Eggplant Parmigiana With Homemade Marinara Sauce Recipes

EGGPLANT PARMIGIANA (PARMIGIANA DI MELANZANE)

Steps:

• Preheat oven to 220°C / 430°F (200°C fan).
• Line three trays: Line three large trays with baking / parchment paper.
• Brush eggplant with oil: Brush eggplant slices on each side with oil.
• Bake 35 minutes: Arrange eggplant in a single layer on the trays and bake for about 35 - 45 mins or until browning and tender, turning the eggplant halfway. I put the trays on the top shelf, in the middle, then I put one tray on the floor of the oven. As each tray finishes, I remove the tray and move the others up.
• Cool: Remove from oven, leave on trays to cool.
• Sauté onions and garlic: Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes until softened and just about to colour on the edges.
• Add remaining ingredients: Pour in the passata , canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.
• Simmer 30 minutes: Simmer uncovered for about 30 - 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking (so they don't lose their flavour).
• The final consistency should be slightly thicker than a pasta sauce so it's spreadable and not leaching liquid, but not too pasty either. Add extra water a little at a time if required during cooking if it gets too thick. Remove the basil stalks and discard.
• Season: Stir in salt and pepper. (Remember, we get salt from the parmesan too, so no need to go overboard here)
• Reduce oven to 180°C / 350°F (160°C fan).
• Smear a little tomato sauce in the bottom of baking dish, 23 x 33cm / 9 x 13" (or thereabouts).
• Layer 1: Lay one third of the eggplant so it covers the base (some overlap is OK when layering eggplant). Spread 1/3 of the remaining sugo over eggplant. Drizzle with a little olive oil. Sprinkle with 1/3 of the parmesan, and 1/3 of basil leaves.
• Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.
• Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer (we will garnish after baking). Scatter with remaining parmesan, then all the mozzarella.
• Bake for 25 mins until bubbling and golden.
• Rest: Let it rest for 5 to 10 minutes (easier to slice neatly). Scatter over remaining fresh basil leaves. Cut like lasagna and serve! (Optional: sprinkle with extra parmesan).

EGGPLANT PARMIGIANA

Steps:

• Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender. , Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves., Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes., In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter. , In each of two greased 11x7-in. baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 35 minutes or until a thermometer reads 160°.

SICILIAN EGGPLANT PARMIGIANA WITH HOMEMADE MARINARA SAUCE

Steps:

• Heat olive oil in heavy pan (like cast iron) and saute onions until tender, about 4 minutes.
• Add garlic and continue to cook for another 1-2 minutes, making sure to not burn.
• Add a little of the puree from the canned tomatoes and let sizzle for a couple minutes to help all the flavors from the pan start to come together.
• Add the remaining puree and tomatoes, then the salt, pepper, oregano, basil and parsley, and let cook for about 10 minutes, turning the whole tomatoes at least once.
• With a fork or masher, gently crush the tomatoes until there are no more big chunks remaining. Taste and add additional seasoning, if needed, and continue to cook for another 10 minutes. Set aside.
• Heat oven to 375° F.
• With sharp knife, cut the top and bottom of both eggplants. Then slice in half, vertically. Holding one half of the eggplant upright, - carefully cut thin vertical slices, about 1/4 inch thick.
• Salt both sides of the eggplant slices and lay flat on a cookie sheet lined with paper towels. Cover with another layer of paper towels and then lay something heavy on top (like a rectangular casserole dish) and let sit for one hour. This helps to extract some of the water.Note: This step can be skipped, but I do find it removes some of the bitter taste and helps the eggplant to absorb less oil when frying.
• For breaded slices, dip both sides of eggplant slices in flour, then dip in egg mixture, and then fully coat in bread crumbs. Brown each side and place on paper towel. Repeat steps until remaining slices are cooked. For the non-breaded version:Heat fry pan to medium; add olive oil to cover the bottom. Once hot, carefully add a few eggplant slices at a time (don't overlap) and fry until medium-golden brown (just a couple minutes). Turn over and do the same on the other side. Remove the eggplant and lay flat on a paper towel. Repeat until one of the eggplants (or half of the eggplant slices) is fried. Note: The slices cook fast, and they absorb a lot of olive oil. This is to be expected.
• In 9 1/2-inch baking dish, add marinara sauce to lightly cover the bottom. Add a layer of eggplant, and then sprinkle with grated Pecorino. Add a layer of mozzarella cheese, dollop sauce over the cheese and repeat this layering a few times.
• After the third layer add sliced hard-boiled eggs. This step is optional, but I highly recommend it. Continue with alternating layers of eggplant, sauce, cheese, finishing with sauce, cheese and a parsley garnish.
• Bake in oven at 375° for about 35 minutes until the top layer of cheese is golden brown and the top is bubbling. Let rest about 10 minutes before serving.

EGGPLANT PARMESAN WITH EASY HOMEMADE SAUCE

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.

EGGPLANT PARMIGIANA WITH HOMEMADE MARINARA SAUCE

Steps:

• Bread and fry the eggplant: Combine breadcrumbs, pecorino Romano, 1/2 teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.
• Heat oil in large straight-sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Working in batches, fry eggplant until golden, about 2 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional 1/4 cup.)
• Assemble the dish: Preheat oven to 375 degrees. Spread 1/2 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a layer of eggplant on top, overlapping slightly. Top with 1 cup sauce. Sprinkle with 1 cup mozzarella and 1/4 cup pecorino Romano. Repeat twice to form layers with eggplant, sauce, then cheeses. Cover with foil. Bake until bubbling, about 30 minutes. Uncover, and bake until cheese melts, about 5 minutes more.

EGGPLANT-PARMESAN SAUCE

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).

ELEANORA'S MARINARA SAUCE

Steps:

• In a medium saucepan, heat olive oil over medium heat. Add onion; season with salt, and cook, stirring occasionally, until onions are translucent, about 3 minutes. Add garlic, and cook 2 minutes more.
• Add tomatoes, tomato paste, salt, and pepper. Bring to a boil. Reduce to simmer, and cook until thick, about 30 minutes. Stir in basil. Remove from heat.

BAKED EGGPLANT PARMIGIANA RECIPE BY TASTY

Steps:

• With the skin on, cut one inch, circular slices of Eggplant from each eggplant, discarding the stems and bottoms..
• Once cut, individually dip each slice into a mixture of beaten eggs and half-and-half.
• Then, dip each slice into the dry ingredient breadcrumb mixture until fully coated.
• Finally, place breaded eggplant slices on a baking sheet that has been greased with 2 tbsp of olive oil.
• Brush the top of each coated eggplant slice with the additional 3 tbsp of olive oil.
• Place in an oven at 375°F for 10-15 Minutes.
• After 10-15 Minutes, flip each eggplant slice over and bake for another 10-15 minutes.
• In a new baking dish that has been greased with 2 tbsp olive oil, layer as follows:
• Marinara sauce
• Baked eggplant slices
• A drizzle of olive oil
• A light coating of ricotta cheese on each eggplant slice
• Sprinkle of parmesan cheese
• Sprinkle of freshly cut basil leaves
• Sprinkle of shredded mozzarella
• A light sprinkling of breadcrumbs
• Repeat until you have 4-5 layers similar to the above-described layer.
• Place Layered Dish back into a 375°F oven for 10-15 minutes.
• After 10-15 Minutes, broil the top layer on low for 5-6 Minutes.
• Once out of the oven, let cool for 10-15 Minutes. Serve.
• Enjoy!

EGGPLANT PARMIGIANA WITH MARGHERITA® PEPPERONI

Steps:

• Slice each eggplant lengthwise into slices about 1/4 to 1/2 inch thick.
• In a large skillet, add olive oil (approximately 1/4 inch deep) and heat for frying.
• In a bowl, mix eggs and water together. On a large plate, mix grated Parmigiana-Reggiano cheese and 4 cups seasoned breadcrumbs together. Dip eggplant into the egg mixture, then the breadcrumb mixture. Place breaded eggplant slices into skillet and fry until golden brown, rotating once if necessary. Remove from skillet.
• Preheat the oven to 350 degrees F.
• In an 8 by 12-inch baking dish, place the 4 largest eggplant slices, evenly spaced apart from each other. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella and 3 slices pepperoni over each slice and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, pepperoni and the 2 cheeses. Repeat the layering again until all the ingredients are used.
• Sprinkle the remaining 1/2 cup seasoned bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melted and the tops turn light brown, about 20 minutes.

EGGPLANT PARMIGIANA

Steps:

• Preheat oven to 350 degrees. Peel the eggplant and slice into 1/4-inch thick rounds.
• In a small paper bag, mix the flour, salt and pepper. In a shallow bowl, beat the eggs with enough milk to thin them out. Shake a few eggplant slices at a time in the flour mixture to coat. Dip each slice into the egg mixture and drain in a bowl.
• Heat about 1/4 inch of olive oil in a cast-iron skillet and fry the eggplant on both sides in batches until browned. Drain on paper towels.
• Spread some sauce over the bottom of a 13-by-9-inch baking pan and top with some eggplant. Spread with sauce and mozzarella. Repeat, making 2 to 3 layers, ending with mozzarella. Sprinkle Parmesan on top.
• Cover pan with foil and bake 45 minutes to 1 hour, until the sauce is bubbly and the cheese is melted.