EGGPLANT (AUBERGINE) PARMESAN (EASY!)
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
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.
EGGPLANT ROLLATINI
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the eggplant slices on a baking sheet; sprinkle with salt and drizzle with olive oil. Bake for 15 minutes.
- Bring a pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli rabe to the pot and cook for a few minutes. Transfer to the ice bath. Drain, pat dry and chop finely.
- Combine the broccoli rabe, ricotta, mozzarella, Parmesan and egg in a food processor; process until smooth.
- Spread a thin layer of the filling onto each slice of eggplant. Roll the slices up tightly and place, seam-side down, in a 9-by-13-inch baking dish. Bake for 10 minutes.
- Meanwhile, sweat the onions in some olive oil in a medium pan, about 5 minutes. Add the vegetable stock, crushed red pepper, tomatoes, garlic and oregano. Bring to a boil, lower the heat and simmer for 15 minutes.
- In a bowl, toss the arugula with the red wine vinegar and some olive oil. Season with salt.
- Place a large spoonful of tomato sauce on each plate, top with an eggplant rollatini and some arugula salad. Sprinkle with basil and Parmesan.
EGGPLANT PARMESAN WITH RIGATONI
Steps:
- For the sauce: Add the olive oil, crushed red pepper, onion and salt to taste to a medium saucepan. Turn on the heat to medium and saute the onions until translucent, 5 to 7 minutes. Add the crushed tomatoes, garlic, 1/4 cup water and more salt to taste. Stir to combine and allow to cook down until the sauce is reduced and the flavors have melded, 15 to 20 minutes.
- For the eggplant: Meanwhile, preheat the oven to 400 degrees F.
- Peel the eggplant lengthwise, alternating every inch so there are still some strips of skin remaining. Slice the eggplant into 1/2-inch rounds and arrange on a sheet tray. Season the eggplant on both sides generously with salt and set aside.
- Set up a dredging station with three bowls: place the flour into one bowl, eggs into another and panko in the third. One at a time, dip the eggplant rounds into the flour first, then the eggs and finally the panko. Press the breading into the eggplant to ensure it is fully coated. Place on a sheet tray lined with a rack.
- Heat the olive oil in a large saute pan until it shimmers. Add the eggplant in batches and cook until golden brown, turning once, 3 to 4 minutes per side. Drain the eggplant on a paper towel-lined tray. Drain the oil from the pan and set the pan aside for later.
- Top each piece of eggplant with a spoonful of sauce and a slice of fresh mozzarella. Bake until the cheese is just melted, 5 minutes. Sprinkle with the Parmesan cheese.
- For the pasta: Bring a large pot of water to a boil. Season the pasta water generously with salt. It should be as salty as the sea. Add the rigatoni and cook according to package directions. Drain and set aside.
- To finish, add a few scoops of sauce to the saute pan that the eggplant was cooked in. Add the cooked rigatoni and toss in the sauce, ensuring all of the noodles are coated. Add the Parmesan cheese and a drizzle of olive oil.
- To serve: Plate 2 pieces of the eggplant Parmesan alongside a generous scoop of rigatoni and finish with the fresh basil. Enjoy!
EGGPLANT (AUBERGINE) PARMESAN
this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.
Provided by bratty
Categories Vegetable
Time 40m
Yield 1-2 eggplant slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350 degrees.
- mix egg and milk together in bowl, blend.
- heat olive oil in med frying pan.
- dip eggplant slices into egg/milk mixture.
- dip eggplant into breadcrumbs.
- place 4 slices at a time, into olive oil in frying pan.
- fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
- remove eggplant from skillet, and place on paper towels to drain excess oil.
- repeat dipping and frying proces with other 4 eggplant slices.
- place 1/2 cup spaghetti sauce into 9x13 casserole dish.
- place eggplant into bottom of cassserole.
- pour spaghetti sauce over top of eggplant.
- sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
- bake in 350 degree oven for 30 minutes or until cheese is melted.
- serve over pasta if desired.
Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1
ITALIAN GRILLED EGGPLANT WITH BASIL AND PARSLEY (MELANZANE GRIGLIATE AL BASILICO E PREZZEMOLO)
This Italian side dish (aka 'contorno') couldn't be easier! We make this often during the summer, when we have an abundance of basil and parsley growing in our garden. Works well with zucchini, too!
Provided by Kim's Cooking Now
Categories Appetizers and Snacks
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl.
- Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.
- Arrange grilled eggplant on a platter. Brush with the olive oil and garlic mixture until eggplant has absorbed the oil. Sprinkle with the chopped basil and parsley and serve.
Nutrition Facts : Calories 203.8 calories, Carbohydrate 8.4 g, Fat 19 g, Fiber 4.7 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 76.3 mg, Sugar 3.2 g
BALSAMIC EGGPLANT (AUBERGINE) PARMESAN
This is so good! I love the flavors and I hope you do too! I got this off the internet (I don't remember where) and tweaked it a bit. Not only is this yummy but only 3 weight watcher points! Enjoy!
Provided by Sharon123
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar.
- Coat large cookie sheet with vegetable cooking spray.
- Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
- Bake 15 minutes per side or until fork-tender.
- Combine onions, garlic, and 2 Tbsp of wine in large non-stick skillet, stirring over medium-high head until onions are soft, approximately 5 minutes.
- Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 Tbsp wine, 1/2 tsp salt and 1/4 tsp sugar.
- Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minute.
- Makes approximately 2 1/2 cup sauce.
- Note: In a pinch I have used canned spaghetti sauce, and it worked just fine.
- Spoon one third of the sauce into shallow 2-quart baking dish.
- Arrange half the eggplant over sauce.
- Spoon half the remaining sauce over eggplant.
- Sprinkle on half of the mozzarella.
- Layer again with remaining eggplant, sauce and mozzarella.
- Top with parmesan.
- Cover with foil and bake 30 minutes.
- Bake uncovered 15 to 20 minutes more, until bubbly.
- Let stand 15 minutes before serving for easier cutting.
- Enjoy!
RIGATONI WITH ITALIAN EGGPLANT
Provided by Food Network
Time 1h12m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 2 minutes. Add the eggplant and cook. Continue stirring until softened, about 3 more minutes.
- Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
- Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese.
EGGPLANT (AUBERGINE) PARMESAN RIGATONI
From "Every Day with Rachel Ray" 11/06. Sweet and short. (We didn't use the basil leaves, personal preference)instead used parsley.
Provided by Manami
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat 1/4 cup vegetable oil over medium-high heat until hot but not smoking.
- Dredge the eggplant slices in the flour, shaking off any excess. Add enough eggplant to the skillet to fill it without crowding, and fry until golden brown, about 2 minutes on each side.
- Transfer to a paper towel-lined plate and sprinkle with salt, & freshly ground black pepper.
- Repeat with remaining eggplant slices, and more oil. Let cool, then cut into 1/2" strips. Set aside.
- In a large pot of boiling salted water, cook the pasta until al dente; drain and return to the pot.
- Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring until golden, about 2 minutes.
- Stir in the tomatoes, Italian Seasoning, salt & freshly ground blaack pepper,(don't overdo with seasonings) and bring to a boil, then cover and simmer until thickened, about 10 minutes.
- Add the tomato sauce to the cooked pasta and toss to coat, then stir in the mozzarella.
- Divide the pasta among shallow bowls and top with reserved eggplant strips, basil or parsley, and Parmesan.
Nutrition Facts : Calories 1087.9, Fat 52.7, SaturatedFat 13.4, Cholesterol 140.6, Sodium 392.8, Carbohydrate 121.2, Fiber 10.9, Sugar 10.8, Protein 35
RIGATONI WITH EGGPLANT, PEPPERS, AND TOMATOES
I had an Italian friend who cooked this recipe for me, and I'd like to share it with you as it is so goooood. Serve with feta or Parmesan cheese if you desire.
Provided by Ed's
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
- bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
- Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 65.4 g, Fat 9.9 g, Fiber 5.6 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 96.4 mg, Sugar 5.1 g
EGGPLANT (AUBERGINE) RIGATONI BAKE
Make and share this Eggplant (Aubergine) Rigatoni Bake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Greek
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 400 degrees.
- Grease a 13 x 9-ich baking dish.
- Brush the eggplant slices with oil.
- Arrange in a single layer in prepared baking dish.
- Bake in 400 degree oven for 20 minutes, or until lightly browned.
- Remove from oven; set aside.
- Reduce the oven heat to 350 degrees.
- In a large skillet, stir beef over medium heat to break up the meat, drain any fat.
- Add in zucchini, green pepper, onion and garlic; cook, stirring until the beef is browned.
- Add in the stewed tomatoes, tomato sauce, salt, pepper, and cinnamon, stirring to break up tomatoes.
- Reduce the heat, and simmer 10 minutes.
- Spoon over eggplant.
- In a bowl, stir together the cooked rigatoni, soup, milk and the Monterey Jack cheese until blended.
- Spoon over the beef mixture.
- Sprinkle with the grated Parmesan cheese.
- Cover baking dish with foil.
- Bake in 350 degree oven for 20 minutes; uncover, and bake for 10 minutes longer.
EGGPLANT PARMESAN PASTA
The unassuming eggplant is the star of this comforting weeknight pasta that manages to capture the flavors of traditional eggplant Parmigiana without the fuss of frying, layering and baking. Cubed eggplant is browned with onion and garlic until golden, then simmered in a quick pantry-friendly tomato sauce until meltingly tender. Mezze rigatoni, fusilli and shells all do great jobs of capturing the thick sauce. The pasta is finished with slivers of fresh mozzarella that soften and offer cool, creamy bites, and a final sprinkling of a Parmesan bread-crumb topping offers familiar moments of crunch to contrast the creamy sauce.
Provided by Kay Chun
Categories dinner, weekday, weeknight, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a high-sided large (12-inch) skillet with a lid, heat 2 tablespoons of the oil over medium. Add panko, season with salt and pepper, and cook, stirring constantly, until golden and crispy, about 2 minutes. Transfer to a plate. Set a large pot of salted water to boil.
- Wipe out the skillet and heat 2 tablespoons of the oil over medium. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add eggplant and drizzle over the remaining ¼ cup oil. Season with salt and pepper, and cook, stirring occasionally, until eggplant is softened, about 8 minutes. Add in tomato paste and stir constantly until lightly caramelized on the bottom of the skillet, about 2 minutes. Add crushed tomatoes, basil sprig, oregano and 1½ cups of water, and bring to a simmer over medium-high heat.
- Cover the skillet and reduce heat to medium. Cook, stirring occasionally and smashing some of the eggplant, until the eggplant is very tender and the sauce is thickened, about 15 minutes. Discard the basil sprig.
- Meanwhile, in the large pot of water, cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain.
- Add cooked pasta, reserved pasta water and the eggplant sauce to the large pasta cooking pot, and cook over medium heat, stirring, until sauce thickens and coats the pasta, 2 to 3 minutes. Stir in ¼ cup of the chopped basil.
- Add Parmesan to the panko and mix well. Divide the pasta in bowls and top each with some of the mozzarella. Sprinkle over cheesy bread crumbs, and garnish with the remaining basil.
BA'S BEST EGGPLANT PARMESAN
Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.
Provided by Bon Appétit Test Kitchen
Categories Bon Appétit Eggplant Parmesan Tomato Breadcrumbs Oregano Basil Mozzarella Cheese Vegetarian
Yield Serves 12
Number Of Ingredients 25
Steps:
- Marinara:
- Preheat oven to 350°F. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1 1/2 cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2-2 1/2 hours.
- Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.
- Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45-60 minutes. This step gives the eggplant a creamy texture when baked.
- Meanwhile, pulse panko, oregano, pepper, and 3/4 cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
- Preheat oven to 350°F. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.
- Heat 2/3 cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining 2/3 cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.
- Toss chopped herbs, low-moisture mozzarella, and remaining 3/4 cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13x9" baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45-60 minutes.
- Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425°F and bake, uncovered, until cheese is bubbling and browned in spots, 15-20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.
- Do Ahead
- Marinara can be made 2 days ahead. Cover and chill. Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350°F oven, uncovering halfway through, until bubbling gently at edges.
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- Beef Eggplant Pasta Bake. We love this delicious interpretation of an eggplant pasta bake. The recipe calls for half a pound of lean ground beef, onion, garlic, diced tomatoes, penne pasta, mozzarella cheese, and eggplant.
- Layered Aubergine & Feta Bake. For those of you who aren’t in the mood for pasta, no problem! This recipe calls for bulgur wheat instead, which has a consistency similar to quinoa or couscous.
- Ina Garten Baked Pasta made with Tomato and Eggplant Soup. This baked pasta offers a way to reuse and revitalize some leftover tomato and eggplant soup.
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