6 cups spaghetti sauce, divided
¾ pound part-skim mozzarella cheese, shredded and divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

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

EGGPLANT (AUBERGINE) PARMESAN



Eggplant (Aubergine) Parmesan image

this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.

Provided by bratty

Categories     Vegetable

Time 40m

Yield 1-2 eggplant slices, 8 serving(s)

Number Of Ingredients 10

1 eggplant, washed and sliced into 8 1/2 inch slices, i use the nicer ones from the center and work my way out
2 cups mozzarella-parmesan cheese blend
1 egg
1/2 cup milk
1 1/2 cups breadcrumbs, seasoned with garlic powder
salt
pepper
1 cup olive oil
2 cups spaghetti sauce
cooked pasta

Steps:

  • preheat oven to 350 degrees.
  • mix egg and milk together in bowl, blend.
  • heat olive oil in med frying pan.
  • dip eggplant slices into egg/milk mixture.
  • dip eggplant into breadcrumbs.
  • place 4 slices at a time, into olive oil in frying pan.
  • fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
  • remove eggplant from skillet, and place on paper towels to drain excess oil.
  • repeat dipping and frying proces with other 4 eggplant slices.
  • place 1/2 cup spaghetti sauce into 9x13 casserole dish.
  • place eggplant into bottom of cassserole.
  • pour spaghetti sauce over top of eggplant.
  • sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
  • bake in 350 degree oven for 30 minutes or until cheese is melted.
  • serve over pasta if desired.

Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1

EGGPLANT (AUBERGINE) PARMESAN (EASY!)



Eggplant (Aubergine) Parmesan (Easy!) image

I'm the only one in my household that likes eggplant, so when I found this easy recipe years ago, I held onto it tight. Adjust the cheese amounts to suit yourself.

Provided by GinnyP

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4

2 1/2 cups pasta sauce
1 medium eggplant (about 1 1/2 to 2 lb.)
4 ounces mozzarella cheese, grated (or more)
1/2 cup grated parmesan cheese, about

Steps:

  • Preheat oven to 350 degrees F.
  • Spray or lightly oil a 9 x 13-inch pan.
  • Spread 1/2 c sauce in pan.
  • Peel eggplant and slice 1/2" thick.
  • Arrange 1/2 the slices in the baking pan.
  • Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
  • Cover with aluminum foil and bake 45 to 55 minutes.
  • Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.

EGGPLANT PARMESAN II



Eggplant Parmesan II image

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

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

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

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!

PERFECT EGGPLANT (AUBERGINE) PARMESAN SECRETS



Perfect Eggplant (Aubergine) Parmesan Secrets image

I don't like mushy eggplant so had to develop my own recipe. I've checked in Zaar and although there are some close to mine, there is just enough difference to make it worthwhile posting. When I'm having spaghetti, I always make enough sauce and freeze it so that I can have eggplant the following week or so. I don't peel eggplant but that's your choice.

Provided by CoolMonday

Categories     Vegetable

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 medium eggplants (or 3-4 Chinese eggplants)
salt
1/4 cup oil (vegetable or canola)
1 cup all-purpose flour
4 eggs, more if needed (beaten)
2 cups breadcrumbs (Italian flavor or flavor your own)
3 cups mozzarella cheese (shredded)
1/2 cup parmesan cheese (grated)
2 cups pasta sauce (make your own or purchase)

Steps:

  • Wash eggplant, dry, trim ends.
  • Slice to 1/4 inch rounds.
  • Sprinkle salt on both sides.
  • Spread out in strainer over sink, or in bowl for 1 hour to drain moisture.
  • Rinse well and pat dry with paper towels.
  • Put flour in flat dish, eggs in bowl, breadcrumbs in separate flat dish.
  • Coat both sides of slices in flour.
  • Dip in egg.
  • Coat in breadcrumbs.
  • Stack in separate dish.
  • Heat oil in pan.
  • Brown slices in oil a few at a time, may have to change oil if it gets too brown.
  • Drain on papertowels (I just do this in layers).
  • In a 9x13 baking dish, spread a couple of tablespoons of sauce on the bottom.
  • Place a layer of eggplant (can be overlapped), spread sauce, sprinkle with mozzarella and parmesan.
  • Repeat layers till done. Takes me three layers, so divide all items in three.
  • Bake at 350 for 30-35 minutes until cheese melts.

Nutrition Facts : Calories 668.3, Fat 31.9, SaturatedFat 12.2, Cholesterol 177.3, Sodium 1144.7, Carbohydrate 65.8, Fiber 10.6, Sugar 14.9, Protein 30.1

REDUCED-FAT EGGPLANT (AUBERGINE) PARMESAN



Reduced-Fat Eggplant (Aubergine) Parmesan image

One of DH favorites, he can't get enough! Have a loaf of crusty Italian bread rubbed with some roasted garlic to go with this along with some Caesar salad! Mmmmmm....... :)

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 large eggplant
4 -6 ounces tomato sauce
1 teaspoon dried basil
1 teaspoon minced garlic
1 teaspoon dried oregano
salt, to taste
fresh ground black pepper, to taste
chopped fresh herb (basil, oregano, parsley, etc.) (optional)
1/2 cup fat free mozzarella cheese
1 cup reduced-fat mozzarella cheese
olive oil flavored cooking spray
2 tablespoons low-fat parmesan cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Spray baking sheet with cooking spray.
  • Cut eggplant into 1/2 inch thick slices; season with salt and pepper.
  • Place eggplant on baking sheet; spray tops lightly with olive-oil spray.
  • Bake at 400 degrees F. for 20 minutes, or until tender.
  • In the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through.
  • Spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire.
  • Sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella.
  • Bake 5-7 minutes more at 400 degrees F. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown).
  • Sprinkle with parmesan cheese and serve.

BALSAMIC EGGPLANT (AUBERGINE) PARMESAN



Balsamic Eggplant (Aubergine) Parmesan image

This is so good! I love the flavors and I hope you do too! I got this off the internet (I don't remember where) and tweaked it a bit. Not only is this yummy but only 3 weight watcher points! Enjoy!

Provided by Sharon123

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons balsamic vinegar
1 tablespoon olive oil
salt and pepper
sugar
1/2 teaspoon oregano
2 medium eggplants, cut in 1/2 inch slices, peel if desired
1 cup onion, chopped
1 tablespoon garlic, minced (I like a lot, you may use less)
4 tablespoons dry white wine, divided (or use other liquid, such as water)
1 (14 ounce) can stewed tomatoes, no added oil
1 cup fresh tomato, seeded and chopped
1/4 cup fresh basil or 2 tablespoons dried basil
1 cup lowfat mozzarella cheese, shredded
1 tablespoon grated parmesan cheese

Steps:

  • Preheat oven to 400°F.
  • Combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar.
  • Coat large cookie sheet with vegetable cooking spray.
  • Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
  • Bake 15 minutes per side or until fork-tender.
  • Combine onions, garlic, and 2 Tbsp of wine in large non-stick skillet, stirring over medium-high head until onions are soft, approximately 5 minutes.
  • Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 Tbsp wine, 1/2 tsp salt and 1/4 tsp sugar.
  • Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minute.
  • Makes approximately 2 1/2 cup sauce.
  • Note: In a pinch I have used canned spaghetti sauce, and it worked just fine.
  • Spoon one third of the sauce into shallow 2-quart baking dish.
  • Arrange half the eggplant over sauce.
  • Spoon half the remaining sauce over eggplant.
  • Sprinkle on half of the mozzarella.
  • Layer again with remaining eggplant, sauce and mozzarella.
  • Top with parmesan.
  • Cover with foil and bake 30 minutes.
  • Bake uncovered 15 to 20 minutes more, until bubbly.
  • Let stand 15 minutes before serving for easier cutting.
  • Enjoy!

EGGPLANT (AUBERGINE) PARMESAN



Eggplant (Aubergine) Parmesan image

This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.

Provided by Elly in Canada

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

2 medium eggplants
1 lb mozzarella cheese, sliced
8 ounces parmesan cheese
3 cups marinara sauce (Such as Trader Joe's)
1 bunch fresh basil, chopped
salt and pepper

Steps:

  • Slice eggplant into rounds at least 1/4 inch thick.
  • Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
  • In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
  • Repeat until all ingredients are used.
  • Bake in a 375 degree oven until the casserole is bubbling.
  • Remove from oven and let rest for 5-10 minutes before serving.

EGGPLANT (AUBERGINE) PARMIGIANA



Eggplant (Aubergine) Parmigiana image

Adapted from a recipe by Australian chef Huey (Iain Hewitson) who hosts a popular TV cooking show twice daily. Posted for the 2005 Zaar World Tour. UPDATE: In her review, BarbryT commented that it is not specified where the fresh basil is used. You could add it on top of the dish with the parmesan, although when I've made this I've sprinkled it on top just before serving. If you're undecided, perhaps do half and half, then you'll know which you prefer a second time.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 -3 medium eggplants, thickly sliced, skin on is fine
plain flour
3 eggs, beaten
2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, crushed
2 cups red pasta sauce
1 cup white wine
2 teaspoons pesto sauce
fresh ground pepper, to taste
8 basil leaves, finely sliced
250 g mozzarella cheese, sliced
freshly grated parmesan cheese

Steps:

  • Preheat the oven to 200°C.
  • Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
  • Drain well on paper towels.
  • Heat a little oil in a large non-stick pan and gently sauté onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
  • Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
  • Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
  • Serve with a simple green salad.

EGGPLANT (AUBERGINE) AND ZITI PARMESAN



Eggplant (Aubergine) and Ziti Parmesan image

Make and share this Eggplant (Aubergine) and Ziti Parmesan recipe from Food.com.

Provided by ashbury

Categories     European

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

1 3/4 lbs eggplants, peeled and cut into 1/2 inch slices
salt
8 ounces ziti pasta
1 tablespoon oil
1 garlic clove, crushed (or more)
black pepper, freshly ground
1 1/3 cups part-skim ricotta cheese or 1 1/3 cups low fat cottage cheese
1 cup parmesan cheese, grated, divided
1/4 cup fresh parsley or 1 tablespoon dried parsley flakes, minced
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 teaspoon hot red pepper flakes (optional)
2 cups tomato sauce (or more)

Steps:

  • Sprinkle the eggplant with salt. Place the eggplant in a colander, and let it drain for 30 minutes.
  • Rinse the eggplant, and pat it dry.
  • Cook the ziti al dente according to the package directions.
  • Drain and rinse the pasta, and set it aside. Combine the oil and garlic, and smear it on the eggplant slices.
  • Then sprinkle the slices generously with pepper.
  • Broil the eggplant slices about 4 inches from the heat, turning them once, for a total of about 5 minutes.
  • (You may have to do this in 2 batches.) In a large bowl, combine the ricotta or cottage cheese, all but 2 tablespoons of the parmesan, the parsley, basil, oregano, and pepper flakes.
  • Toss the cheese mixture with the ziti.
  • On the bottom of a 2-= to 3 quart casserole, spread a thin layer of tomato sauce, add half the ziti mixture, then half the eggplant slices, then half the remaining tomato sauce. Repeat the ziti, eggplant, and sauce layers.
  • Top with the reserved 2 tablespoons of parmesan.
  • Cover the casserole, and bake it in a preheated 400 degree oven for 30 minutes.
  • Remove the cover, and bake the casserole for another 15 minutes or until the top is lightly browned.
  • .

Nutrition Facts : Calories 552.1, Fat 18.6, SaturatedFat 9.1, Cholesterol 47.4, Sodium 1135.7, Carbohydrate 68.7, Fiber 10.6, Sugar 11.4, Protein 30.2

QUICK EGGPLANT PARMESAN



Quick Eggplant Parmesan image

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

1 egg
1 tablespoon water
1 small eggplant, cut into 3/4 inch thick slices
1 cup dried bread crumbs, seasoned
1 ½ cups shredded mozzarella cheese
¼ cup spaghetti sauce
¼ teaspoon crushed red pepper flakes
3 tablespoons grated Parmesan cheese

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

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2020-11-26 To roast the eggplant: Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup. Slice off both rounded …
From cookieandkate.com


AUBERGINE PARMIGIANA RECIPE | JAMIE OLIVER RECIPES
aubergine-parmigiana-recipe-jamie-oliver image
Preheat a griddle pan or barbecue. Trim and slice the aubergines 1cm thick. Peel and finely chop the onion, and peel and finely slice the garlic. Place a large pan on a medium heat with 2 or 3 lugs of olive oil, add the onion, garlic and …
From jamieoliver.com


EGGPLANT & RED PEPPER PARMIGIANA - DIVALICIOUS RECIPES
eggplant-red-pepper-parmigiana-divalicious image
2011-11-01 Instructions. Preheat the oven to 200C/400F degrees. Place the red peppers under the grill and grill for 5-6 minutes on each side until charred and tender. Leave until cool to handle and remove the charred skins. Cut the …
From divaliciousrecipes.com


EGGPLANT AUBERGINE PARMESAN @ NOT QUITE NIGELLA
2020-05-20 1/2 teaspoon salt. 1/4 teaspoon ground nutmeg. Step 1 - Slice the eggplant into 1cm/1.2 an inch slices. Place a large pot of water to boil and add the salt. Simmer the eggplant slices in batches for around 5 minutes each batch until …
From notquitenigella.com
Ratings 7


OVEN ROASTED EGGPLANT (AUBERGINE) | RECIPETIN EATS
2020-07-15 Preheat oven to 240°C / 450°F (220°C fan). Line a tray with parchment/baking paper (optional – recommended for first timers so you don’t lose the caramelised surface). Cut eggplant into large cubes – 3 cm / 1.2″. Place in large bowl, drizzle with oil, salt and pepper. Toss well, spread on tray, roast 20 minutes.
From recipetineats.com


HOMEMADE EGGPLANT PARMESAN RECIPE - CURRYANDVANILLA
2017-03-08 If you want a thicker crust for the eggplant bites, dip more time in milk and breadcrumb mixture. Place in a separate plate. Once the oil is hot, deep fry the coated and breaded eggplant slices in batches of 3 till golden brown, flipping over in between. Place in a paper towel lined plate to remove excess oil.
From curryandvanilla.com


KETO EGGPLANT PARMESAN [VEGETARIAN AUBERGINE PARMIGIANA]
2022-06-28 Add tomato passata sauce, salt and black pepper. Stir and simmer for 15-20 minutes. Turn off heat. Preheat oven to 350°F (180°C) Meanwhile, heat another pan over medium-high heat and add oil. Fry eggplant slices for 2-3 minutes on each side until softened in the center and crispy on the edges.
From theeatdown.com


BEST EGGPLANT PARMESAN RECIPE - BROWN EYED BAKER
2018-02-22 Day 1: Prep and fry the eggplant, then refrigerate once cooled. Can also make the sauce this day, as well. Day 2: Assemble the eggplant parmesan. Day 3: Bake and eat! This is also a great baked casserole to freeze both before and after it’s been baked. Simply cover tightly in foil and freeze for up to 2 months.
From browneyedbaker.com


EGGPLANT PARMIGIANA (PARMIGIANA DI MELANZANE) - INSIDE …
2019-08-22 How to Make Eggplant Parmigiana (Parmigiana di Melanzane) - Step by Step. The first step is to salt the aubergines/eggplant. Thinly slice the aubergines and place them in a colander inside a bowl or sink, sprinkle them lightly with salt and set them aside for 1 hour. This drains off any excess water and helps with frying (photos 1 & 2).
From insidetherustickitchen.com


EGGPLANT WITH PARMESAN RECIPE | MUTTI
Repeat this operation of layering aubergine, sauce, Parmesan and mozzarella until they are all used up; the last layer should be of passata. Drizzle with olive oil and cook in the oven at 200°C/400°F/Gas mark 6 for about 40 minutes. Serve the dish while it is nice and hot. With friends, Family, Italian food, Vegetarian, Main course.
From mutti-parma.com


21 EGGPLANT RECIPES - SELECTED RECIPES
What to Serve with Eggplant Parmesan (14 Ideal Side Dishes) Antipasto Salad. Meatballs. Garlic Bread. Gnocchi. Grilled Zucchini. Roasted Broccolini. Fresh Salad with Lemon Vinaigrette. Sauteed Green Beans.
From selectedrecipe.com


FAVORITE EGGPLANT PARMESAN RECIPE - THE ENDLESS MEAL®
2019-09-13 Reduce the heat, cover the pot, and simmer until the eggplants are cooked. 1 medium onion, 4 large garlic cloves, 5.5 ounce can tomato paste, 28 ounce can crushed tomatoes, 2 teaspoons honey. Spread 1 cup of the sauce in a 9"x9" pan. Add a layer of eggplants, top with 1 cup of sauce and ⅓ of both the cheeses.
From theendlessmeal.com


EGGPLANT PARMESAN – AKA AUBERGINE PARMIGIANA
2021-09-01 How to make Eggplant Parmesan. Preheat the oven 180C/390F. Place a large saucepan over high heat and add the oil, garlic, and onion. Saute 3-5 minutes, until the onion turns translucent. Add the tomato paste, basil, thyme, salt, and pepper. Cook for 2-3 minutes then add the diced tomatoes.
From myketokitchen.com


EGGPLANT PARMESAN RECIPES | ALLRECIPES
Quick Eggplant Parmesan. 137. 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. By Allrecipes Member.
From allrecipes.com


EGGPLANT PARMESAN RECIPE – CLASSIC ITALIAN DISH
Instructions. Slice the egg plant and season with salt. Let sit for 1/2 hour to release the moisture and then pat dry. Combine the rosemary and garlic salt with the bread crumbs. Dip the eggplant slices, 1 at a time, in egg then in bread crumbs, turning to evenly coat both sides of each slice.
From thegardeningcook.com


EGGPLANT PARMESAN: THE TRADITIONAL RECIPE - LA CUCINA ITALIANA
2020-05-04 Slice and salt the eggplants. Leave them in a colander, covered with a weight, to extract excess liquid for 30 minutes. Then dry the eggplants slices with a clean paper towel and dip them in flour. Fry in hot oil and drain on paper towels once cooked on both sides. Spread 2 tablespoons of tomato sauce on an ovenproof baking dish.
From lacucinaitaliana.com


A REVIEW OF MARCELLA HAZAN'S EGGPLANT PARMESAN RECIPE - KITCHN
2021-02-18 If You Make This Eggplant Parmesan, a Few Tips. Marcella’s recipe really doesn’t need to be fiddled with, but it’s worth it to keep these tips in mind. Feel free to use 1 (28-ounce) can of whole peeled tomatoes to streamline things. The recipe calls for 2 cups drained and diced canned tomatoes, but I’ve always used 1 (28-ounce) can ...
From thekitchn.com


HEALTHY EGGPLANT PARMESAN - HUNGRY HEALTHY HAPPY
2020-03-11 How to make Eggplant Parmesan - Step by step. One: Slice the aubergines in half length ways and make diagonal scores across the insides. Two: Top with the Easy Tomato Pasta Sauce. Three: Add the cheese. Four: Put in a preheated oven at 200°C/400°F/Gas 6 for 40 minutes, until the aubergine is cooked through.
From hungryhealthyhappy.com


EGGPLANT PARMESAN - DELICIOUSLY MEDITERRANEAN
2020-11-18 Remove the eggplant slices from the milk and transfer them onto the prepared baking sheets. Bake for 20 minutes, turning halfway through until eggplant is golden. Meanwhile, prepare your ricotta mixture. In a medium-sized mixing bowl, add all of the ricotta mixture ingredients. Mix well and set aside.
From deliciouslymediterranean.com


EGGPLANT PARMESAN WITH PROSCIUTTO (ITALY) (GLUTEN FREE)
Place a layer of the eggplant slices at the bottom of a well-buttered baking dish, cover with slices of ham, a few tablespoons of tomato sauce, pepper, and generously sprinkle with Parmesan cheese. Repeat the layers until the ingredients are all used. Dot the surface with butter and bake in a slow oven at 325 for about an hour.
From mediterraneanliving.com


EGGPLANT PARMIGIANA RECIPE | BAKED EGGPLANT PARMESAN
2019-09-20 Baking eggplant parmesan. 9. Preheat your oven at 200 degrees celsius. Brush a baking pan lightly with olive oil. First make a layer with half portion of the tomato-herb sauce. 10. Then arrange 3 to 4 fried eggplant slices on the top. directly grate some cheese on top evenly. 12. layer with the remaining half of the tomato herb sauce.
From vegrecipesofindia.com


EGGPLANT PARMESAN (PARMIGIANA DI MELANZANE) - ITALIAN …
Rinse and dry the mozzarella. Put the flour, salt, and pepper into a large bag, dip the slices of aubergine in the beaten egg (or aquafaba), then pop them into the bag. Hold the top of the bag closed, and give it a good shake. Heat the oil in a skillet, and …
From yumsome.com


BALSAMIC EGGPLANT (AUBERGINE) PARMESAN
Directions: Preheat oven to 400 F. Combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar. Coat large cookie sheet with vegetable cooking spray. Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
From champsdiet.com


7 BEST AUBERGINE (EGGPLANT) PASTA BAKE RECIPES - PASTA.COM
While cooking your eggplant, bring a pot of water to boil and add either ziti, penne, or rigatoni pasta. Cook until al dente, drain the pasta and add it to your sauce. Use a 3-quart baking dish and split your mixture and cheese into thirds to create six layers. Bake at 350 degrees F for about 30 minutes and enjoy.
From pasta.com


BEST EGGPLANT PARMESAN RECIPE - HOW TO MAKE EGGPLANT PARMESAN
2022-04-13 Cut the eggplant into 1/2-inch thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set aside for 45 minutes, then pat each slice dry with a paper towel. Meanwhile, place the flour on a plate.
From thepioneerwoman.com


WHAT TO SERVE WITH EGGPLANT PARMESAN (14 IDEAL SIDE DISHES)
2022-05-12 A simple lemon vinaigrette is fantastic with eggplant parmesan! 9. Sauteed Green Beans. Your entrée already takes a lot of effort to make, so a quick and easy side is ideal. Crunchy, tasty, and insanely easy to prepare, sauteed green beans perfectly fit the bill.
From insanelygoodrecipes.com


BEST BAKED EGGPLANT PARMESAN - THE STAY AT HOME CHEF
Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets. Set up 3 shallow dishes for dredging.
From thestayathomechef.com


EGGPLANT PARMESAN {CLASSIC ITALIAN FAVORITE} - SPEND WITH PENNIES
2018-09-15 Place each slice of eggplant on prepared parchment lined pans. Spray with cooking spray if desired. Bake for 5 minutes, then flip and bake for 5 minutes more or until golden brown. Remove from oven and reduce temperature to 375°F. Spread a thin layer of pasta sauce in the bottom of a 9x13 dish. Layer ⅓ of the eggplant, herbs, mozzarella ...
From spendwithpennies.com


EGGPLANT PARMIGIANA | RECIPETIN EATS
2021-05-18 3. Assembling and baking Eggplant Parmigiana. Smear some tomato sauce on the base of a baking dish. This stops the first layer of eggplant from sliding around; Eggplant layer: Top with a layer of eggplant, using 1/3 of the eggplant;. Tomato sauce: Spread eggplant with 1/3 of the tomato sauce;. Olive oil: Drizzle with a little olive oil;. Basil: Scatter with 1/3 of the …
From recipetineats.com


EGGPLANT PARMESAN SANDWICH - BEST EGGPLANT RECIPE!
2019-01-10 Preheat the oven to 250 degrees F. Place the flour in a dredging bowl. Place the panko, oregano, and garlic powder in another dredging bowl, and stir to combine. In a third bowl, whisk together the eggs with a pinch of salt, pepper, and a tablespoon of water.
From fifteenspatulas.com


EGGPLANT (AUBERGINE) PARMESAN - LUNCH RECIPES
Eggplant (Aubergine) Parmesan might be just the main course you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 10. One serving contains 463 calories, 28g of protein, and 27g of fat. Head to the store and pick up breadcrumbs, tomato paste, parmesan cheese, and a few other things ...
From fooddiez.com


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