Layered Eggplant Parmesan Vegetarian Recipes

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LAYERED EGGPLANT PARMESAN (VEGETARIAN)



Layered Eggplant Parmesan (Vegetarian) image

You won't even miss the meat after trying this --- use your own favorite marinara sauce for this or see recipe#136292

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 12

3 large eggs
3 tablespoons cold water
1 cup dry breadcrumbs
1/2 teaspoon seasoning salt
1/2 teaspoon dried Italian seasoning
1/2-1 teaspoon garlic powder
1/4-1/2 teaspoon fresh ground black pepper
1 cup grated parmesan cheese, divided
1 large eggplant (peeled and cut into about 1/2-inch slices)
3 tablespoons olive oil (or as needed)
2 cups shredded mozzarella cheese, divided (can use more if desired)
3 cups prepared marinara sauce

Steps:

  • Grease an 11 x 7-inch baking pan.
  • In a bowl whisk the eggs with water until combined.
  • In a shallow dish combine the breadcrumbs with seasoned salt, Italian seasoning, garlic powder, black pepper and 1/4 cup Parmesan cheese.
  • Dip the eggplant slice firstly into the egg mixture then coat into the breadcrumb mixture pressing down with hands to adhere the mixture to the eggplant, repeat with all slices.
  • Place all the egplant slices on a onto a large a jelly-roll pan (the slices should be all breaded before browning).
  • Heat oil in a large skillet over medium-high heat.
  • Brown the slices 1 or 2 at a time on each side (about 4 minutes per side, after browning return the slices to the jelly-roll pan).
  • TO ASSEMBLE; arrange one-third of the slices in a single layer into the bottom of the baking pan.
  • Sprinkle 3 tablespoons grated Parmesan cheese, then about 1/2 cup mozzarealla cheese.
  • Repeat the layer twice.
  • Spoon about 3 cups marinara sauce over the top.
  • Bake covered with foil at 375 degrees F for 30-35 minutes.
  • Uncover then sprinkle 3 tablespoons parmesan cheese then about 1/2 cup mozzarella cheese on top, return to oven and bake uncovered for about 10 minutes.
  • Delicious.

Nutrition Facts : Calories 311.2, Fat 17.6, SaturatedFat 6.8, Cholesterol 99.9, Sodium 839.4, Carbohydrate 22.8, Fiber 3, Sugar 10.1, Protein 15.8

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!

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