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ROASTED EGGPLANT PARMESAN

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.

THE BEST EGGPLANT PARMESAN RECIPE BY TASTY

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 II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
• In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
• Bake in preheated oven for 35 minutes, or until golden brown.

EGGPLANT (AUBERGINE) PARMESAN (EASY!)

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.

ROASTED EGGPLANT PARMESAN

Steps:

• Line a baking sheet with a layer of paper towel or a clean kitchen towel. Trim off the top and bottom of the eggplant and slice into 2-centimeter (1-inch) thick disks. Place the slices in a single layer onto the paper towel lined baking sheet and evenly sprinkle both sides with the kosher salt.
• Allow the salted eggplant to sit for about 20 minutes. Preheat your oven to 375 degrees F (190 degrees C).
• Meanwhile, for the sauce, combine the tomatoes and their juices with the butter, halved onion and Parmesan rind, if using, in a medium saucepan. Pick the basil leaves from the stems, add the stems to the tomatoes and set the leaves aside. Place a lid on the pan so that it is a little off kilter to allow steam out and place over medium heat. Cook, stirring occasionally, for at least 30 minutes, or even longer for a more intense tomato flavor.
• Pat the eggplant dry with some paper towel or a clean kitchen towel and remove from the baking sheet. Coat the bottom of the baking sheet with the olive oil and arrange the eggplant slices in a single layer. Flip the eggplant slices over to coat both sides in oil. Season with pepper and a bit more salt (don't worry, lots of the salt that you previously put on has been wiped away so the eggplant won't taste super salty). Bake for 25 to 30 minutes, flipping halfway through, until golden brown on both sides.
• Remove the eggplant from the oven and top each with a spoon of the tomato sauce and sprinkle with the Parmigiano-Reggiano cheese. Return the eggplant to the oven and cook for another 8 to 10 minutes, or until the cheese is melted.
• To serve, spoon some sauce onto your plates and divide and stack the roasted eggplant parm on top. Tear up the fresh mozzarella and basil leaves, scatter on top and season with salt and pepper.

CHEESY EGGPLANT (AUBERGINE) PESTO STACKS

Steps:

• Pre-heat oven at 375°F, and oil a shallow baking pan.
• Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
• Arrange in one layer on paper towels.
• Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
• Let eggplant stand 30 minutes.
• Rinse salt off, and pat dry with paper toweling.
• Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
• Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
• Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
• Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.

BAKED EGGPLANT PARMESAN

Steps:

• Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
• Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
• Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
• Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
• Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.