Eggplant Parmesan Baked Quick And Easy Recipes

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EASY BAKED EGGPLANT PARMESAN



Easy Baked Eggplant Parmesan image

For an easy side dish that's a great match for this cheesy, baked eggplant entrée, cook broccoli in a bit of olive oil with some minced garlic and crushed red chile flakes, then finish with a squeeze of fresh lemon juice.

Time 55m

Yield Serves 4

Number Of Ingredients 7

1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cup panko bread crumbs
2 tablespoons extra-virgin olive oil
1 (25.0-ounce) jar marinara sauce
1 cup shredded mozzarella cheese
1/2 cup shredded Parmigiano Reggiano

Steps:

  • Place a large rimmed baking sheet in the oven; preheat the oven to 375°F.
  • Coat eggplant slices with egg, then coat each slice on both sides with panko.
  • Spread oil on the hot baking sheet and arrange eggplant slices on it in a single layer.
  • Bake 15 minutes, flip and bake another 10 minutes, or until golden brown.
  • Increase the oven temperature to 475°F.
  • In an 8x10-inch ovenproof dish, layer half of the sauce, then baked eggplant, and top with cheeses.
  • Repeat with remaining ingredients, finishing with cheese.
  • Bake until cheese melts and is golden brown in spots, about 15 minutes.

Nutrition Facts : Calories 400 calories, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 130 milligrams, Sodium 970 milligrams, Carbohydrate 44 grams, Protein 21 grams

EGGPLANT PARMESAN BAKED QUICK AND EASY



Eggplant Parmesan Baked Quick and Easy image

Tender layers of crispy breaded eggplant nestled in a rich tomato sauce, Mozzarella and Parmesan cheeses and seasoned with fresh oregano leaves. This is a simple quick and easy recipe for making this classic Italian dish that is sure to satisfy. It can be served as a main meal or placed on bread to make a classic parmigiana sandwich.

Provided by mkef35

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

3 medium eggplants
1 cup breadcrumbs
1 cup flour
1 egg
1/2 teaspoon salt
1 garlic clove
1 small red onion
2 cups tomato puree
1 teaspoon oregano leaves
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 teaspoon oregano leaves (to garnish)
1 teaspoon olive oil, for drizzling on top
olive oil (for frying)

Steps:

  • Slice eggplant into 1 inch thick rounds, place in a shallow bowl, salt on both sides and set aside.
  • In a saucepan add 2 tablespoons olive oil ,chopped garlic and chopped onion and cook until onion is clear.
  • add 2 cups tomato puree and 1 tsp oregano leaves.
  • add salt and pepper to taste, stir, reduce heat and let simmer,.
  • rinse eggplant and pat dry.
  • dip eggplant in flour, dip in lightly beaten egg,then dip in breadcrumbs.
  • add oil to skillet and fry eggplant till golden brown on each side.
  • take 1/2 of the fried eggplant rounds and set in a baking pan or casserole dish.
  • add sauce onto each round.
  • add some shredded mozzarella to each one.
  • add another eggplant round.
  • add sauce and mozzarella to each one,.
  • top each one generously with grated parmesan.
  • garnish each with a few oregano leaves.
  • drizzle with oil , and bake in oven at 375 till cheese is melted and starting to become golden brown.

Nutrition Facts : Calories 401.3, Fat 14.5, SaturatedFat 5.3, Cholesterol 53.1, Sodium 708.7, Carbohydrate 54.4, Fiber 12.7, Sugar 12.4, Protein 17.3

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.

EASY EGGPLANT PARMESAN



Easy Eggplant Parmesan image

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

1 large eggplant, peeled and cut into 1/3 inch slices
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1/4 cup olive oil
3 cups spaghetti sauce
1/2 lb shredded mozzarella cheese
1/3 cup grated parmesan cheese

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.

BAKED-EGGPLANT PARMESAN



Baked-Eggplant Parmesan image

Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h30m

Number Of Ingredients 10

Extra-virgin olive oil, for brushing
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
1 1/2 cups shredded mozzarella

Steps:

  • Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
  • Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  • Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 279 g, Fat 11 g, Fiber 5 g, Protein 15 g

BAKED EGGPLANT PARMESAN



Baked Eggplant Parmesan image

Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!

Provided by Dollface

Categories     World Cuisine Recipes     European     Italian

Time 4h5m

Yield 6

Number Of Ingredients 9

2 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
¼ cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
½ teaspoon dried basil

Steps:

  • Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
  • Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
  • Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
  • Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.9 g, Cholesterol 118.9 mg, Fat 20.4 g, Fiber 10.4 g, Protein 29.6 g, SaturatedFat 10.5 g, Sodium 2427.6 mg, Sugar 18 g

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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