Eggplant Parmesan Casserole Recipes

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

CHEESY EGGPLANT PARMESAN CASSEROLE



Cheesy Eggplant Parmesan Casserole image

My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread.

Provided by lyndalou

Categories     Main Dish Recipes     Vegetable Main Dish Recipes     Eggplant Parmesan Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil for brushing, or as needed
2 eggplant, cut into 1/2-inch thick slices
1 tablespoon olive oil
1 onion, chopped
¼ pound mushrooms, sliced
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
¾ teaspoon dried basil
¾ teaspoon dried oregano
salt and ground black pepper to taste
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
  • Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
  • Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
  • Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 20.3 g, Cholesterol 30 mg, Fat 15.3 g, Fiber 8.1 g, Protein 15.6 g, SaturatedFat 6 g, Sodium 734.3 mg, Sugar 9.5 g

EGGPLANT PARMESAN CASSEROLE



Eggplant Parmesan Casserole image

I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 6

Number Of Ingredients 15

2 large eggplants
2 tablespoons olive oil
1 pinch salt, or as needed
1 tablespoon olive oil
2 cloves garlic, sliced
½ teaspoon red pepper flakes
3 cups prepared marinara sauce
½ cup water, plus more as needed
¾ cup ricotta cheese
½ cup grated Parmesan cheese
¼ cup shredded pepperjack cheese
salt and freshly ground black pepper to taste
¾ cup dry bread crumbs
½ cup grated Parmesan cheese
2 tablespoons olive oil

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.
  • Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
  • Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
  • Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
  • Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
  • Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.

Nutrition Facts : Calories 397.4 calories, Carbohydrate 41.1 g, Cholesterol 20.1 mg, Fat 21.4 g, Fiber 11.6 g, Protein 12.7 g, SaturatedFat 6 g, Sodium 905.9 mg, Sugar 17.3 g

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.

AWESOME EGGPLANT PARMESEAN CASSEROLE



Awesome Eggplant Parmesean Casserole image

Great Stuff for you eggplant parm lovers! My own creation. The process takes awhile but worth the effort. Great with a loaf of hot garlic bread and a simple green salad.

Provided by heartshapedpan

Categories     Cheese

Time 1h45m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 11

2 lbs small purple eggplants, sliced lengthwise
1 cup Italian seasoned breadcrumbs
1 cup panko breadcrumbs, seasoned if available
3 eggs, beaten
3/4 cup milk
48 ounces jarred pasta sauce (your favorite)
1 lb mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
salt
pepper
2 cups vegetable oil (for frying, approx)

Steps:

  • Remove top and bottom of eggplant.
  • Slice eggplant lengthwise into 3/4 inch slices.
  • Spread slices onto large platter and salt and pepper both sides.
  • In a pie plate crack all eggs and add milk and some salt and pepper.
  • Beat well and set aside.
  • In another pie plate combine both panko and regular breadcrumbs, mixing well to combine.
  • Put about a half inch of oil into large skillet and turn onto medium heat until a wooden spoons tip inserted in oil buubles.
  • Dip eggplant slices into egg mixture coating both sides well, allowing excess to drain off.
  • Drredge immediately into breadcrumbs, pressing well so it adheres well.
  • Fry immediately in small batches so to not overcrowd skillet.
  • When crispy on both sides remove from skillet to paper towel lined platter to drain excess oil.
  • Preheat oven to 350 degrees.
  • Continue frying eggplants until all are done.
  • In 13x9 inch glass casserole place 1/3 of sauce.
  • Place a single layer of eggplant onto sauce.
  • Place another 1/3 sauce over slices.
  • Put 1/2 of mozzarella on this layer.
  • Repeat by another layer of eggplant, sauce, and all of remaining cheeses, ending with parmesean.
  • Bake in oven for 30 to 45 minutes until all cheese is melted and sauce is bubbling.
  • Let cool briefly and enjoy.

Nutrition Facts : Calories 1368.4, Fat 104.7, SaturatedFat 24.6, Cholesterol 169.8, Sodium 2193, Carbohydrate 74.2, Fiber 13.6, Sugar 29.5, Protein 35.5

WEGMANS EGGPLANT PARMESAN CASSEROLE



Wegmans Eggplant Parmesan Casserole image

Make and share this Wegmans Eggplant Parmesan Casserole recipe from Food.com.

Provided by Maureen in MA

Categories     Vegetable

Time 55m

Yield 4 oz servings, 15 serving(s)

Number Of Ingredients 8

1 (24 ounce) jar Italian sauce, divided
2 eggplants, medium size (about 3/4 lbs ea)
3 tablespoons olive oil, extra-virgin
1/4 cup seasoned bread crumbs
1/2 cup parmigiano-reggiano cheese, grated and divided
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
8 ounces mozzarella cheese, shredded

Steps:

  • Preheat oven to 450 degrees.
  • 1.Spray bottom and sides of pan with cooking spray; spread bottom of pan with 1 1/2 cups of sauce. Top with overlapping layer of eggplant slices; drizzle with olive oil. Add even layer of bread crumbs; sprinkle with half the grated cheese. Season to taste with seasoned salt and cracked black pepper. Top with remaining sauce and remaining grated cheese.
  • 2.Bake, covered, 40 min or until eggplant is tender. Remove from oven; top with mozzarella cheese. Return to oven, uncovered, 2-3 min, until cheese melts. Let rest 15 min before serving.
  • Option(s):.
  • Finish with a drizzle of olive oil on top, if desired.

Nutrition Facts : Calories 142.2, Fat 8.3, SaturatedFat 3.2, Cholesterol 14.8, Sodium 401.4, Carbohydrate 11.5, Fiber 3.4, Sugar 5.7, Protein 6.1

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.

JAMIE OLIVER'S EGGPLANT PARMESAN



Jamie Oliver's Eggplant Parmesan image

This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 1h45m

Yield 4 to 5 servings

Number Of Ingredients 12

3 medium-large eggplants, cut crosswise into 1/2-inch slices
Olive oil
1 large onion, finely chopped
1 large clove garlic, thinly sliced
1 1/2 teaspoons dried oregano
1 28-ounce can no-salt plum tomatoes or crushed tomatoes
1 tablespoon red wine vinegar
1/2 cup (packed) fresh basil leaves
Salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano, or as needed
1/3 cup fine dry bread crumbs
1 tablespoon chopped fresh oregano leaves, optional

Steps:

  • Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
  • Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
  • Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
  • Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 1283 milligrams, Sugar 18 grams

CREAMY EGGPLANT PARMESAN CASSEROLE



Creamy Eggplant Parmesan Casserole image

Turn one of our favorite Italian dishes into your new favorite casserole with our Eggplant Parmesan Casserole recipe. Buon appetito!

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

1/2 cup panko bread crumbs
1 cup KRAFT Shredded Parmesan Cheese, divided
1 eggplant (1-1/2 lb.), cut into 1/4-inch-thick slices
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
3/4 cup milk
3 cloves garlic, minced
6 Tbsp. chopped fresh basil, divided
16 KRAFT Slim Cut Mozzarella Cheese Slices
1 large tomato, thinly sliced

Steps:

  • Heat oven to 400°F.
  • Cover 2 baking sheets with parchment. Combine bread crumbs and 1/4 cup Parmesan in shallow dish. Reserve 2 Tbsp. crumb mixture for later use. Spray both sides of 1 eggplant slice with cooking spray; dip in remaining bread crumb mixture, turning to evenly coat both sides of eggplant slice. Place on prepared baking sheet. Repeat with remaining eggplant slices.
  • Bake 30 min. or until eggplant is tender and golden brown, turning after 15 min.
  • Meanwhile, microwave cream cheese in medium microwaveable bowl on HIGH 40 sec. Gradually whisk in milk until blended. Stir in garlic and 1/4 cup basil.
  • Spread 1/4 cup cream cheese sauce onto bottom of 9-inch pie plate sprayed with cooking spray. Top with layers of 1/3 of the eggplant, 4 cheese slices, 1/4 cup of the remaining Parmesan and 1/3 cup of the remaining cream cheese sauce; repeat layers twice. Top with tomatoes, remaining cheese slices and reserved crumb mixture.
  • Bake 25 min. or until heated through. Sprinkle with remaining basil.

Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 55 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g

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

More about "eggplant parmesan casserole recipes"

BAKED EGGPLANT PARMESAN CASSEROLE - YAY! FOR FOOD
baked-eggplant-parmesan-casserole-yay-for-food image
2019-08-05 Spread the eggplant slices into a single layer. Roast for 15 minutes at 425 degrees F. Layer the eggplant dish in the following order: marinara …
From yayforfood.com
4.5/5 (6)
Total Time 1 hr 10 mins
Category Dinner
Calories 341 per serving
  • Combine together the sliced eggplant with olive oil, salt, and pepper on a large baking sheet lined with parchment paper. Then spread the eggplant into a single even layer (you may need two baking sheets).
  • Roast for 15 minutes, allowing the eggplant to soften and lightly brown around the edges. As the eggplant roasts, mix together the topping ingredients in a bowl and prepare the other ingredients for the casserole.
  • In an 9x13 casserole dish, start by layering a third of each ingredient in this order: marinara sauce, eggplant, fresh and dried herbs, and cheeses. Repeat this order two more times, making sure to evenly distribute the ingredients in the casserole dish.


EGGPLANT PARMESAN CASSEROLE RECIPE | CHEFDEHOME.COM
eggplant-parmesan-casserole-recipe-chefdehomecom image
Slice eggplant into 1/4 inch thick slices and spread on a wire rack. Season both sides with salt and leave aside for 1 hour to drain as much water as possible. …
From chefdehome.com
Cuisine Italian
Category Pasta, Main Course
Servings 4
Total Time 55 mins
  • Preheat oven to 425 degrees Fahrenheit. Slice eggplant into 1/4 inch thick slices and spread on a wire rack. Season both sides with salt and leave aside for 1 hour to drain as much water as possible.
  • While slices draining, prepare dredge station with flour, breadcrumb and egg (with 1 tbsp milk) in three separate bowls. Season egg and flour with salt and black pepper. Don't add salt to breadcrumbs since these are already seasoned.
  • Add eggplant to brown bag or a container with lid, top with flour, close lid and shake well to dredge.


EGGPLANT PARMESAN RECIPE - SIMPLY RECIPES
eggplant-parmesan-recipe-simply image
2005-02-03 Spread 1 cup of the tomato sauce over the bottom of a 9 x 13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering …
From simplyrecipes.com
5/5 (153)
Calories 600 per serving


EGGPLANT PARMESAN CASSEROLE- VRB STYLE – VEGETARIAN RECIPE BOX
2019-01-07 Prep casserole base: Heat olive oil on medium high heat in a shallow, wide pan. Add garlic, Marinara sauce, pepper flakes, oregano, Italian seasoning, onion powder, and garlic powder. Mix well and cook for 5-6 minutes. Add more water if mixture seems to cook down too much. Add veggie crumbles and any remaining eggplant pieces you may have ...
From vegetarianrecipebox.com


EASY BAKED EGGPLANT CASSEROLE - 7 INGREDIENTS NOT FRIED!
2019-03-04 Preheat the oven to 375. Prepare the eggplant by slicing it into thin slices about ¼ of an inch thick. Spread half of the marinara sauce on the bottom of an oven-proof casserole dish. Arrange the eggplant slices in the casserole dish on top of the sauce. Sprinkle the top of the eggplant slices with panko breadcrumbs and oregano.
From simpleandsavory.com


EGGPLANT PARMESAN CASSEROLE | THE NUTRAMILK | RECIPES
2022-02-25 Broil for 4 to 6 minutes until browned on top. While eggplant is broiling, make the mozzarella sauce. In the NutraMilk, combine cashews and water. Process until very smooth. Add lemon juice, salt, garlic onion powder, and corn starch. Lower the oven temperature to 350F degrees. Lightly grease a 9×13-inch pan.
From thenutramilk.com


PARMIGIANA - WIKIPEDIA
Parmigiana (/ ˌ p ɑːr m ɪ ˈ dʒ ɑː n ə,-ˈ ʒ ɑː-/, Italian: [parmiˈdʒaːna]), also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne], melanzane alla parmigiana [melanˈdzaːne; -ˈtsaːne ˌalla parmiˈdʒaːna], or eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked.
From en.wikipedia.org


EGGPLANT PARMIGIANA CASSEROLE WITH PESTO
2014-07-17 Preheat the oven to 400˚F. Arrange the eggplant, tomato sauce and remaining cheese in layers as in a lasagna, spreading a thin layer of tomato sauce on the bottom of a 8 ½" X 12" or 9" X 13" baking pan. Next arrange a layer of eggplant parmesan slices and sprinkle with ⅓ of the remaining cheese. Repeat the order, starting with half of the ...
From thewimpyvegetarian.com


BEST EGGPLANT PARMESAN RECIPE - HOW TO MAKE EGGPLANT PARMESAN
2022-04-13 Cooking at 350° allows the eggplant to fry crispy, without absorbing too much oil and becoming soggy. (This happens most frequently when the oil for the eggplant gets too cold.) Hook a thermometer on your pan to keep an eye on the temperature. Second, when assembling the casserole, use a moderate amount of sauce and bake uncovered.
From thepioneerwoman.com


EGGPLANT CASSEROLE - BAKED EGGPLANT PARMESAN RECIPE - MOM ...
2013-11-18 Cut off the top & bottom of each eggplant, and slice lengthwise into ¼ -⅓ inch slabs. Set up for a 3 bowl station for breading the eggplant: Place the flour in 1st bowl, beat eggs and milk together in the second bowl, and pour the bread crumbs and Parmesan cheese third bowl and mix together.
From momfoodie.com


21+ EASY EGGPLANT RECIPES YOU’LL LOVE! - THE MEDITERRANEAN ...
2 days ago 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 PARM CASSEROLE RECIPE - PUREWOW
Grease a 9-by-13-inch casserole dish with nonstick cooking spray. Line a baking sheet with parchment paper. 2. In a medium, shallow bowl, whisk the flour with the salt, black pepper and cayenne pepper to combine. In a second medium, shallow bowl, whisk the eggs. In a third medium, shallow bowl, stir the bread crumbs with the Parmesan and ...
From purewow.com


EGGPLANT PARMESAN (PARMIGIANA DI MELANZANE) RECIPE
2021-05-05 In a large skillet, heat about 1/4-inch of vegetable oil over medium heat. Give the eggplant slices a final pat with paper towels to remove any excess water that may inhibit browning and cause oil splatter. Fry the eggplant slices, 2 or 3 at a time, in the hot oil until well browned on each side, 3 to 5 minutes.
From thespruceeats.com


LOW CARB EGGPLANT PARMESAN CASSEROLE - THE BEST KETO ...
2020-10-22 Spray a 3 quart baking dish with cooking spray. Put a few spoons of sauce on the bottom of the pan. Line it with ⅓ of the eggplant. In a small bowl, mix together the ricotta and Parmesan cheese. Spoon half of the cheese mixture over the …
From jerseygirlcooks.com


EGGPLANT AND CHICKEN RECIPES EASY : OPTIMAL RESOLUTION ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


AIR FRYER EGGPLANT PARMESAN - FORK TO SPOON
Slice eggplant into ½ inch slices. Sprinkle salt on both sides of the eggplant slices and put them on a wire rack. Leave. For 10 minutes, draw out excess moisture. Dry the eggplant slices. Combine the breadcrumbs, parmesan, Italian seasoning, garlic powder, salt, and black pepper in a medium shallow bowl.
From forktospoon.com


KETO EGGPLANT PARMESAN RECIPE - HEALTHY RECIPES BLOG
2020-11-17 1. You start by seasoning eggplant slices in salt, pepper, and garlic powder. 2. Next, dip them in a beaten egg and dredge in almond meal. 3. Spray them with oil and bake for about 20 minutes at 425°F. 4. Top with marinara sauce and cheese, and bake a few more minutes to heat through and melt the cheese.
From healthyrecipesblogs.com


EGGPLANT PARMESAN CASSEROLE AKA THE ... - KITCHENETTE RECIPES
1 eggplant, sliced; 1 fresh mozzarella which is around 120 grams; a bit of grated parmesan; 1 can of chopped tomatoes; 1 garlic; a bit of basil; olive oil, salt, and pepper; A bit of flour; Eggplant parmesan casserole recipe. In a pan add olive oil and the chopped garlic. Let is simmer for a bit and then add the can of chopped tomatoes + a bit ...
From kitchenetterecipes.com


EGGPLANT PARMESAN CASSEROLE | JAN D'ATRI - RESCUED RECIPES
2017-08-16 Bring a large pot of water and salt to boil. Add eggplant slices. Cook until softened (about 4-5 minutes). With a slotted spoon, remove the eggplant slices and drain on a paper towel. Meanwhile, in a medium saucepan, sauté the onion and garlic in 2 tbsp olive oil and butter until soft and golden-brown.
From jandatri.com


EASY EGGPLANT PARMIGIANA CASSEROLE RECIPE FROM NONNA
2019-11-15 Preheat your oven to 450 degrees and prepare a sheet tray with foil. . Brush the eggplant slices with the olive oil and place it onto the prepared tray in a single layer. . Bake the eggplant in the preheated oven for about 15 minutes, until the bottoms are nicely browned. Remove from the oven and set aside. .
From nonnabox.com


EGGPLANT PARMESAN ZUCCHINI CASSEROLE - CONTENTEDNESS COOKING
2020-09-20 Add tomato sauce, sprinkle some vegan parm and a layer of zucchini slices. Again, season with salt and pepper. Repeat these steps until all slices are gone. Last layer should be white sauce. Sprinkle with reserved vegan parm on top. Cover with aluminum foil and bake for around 50 minutes at 400 ° F.
From contentednesscooking.com


EGGPLANT PARMESAN CASSEROLE | BETTER HOMES & GARDENS
Grease a 2-quart rectangular baking dish; set aside. In a small bowl, combine milk and egg. For coating mixture, in a shallow dish combine flour, salt, and 1/4 teaspoon black pepper. Advertisement. Step 2. Dip eggplant slices in egg mixture; coat with flour mixture. In a large skillet, cook half of the eggplant slices in hot oil for 2 minutes ...
From bhg.com


EGGPLANT PARMESAN POTATO CASSEROLE - CONTENTEDNESS COOKING
2020-08-18 Proceed with a layer of eggplant slices, season with salt and pepper. Add a layer white sauce, followed by potato slices, again add a pinch of salt and pepper. Repeat this until everything is gone. The last layer should be white sauce. Sprinkle with a generous amount of prepared vegan Parmesan and bake for around 25 minutes at 425 ° F.
From contentednesscooking.com


HOW TO COOK EGGPLANT PARMESAN - THERESCIPES.INFO
Best Eggplant Parmesan Recipe - How to Make Eggplant Parmesan hot www.thepioneerwoman.com. Preheat the oven to 375°. Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Add 3/4 cup of marinara sauce to the base of the casserole dish and spread to coat the bottom. Top with a third of the eggplant.
From therecipes.info


MOM'S EGGPLANT PARMESAN CASSEROLE | WEGMANS
Preheat oven to 450 degrees. Spray bottom and sides of 9x13-inch baking dish with cooking spray; spread 1 1/2 cups of sauce on bottom of pan. Layer eggplant slices on sauce, overlapping if necessary; drizzle with olive oil. Top eggplant with even layer of bread crumbs; sprinkle with half the grated cheese. Season with Tuscan seasoning and pepper.
From shop.wegmans.com


KETO EGGPLANT PARMESAN CASSEROLE RECIPE – SUGAR FREE LONDONER
2021-05-26 Preheat oven to 180C /350 F. Spread a little marinara over the bottom of the baking tray (26 x 21 x 5cm) and layer ⅓ of the eggplant on top. Top with ⅓ of the sauce, ⅓ of the black pepper and ⅓ of each of the cheeses. Repeat twice more until you have 3 layers of each finishing the top layer with the cheese and pepper.
From sugarfreelondoner.com


OUR FAVORITE EGGPLANT PARMESAN - INSPIRED TASTE
Heat oven to 425 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats. Slice eggplants into 1/2-inch thick rounds and place, in one layer, onto baking sheets. Drizzle or brush eggplant slices with olive oil and season with salt and pepper.
From inspiredtaste.net


EASY KETO EGGPLANT PARMESAN RECIPE - BEST ITALIAN LOW-CARB ...
2021-03-15 Dry the eggplant brinjal with a gentle pat. Deep fry, grill, or pan-fry the eggplants. Take an ovenproof dish. Layer the tomato sauce, eggplant, parmesan cheese, and mozzarella cheese. Add more eggplant and more tomato sauce along with one cup of parmesan cheese. Put this dish into the oven. Bake it for 15-20 minutes.
From hqketo.com


KETO EGGPLANT PARMESAN CASSEROLE - LOW CARB YUM
2021-12-28 Dip eggplant slices into egg, then into pork rind mixture. Fry in hot oil until browned then drain on paper towels OR (for less mess) put the breaded eggplant on a sheet pan wrapped in foil and bake at 400 for 20 minutes, turning after 10 mins. Mix together all of the cheese mix ingredients until well combined.
From lowcarbyum.com


BAKED EGGPLANT PARMESAN RECIPE (AND VIDEO!) | VALERIE'S ...
2017-10-03 Remove from oven and reduce oven temperature to 350 degrees F. In a 9- x13-inch baking dish, spread just enough marinara to cover bottom of dish. Place a layer of eggplant slices in the sauce. Cover each slice with a spoon full of marinara, a slice or two of mozzarella, and then sprinkle with parmesan cheese. Repeat with one more layer.
From fromvalerieskitchen.com


EGGPLANT PARMESAN CASSEROLE - EMILY BITES
2015-05-26 Pre-heat the oven to 375. Line 2 large baking sheets with aluminum foil or parchment paper and lightly mist with cooking spray. Beat the egg whites in a bowl with a whisk until well combined. In a shallow bowl or dish, combine the bread crumbs and grated Parmesan and mix together.
From emilybites.com


EATINGWELL'S EGGPLANT PARMESAN RECIPE | EATINGWELL
Step 4. Meanwhile, mix tomato sauce, basil, garlic and crushed red pepper in a medium bowl. Step 5. Spread about 1/2 cup of the sauce in the prepared baking dish. Arrange half the eggplant slices over the sauce. Spoon 1 cup sauce over the eggplant and sprinkle with 1/4 cup Parmesan and 1/2 cup mozzarella.
From eatingwell.com


EGGPLANT PARMESAN - EASY SIDE DISH RECIPES
2020-09-09 Preheat oven to 350 and place a 1/4 cup of sauce into the bottom of an 8 x 8 baking dish. Layer 4 sliced eggplant in a single layer and top with mozzarella cheese and basil. Repeat, adding marinara sauce, a layer of eggplant, cheese, and basil. Repeat layers in the dish one more time ending with cheese. Bake dish for 12-15 minutes or until hot.
From saltysidedish.com


VEGAN BAKED EGGPLANT PARMESAN CASSEROLE
Dip the eggplant slices into the soy milk , and then into the Italian bread crumbs. Place the slices in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. Meanwhile, In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce.
From thegardeningcook.com


OLD FASHIONED EGGPLANT CASSEROLE RECIPE - THESE OLD COOKBOOKS
2021-08-22 Boil until fork tender; drain well. In a large bowl, combine drained eggplant, melted butter, beaten eggs, milk, shredded cheddar cheese, crushed cracker crumbs, and salt and pepper. Pour into greased baking dish. Bake in a preheated 400 degree F oven for 30 minutes or until golden brown.
From theseoldcookbooks.com


EGGPLANT PARMESAN - JO COOKS
2022-05-03 Preheat the oven to 425°F. Brush two sheet pans with 1 tablespoon olive oil in each one. Assemble the dredge. Grab 3 shallow bowls or plates. Add the flour to one, eggs to the second, then breadcrumbs, Italian seasoning, and ¼ cup of the parmesan cheese to the third. Season each bowl with salt and pepper and mix well.
From jocooks.com


DAD'S EGGPLANT PARMESAN | MANTITLEMENT
2021-01-20 Wipe the excess salt and water off the eggplant with paper towels. Beat the 4 eggs and milk together in a shallow bowl. Add the breadcrumbs to another bowl. Dip a slice of eggplant into the eggs, letting the excess drip off and then into the breadcrumbs, pressing to …
From mantitlement.com


CHEESY EGGPLANT CASSEROLE - HEALTHY RECIPES BLOG
2021-09-06 Remove the baking sheet from the oven. Reduce the oven temperature to 425 degrees F. Arrange half of the roasted eggplant slices in the bottom of a greased 1-quart casserole dish. Spread half the marinara sauce on top and sprinkle with half of the mozzarella, as shown in the video.
From healthyrecipesblogs.com


ITALIAN BAKED EGGPLANT WITH PARMESAN - MELANZANE DI ...
2021-02-24 Line a large casserole with a thin layer of the sauce, about ⅓, layer in half the eggplant, add more sauce to cover, then half the Parm and mozzarella, repeat. Cover with foil and bake for about 25 to 30 minutes at 375˚F then remove foil and bake another 10 to 15 minutes until bubbly and brown in middle of oven. Top with torn fresh basil.
From rachaelrayshow.com


Related Search