Eggplant Parmesan With White Sauce Recipes

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EGGPLANT PARMESAN WITH EASY HOMEMADE SAUCE



Eggplant Parmesan With Easy Homemade Sauce image

I wasn't an eggplant lover until a friend gave me this recipe which I have tweaked and updated. The few ingredients in the sauce is far tastier than canned sauce and makes the dish. All you need is a side salad and crusty bread to make a meal!

Provided by Brenda

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 15

½ cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
1 pinch red pepper flakes, or to taste
1 eggplant - trimmed, peeled, and sliced 1/2-inch thick
½ cup olive oil
1 (6 ounce) can tomato paste
1 ½ (6 ounce) cans water
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried parsley
1 clove garlic, crushed
1 teaspoon brown sugar
sea salt and ground black pepper to taste
1 (8 ounce) package fresh mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
  • Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C).
  • Whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.
  • Place eggplant slices into prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
  • Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 14.4 g, Cholesterol 41.4 mg, Fat 30.6 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 680.5 mg, Sugar 5.5 g

EGGPLANT-PARMESAN SAUCE



Eggplant-Parmesan Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Soak 1 pound cubed eggplant in warm salted water, about 15 minutes, then drain and squeeze dry. Season 1 cup flour with salt and pepper in a bowl. Beat 2 eggs with 1/2 cup milk in another bowl. Mix 1 1/2 cups flour and 1/2 cup grated parmesan in a third bowl. Dip the eggplant in the seasoned flour, the egg and then the flour-cheese mixture. Fry in 1/4 inch olive oil over medium-high heat until golden; drain on paper towels. Mix with 4 cups Perfect Marinara Sauce, recipe follows. Toss with rigatoni.
  • Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).

WHITE EGGPLANT SAUTE



White Eggplant Saute image

White eggplant chunks sauteed and tossed with capers, shallots, garlic, and herbs. Brings out the best in heirloom white eggplants!

Provided by diannapop

Time 1h5m

Yield 4

Number Of Ingredients 11

3 small white eggplants, trimmed and cut into 1-inch cubes
2 teaspoons salt, or as needed
4 tablespoons extra-virgin olive oil, divided
⅓ cup finely chopped shallots
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons capers
2 tablespoons freshly squeezed lemon juice
1 tablespoon balsamic vinegar
2 teaspoons crushed garlic
1 cup sun-dried tomatoes packed in oil, drained and chopped

Steps:

  • Toss eggplant with salt in a colander. Place a small bowl underneath and let sit for 30 minutes, or refrigerate for 8 hours.
  • Heat 2 tablespoons olive oil in a large, nonstick frying pan over medium-high heat until it starts to shimmer. Add eggplant and stir-fry until cooked through and browned, 7 to 10 minutes. Remove to a serving dish.
  • Combine shallots, parsley, basil, capers, lemon juice, remaining olive oil, balsamic vinegar, and garlic in a food processor; pulse a few times to combine, then toss it into the frying pan. Saute for about 5 minutes, then stir in sun-dried tomatoes.
  • Pour sauce over eggplant and serve immediately.

Nutrition Facts : Calories 259.1 calories, Carbohydrate 25.2 g, Fat 17.9 g, Fiber 10.6 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 1372.4 mg, Sugar 7.1 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!

EGGPLANT PARMESAN WITH GARLIC AND WHITE BEANS



Eggplant Parmesan With Garlic and White Beans image

Make and share this Eggplant Parmesan With Garlic and White Beans recipe from Food.com.

Provided by worldwanderer.sarah

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

2 large eggplants
4 egg whites
1/4 teaspoon sea salt (regular can be substituted)
2 cups breadcrumbs
1/3 cup grated parmesan cheese (recommend using a mix of parmesan and romano)
1 head garlic
2 minced garlic cloves
2 teaspoons dried basil
2 teaspoons olive oil
4 cups tomato sauce (any brand will due, but I recommend my zesty tomato sauce!)
1 (14 ounce) can white beans
1 1/2 cups low fat mozzarella

Steps:

  • Preheat oven to 350.
  • in a flat bottom bowl, whisk egg whites, salt, 2 cloves garlic.
  • in another bowl, mix bread crumbs, basil, and parmesean/romano mixture.
  • lightly spray two baking sheets with olive oil and drizzle a small amount on the whole garlic head.
  • cut eggplant into 1/2 inch rounds and dip into egg mixture then batter in bread crumbs.
  • place eggplant and garlic head on baking sheets.
  • cook until tender (about 20 min on each side for the eggplant and 20-30 min total for garlic head).
  • drain and rinse white beans.
  • in 2 8x11 baking dishes, put a thin layer of tomato sauce.
  • when garlic head is finished and cool enough to touch, peel out the cloves and mash them into the white beans to make a paste.
  • put a layer of eggplant rounds on top of the tomato sauce.
  • spread bean/garlic paste evenly on rounds.
  • add half the cheese and a cup of sauce.
  • place the rest of the eggplant in a second layer.
  • add any leftover bread crumbs, sauce and cheese.
  • bake 25 min until cheese is bubbly.

CONTEST-WINNING EGGPLANT PARMESAN



Contest-Winning Eggplant Parmesan image

Because my recipe calls for baking the eggplant instead of frying it, it's much healthier than other parmesans! The prep time is a little longer than for some recipes, but the Italian flavors and rustic elegance are well worth it. -Laci Hooten, McKinney, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

3 large eggs, beaten
2-1/2 cups panko bread crumbs
3 medium eggplants, cut into 1/4-inch slices
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1/2 tsp dried basil
1/8 teaspoon dried oregano
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 jar (28 ounces) spaghetti sauce

Steps:

  • Preheat oven to 350°. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant slices in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake until tender and golden brown, 15-20 minutes, turning once., In a small bowl, combine mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses., Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, a third of the eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes.

Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 912mg sodium, Carbohydrate 32g carbohydrate (12g sugars, Fiber 9g fiber), Protein 18g protein.

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.

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