Fried Eggplant Parmigiana Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EGGPLANT PARMIGIANA (PARMIGIANA DI MELANZANE)



Eggplant Parmigiana (Parmigiana di Melanzane) image

Recipe video above. There's a little labour involved in this. But you'll be rewarded with one of the all-time greatest vegetarian comfort foods known to mankind!Assemble ahead, then pop in the oven to bake when you're ready!

Provided by Nagi

Categories     Mains     Vegetarian

Number Of Ingredients 15

1.8kg / 2.6lb large eggplants (aubergines) - about 5 (, sliced lengthways 8mm (1/3")-thick (skin on, Note 1))
1/4 cup olive oil ((for brushing))
1 2/3 cups parmesan (, finely grated)
2 cups basil leaves ((loosely packed), stalks reserved)
1 1/2 cups mozzarella (, shredded (for topping) (Note 2))
2 tbsp extra virgin olive oil
1 onion (, finely diced)
5 garlic cloves (, finely minced)
600ml / 20oz tomato passata ((Note 3))
400g/ 14oz canned tomatoes (, crushed or finely chopped (Note 4))
1 1/2 tsp white sugar
1 1/2 tbsp fresh oregano (, finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil))
1 cup water
3/4 tsp salt
1/4 tsp black pepper

Steps:

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

Nutrition Facts : Calories 352 kcal, Carbohydrate 27 g, Protein 17 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 841 mg, Fiber 10 g, Sugar 15 g, ServingSize 1 serving

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

FRIED EGGPLANT PARMIGIANA



Fried Eggplant Parmigiana image

Provided by AmandasMom971

Time 2h

Yield 6

Number Of Ingredients 18

1 eggplant
salt
1 egg, BEATEN WITH
2 tablespoons water
2 cups plain dry bread crumbs
1 teaspoon dried oregano leaves
2 tablespoons parsley flakes
1/2 cup grated Parmesan or Romano cheese
olive oil
16 ounces tomato sauce
6 ounces tomato paste
1/2 cup dry red wine
1 teaspoon garlic salt
1 teaspoon basil
1 teaspoon fennel seed
1 teaspoon freshly ground black pepper
1 teaspoon sugar
sliced or shredded mozzarella cheese

Steps:

  • Peel eggplant, then slice into 1/2-inch slices. Salt generously and allow to stand 15 minutes. Rinse off salt. Turn slices over, salt that side, allow to stand 15 minutes, then rinse well and drain. Dip eggplant slices in egg/water mixture. Combine bread crumbs, oregano, parsley flakes and Parmesan cheese. Dip eggplant slices in crumbs, turning to coat evenly. Heat olive oil in skillet over medium high heat. Add eggplant slices, taking caution not to crowd. Fry until tender and browned, turning once. Arrange in 9-by-13-inch baking dish. Combine remaining ingredients except cheese and pour over eggplant. Top with cheese. Cover with aluminum foil and bake at 350 degrees F for 30 to 40 minutes.

Nutrition Facts :

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!

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

FRIED EGGPLANT



Fried Eggplant image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.

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

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!

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.

More about "fried eggplant parmigiana recipes"

EGGPLANT PARMIGIANA - LIDIA
eggplant-parmigiana-lidia image
Preheat the oven to 375 degrees F. Heat the tomato sauce to simmering, if cold or frozen, in a small saucepan over medium heat. Ladle enough sauce into a 9 x 13-inch baking dish to cover the bottom. Sprinkle with an even layer of grated …
From lidiasitaly.com


EGGPLANT PARMIGIANA RECIPE - COOKING WITH MAMMA C
2018-02-17 Preheat your oven to 375 degrees F. Choose either a 9x13 baking pan for two layers of Eggplant Parmigiana, or an 8x8 pan for four layers. To assemble your eggplant parm, cover the bottom of your pan with a layer of sauce. Blot your eggplants with paper towels to absorb the oil. Add a single layer of eggplants.
From cookingwithmammac.com


AIR-FRIED EGGPLANT PARMESAN | BREVILLE
Let rest for 20 minutes while preparing breading. 2 Combine panko, Parmesan, oregano, salt and black pepper in bowl of Breville food processor. Process until finely ground, about 15–20 seconds. Transfer to a shallow dish. 3 Place flour in a second shallow dish. Scramble eggs and 2 tablespoons water in a third shallow dish.
From breville.com


HOMEMADE EGGPLANT PARM - THERESCIPES.INFO
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... See more result ›› See also : World's Best Eggplant Parmesan Recipe , Eggplant Parm Recipe 100. Visit site . A Little Eggplant Parm — Alison Roman trend …
From therecipes.info


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 bitter taste of the eggplant. Let rest for 15 minutes, then rinse and …
From minimalistbaker.com


BAKED EGGPLANT PARMESAN RECIPE, GRANDMA STYLE - UNPEELED JOURNAL
Instructions. Peel the eggplant and slice it horizontally into slices no more than 1/4" thick. Line a half-sheet pan or large baking pan with paper towels. Lay the eggplant in a single layer and salt generously, front and back. Do another layer of paper towels if necessary. Let the eggplant sit for about 30 minutes.
From unpeeledjournal.com


OLIVE GARDEN EGGPLANT PARMIGIANA RECIPE - SECRET COPYCAT …
2022-02-21 Place flour in another large shallow bowl. Pour enough oil into a large skillet to cover the bottom about 1/4-inch high. Place over medium heat and warm. Dip eggplant in milk or water to moisten. Move to flour bowl and press each side in flour to lightly coat. Place floured eggplant slices on a plate.
From secretcopycatrestaurantrecipes.com


EGGPLANT PARMIGIANA | RICARDO
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. Place the eggplant slices on the baking sheets and brush with the oil on both sides. Season with salt and pepper.
From ricardocuisine.com


CLASSIC EGGPLANT PARMIGIANA - RECIPE - FINECOOKING
Heat the 3 Tbs. oil in a 10-inch skillet over medium heat. Add the garlic and cook until fragrant and barely golden, 1 to 2 minutes. Add the tomatoes and 1/2 tsp. salt. Raise the heat to medium high and cook, stirring occasionally, until the tomatoes begin to …
From finecooking.com


FRIED EGGPLANT PARMESAN - PEAR TREE KITCHEN
2020-11-27 Spray a baking sheet with baking spray. Set aside. In a large bowl, combine flour, breadcrumbs, and adobo seasoning. Peel eggplant and slice into 1/2 to 1-inch slices. Immediately coat eggplant slices with bread crumb mixture to avoid browning. In a small bowl, whisk eggs with ½ cup of water.
From peartreekitchen.com


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 eggplant slice ...
From medium.com


CLASSIC EGGPLANT PARMESAN (BAKED & FRIED METHOD) – A SIMPLE …
2022-02-11 Place on paper towels to absorb any extra oils. Bake: Preheat oven to 350F, arrange eggplant on sheet pan brushed with olive oil. Bake for 25-30 minutes until golden brown. Assemble in baking dish: in a large casserole or baking dish, spread a thin layer of marinara and then top with one layer of breaded eggplant.
From asimplepalate.com


EASY EGGPLANT PARMIGIANA - LA CUCINA ITALIANA
2021-12-03 Preheat the oven to 180°C/350°F. To make the parmigiana, begin by spreading a little tomato sauce on the bottom of a pan (about 25x20 cm/8″x10″), then cover with a layer of fried eggplant, more sauce, the diced mozzarella, grated Parmigiano, and basil. Do two more layers, and use up all the ingredients. Finish by coating with plenty of ...
From lacucinaitaliana.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 both sides of the eggplant. Set aside for 45 minutes, then pat each slice dry with a paper towel. Meanwhile, place the flour on a plate.
From thepioneerwoman.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


EGGPLANT PARMIGIANA - EASY MEALS WITH VIDEO RECIPES BY CHEF JOEL …
Parmigiana is presumably a Southern Italian dish basically made with fried eggplant or aubergine, cheese and tomato sauce. There are a lot of variations and I learnt this one from an Italian Michelin star Chef known as “Pepe” on my recent travels on the south coast of Italy. It’s a delicate and very tasty dish showcasing the true Italian ...
From recipe30.com


CLASSIC EGGPLANT PARMIGIANA RECIPE - FLAVORITE
Position a rack in the center of the oven and heat the oven to 450°F. Layer about one-third of the eggplant slices so they overlap slightly on the bottom of a 10×8-inch (or similar size) baking dish. With the back of a spoon or an offset spatula, spread about one-third of the tomato sauce in a very thin layer over the eggplant.
From flavorite.net


EGGPLANT PARMIGIANA - ITALIAN RECIPES BY GIALLOZAFFERANO
To prepare the eggplant parmigiana, start by washing and drying the eggplant 1. Then with a knife remove the stem 2 and slice the eggplant lengthwise with a vegetable slicer, or alternatively with a knife, to obtain slices about 1/8' (4-5 mm) thick 3. As you place the slices inside a colander, sprinkle them with a very small amount of coarse ...
From giallozafferano.com


ITALIAN-AMERICAN FRIED EGGPLANT PARMIGIANO
Step 3. In a large skillet, heat about 2 to 4 tablespoons of oil over medium to medium-high heat to between 350°F to 375°F (175º - 190°C). Fry eggplant 2 to 3 minutes per side or until golden brown. Drain on paper towels. repeat with remaining eggplant, add oil as needed.
From italianmeddiet.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. Prepare the dredging mixture. Add the breadcrumbs, grated Parmesan, smoked paprika, and Italian seasoning to a separate bowl and mix to combine. Dip.
From nurturedhomes.com


EASY EGGPLANT PARMESAN (BAKED, NOT FRIED) - BOWL OF DELICIOUS
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 tablespoons), ½ teaspoon kosher salt, and ¼ teaspoon black pepper. In another shallow bowl, mix the panko breadcrumbs (1 cup) with the Italian seasoning (1 teaspoon), and the remaining ...
From bowlofdelicious.com


FRIED EGGPLANT PARMESAN RECIPE | EGGPLANT PARMIGIANA
Fried Eggplant Parmesan Recipe | Eggplant Parmigiana | Melanzane alla ParmigianaWe do not endorse any products on our channel and are 100% self-funded. If yo...
From youtube.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 both sides of the eggplant. Set aside for 45 minutes, then pat each slice dry with a paper towel. Meanwhile, place the flour on a plate.
From thepioneerwoman.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 Parmesan, and the oregano. Season with salt. In a separate small bowl, stir together the ricotta, pesto, and a pinch of red pepper flakes. Pat the eggplant dry.
From besthealthmag.ca


WE TRIED 4 FAMOUS EGGPLANT PARMESAN RECIPES - KITCHN
2020-07-30 4. The Clear Winner: Saveur’s Best-Ever Eggplant Parmigiana. Overall rating: 10/10. Get the recipe: The Best-Ever Eggplant Parmigiana. Read more: The High-Effort, High-Reward Eggplant Parmesan I’ll Make Again and Again. This recipe was an easy favorite. Yes, it took the longest to make, but it was 100 percent worth it.
From thekitchn.com


4-INGREDIENT ITALIAN FRIED EGGPLANT RECIPE WITHOUT BREAD CRUMBS
2018-08-24 First, coat them with flour, followed by a nice dunk in the beaten eggs. You may need to dunk a couple of times to make sure the egg adheres to the flour. Gluten-free option: Use gluten-free flour instead of white flour. Dredging station. Next, add them to the hot oil. Let them fry for 1-2 minutes on each side.
From noplatelikehome.com


A NO-FRY EGGPLANT PARMESAN SANDWICH RECIPE MADE FOR TWO - THE ...
2022-05-25 In a 12-inch skillet over medium-high heat, heat the oil until shimmering. Add the garlic and cook, stirring constantly, until fragrant but not browned, 30 …
From washingtonpost.com


EGGPLANT PARMIGIANA RECIPE - NO PLATE LIKE HOME
2019-08-02 Add fresh parsley. Stir it and let it cook for about an hour. Stir it every 10 minutes so it doesn't stick to the bottom of the pan. Add salt and pepper to taste. Meanwhile, make the fried eggplant. First, wash the eggplant and dry them. Then, cut eggplant into 1/4 inch thick round pieces with a serrated knife.
From noplatelikehome.com


16+ DELICIOUS EGGPLANT RECIPES - NEWS HEADLINES
2022-06-16 Eggplant is sometimes called the “crème de la crème” of vegetables and with good reason: eggplant recipes are delicious. There’s just something about eggplant that boggles the mind. When cooked, it’s creamy and decadent, but it’s also one of the healthiest veggies you can eat. You can easily dress eggplant up as a main dish … 16+ Delicious Eggplant Recipes …
From ardwatalab.net


THE BEST SICILIAN STYLE EGGPLANT PARMESAN | FOODTALK
2022-02-09 Preheat the oven to 180° and bake the eggplant parmigiana for about 30 minutes in static mode. At the end of cooking, if the surface has not yet taken color, you can briefly turn on the grill. Take the parmigiana out of the oven and let it cool. The Parmesan is ready!
From foodtalkdaily.com


15 FRIED EGGPLANT PARMESAN RECIPE EASY - SELECTED RECIPES
4 Ways to Prevent Eggplant from Absorbing Too Much Oil. Brush the oil onto the eggplant. Instead of pouring oil into the pan, brush it on the eggplant flesh. …. Microwave it first. Before hitting the stovetop, give cubed and sliced eggplant pieces a spin in the microwave. …. Sweat the eggplant. …. Soak the eggplant in milk.
From selectedrecipe.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 parmesan cheese. Repeat the second layer with the remaining eggplant slices, sauce, and cheeses. Reduce oven temperature to 375° and bake uncovered for 20-30 minutes until ...
From saporitokitchen.com


CRISPY FRIED EGGPLANT PARMESAN ROUNDS (EASY RECIPE)
2018-08-29 Heat the oven to 450 degrees F. First, create a dredging station using a shallow bowl for the egg wash and a separate bowl for the panko mixture.
From homeandplate.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 a third bowl, whisk together the eggs with a pinch of salt, pepper, and a tablespoon of water.
From fifteenspatulas.com


EGGPLANT PARMIGIANA - BAKED NOT FRIED - MOSTLY MEDITERRANEAN
2019-07-11 Preheat oven to 375 degrees F. Set out the following ingredients in an assembly line. A plate with the flour, a bowl with the milk and egg combined, a plate with the breadcrumbs, and an empty plate for the final product. Dredge the eggplant rounds in flour, dip them in the egg mixture, then into breadcrumbs, and then arrange on a plate.
From mostlymediterranean.com


ITALIAN BREADED EGGPLANT
2015-09-16 Italian Breaded Eggplant, a fast and easy Italian appetizer. Nothing like sliced eggplant in a delicious Parmesan and bread crumb coating. The perfect side dish to any meal. Breaded Eggplant Finally after all the Zucchini we are finally getting some eggplant. After I become bombarded with a certain vegetable and we all get darn sick of it,Continue Reading
From anitalianinmykitchen.com


EASY EGGPLANT PARMESAN RECIPE ( W/ TIPS & VIDEO) | THE …
2021-07-26 First, slice and salt your eggplant. Let the eggplant sit on a large tray for a good 30 minutes. Beads of water will emerge, that's a good thing! Wipe the eggplant dry and remove any excess salt. Coat the eggplant in flour and eggs. Prepare …
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


COPYCAT OLIVE GARDEN EGGPLANT PARMIGIANA RECIPE - FLAVORITE
Instructions. Preheat the oven to 450 degrees F. Using some extra-virgin olive oil, oil a baking sheet. Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes.
From flavorite.net


Related Search