Eggplantauberginealmostparmigiano Recipes

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EASY EGGPLANT (AUBERGINE) PARMIGIANA



Easy Eggplant (Aubergine) Parmigiana image

Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From "The Sopranos" The one hour of prep time includes 30 minutes of draining.

Provided by Barefoot Beachcomber

Categories     One Dish Meal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 6

2 medium eggplants (about 1 pound)
salt
olive oil or vegetable oil, for pan frying
2 1/2 cups marinara sauce
8 ounces mozzarella cheese, thinly sliced
1/2 cup grated parmesan cheese or 1/2 cup romano cheese

Steps:

  • Trim the eggplants and cut them into 1/4 inch thick slices.
  • Layer the slices in a colander, sprinkling each layer with salt.
  • Let drain for 30 minutes.
  • Rinse the eggplant and pat dry.
  • Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
  • Fry the slices, in a single layer, turning once, until browned on both sides.
  • Drain on paper towels.
  • Preheat the oven to 350.
  • Spread a thin layer of tomato sauce in a shallow baking dish.
  • Make a layer of eggplant slices, overlapping them slightly.
  • Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
  • Repeat the layering, ending with eggplant, sauce, and grated cheese.
  • Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
  • Let stand for 10 minutes before serving.

EGGPLANT (AUBERGINE) PARMIGIANA



Eggplant (Aubergine) Parmigiana image

Adapted from a recipe by Australian chef Huey (Iain Hewitson) who hosts a popular TV cooking show twice daily. Posted for the 2005 Zaar World Tour. UPDATE: In her review, BarbryT commented that it is not specified where the fresh basil is used. You could add it on top of the dish with the parmesan, although when I've made this I've sprinkled it on top just before serving. If you're undecided, perhaps do half and half, then you'll know which you prefer a second time.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 -3 medium eggplants, thickly sliced, skin on is fine
plain flour
3 eggs, beaten
2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, crushed
2 cups red pasta sauce
1 cup white wine
2 teaspoons pesto sauce
fresh ground pepper, to taste
8 basil leaves, finely sliced
250 g mozzarella cheese, sliced
freshly grated parmesan cheese

Steps:

  • Preheat the oven to 200°C.
  • Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
  • Drain well on paper towels.
  • Heat a little oil in a large non-stick pan and gently sauté onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
  • Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
  • Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
  • Serve with a simple green salad.

EGGPLANT PARMIGIANA



Eggplant Parmigiana image

I really think this is what I would eat for my last meal on Earth. It's so simple and, when done right, sublime. I cannot stop eating this!

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h45m

Yield 4 and 6 servings

Number Of Ingredients 20

1/4 cup extra-virgin olive oil
3 medium yellow onions, peeled, halved, and cut into thin slices
6 cloves garlic, peeled and grated
Kosher salt
1 tablespoon crushed red pepper flakes
1 tablespoon granulated sugar
3 (28-ounce) cans San Marzano whole plum tomatoes
2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
1/2 cup all-purpose flour
Freshly ground black pepper
5 large eggs
3 tablespoons whole milk
4 cups Italian-style breadcrumbs
1 tablespoon dried oregano
1 tablespoon fresh thyme leaves
Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
1 1/2 pounds mozzarella cheese, cut into thin slices
1/2 cup grated Parmesan
1 pound provolone cheese, grated
2 handfuls fresh basil, leaves only, torn

Steps:

  • For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
  • For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
  • Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
  • In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
  • Preheat oven to 350 degrees F.
  • To assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!

EGGPLANT PARMIGIANA



Eggplant Parmigiana image

Provided by Alex Guarnaschelli

Time 2h45m

Yield 6 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
2 small onions, halved and thinly sliced
3 cloves garlic, grated
Kosher salt
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons sugar
One 28-ounce can plus one 15-ounce can whole San Marzano plum tomatoes
1 medium eggplant (about 1 1/4 pounds), sliced into 1/2-inch-thick rounds
Kosher salt
1/4 cup all-purpose flour
Freshly ground pepper
3 large eggs
1 1/2 tablespoons whole milk
2 cups Italian-style breadcrumbs
1 1/2 teaspoons dried oregano
1 1/2 teaspoons fresh thyme leaves
Vegetable oil, for frying (1 1/2 to 2 cups)
12 ounces fresh mozzarella cheese, thinly sliced
1/4 cup grated Parmesan cheese (about 1 ounce)
2 cups grated provolone cheese (about 8 ounces)
Handful of fresh basil leaves, torn

Steps:

  • Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic and season with salt and the red pepper flakes; cook until the onions are soft and translucent, 7 to 8 minutes. Add the sugar and tomatoes and break up some of the tomatoes with a wooden spoon. Reduce the heat to medium and cook, stirring from time to time, until the tomatoes are fairly broken down, 10 to 15 minutes. Taste for seasoning. Let cool.
  • Prepare the eggplant: Put the eggplant rounds in a single layer on a baking sheet. Sprinkle with salt on both sides and let sit, about 1 hour. Rinse the eggplant with cold water and dry thoroughly with a kitchen towel. (Salting the eggplant draws out the liquid and bitter flavor, but it's optional: Skip this step if you don't have time.)
  • Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk the eggs with the milk and season with salt and pepper. In a third bowl, combine the breadcrumbs, oregano and thyme and season with salt and pepper. Dredge each eggplant slice in the flour and shake off any excess. Dip in the egg mixture and finally in the breadcrumbs, coating both sides. Lay the eggplant slices on baking sheets in a single layer.
  • Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until it begins to smoke lightly (between 380 degrees F and 400 degrees F). Using tongs, add a single layer of eggplant to the skillet and cook until golden brown, about 2 minutes per side. Transfer to a paper towel-lined baking sheet and season lightly with salt. Repeat until all of the eggplant is fried.
  • Position a rack in the upper third of the oven and preheat to 350 degrees F. Spoon about one-quarter of the tomato sauce into a 9-by-13-inch flameproof baking dish. Top with a layer of the fried eggplant, overlapping the slices slightly. Top with about one-quarter of the mozzarella, then sprinkle with about one-third each of the parmesan, provolone and basil. Repeat the layering 2 more times (sauce, eggplant, cheese, basil), then finish with the remaining sauce and mozzarella. Press the layers firmly into the dish. Bake until the cheese is melted and bubbly, 35 to 40 minutes. For an extra-brown top, put the dish under the broiler for a minute or two just before serving.

EGGPLANT (AUBERGINE) PARMIGIANA



Eggplant (Aubergine) Parmigiana image

This comes from Linda McCartney's Home Cooking. I have made it several times, it is very good. Serve it with tagliatelli and a crisp green salad.

Provided by wizkid

Categories     Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 eggplants
8 -10 tablespoons olive oil
1 medium onion, finely chopped
2 (14 ounce) cans chopped tomatoes
1 (5 ounce) can tomato puree
1 tablespoon fresh oregano
1 teaspoon fresh basil
3 tablespoons plain flour
8 ounces sliced mozzarella cheese

Steps:

  • Pre-heat oven to 350F (180 deg C) (Gas Mark 4).
  • Lightly grease a baking dish.
  • Wash the eggplants and slice lengthways into thin strips.
  • Heat 1 tablepoon of the olive oil in a saucepan and saute the onion.
  • Add the tinned tomatoes to the saute.
  • Then add the tomato puree and the herbs.
  • Stir well and bring the sauce to a simmer.
  • Cover the pan and cook over a low heat for 30 minutes.
  • Place the flour in a small bowl and dip the eggplant strips into it so that each piece is well coated.
  • Heat the remaining olive oil in a frying pan and saute the eggplant until lightly browned.
  • (Add more oil if necessary).
  • Pour some tomato sauce into the baking dish and then a layer of egg plants. Continue layering the sauce and eggplant strips until they are all used up.
  • Arrange the cheese slices over the top layer.
  • Bake in the oven for 30-40 minutes until the topping is golden brown.
  • Serve immediately.

Nutrition Facts : Calories 545.8, Fat 40.7, SaturatedFat 11.4, Cholesterol 44.8, Sodium 381.5, Carbohydrate 32.5, Fiber 11.5, Sugar 14.1, Protein 18.1

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

SOPRANO'S EGGPLANT (AUBERGINE) PARMIGIANA



Soprano's Eggplant (Aubergine) Parmigiana image

Make and share this Soprano's Eggplant (Aubergine) Parmigiana recipe from Food.com.

Provided by Lightly Toasted

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 6

2 medium eggplants (about 1 pound)
salt
olive oil, for pan frying
2 1/2 cups marinara sauce
8 ounces fresh mozzarella cheese, thinly sliced
1/2 cup freshly grated parmigiano-reggiano cheese

Steps:

  • Trim the eggplants and cut them into 1/2 thick slices.
  • Layer the slices in one or more colanders, sprinkling each layer with salt.
  • Let drain for 30 minutes (this pulls the water out so you don't have a soggy dinner).
  • Rinse the eggplant and pat dry.
  • Put about 1/2 inch of oil into one or more large deep skillets over medium heat.
  • Fry the slices in batches, in a single layer, turning once until browned on both sides.
  • Drain on paper towels.
  • Preheat oven to 350°F.
  • Spread a thin layer of sauce in one or more shallow baking dishes.
  • Make a layer of eggplant slices, overlapping them slightly.
  • Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
  • Repeat the layering, ending with eggplant, sauce and grated cheese.
  • (The eggplant can be made ahead to this point and covered with plastic wrap. Can be refrigerated for several hours or overnight. Remove it from the frige about 30 minutes before baking).
  • Bake for 45-60 minutes or until sauce is bubbling and the mozzarella is melted.
  • Let stand for 10 minutes before serving.

EGGPLANT (AUBERGINE) PARMESAN (EASY!)



Eggplant (Aubergine) Parmesan (Easy!) image

I'm the only one in my household that likes eggplant, so when I found this easy recipe years ago, I held onto it tight. Adjust the cheese amounts to suit yourself.

Provided by GinnyP

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4

2 1/2 cups pasta sauce
1 medium eggplant (about 1 1/2 to 2 lb.)
4 ounces mozzarella cheese, grated (or more)
1/2 cup grated parmesan cheese, about

Steps:

  • Preheat oven to 350 degrees F.
  • Spray or lightly oil a 9 x 13-inch pan.
  • Spread 1/2 c sauce in pan.
  • Peel eggplant and slice 1/2" thick.
  • Arrange 1/2 the slices in the baking pan.
  • Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
  • Cover with aluminum foil and bake 45 to 55 minutes.
  • Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.

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!

MELANZANA ALLA PARMIGIANA (PERFECT EGGPLANT PARMIGIANA)



Melanzana alla Parmigiana (Perfect Eggplant Parmigiana) image

This classic Italian dish from Sicily is often simply referred to as 'Parmigiana' by the Sicilian locals. The richness and depth of flavor that you get from this authentic version is well worth the extra effort. Serve eggplant Parmigiana with nothing more than crusty bread and a green salad.

Provided by AndreaCiotti

Categories     World Cuisine Recipes     European     Italian

Time 1h17m

Yield 6

Number Of Ingredients 10

½ cup extra-virgin olive oil, or as needed
6 eggplants, trimmed and cut into 1/2-inch thick slices
salt to taste
1 ⅓ cups crushed tomatoes in puree
1 tablespoon olive oil, or more to taste
2 cloves garlic
1 bunch fresh basil, divided
18 ounces fresh mozzarella cheese, drained and sliced
dried oregano, to taste
4 ounces grated Parmesan cheese

Steps:

  • Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
  • Combine tomato puree (passata), 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  • Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil.
  • Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.

Nutrition Facts : Calories 506.3 calories, Carbohydrate 36.8 g, Cholesterol 83.4 mg, Fat 28.9 g, Fiber 19.3 g, Protein 28.9 g, SaturatedFat 16.2 g, Sodium 453.4 mg, Sugar 16.1 g

EGGPLANT PARMIGIANA WITH MARGHERITA® PEPPERONI



Eggplant Parmigiana with Margherita® Pepperoni image

A family favorite layered with lightly breaded eggplant, savory pepperoni, tangy tomato sauce and mozzarella cheese.

Provided by Margherita Meats

Categories     Trusted Brands: Recipes and Tips     Margherita® Meats

Time 50m

Yield 4

Number Of Ingredients 10

2 (16 ounce) eggplants
¼ cup Olive oil as needed
4 large eggs eggs
4 tablespoons water
½ cup freshly grated Parmigiano-Reggiano
4 ½ cups seasoned bread crumbs, divided
2 cups marinara sauce
1 bunch fresh basil leaves, chiffonade
1 pound fresh mozzarella, sliced 1/8-inch thick
8 ounces deli-sliced Margherita® pepperoni, sliced thin

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.

Nutrition Facts : Calories 1505.3 calories, Carbohydrate 128.4 g, Cholesterol 336.9 mg, Fat 79.1 g, Fiber 17.9 g, Protein 66.8 g, SaturatedFat 33.3 g, Sodium 4267.1 mg, Sugar 27.1 g

GRANDMA'S ITALIAN EGGPLANT PARMIGIANA



Grandma's Italian Eggplant Parmigiana image

This heirloom Italian family recipe came stateside with my grandmother when she immigrated from Italy. Growing up in a house that had Italian sauce being made every Sunday, this eggplant was always a favorite. Using good quality ingredients is critical for this recipe. It is very time consuming and laborious. It would be a shame to invest all of this time and effort with inferior ingredients only to be let down when you eat it later.

Provided by Daddy's Kitchen

Categories     World Cuisine Recipes     European     Italian

Time 9h35m

Yield 12

Number Of Ingredients 11

2 medium Italian eggplants, peeled and cut into 1/4-inch slices
2 cups all-purpose flour, sifted
3 tablespoons sea salt, or to taste
1 tablespoon ground black pepper, or to taste
5 eggs, room temperature
3 tablespoons water, room temperature
½ cup extra-virgin olive oil, or as needed
2 cups freshly grated Pecorino-Romano cheese, divided
40 ounces Italian-style tomato sauce
2 cups freshly grated Parmesan cheese
30 ounces freshly grated mozzarella cheese

Steps:

  • Lay eggplant slices on top of paper towels and sprinkle with sea salt to draw out moisture. Cover with additional paper towels. Let sit, 8 hours to overnight.
  • Place flour into a 1-gallon plastic zip-top bag. Sprinkle salt and pepper into the flour and shake the bag to mix. Place 6 eggplant slices into the bag, seal, and shake to coat.
  • Beat eggs and water together using a fork in a small bowl. Season with salt and pepper.
  • Heat 2 inches of oil over medium-high heat in a 10-inch cast iron skillet. Line baking sheets with paper towels to drain eggplants after frying.
  • Shake excess flour from eggplant slices and place into egg mixture, turning to ensure both sides are coated. Allow excess egg mixture to drip off before placing slices into the hot oil. Fry until slightly golden, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheets. Sprinkle with 1 tablespoon Pecorino Romano cheese. Repeat process until all eggplant slices are fried. Let cool slightly, about 5 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Pour a small amount of tomato sauce into the bottom of a 9x13-inch baking pan to cover. Place 1/3 of the eggplant slices over sauce, slightly overlapping them. Sprinkle 1/3 of the remaining Pecorino-Romano cheese and Parmesan cheese evenly over the slices. Cover with a light layer of sauce. Sprinkle 1/3 of the mozzarella cheese over sauce. Repeat for a total of 3 layers.
  • Bake in the preheated oven until bubbly, about 40 minutes. Remove from the oven and let cool for 10 minutes to set.

Nutrition Facts : Calories 568.9 calories, Carbohydrate 33.1 g, Cholesterol 145.9 mg, Fat 32.7 g, Fiber 5.3 g, Protein 35.6 g, SaturatedFat 14.8 g, Sodium 2463.2 mg, Sugar 7.9 g

ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)



Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane) image

Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.

Provided by Beatrice

Categories     World Cuisine Recipes     European     Italian

Time 3h5m

Yield 8

Number Of Ingredients 12

3 pounds large eggplants, sliced lengthwise into 1/4-inch slices
2 tablespoons coarse salt, or as needed
5 cups vegetable oil for frying
2 tablespoons flour for dredging
2 tablespoons extra-virgin olive oil
½ onion, finely chopped
3 cloves garlic, halved
3 (15 ounce) cans tomato puree
8 leaves fresh basil leaves, halved
salt to taste
1 ½ (16 ounce) packages fresh mozzarella cheese, sliced
2 ½ cups freshly grated Parmesan cheese

Steps:

  • Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
  • Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
  • Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
  • Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
  • Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

Nutrition Facts : Calories 591.9 calories, Carbohydrate 30.6 g, Cholesterol 76.5 mg, Fat 38.5 g, Fiber 9.1 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 3313.2 mg, Sugar 13.5 g

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EGGPLANT PARMIGIANA | RICARDO
eggplant-parmigiana-ricardo image
2014-03-17 Eggplants. Preheat the oven to 425°F (220°C). Place the first rack in the lowest position of the oven and the second in the middle position. Line …
From ricardocuisine.com
5/5 (85)
Calories 415 per serving
Category Appetizers
  • Preheat the oven to 425°F (220°C). Place the first rack in the lowest position of the oven and the second in the middle position. Line two baking sheets with parchment paper.
  • Meanwhile, in a pot, soften the onion and garlic in the oil. Add the tomatoes and simmer for 10 minutes. Season with salt and pepper.
  • Cover the bottom of a 13 x 9-inch (33 x 23 cm) baking dish with ½ cup (125 ml) of the tomato sauce. Top with one-third of the eggplant slices. Cover with 1 cup (250 ml) of the tomato sauce and 4 basil leaves. Sprinkle with ½ cup (50 g) of the mozzarella and ¼ cup (20 g) of the Parmesan. Repeat with the remaining ingredients.


EGGPLANT PARMIGIANA (PARMIGIANA DI MELANZANE) - INSIDE …
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2019-08-22 The first step is to salt the aubergines/eggplant. Thinly slice the aubergines and place them in a colander inside a bowl or sink, sprinkle them …
From insidetherustickitchen.com
5/5 (23)
Calories 442 per serving
Category Main Course
  • Thinly slice the eggplant/aubergines then place them in a colander. Sprinkle them lightly with salt and set them aside for 1 hour. This drains off any excess water and helps with frying.
  • Meanwhile, make the simple tomato sauce. Finely chop 1 onion and sauté in a pan with the olive oil until translucent and soft but not browned. Add the tomato passata (pureed tomatoes) and a small bunch of basil torn with your hands. Add a pinch of salt and pepper, stir then let it simmer gently for 10-15 minutes. Set aside.
  • Rinse the eggplant slices under cold water and pat them dry with a kitchen towel or paper. Lightly dust them with flour, shaking off any excess then fry them in sunflower oil for a few seconds each side, drain on kitchen paper to remove any excess oil.
  • Preheat the oven to 180°C/350F/gas mark 4. I used an 11x8 inch oval dish but a rectangle or square dish around the same size will work too e.g 10x8 inch.


EGGPLANT PARMESAN RECIPES | ALLRECIPES
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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 …
From allrecipes.com


25 EASY VEGAN EGGPLANT RECIPES - PLANT BASED SCHOOL
2022-05-16 13. Vegan eggplant parmesan subs. Another Italian-inspired recipe that is also the perfect vegan comfort food; Lauren's vegan eggplant parmesan subs. Simple and easy-to-find ingredients make up the eggplant parmesan patties and marinara sauce - a scrumptious vegan meal. Get the recipe @hotforfoodblog. 14.
From theplantbasedschool.com


AUTHENTIC ITALIAN EGGPLANT PARMESAN RECIPE - LOCAL AROMAS
Prepare the tomato sauce according to our recipe here. Grease a baking dish with butter and add the first layer of the fried slices of eggplant. Cover with tomato sauce, grated parmigiano, and a few slices of mozzarella. Continue building up layers in the same way until you finish with a layer of sauce. Place into a moderate oven and cook for ...
From localaromas.com


HOW TO MAKE EGGPLANT PARMIGIANA LIKE AN ITALIAN (RECORDED
This Eggplant Parmigiana Recipe is a scrumptious dish of layer upon layer of crisp, juicy eggplant mixed with rich Italian tomato sauce and filled with parme...
From youtube.com


HOW TO MAKE EGGPLANT PARMIGIANA ITALIAN RECIPE
2014-09-01 A layer of sliced hard boiled eggs is added to the rich Calabrian version, together with pecorino, caciocavallo and spicy fennel-seed sausage or prosciutto. Whichever version you choose, never eat your parmigiana while it's still hot. It is best served lukewarm: like a good red wine, the longer it rests, the better it tastes.
From finedininglovers.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 and …
From recipetineats.com


STOVE TOP EGGPLANT PARMIGIANA - COOKING WITH NONNA
Put a large saute pan over a medium-high flame and heat the olive oil. Fry the egglplant slices in batches until slightly browned, about 2-3 minutes per batch. Transfer to a paper towel lined plate. Set aside. In another large saute pan with a lid add about half the marinara sauce to the bottom. Add a layer of eggplant slices to the pan and ...
From cookingwithnonna.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


EGGPLANT PARMESAN – AKA AUBERGINE PARMIGIANA
2021-09-01 How to make Eggplant Parmesan. Preheat the oven 180C/390F. Place a large saucepan over high heat and add the oil, garlic, and onion. Saute 3-5 minutes, until the onion turns translucent. Add the tomato paste, basil, thyme, salt, and pepper. Cook for 2-3 minutes then add the diced tomatoes.
From myketokitchen.com


EGGPLANT PARMIGIANA RECIPE PUGLIESE STYLE - COOKING WITH …
In a bowl, add all the pastella ingredients and mix well. Add 1 cup of water and continue to mix. Add more water as needed to make the pastella rather liquid. Peel the eggplants and slice them longway about 1/4 inch thick. Dip the slices of eggplant in the pastella and fry them in olive oil.
From cookingwithnonna.com


EASY EGGPLANT PARMIGIANA - LA CUCINA ITALIANA
2021-12-03 Coat the eggplant slices with flour and fry them in hot peanut oil for 4-5 minutes. Remove from the oil and place them on a plate lined with paper towels to absorb any excess oil and pat dry. Dice the mozzarella and grate the Parmigiano. Preheat the oven to 180°C/350°F. To make the parmigiana, begin by spreading a little tomato sauce on the ...
From lacucinaitaliana.com


EGGPLANT PARMESAN | RICARDO
Eggplant. With the rack in the middle position, preheat the oven to 375ºF (190ºC). Line a baking sheet with a silicone mat or parchment paper. On a work surface, cut the eggplants in half lengthwise. Using a paring knife, score the flesh of the eggplants without piercing through the skin. Season with salt and pepper.
From ricardocuisine.com


BEST EGGPLANT PARMIGIANA - ITALIAN GENEALOGY AUTHENTIC RECIPES
Dip the eggplant in egg and bread ( some say flour first, but I don’t think it’s necessary). Fry the eggplant until golden. You can stop here and finish the next day, Coat the bottom of a banking pan ( ceramic if you have one ) with sauce. Then layer eggplant, sauce, cheese. Bake at 375 for 25 minutes. Mangia.
From italiangenealogy.blog


EGGPLANT PARMESAN RECIPE – CLASSIC ITALIAN DISH
Preheat the oven to 400º F. Slice the egg plant and season with salt. Let sit for 1/2 hour to release the moisture and then pat dry. Combine the rosemary and garlic salt with the bread crumbs. Dip the eggplant slices, 1 at a time, in egg then in bread …
From thegardeningcook.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


SICILIAN PARMIGIANA - SICILIAN FOOD CULTURE
2019-01-12 Wash the aubergines, dry them and cut them into slices. Put them in a bowl and sprinkle them with a little salt to remove the typical bitterness of aubergines. Let them rest for about 30 minutes. 2. Done. Meanwhile, prepare the sauce. Pour a little oil into a saucepan and fry the minced onion for a few minutes.
From sicilianfoodculture.com


EGGPLANT PARMIGIANA - MY GORGEOUS RECIPES
Add some tomato sauce on the bottom of the dish, and arrange 4 baked slices in a single layer. GET THE RECIPE. GET THE RECIPE. Sprinkle 1/3 of the grated parmesan over, tear the mozzarella cheese, and add 1/3 of it to the parmesan. Sprinkle 1/3 of the grated parmesan over, tear the mozzarella cheese, and add 1/3 of it to the parmesan.
From mygorgeousrecipes.com


PARMIGIANA DI MELANZANE (EGGPLANT PARMESAN) - SIMPLY DELICIOUS
2019-09-26 Pre-heat the oven to 200°C/400°F. To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent. Add the garlic and mushrooms and herbs and fry until the mushrooms are golden brown. Add the remaining ingredients and allow to simmer for 10 minutes until the sauce has reduced slightly.
From simply-delicious-food.com


EASY EGGPLANT PARMESAN RECIPE ( W/ TIPS & VIDEO) | THE …
2021-07-26 Heat the oil in a large frying pan or skillet over medium heat until shimmering but not smoking. Working in batches if necessary, cook the eggplant slices for 3 to 5 minutes on each side, or until nicely golden. Place fried eggplant on paper towels to drain any excess oil. Assemble the eggplant parmesan casserole.
From themediterraneandish.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


KETO EGGPLANT PARMESAN [VEGETARIAN AUBERGINE PARMIGIANA]
2022-02-25 Add tomato passata sauce, salt and black pepper. Stir and simmer for 15-20 minutes. Turn off heat. Preheat oven to 350°F (180°C) Meanwhile, heat another pan over medium-high heat and add oil. Fry eggplant slices for 2-3 minutes on each side until softened in the center and crispy on the edges.
From theeatdown.com


EGGPLANT PARMESAN {PARMIGIANA DI MELANZANE} - THE BAKING FAIRY
2017-12-08 Preheat oven to 375F. Now, you can assemble. Grab a 11 x 13 baking pan, and lightly grease with olive oil. Spread a thin layer of tomato sauce on the bottom, then make a layer of eggplant on top. Spoon some tomato sauce and béchamel on top, and top with some sliced mozzarella and parmesan cheese. Repeat to create 2-3 more layers, finishing ...
From thebakingfairy.net


BEST ITALIAN COMFORT FOOD RECIPE! - YOUTUBE
Today we're making egg and cheese Neapolitan eggplant parmesan (parmigiana di melanzane). This was the way my Grandmother always made it for us growing up. ...
From youtube.com


ITALIAN GRANDMA MAKES EGGPLANT PARMIGIANA - YOUTUBE
EGGPLANT PARMIGIANA INGREDIENTS: 3 large Eggplant½ Tbsp Black Pepper1 Tbsp Salt1 cups All Purpose Flour add Salt & Pepper, as needed enough to coat eggplant...
From youtube.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 {CLASSIC ITALIAN FAVORITE} - SPEND WITH PENNIES
2018-09-15 Place each slice of eggplant on prepared parchment lined pans. Spray with cooking spray if desired. Bake for 5 minutes, then flip and bake for 5 minutes more or until golden brown. Remove from oven and reduce temperature to 375°F. Spread a thin layer of pasta sauce in the bottom of a 9x13 dish. Layer ⅓ of the eggplant, herbs, mozzarella ...
From spendwithpennies.com


AUBERGINE PARMIGIANA VIDEO | JAMIE OLIVER
2017-10-22 Aubergine parmigiana: Jamie Oliver. 5:00 Vegetarian. When Jamie found out about Claudio's Food Memory of a delicious Melanzane alla Parmigiana from his honeymoon in Capri, we had to make it! We tracked down Oliver Glowig, the original chef, now working in Rome, and he kindly provided the recipe, ready for Jamie to recreate, including some of ...
From jamieoliver.com


ITALIAN EGGPLANT PARMIGIANO RECIPE
This eggplant parmigiano recipe can also be used substituting zucchini or artichoke hearts for the eggplant. Calories and sodium depends on amount of oil absorbed during frying and tomato sauce sodium content. Recipe assumes no salt added tomato sauce. Ingredients. 2 lbs. (1000 g) eggplant (about 2 large) 4 oz. (115 g) mozzarella , shredded ...
From italianmeddiet.com


THIS IS THE ONLY EGGPLANT PARMESAN RECIPE THAT YOU WILL EVER NEED
2018-06-07 Repeat this process until your glass baking dish is loaded. At this point, you should step away from the dish and marvel at the effort that you’ve put forward. Cover it with foil, pop it into the oven and bake for about 35 minutes. Afterward, remove the foil and garnish the dish with a little more mozzarella and fontina cheese for a melty and ...
From myrecipes.com


AUTHENTIC EGGPLANT PARMESAN - HOW TO FEED A LOON
2018-07-22 Cut each eggplant into 1/4-inch round slices and sprinkle salt over each of the rounds. Place in a colander for 30 to 40 minutes. Rinse eggplant rounds under cool water to remove salt. Dry with paper towels. Meanwhile, spread the flour out on a large platter. Coat each slice of eggplant with flour and shake off excess.
From howtofeedaloon.com


PARMIGIANA (EGGPLANT PARMESAN) - ORIGINAL ITALIAN RECIPE
Parmigiana (eggplant parmesan) is one of the most loved and famous Italian dishes, the best way to taste eggplants, especially during summer and early autumn...
From youtube.com


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