Eggplant Parm Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EGGPLANT PARMESAN SOUP



Eggplant Parmesan Soup image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 8

4 Tbsp. olive oil, divided
1 medium Italian or Japanese eggplant, halved lengthwise and thinly sliced (about 4 cups)
1 cup chopped onion
1 jar Bertolli® Olive Oil & Garlic Sauce
2 cans (14.5 oz. ea.) chicken or vegetable broth
1 cup shredded mozzarella cheese (about 4 oz.)
1/4 cup Italian seasoned dry bread crumbs
1/4 cup grated Parmesan cheese

Steps:

  • Heat 3 tablespoons olive oil in 6-quart nonstick saucepot over medium-high heat and cook eggplant, stirring occasionally, 5 minutes. Stir in remaining 1 tablespoon olive oil and onion. Cook, stirring frequently, 5 minutes or until eggplant is golden and tender. Stir in Sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer, stirring frequently, 5 minutes or until thickened.
  • Arrange 6 oven-proof soup bowls or crocks on cookie sheet. Evenly spoon soup into crocks, then top with mozzarella cheese, bread crumbs and Parmesan cheese. Broil 2 minutes or until cheese is melted. Serve, if desired, with crusty Italian bread.

EGGPLANT PARMESAN SOUP



Eggplant Parmesan Soup image

Warm up with a big bowl of our hearty Eggplant Parmesan Soup. Made with Italian eggplant, mozzarella cheese, Italian seasoned bread crumbs and olive oil and garlic sauce, this savory soup is the perfect first course or main event for your next dinner party.

Provided by Bertolli

Time 30m

Yield X

Number Of Ingredients 8

4 tablespoons Bertolli® Cooking Olive Oil , divided
1 medium Italian eggplant [or Japanese eggplant]
1 cup chopped onions
1 jar (24 ounce) Bertolli® Olive Oil & Garlic Sauce
2 cans (14.5 ounce ea.) chicken or vegetable broth
1 cup shredded Mozzarella cheese
1/4 cup Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese

Steps:

  • 1 Heat 3 tablespoons oil in large nonstick saucepan on medium-high heat. Add eggplant; cook 5 min., stirring occasionally. Stir in onions and remaining oil. Cook 5 min. or until eggplant is golden brown and tender, stirring frequently. Stir in sauce and broth. Bring to boil on high heat. Simmer on low heat 5 min. or until thickened, stirring frequently.
  • 2 Heat broiler to HIGH. Arrange 6 oven-proof soup bowls or crocks on baking sheet. Fill bowls with soup. Top with mozzarella, bread crumbs and Parmesan. Broil 2 min. or until cheese is melted. If desired, serve with crusty Italian bread.

EGGPLANT PARM SOUP



Eggplant Parm Soup image

Hack some prepared tomato soup with the flavours of an Italian comfort classic.

Provided by Food Network Canada

Categories     cheese,dinner,lunch,soup,tomatoes,vegetables

Time 20m

Yield 4 servings

Number Of Ingredients 10

8 cups (2 qts) prepared tomato soup
1 Parmesan rind
1 ⅓ cups all-purpose flour
2 large eggs, beaten
2 cups Italian-style breadcrumbs
Salt and freshly ground black pepper
1 medium eggplant, peeled and cut into 1" cubes
Vegetable oil, for frying
8 slices whole milk mozzarella
2 Tbsp fresh basil, cut into chiffonade

Steps:

  • Put the soup in a medium pot, add in the Parmesan rind and bring to a slight simmer.
  • Set up a standard breading station with the flour, eggs and breadcrumbs in separate shallow bowls. Lightly season each station with salt and pepper. In batches and using a spider or slotted spoon, dredge each eggplant cube in flour and shake off the excess; dip in egg and let the excess drip off; and then coat in breadcrumbs. Set aside on a wire rack.
  • Heat 1/2 inch of oil in 2 large straight-sided saute pans over medium heat. Working in small batches, fry the eggplant pieces, turning once, until golden brown, about 4 to 5 minutes a side.
  • Preheat the oven to broil. Ladle the soup into individual ovenproof crocks on a parchment-lined baking sheet. Cover each crock with 2 slices of mozzarella. Broil until golden brown and bubbly. Top each crock with several fried eggplant cubes and some basil chiffonade.

EGGPLANT PARMESAN



Eggplant Parmesan image

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

2 tablespoons olive oil
1 garlic clove, minced
1 small eggplant, peeled and cut into 1/4-inch slices
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon grated Parmesan cheese
1 medium tomato, thinly sliced
1/2 cup shredded mozzarella cheese
Additional basil, optional

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.

PARMESAN AND EGGPLANT SOUP WITH PARMESAN CRISPS



Parmesan And Eggplant Soup With Parmesan Crisps image

Provided by Amanda Hesser

Categories     project, soups and stews, appetizer

Time 2h30m

Yield 4 servings

Number Of Ingredients 10

5 cups peeled and diced eggplant
2 teaspoons salt
1 cup diced Spanish onion
2 tablespoons butter
8 cups chicken broth
1 pound parmesan cheese, chopped
Salt and freshly ground black pepper
3/4 cup grated parmesan cheese
4 tablespoons shaved parmesan cheese
4 tablespoons chives, cut into 1-inch-long pieces

Steps:

  • In a large bowl, toss the eggplant with 2 teaspoons salt, and let sit for 30 minutes at room temperature. Then, rinse the eggplant with water and drain.
  • In a large saute pan, over medium heat, sweat the onion in the butter for 3 to 4 minutes or until translucent. Add the eggplant, and continue cooking for 15 to 20 minutes or until tender. Set aside 1 cup cooked eggplant to use as a garnish.
  • In a large saucepan, bring the chicken stock to a simmer. Add the chopped parmesan, and simmer slowly for 45 minutes. Strain the stock, and discard the cheese.
  • Puree the cooked eggplant with the chicken stock, then pass the mixture through a fine-mesh sieve into a large bowl, discarding the solids. Season to taste with salt and pepper.
  • Make the parmesan crisps: In a large, nonstick saute pan, sprinkle half the grated parmesan into an even 1/8-inch layer. Cook slowly over medium-low heat until the cheese melts and turns golden brown.
  • Loosen the edges of the parmesan from the pan with a rubber spatula. Carefully slide the melted cheese from the pan onto a cutting board. Immediately cut the cheese into 6 irregular triangles. While the cheese triangles are still hot, lay them over a wine bottle or rolling pin to create a curved crisp. Let the crisps cool completely. Repeat the process to create a total of 12 parmesan crisps.
  • Ladle the hot soup into 4 bowls. Spoon some of the reserved eggplant into each bowl. Sprinkle with the shaved parmesan and chives. Place 3 parmesan crisps in the center of each bowl, and serve immediately.

Nutrition Facts : @context http, Calories 855, UnsaturatedFat 18 grams, Carbohydrate 33 grams, Fat 50 grams, Fiber 4 grams, Protein 67 grams, SaturatedFat 30 grams, Sodium 2738 milligrams, Sugar 14 grams, TransFat 0 grams

EGGPLANT (AUBERGINE) PARMIGIANA SOUP



Eggplant (Aubergine) Parmigiana Soup image

Make and enjoy. It tastes so much like Eggplant Parm that you'll flip. This is a catering size recipe serving 30 portions. Cutting it in half will serve a family well, as 15 portions will go quickly. A great way to have a fave meal in a soup. It's easier to heat up a soup than an entree or hero. Enjoy any leftovers as a lunch.

Provided by DeSouter

Categories     Vegetable

Time 1h10m

Yield 30 serving(s)

Number Of Ingredients 11

1 cup olive oil
6 medium onions, chopped
6 garlic cloves, minced
6 eggplants, peeled and cubed into 1 inch pieces
12 cups chicken broth
6 cups tomato juice
1 1/2 cups parsley, minced
1 1/2 tablespoons thyme
salt
pepper
mozzarella cheese, to garnish

Steps:

  • Combine oil, onions and garlic and sauté for about 2 minutes.
  • Add the eggplant, chicken stock, tomato juice, parsley and thyme.
  • Bring to a boil, lower heat and simmer, covered for about 30 minutes.
  • Serve with mozzarella cheese sprinkled over the top.

EGGPLANT (AUBERGINE) PARMESAN SOUP



Eggplant (Aubergine) Parmesan Soup image

Eggplant parmesan is one of my favorite dishes and when saw this recipe in a newspaper converting it into a soup ,I just had to try it but unfortunately I haven't yet. So I'm leaving it all up to the wonderful chefs in ZAARLAND to try it and rate it.

Provided by Beeks

Categories     Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
1 medium onion, chopped
1 medium red bell pepper, seeded and chopped
1 medium eggplant, peeled and cut 1/2 inch cubes
3 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon dried chili
3 cups canned crushed tomatoes in puree
4 cups water
1/2 cup parmesan cheese
8 -10 fresh basil leaves, chopped
1/4 cup balsamic vinegar
3 cups French bread (toasted or stale) or 3 cups Italian bread, cubes (toasted or stale)

Steps:

  • Heat olive oil in a large non-reactive saucepan over medium heat.
  • Add the onions,peppers and the eggplant.
  • Saute 2 minutes Add the garlic,oregano and chilies and continue to saute until softened.
  • Add the tomatoes and water and bring to a boil over high heat.
  • Reduce heat and simmer 35-40 minutes or until vegetables are tender.
  • Add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes.

CRISPY LEMON-PARMESAN EGGPLANT



Crispy Lemon-Parmesan Eggplant image

Quick to make and quick to cook, that's this irresistibly easy riff on eggplant parm. Long slices of eggplant are broiled until tender and golden, and then topped with a zesty panko breadcrumb mixture. While the main vegetable broils, you'll whip up a simple and elegant tomato and arugula salad to serve on the side.

Provided by Greg Lofts

Time 30m

Number Of Ingredients 10

3/4 cup panko breadcrumbs
1 1/2 ounces Parmigiano-Reggiano, grated (1/2 cup)
2 teaspoons grated lemon zest, plus 2 tablespoons fresh juice
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil, divided
1 large eggplant (about 1 3/4 pounds), cut lengthwise into 4 planks
2 teaspoons smoked paprika, plus more for sprinkling
1/4 cup chopped fresh mint leaves
8 ounces cherry tomatoes, halved
5 ounces arugula

Steps:

  • Preheat broiler on high with a rack 8 inches below element. Combine panko, cheese, and lemon zest; season with salt and pepper. Stir in 2 tablespoons oil to evenly coat. On a rimmed baking sheet, brush eggplant evenly with 2 tablespoons oil; season.
  • Broil, flipping once, until eggplant is tender and golden brown on both sides, about 10 minutes a side. Top evenly with panko mixture (about 1/3 cup on each plank) and broil until panko turns crisp and golden brown, 2 to 3 minutes.
  • In a large bowl, whisk together lemon juice, paprika, and remaining 1/4 cup oil; stir in mint and season. Drizzle about half of dressing over eggplant. Squeeze tomatoes over bowl to release juices, then drop them into dressing and toss with arugula to evenly coat. Serve over eggplant, sprinkled with more paprika.

EGGPLANT PARMESAN SOUP



EGGPLANT PARMESAN SOUP image

Categories     Vegetable

Number Of Ingredients 8

3 Tbsp. Bertolli® Extra Virgin Olive Oil
1 small Japanese or Italian eggplant, halved lengthwise and thinly sliced (about 2 cups)
1/2 cup chopped onion
1 pouch Bertolli® Premium Summer Crushed Tomato and Basil Pasta Sauce
1 can (14.5 oz.) chicken broth
1/2 cup shredded mozzarella cheese (about 4 oz.)
2 Tbsp. Italian seasoned dry bread crumbs
2 Tbsp. grated Parmesan cheese

Steps:

  • In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook eggplant, stirring occasionally, 5 minutes. Add onion and cook, stirring frequently, 5 minutes or until eggplant is golden and tender. Stir in Sauce and broth. Bring to boil over high heat. Reduce heat to low and simmer, stirring frequently, 5 minutes or until thickened. On cookie sheet, place 2 oven-proof soup bowls or crocks. Evenly spoon soup into crocks, then top with mozzarella cheese, bread crumbs and Parmesan cheese. Broil 2 minutes or until cheese is melted and golden. Serve, if desired, with crusty Italian bread.

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

TRADITIONAL EGGPLANT PARMIGIANA



Traditional Eggplant Parmigiana image

Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 2h

Number Of Ingredients 10

2 medium eggplants (1 1/2 pounds total), cut into 1/4-inch rounds
Coarse salt and pepper
2 cans (28 ounces each) whole peeled tomatoes, pureed
3 cloves garlic, smashed and peeled
1 1/2 cups plain dried breadcrumbs
1/2 cup grated Parmesan or Pecorino Romano (2 ounces), divided
1 cup all-purpose flour
3 large eggs, lightly beaten
1 cup vegetable oil
1 pound fresh mozzarella, thinly sliced

Steps:

  • In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
  • Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
  • In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
  • Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
  • Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
  • Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 447 g, Fat 25 g, Fiber 7 g, Protein 28 g, SaturatedFat 4 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!

More about "eggplant parm soup recipes"

EGGPLANT PARMESAN SOUP RECIPE | MYRECIPES
2009-06-13 Evenly spoon soup into crocks, then top with mozzarella cheese, bread crumbs and Parmesan cheese. Broil 2 minutes or until cheese is melted and golden. Serve, if desired, with crusty Italian bread. Cost per recipe*: $50Cost per serving*: $25 *Based on average retail prices at national supermarkets.
From myrecipes.com
Servings 2
Total Time 27 mins


EGGPLANT PARM – EAT UP! KITCHEN
2019-05-12 Oil, Garlic, Red Pepper Flakes go in to a cold stock pot. Heat slowly then add Tomatoes, Water, and Basil. Salting the Eggplant – This will take up to 45 minutes. Cut the eggplant in to planks, place on a wire rack, sprinkle kosher salt on one side, rest for 15-20 minutes. Flip and repeat.
From eatup.kitchen


ROASTED EGGPLANT SOUP RECIPE - THE ENDLESS MEAL®
2021-11-22 Start by sauteeing the onion, cumin, paprika, and garlic. Then add the roasted eggplant and broth and season it with salt and pepper. Simmer the soup for 10-15 minutes then use an immersion blender to puree the soup until it's creamy. A little lemon juice and parsley get stirred into the soup at the end then it's served topped with chickpea ...
From theendlessmeal.com


EGGPLANT PARMIGIANA | RECIPETIN EATS
2021-05-18 How to make Eggplant Parmigiana. Steps: Bake eggplant slices → Make Sauce → Assemble and bake! 1. Baked eggplant Slices. Eggplant slices: Slice the eggplant lengthwise into 8mm / ⅓” thick slices. Place on to three lined trays …
From recipetineats.com


EGGPLANT PARM GRILLED CHEESE AND TOMATO SOUP - RACHAEL RAY SHOW
Heat a medium-size soup pot over medium-high heat. Add olive oil and melt in 2 tablespoons butter. Add onions, garlic, thyme, salt, pepper, ground fennel and paprika. Partially cover pot and cook to soften, 10 minutes or so. Stir in tomato paste until fragrant, 2 minutes, and deglaze the pan with 2 cups chicken stock.
From rachaelrayshow.com


EGGPLANT PARMESAN SOUP | RECIPE | PARMESAN SOUP, SOUP RECIPES, …
Jun 3, 2017 - Get Eggplant Parmesan Soup Recipe from Food Network. Jun 3, 2017 - Get Eggplant Parmesan Soup Recipe from Food Network. Jun 3, 2017 - Get Eggplant Parmesan Soup Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


EGGPLANT PARMESAN SOUP RECIPE | YUMMLY
Arrange 6 oven-proof soup bowls or crocks on cookie sheet. Evenly spoon soup into crocks, then top with mozzarella cheese, bread crumbs and Parmesan cheese. Broil 2 minutes or until cheese is melted. Serve, if desired, with crusty Italian bread. Discover more recipes from Bertolli
From yummly.com


EGGPLANT PARM SOUP | RECIPE | FOOD NETWORK RECIPES, FOOD, RECIPES
Nov 1, 2014 - Get Eggplant Parm Soup Recipe from Food Network. Nov 1, 2014 - Get Eggplant Parm Soup Recipe from Food Network. Nov 1, 2014 - Get Eggplant Parm Soup Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


10 BEST EGGPLANT PARMESAN RECIPES | YUMMLY
pesto, eggplant, paprika, bread crumbs, grated Parmesan cheese and 4 more No Frying Eggplant Parmesan (18 Servings) Ragú eggs, ragu old world style pasta sauc, grated Parmesan cheese and 3 more
From yummly.com


WORLD'S BEST EGGPLANT PARMESAN - DOMINEX RECIPES
2018-03-12 DIRECTIONS Preheat oven to 375° F. Coat the bottom of 8" x 8" baking pan with 1/2 cup of marinara sauce. Add a layer of Dominex Eggplant Cutlets and top with another 1/2 cup of the sauce and cheeses. Repeat twice (eggplant, sauce, …
From dominexrecipes.com


EGGPLANT PARM SOUP RECIPE
Eggplant parm soup recipe. Learn how to cook great Eggplant parm soup . Crecipe.com deliver fine selection of quality Eggplant parm soup recipes equipped with ratings, reviews and mixing tips. Get one of our Eggplant parm soup recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Classic Eggplant Parm Stacks Who doesnt …
From crecipe.com


EASY OVEN-BAKED EGGPLANT PARMESAN - PREGO® PASTA SAUCES
2016-07-27 Instructions. Step 1. Set the oven to 400°F. Spray a rimmed baking sheet with vegetable cooking spray. Step 2. Beat the eggs in a shallow bowl with a fork or whisk. Place the bread crumbs onto a dish. Dip the eggplant into the eggs and coat with the bread crumbs. Place the eggplant onto the baking sheet.
From campbells.com


EGGPLANT PARMESAN RECIPES | ALLRECIPES
Quick Eggplant Parmesan. Rating: 4.5 stars. 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 …
From allrecipes.com


EGGPLANT PARM GRILLED CHEESE AND TOMATO SOUP - RECIPES LIST
Trim the skin off two opposite sides of the eggplant, then very thinly slice into 1/8-1/4-inch planks or discs. Season the slices with salt and let drain on a towel for a few minutes. Season the slices with salt and let drain on a towel for a few minutes.
From recipes-list.com


EASY EGGPLANT PARMESAN (BAKED, NOT FRIED) - BOWL OF DELICIOUS
2021-07-29 Preheat oven to 400° F. Get out two rimmed baking sheets and spread 2 tablespoons of olive oil on each. In a shallow bowl, beat the eggs (2) with the milk (2 tablespoons), ½ teaspoon kosher salt, and ¼ teaspoon black pepper. In another shallow bowl, mix the panko breadcrumbs (1 cup) with the Italian seasoning (1 teaspoon), and the remaining ...
From bowlofdelicious.com


LIGHTER EGGPLANT PARMESAN (NO FRYING, NO BREADCRUMBS!)
2019-07-30 Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden. Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese. Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the ...
From skinnytaste.com


EGGPLANT PARMESAN SOUP WITH HOMEMADE GARLIC CROUTONS - CIAO …
2016-01-19 Preheat oven to 425F. Wash the eggplant and pat dry. Using a fork, prick each eggplant in several places. Place on a roasting pan and in the oven. Roast for 35 - 40 minutes, or until soft. Remove from oven and let cool. Peel back …
From ciaochowbambina.com


EGGPLANT PARMESAN - BUDGET BYTES
2010-06-07 Bake the slices for about 30 minutes (or until golden brown) at 425 degrees on preheated baking sheets. Coat the baking sheet (after preheating) and the tops of the eggplant slices with non-stick spray. Coat a large casserole dish with non-stick spray and layer in one cup of marinara then one layer of eggplant slices.
From budgetbytes.com


CLASSIC EGGPLANT PARMESAN (BAKED & FRIED METHOD) - A SIMPLE PALATE
2022-02-11 Preheat oven to 350F and arrange breaded slices onto sheet pan that is brushed with 1-2 Tablespoons of olive oil. Bake for 25 minutes until golden. Assemble: in a large casserole dish, spread a thin layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan.
From asimplepalate.com


21+ EASY EGGPLANT RECIPES YOU’LL LOVE! - THE MEDITERRANEAN DISH
2022-05-10 Beads of water will form. Wipe the eggplant dry and remove excess salt before grilling. Make the garlic, jalapeno and olive oil sauce. In a small bowl, combine 3 tablespoons olive oil with the lemon juice, garlic, and jalapeno. Add a pinch of kosher salt and set aside.
From themediterraneandish.com


EGGPLANT PARMESAN RECIPE: EASY CLASSICAL RECIPE
2022-01-27 Heat plenty of olive oil in a thick-bottomed pan, then fry the eggplant a few at a time for about 3 minutes, turning halfway through cooking. When they are just golden, drain them well and let them dry on a sheet of kitchen paper that will absorb the excess oil. While they are still hot, salt them lightly.
From the-bella-vita.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


EGGPLANT PARMESAN RECIPE PIONEER WOMAN - CREATE THE MOST …
Directions. Preheat the broiler. Peel the eggplant, leaving on alternating strips of skin. Slice into ½-inch-thick rounds (about 20). Mix the olive oil and Italian seasoning in a small bowl. Grate in the garlic. Open the rolls on a baking sheet and brush the cut sides with some of the garlic-herb oil.
From recipeshappy.com


EGGPLANT PARM SOUP – RECIPES NETWORK
2014-06-18 Heat 1/2 inch of oil in 2 large straight-sided saute pans over medium heat. Working in small batches, fry the eggplant pieces, turning once, until golden brown, about 4 to 5 minutes a side. Step 4. Preheat the oven to broil. Ladle the soup into individual ovenproof crocks on a parchment-lined baking sheet. Cover each crock with 2 slices of ...
From recipenet.org


BEST EVER EGGPLANT PARM - COLEY COOKS
2016-10-11 Preheat the oven to 350 degrees and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9x13 inch casserole dish. Place a single, even layer of eggplant over the sauce, then top with a sprinkling of each cheese.
From coleycooks.com


RECIPE: EGGPLANT PARMESAN SOUP | WHOLE FOODS MARKET
Cool. Heat olive oil in a large Dutch oven over medium heat. Add onion and sauté 5 minutes. Add garlic and cook for another minute. Scoop eggplant flesh from the skins; discard the skins. Chop flesh roughly and add to the pan along with tomatoes, 3 cups …
From wholefoodsmarket.com


AIR FRYER FRIED EGGPLANT RECIPES - THERESCIPES.INFO
Air Fryer Eggplant Parm Recipe | Food Network Kitchen ... tip www.foodnetwork.com. https://www.foodnetwork.com › recipes › food-network-kitchen › air-fryer-eggplant-parm-9887543 See more result ›› 42. Visit site . Share this result ×. Air Fryer Eggplant Parm Recipe | Food Network Kitchen ... Copy the link and share. Tap To Copy Crispy Air Fryer Eggplant …
From therecipes.info


BAKED EGGPLANT PARMESAN RECIPE | THE RECIPE CRITIC
2021-09-22 Lay in an even layer on the baking sheet. Bake for 25-30 minutes flipping halfway through and bake until crispy and brown. In a 9×13 inch baking dish spread ½ cup of the marinara in the bottom. Lay half of the eggplant on top of the sauce. Top with 2 cups of marinara sauce and 1 cup of mozzarella cheese.
From therecipecritic.com


EGGPLANT PARMESAN RECIPE - NATASHASKITCHEN.COM
2020-09-02 How to Bake Eggplant for Eggplant Parm: Preheat Oven to 375˚F. Grease 2 baking sheets. Set up 3 rimmed dishes in this order: In the first one, stir together 3/4 cup flour, 1 tsp salt and 1/2 tsp pepper. In the second, beat 3 large eggs. In the third combine 1 1/2 cups panko crumbs and 1/2 cup grated parmesan.
From natashaskitchen.com


ITALIAN EGGPLANT PARMESAN RECIPE - COOKIE AND KATE
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 ends on one eggplant, then stand it …
From cookieandkate.com


EGGPLANT PARM SOUP RECIPE | JEFF MAURO | FOOD NETWORK RECIPE
Learn how to cook great Eggplant parm soup recipe | jeff mauro | food network . Crecipe.com deliver fine selection of quality Eggplant parm soup recipe | jeff mauro | food network recipes equipped with ratings, reviews and mixing tips. Get one of our Eggplant parm soup recipe | jeff mauro | food network recipe and prepare delicious and healthy ...
From crecipe.com


Related Search