Fried Eggplant Parmesan Recipes

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EGGPLANT PARMESAN



Eggplant Parmesan image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield about 4 to 6 main course servi

Number Of Ingredients 22

2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups QUICK MARINARA SAUCE, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tablespoon kosher salt
Freshly ground black pepper

Steps:

  • Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
  • Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
  • In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
  • Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
  • In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
  • Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
  • Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
  • Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
  • Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
  • Yield: about 3 1/2 cups
  • Copyright 2001 Television Food Network, G.P. All rights reserved

NO-FRY SHEET-PAN EGGPLANT PARMESAN



No-Fry Sheet-Pan Eggplant Parmesan image

Skip the messy process of frying eggplant and bake it on a sheet pan instead. The thick slices get the same crisp exterior and soft interior, but you'll use a lot less oil.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

4 tablespoons olive oil
2 large cloves garlic, thinly sliced
One 28-ounce can crushed tomatoes
1/4 teaspoon crushed red pepper flakes
Kosher salt
1/3 cup fresh basil leaves, chopped, plus more torn leaves for serving
1 medium-large eggplant (about 1 1/2 pounds), sliced into 1/2-inch-thick rounds
1/3 cup all-purpose flour
2 eggs, beaten
3/4 cup Italian-style breadcrumbs
1 pound fresh mozzarella, thinly sliced
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F.
  • Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
  • Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
  • When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
  • Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.

CRUNCHY EGGPLANT PARMESAN



Crunchy Eggplant Parmesan image

In most eggplant Parmesan recipes, crusty slices of fried eggplant go into a casserole with sauce and cheese -- where they quickly turn to sludge. This recipe holds on to the crunch by transforming each whole eggplant into a crisp cutlet. You can make one eggplant per person to serve this as an appetizer, or add a bed of pasta to make it more substantial. There's no Parmesan cheese in this recipe, but that's not a mistake: in Italian the phrase "alla Parmigiana" refers to a style of dish. It doesn't refer to Parmigiano-Reggiano cheese.

Provided by Julia Moskin

Categories     vegetables, main course, side dish

Time 1h30m

Yield 4 to 5 entree servings

Number Of Ingredients 9

8 to 10 small eggplants
Salt
2 cups all-purpose flour
3 large egg yolks
2 cups dry bread crumbs or panko, seasoned with 1 teaspoon each salt, black pepper, garlic powder and dried oregano
Vegetable oil, for frying
3 cups tomato sauce, preferably homemade
4 to 6 ounces packaged mozzarella, shredded or diced
Freshly minced basil or parsley, for serving

Steps:

  • Heat the oven to 325 degrees. Set a large ovenproof wire rack over a large rimmed baking sheet.
  • With a small, sharp knife, starting just below the stem, cut each eggplant lengthwise into 1/4-inch-thick slices, keeping them attached at the stem. Place them on paper towels and press down on the eggplants to fan the slices out. Sprinkle with salt on both sides and set aside.
  • Measure out 2 cups ice water. In a medium bowl, whisk the flour with the egg yolks and half the water until almost smooth, then whisk in the remaining water. Add a little more water if the batter seems too thick; it should be runny, like glue.
  • Place the bread crumbs and seasonings in a medium bowl and lightly mix and crush together with your hands.
  • In a large, deep skillet, heat a generous 1/2 inch of vegetable oil until shimmering (about 350 degrees).
  • Working in batches, dip eggplants in the batter, dredge in bread crumbs and add to the skillet. Fry until nicely browned on the bottom, about 3 minutes. Reduce the heat if the eggplants are browning too quickly. Turn and cook until browned on the second side, about 3 minutes longer. Transfer to the rack set over the baking sheet and season with salt; transfer the baking sheet with the rack to the oven to keep warm while you fry the remaining eggplant.
  • In a wide skillet, heat the marinara sauce over low heat until bubbling. Divide the mozzarella into 8 to 10 piles (one for each eggplant). Pick up and place the piles of cheese in the sauce, spacing the piles out so they melt separately. You may need to do this in 2 batches.
  • Divide eggplants on plates. Place a spoonful of sauce next to or on top of each eggplant. Top sauce with melted mozzarella, lifting it out with a slotted spoon. Sprinkle with fresh herbs, and serve immediately.

PAN-FRIED EGGPLANT



Pan-Fried Eggplant image

This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older! While it may say it serves four, you might want all this to yourself.

Provided by Kidchen

Categories     Appetizers and Snacks     Cheese

Time 13m

Yield 4

Number Of Ingredients 8

1 cup all-purpose flour
½ cup plain bread crumbs
⅓ cup Parmesan cheese
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon garlic powder
oil for frying
1 eggplant, cut into 1/8-inch slices

Steps:

  • Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
  • Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 42.8 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 6.4 g, Protein 9.2 g, SaturatedFat 1.6 g, Sodium 1367.5 mg, Sugar 4.3 g

BAKED-EGGPLANT PARMESAN



Baked-Eggplant Parmesan image

Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h30m

Number Of Ingredients 10

Extra-virgin olive oil, for brushing
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
1 1/2 cups shredded mozzarella

Steps:

  • Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
  • Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  • Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 279 g, Fat 11 g, Fiber 5 g, Protein 15 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!

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

CLASSIC EGGPLANT PARMESAN



Classic Eggplant Parmesan image

The whole family will love this classic eggplant parmesan! Slices of tender eggplant coated in homemade breadcrumbs, and then layered with melted cheeses & rich marinara! Whether you'd like to bake or fry the eggplant, this recipe has a method for both.

Provided by Bethany Kramer

Categories     Main Course

Number Of Ingredients 14

2 large eggplants
1/2 cup all-purpose flour ((see notes))
3 eggs
1/4 cup olive oil ((for fried eggplant method))
6 bread slices ((about 1 1/2 cups - see notes))
1/2 cup parmesan cheese (shredded)
2 teaspoons Italian herb blend
1 teaspoon garlic powder
1/2 teaspoon (each) salt & black pepper
1 1/2 cups marinara
1 lb mozzarella cheese ()
1/3 cup parmesan cheese (shredded)
1-2 Tablespoons fresh basil (chopped)
1 teaspoon fresh oregano (chopped)

Steps:

  • Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.
  • Sweat eggplant: arrange slices on pan and sprinkle with coarse salt on both sides. Let sit and "sweat" excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well).
  • Breadcrumbs: toast slices of bread. Then chop in food processor until consistency is crumbs. Mix breadcrumbs in a bowl with garlic powder, salt & pepper, Italian herbs, and shredded parmesan cheese. Tip: If you are not making your own breadcrumbs, use 1 1/2 cups of store-bought breadcrumbs instead.
  • Bread eggplant: arrange three bowls containing whisked eggs, flour, and breadcrumb mixture. First, coat eggplant in flour on both sides, then dip into eggs, and then dip into breadcrumbs - pack onto eggplant and then gently shake off excess crumbs. Wipe hands with paper towel then repeat. Tip: if baking eggplant instead of frying, brush a sheet pan with 1-2 Tablespoons of oil and arrange breaded eggplant onto pan as you coat them.
  • Pan frying method: in a skillet pan, add 1-2 Tablespoons of oil at a time, and cook breaded eggplant for 2-3 minutes on each side until golden brown. Lay on paper towels to soak up excess oil. Repeat until all eggplant has been fried.Baking method: instead of pan frying you can also bake the eggplant to use less oil. Preheat oven to 350F and arrange breaded slices onto sheet pan that is brushed with 1-2 Tablespoons of olive oil. Bake for 25 minutes until golden.
  • Assemble: in a large casserole dish, spread a generous layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan. Repeat an additional layer on top.
  • Bake: Then bake at 400F uncovered for 30 minutes until cheese is browned and melted. Top with chopped fresh basil & oregano, and serve!

Nutrition Facts : Calories 403 kcal, ServingSize 1 eggplant parmesan stack, Fat 17.5 g, Protein 25.4 g, Sugar 6.7 g, Sodium 980 mg, Cholesterol 109.1 mg, Carbohydrate 36.6 g

CRISPY FRIED EGGPLANT PARMESAN ROUNDS



Crispy Fried Eggplant Parmesan Rounds image

These crispy fried eggplant Parmesan rounds are first fried then layered in a casserole pan with fresh mozzarella, sauce and basil and baked until the cheese is golden and bubbly.

Provided by Ali Randall

Categories     Main Course

Time 1h

Number Of Ingredients 9

2 eggplant
1 cup breadcrumbs
2 eggs, beaten
1/2 cup canola oil
1/2 cup olive oil
1 cup Fresh mozzarella cheese
1 cup Shredded Parmesan cheese
Marinara or tomato sauce
Fresh basil

Steps:

  • Slice the eggplant into round circles about a 1/4 inch thick leaving the skin on. Sprinkle the eggplant with kosher salt and allow the eggplant to sit for 30 minutes. Then rinse and pat dry the slices with paper towels.
  • Preheat the oven to 450°F. Dip each slice into the egg and then immediately into the breadcrumbs coating each side well. Add salt and pepper to each disc.
  • In a large sauce pan, heat the oils together to medium high heat. Once the temperature has been reached reduce the heat to medium and add the eggplant slices. Fry each round for about three minutes a side or until golden brown. Reduce the heat if the temperature is too hot or if the eggplant is cooking too quickly.
  • Once the eggplant is golden brown remove it to a separate baking dish that is coated with a thin layer of tomato sauce. Top each round slice with the shredded cheeses and place it in the oven and bake it until the cheese has melted, about five minutes.
  • Top each eggplant slice with fresh basil, more tomato sauce and fresh Parmesan cheese. Serve with a side of spaghetti.

FRIED EGGPLANT PARMESAN



Fried Eggplant Parmesan image

My dad made me eggplant parm one night and I thought, Hmm, I wonder if this would be good as a fried dish. Take this as a State Fair-style spin on a classically iconic Italian staple. This dish is quick and easy, and something anyone can do. You may think teens are lazy, but they'll come to life making this dish.

Provided by TeenChef99

Categories     Main Dish Recipes     Vegetable Main Dish Recipes     Eggplant Parmesan Recipes

Time 23m

Yield 6

Number Of Ingredients 8

canola oil for frying
2 cups Italian seasoned bread crumbs
2 cups all-purpose flour
¾ cup grated Parmesan cheese, divided
3 large eggs, beaten
1 eggplant, peeled and sliced
1 (13.5 ounce) jar roasted garlic flavored spaghetti sauce (such as Ragu® Roasted Garlic Pasta Sauce)
½ teaspoon garlic powder

Steps:

  • Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.
  • Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.
  • Dip eggplant slices in the eggs, then the bread crumb mixture. Drop into oil a few slices at a time until breading turns golden brown, about 2 1/2 minutes. Drain on paper towels.
  • Heat spaghetti sauce in a saucepan over medium heat until heated through, about 10 minutes. Stir in remaining 1/4 cup Parmesan cheese and garlic powder.

Nutrition Facts : Calories 487.8 calories, Carbohydrate 73.2 g, Cholesterol 103.1 mg, Fat 13.3 g, Fiber 7.2 g, Protein 18.7 g, SaturatedFat 3.3 g, Sodium 1025.7 mg, Sugar 9.6 g

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.

OVEN FRIED EGGPLANT OR AND ZUCCHINI PARMESAN



Oven Fried Eggplant or and Zucchini Parmesan image

I'm posting this recipe for eggplant and or zucchini. No need to peel the zucchini. I've also done both in one recipe. You can also just oven bake the eggplant and dip into sauce for appetizers. My husband and I just love it! Especially when the eggplant and zucchini is home grown! No buttermilk no problem just place 1 teaspoon lemon juice or vinegar in a 1 cup glass then top with milk let sit while gathering the rest of the ingredients.

Provided by Rita1652

Categories     One Dish Meal

Time 1h

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 24

olive oil
1 onion, diced
1 stalk celery, sliced finely
3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
3 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon parsley
3 leaves fresh basil
salt and pepper
1/4 cup dry red wine
1 large eggplant, peeled and sliced 1/4 slices
flour, for dusting
3 eggs, lightly beaten
1/4 cup milk (buttermilk)
2 cups breadcrumbs, seasoned with spices
salt and pepper
1 pint ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
1 egg
1 teaspoon parsley
extra grated cheese

Steps:

  • SAUCE: Coat bottom of a large pot with olive oil.
  • Add onions, celery, and garlic and saute until tender about 5 minutes.
  • Stir in canned tomatoes, paste, spices and wine. (optional)Taste of sauce is bitter you can add 1 teaspoon sugar.
  • Bring to boil; reduce heat and simmer for 1 hour.
  • Stir and stir and stir.
  • EGGPLANT: In a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat.
  • Mix eggs and buttermilk in bowl.
  • Dip slices of dusted eggplant into egg mixture.
  • In the same bag with the left over flour add seasoned breadcrumbs to it.
  • Then dip eggplant into bag of seasoned breadcrumbs to coat them.
  • Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side.
  • Cheese mixture: mix all together.
  • Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used.
  • Top with extra grated cheese.
  • Bake in oven at 325 degrees for 30 minutes.
  • Serve with crisp Italian Bread and green salad.

Nutrition Facts : Calories 513, Fat 22.8, SaturatedFat 12.3, Cholesterol 189.4, Sodium 833.9, Carbohydrate 49, Fiber 8.1, Sugar 6.9, Protein 28.8

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VEGAN EGGPLANT PARMESAN | MINIMALIST BAKER RECIPES
Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Arrange in a circular pattern in a colander and place in the sink to draw out the …
From minimalistbaker.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 …
From lacucinaitaliana.com


EGGPLANT PARMESAN RECIPE {CLASSIC ITALIAN FRIED EGGPLANT CASSEROLE}
2016-10-03 Place coated slices on sheet pan with wax paper between layers. In a large skillet, heat about ¼-inch of oil until shimmering. Fry 3 to 4 eggplant slices at a time, do not crowd …
From thehungrybluebird.com


PARMESAN CRUSTED FRIED EGGPLANT SLICES WITH GARLIC AIOLI DIPPING …
Prep the eggplant. Take one pound of eggplant and cut it into slices. More on this below. Prepare the egg mixture. Add the eggs and a pinch of salt to a small bowl and beat lightly. …
From nurturedhomes.com


OVEN FRIED AND BAKED EGGPLANT PARMESAN - AMYCASEYCOOKS
2021-02-25 Place the breaded eggplant in a single layer on the baking sheets and return to the oven. Bake for 20 minutes. Flip the eggplant slices over and switch the baking sheets to the …
From amycaseycooks.com


BEST FRIED EGGPLANT RECIPE - HOW TO FRY EGGPLANT
2022-04-01 Cut the eggplant into 1/2-inch thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over …
From thepioneerwoman.com


HOW TO MAKE FRIED EGGPLANT | TASTE OF HOME
2019-11-06 Slice off the bottom and the top of the eggplant. Slice the eggplant lengthwise into 1/2-inch slices. Place the slices in a colander and sprinkle both sides generously with salt. …
From tasteofhome.com


BEST EGGPLANT PARMESAN RECIPE - HOW TO MAKE EGGPLANT PARMESAN
2022-04-13 Cut the eggplant into 1/2-inch thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over …
From thepioneerwoman.com


FRIED EGGPLANT - PLANT BASED SCHOOL
2022-07-21 Step 3: Fry the Eggplants. In a large skillet that can fit 3 to 4 eggplant slices, warm up the frying oil to 320°F or 160°C. Use a kitchen thermometer to check oil temperature before …
From theplantbasedschool.com


EASY EGGPLANT PARMESAN (BAKED, NOT FRIED) - BOWL OF …
2021-07-29 Preheat oven to 400° F. Get out two rimmed baking sheets and spread 2 tablespoons of olive oil on each. In a shallow bowl, beat the eggs (2) with the milk (2 …
From bowlofdelicious.com


CHICKEN EGGPLANT PARMESAN - SIP AND FEAST
2022-05-24 In another pan, add ½ cup of flour. Pat the chicken dry and season with salt and pepper on both sides. Then, dredge the chicken in the flour and shake off any …
From sipandfeast.com


AIR FRYER EGGPLANT PARMESAN - SPEND WITH PENNIES
2022-04-25 Preheat the air fryer to 380°F. Slice eggplant into ½" slices and dry with a paper towel. Mix bread crumbs, parmesan cheese, Italian seasoning, and garlic powder in a medium …
From spendwithpennies.com


FRIED EGGPLANT WITH RICOTTA CHEESE BEST RECIPES
Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes. 2. Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 …
From findrecipes.info


EASY FRIED EGGPLANT PARMESAN RECIPE | BY RETHAE LLIOT
2017-11-17 Heat the oven: Arrange a rack in the middle of the oven and heat to 350°F. Bread the eggplant: Rinse the salt from the eggplant slices and pat dry with paper towels. Dip each …
From medium.com


DAD'S EGGPLANT PARMESAN | MANTITLEMENT
2021-01-20 Wipe the excess salt and water off the eggplant with paper towels. Beat the 4 eggs and milk together in a shallow bowl. Add the breadcrumbs to another bowl. Dip a slice of …
From mantitlement.com


EGGPLANT PARMESAN SANDWICH - BEST EGGPLANT RECIPE!
2019-01-10 Preheat the oven to 250 degrees F. Place the flour in a dredging bowl. Place the panko, oregano, and garlic powder in another dredging bowl, and stir to combine. In …
From fifteenspatulas.com


BEST EGGPLANT PARMESAN RECIPE - BROWN EYED BAKER
2018-02-22 Add the eggplant slices a few at a time (do not overcrowd the pan, four is about the max amount per batch) and cook until golden brown, about 2 minutes per side. Remove to a …
From browneyedbaker.com


PAN-FRIED EGGPLANT WITH TOMATO SAUCE - COOKING WITH MAMMA C
2021-03-11 To roast: Preheat oven to 500 degrees F (allow 15 minutes for the oven to reach that temperature.) Spray a nonstick baking sheet with oil. Place the eggplant planks on the …
From cookingwithmammac.com


FAVORITE EGGPLANT PARMESAN RECIPE - THE ENDLESS MEAL®
2019-09-13 Reduce the heat, cover the pot, and simmer until the eggplants are cooked. 1 medium onion, 4 large garlic cloves, 5.5 ounce can tomato paste, 28 ounce can crushed …
From theendlessmeal.com


AN OVEN-FRIED EGGPLANT PARMESAN RECIPE | BEST HEALTH
2022-04-05 Place the eggplant on a clean kitchen towel and heavily salt each side. Let drain for 15 minutes. Meanwhile, in a small bowl, stir together the olive oil, bread crumbs, ¼ cup of the …
From besthealthmag.ca


BEST FRIED EGGPLANT RECIPE - PARADE: ENTERTAINMENT, RECIPES, …
2022-07-19 Warm oil in a large skillet over medium-high heat to 375 degrees. Dip eggplant slices in egg, then coat with breadcrumbs. Place breaded eggplant in the hot oil and fry until …
From parade.com


CRISPY EGGPLANT FRIES | FRIED EGGPLANT APPETIZER | MANTITLEMENT
2021-02-01 Place the breadcrumbs into a shallow bowl or plate and the egg wash into another shallow bowl or plate. Dip a strip of eggplant into the egg wash, letting the excess drop off …
From mantitlement.com


CRISPY EGGPLANT PARMESAN FRIES RECIPE | EATINGWELL
Lightly whisk egg whites in another shallow dish. Combine panko, Parmesan, Italian seasoning, garlic powder, salt and pepper in a third shallow dish. Step 3. Dredge eggplant sticks in the …
From eatingwell.com


GRANDMA'S BAKED EGGPLANT PARMESAN - THE SEASONED MOM
2021-12-28 Set aside. Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in a single layer in the prepared baking dish. Bake for 20 …
From theseasonedmom.com


FRIED EGGPLANT PARMESAN - DOMESTICATED WILD CHILD
2018-12-23 In a bowl, whisk the 3 eggs together. Preheat oven to 350 degrees. Dip the Eggplant. Take an eggplant slice and coat in the flour, then dip in the eggs and then dredge …
From domesticatedwildchild.com


AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
2012-09-07 1 2-pound eggplant, cut lengthwise into 1/4-inch-thick slices; 6 clove garlic, smashed and peeled; 12 oz fresh mozzarella, sliced 1/4 inch thick; 1 cup freshly grated …
From aol.com


NO FRY EGGPLANT PARMESAN - SAPORITO KITCHEN
2021-01-07 Layer half of the eggplant slices over the top of the sauce. Then spread 1 cup of the sauce over the eggplant and top with 1 cup of the mozzarella cheese and ¼ cup of the …
From saporitokitchen.com


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