Parmesan Eggplant Waffles Recipes

EGGPLANT PARMESAN

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

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 PARMESAN

Steps:

• Dip eggplant into beaten egg, then into a mixture of bread crumbs and parmesan cheese.
• Brown in oil on both sides and transfer onto plate with paper towels to absorb excess oil.
• In remaining oil, brown onion, then add tomato paste, hot water, and seasonings.
• Cook for 5 minutes.
• Pour a third of the sauce on the bottom of a 9x13 baking dish.
• Put a layer of eggplant over the sauce, and put on 1/3 the cheese, more parmesan if wanted, 1/3 more sauce, and then repeat, making sure you end with sauce.
• Cover and bake at 350 degrees for 1 and a half hours.

EGGPLANT PARMESAN

Steps:

• In a large deep saucepan, melt butter with olive oil over medium heat. Add onions and garlic and season with salt and pepper. Reduce heat to low and cook until soft and translucent, stirring occasionally.
• Meanwhile, stem and quarter the red pepper, removing seeds and pith. Char under broiler or over gas flame until skin is bubbled and blackened, then enclose in a baggie, Rubbermaid, or foil until cool enough to handle. Slough off the skin and discard. Dice pepper and add, along with any liquid from the container, to onion and garlic.
• Add tomatoes, but do not stir. Add herbs and seasonings through red pepper flakes, until surface of tomatoes is covered in herbs. Stir and bring to a boil. Reduce heat and simmer, stirring occasionally, keeping a splatter guard across the top. After about an hour, remove bay leaf and reserve. Use an immersion blender to puree the sauce in the pan OR cool to room temperature and puree in blender or food processor and then return to heat. Check seasoning, return bay leaf, add honey, and continue to simmer another hour or until sauce is reduced to about 8 cups. (Can be made a day in advance. Refrigerate until ready for assembly next day.).
• Remove tops from eggplants, peel, and slice into 1/2" thick rounds. Salt generously and allow to drain in a colander for 30 minutes.
• Meanwhile, preheat oven to 300°. Spread breadcrumbs* across a large baking sheet and bake for 5 minutes, turn the oven off, and let the bread crumbs sit in the oven for 30 minutes or until just dry. Remove from oven and increase temperature to 375°. (Can be made in advance. Once cool and dry, put crumbs into a ziploc, add the herbs, shake to combine, close, and leave at room temperature until needed. Lots of recipes call for mixing grated cheese in with the breadcrumbs, which sounds darned tasty, but would definitely necessitate refrigeration if made in advance.).
• *I had some stale homemade cheddar garlic bread from my bread machine. I used my food processor's grater to make bulky "crumbs" which I toasted according to the recipe. Then I used my food processor's blade to grind them much finer.
• Set up a dredging station: Put flour in a shallow bowl, season with salt and pepper and mix well. Whisk eggs in a second bowl. Put the dry crumbs in a third bowl and stir in the dried herbs. Cover two cooking sheets with foil and spray lightly with olive oil.
• Using a kitchen towel, wipe the salt from each slice of eggplant before placing into a fourth bowl. To minimize gunk, use one hand to move each eggplant slice into the flour, covering both sides and around the edges before shaking off any excess. Use the same hand to drop the floured eggplant into the egg. Now using the other hand, get the slice completely covered in egg, shake off excess, and drop the slice into the breadcrumbs. Scoop breadcrumbs over the top of the slice before turning it over and repeating. Shake off excess crumbs and place breaded slice onto the oiled cooking sheet. Repeat until all of the eggplant is breaded. Discard remaining flour, eggs, and crumbs.
• Spray tops of eggplant slices with olive oil and bake 20 minutes at 375° until golden brown. (Can be made in advance on the same day. Let the baked slices cool a bit and then transfer them into paper towel-lined ziplocs and refrigerate until an hour before dinner.).
• Raise oven temperature to 400°. Butter a 10 x 15 x 2 casserole dish. Cover the bottom of the dish with a thin layer of red sauce. Add a layer of eggplant, followed by 1/2 of the shredded cheeses, and another layer of red sauce. Repeat, ending with red sauce, and top with fresh mozzarella and basil leaves. (Flay's recipe calls for layering fresh basil leaves in assembly, which I totally forgot, so I just put some on top.) Bake, uncovered, 30 minutes or until bubbly and beginning to brown. (Allow more time if assembling refrigerated pre-cooked ingredients and sauce.) Let rest 5 - 10 minutes. Serve with remaining sauce alongside.