No Fry Eggplant Parmesan For Two Recipes

NO-FRY SHEET-PAN EGGPLANT 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.

EGGPLANT PARMESAN FOR TWO (COOK'S COUNTRY)

Steps:

• Bread Eggplant: Cut two 3/4-inch planks lengthwise from center of eggplant, halve each plank crosswise. Cut remaining eggplant into 1/2-inch dice and set aside. Place flour in shallow dish. Beat egg in second shallow dish. Combine bread crumbs, 1/4-cup Parmesan, 1/4 teaspoon salt and 1/4 teaspoon pepper in third shallow dish. One at a time, coat eggplant slices lightly with flour, dip them in egg and dredge in bread crumb mixture, pressing to adhere. Transfer to wire rack set inside rimmed baking sheet and let sit 5 minutes (or refrigerate up to 1 hour).
• Cook Eggplant: Adjust oven rack to upper-middle position and heat oven to 450°F Heat 1/2 cup oil in large nonstick skillet over medium-high heat until shimmering. Cook eggplant slices until lightly golden browned, about 1 minute per side. Transfer to wire rack set inside baking sheet and bake until eggplant is tender and deep golden brown, 12 to 15 minutes.
• Make Sauce: Meanwhile, pour off oil and wipe out skillet with paper towels. Heat 2 tablespoons oil in empty skillet over medium-high heat until shimmering. Add the reserved chopped eggplant and 1/4 teaspoon salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in remaining 1 tablespoon oil, garlic and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes and reduce heat to medium. Simmer until eggplant is tender and sauce is thickened, about 5 minutes. Stir in basil and season with salt and pepper; cover and keep warm.
• Assemble: Combine remaining 1/2 cup Parmesan and provolone in medium bowl. Top browned eggplant slices with cheese mixture and bake until cheese is melted, about 3 minutes. Transfer half of sauce to platter and top with eggplant slices. Spoon remaining sauce over eggplant. Serve.

RAGÚ® NO-FRYING EGGPLANT PARMESAN

Steps:

• Preheat oven to 350 degrees F. Place bread crumbs in medium bowl.
• Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
• Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer ½ of the baked eggplant slices, then 1 cup Sauce and 1/4 cup Parmesan cheese; repeat layers. Cover with aluminum foil and bake 45 minutes.
• Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.