Rachel Rays Deep Dish Eggplant Parmigiana Recipe 425

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RACHEL RAY'S DEEP-DISH EGGPLANT PARMIGIANA RECIPE - (4.2/5)



Rachel Ray's Deep-Dish Eggplant Parmigiana Recipe - (4.2/5) image

Provided by Susan52

Number Of Ingredients 17

Pomodoro Sauce:
3 firm, medium eggplant
Salt
Olive oil, for shallow frying
1 1/2 pounds fresh mozzarella, diced into small pieces
1 12 cups freshly grated Parmigiano-Reggiano cheese
2 quarts Pomodoro Sauce
A handful of basil leaves
A handful of parsley, finely chopped
1 tablespoon olive oil
2 tablespoons butter
1 small onion, finely chopped
4 cloves garlic, finely chopped
Salt
1/2 cup chicken or vegetable stock
2 28- to 32-ounce cans Italian tomatoes
A few leaves of basil, torn

Steps:

  • Trim some of the skin off the sides of the eggplants then cut them into thin planks lengthwise about 1/4- to 1/2-inch thick. Salt the eggplant and layer with kitchen towels. Weight and drain the eggplant for 1 hour. Preheat oven to 375°F. Heat a shallow layer of oil in a 12- to 14-inch skillet over medium to medium-high heat. Fry the eggplant 2-3 minutes one each side until light golden. Drain on paper towels. Place a layer of sauce in a casserole dish. Top with 1/3 of the eggplant, a few spoonful's of sauce, 1/3 of the mozzarella and the parmesan, and a few leaves of torn basil. Repeat 2 more times. Bake eggplant 35-40 minutes until top is brown and bubbly. Top with minced parsley and serve. Pomodoro Sauce: For the sauce, heat olive oil over medium heat. Add butter and melt, then and add onions and garlic. Season with salt and cook partially covered until very soft. Add stock then tomatoes, breaking them up with a wooden spoon. Stir in basil, reduce heat and simmer sauce gently 20-30 minutes, partially covered, stirring occasionally. Adjust salt to taste. Tip: For a thinner sauce or to stretch the yield, add 2 cups tomato passata or purée.

EGGPLANT PARM STACKS



Eggplant Parm Stacks image

Provided by Rachael Ray : Food Network

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 23

6 roasted or peeled tomatoes with their juice, chopped, recipe follows
2 medium eggplants, sliced into 1/2 inch-thick rounds (about 2 pounds)
Salt
3 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
3 to 4 cloves garlic, chopped or thinly sliced
1 small chile pepper, seeded and finely chopped, optional
1 sprig fresh marjoram or oregano, leaves picked and finely chopped
1 cup all-purpose flour
4 large eggs
1 1/2 cups panko (Japanese) bread crumbs
1 cup grated Parmigiano-Reggiano cheese
1/2 cup corn meal, a couple of handfuls
2 teaspoons fennel pollen or ground fennel seed, optional
Vegetable oil plus Omega-3, for shallow frying
1 pound fresh mozzarella, thinly sliced
1 large clove garlic, finely chopped
1 bundle fresh green or red chard, washed, stemmed and shredded
Freshly grated nutmeg
1 cup fresh basil leaves
24 ripe organic vine tomatoes or large plum tomatoes
Several cloves garlic, crushed
Extra-virgin olive oil, for liberal drizzling

Steps:

  • Set aside or prepare the roasted tomatoes.
  • Salt the eggplant and drain in colander, 30 minutes.
  • Meanwhile, heat a little extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the onions, garlic, chile pepper, if using, marjoram, salt, and pepper. Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat. Cook's Note: The mixture should be very thick.
  • Preheat the oven to 400 degrees F.
  • While the sauce cooks make a breading station (3 sections) for the eggplant: flour, beaten egg, and panko bread crumbs mixed with cheese, corn meal, and fennel. Coat the eggplant slices in order and arrange on a plate. Heat a thin layer of frying oil in a large heavy-bottom skillet over medium to medium-high heat and cook the eggplant 3 to 4 minutes on each side. Drain the eggplant on a cooling rack, wipe out the skillet and repeat. Sprinkle the hot eggplant with a little salt. When all of eggplant has been cooked, wipe the pan clean again and heat 1 tablespoon extra-virgin olive oil in the skillet over medium heat, add the garlic and stir 1 minute. Add the greens and wilt them, season with salt, pepper, and nutmeg. Turn off the heat. Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella, and eggplant. Place in oven 5 minutes to melt the mozzarella. Serve immediately.
  • For the tomatoes:
  • Heat the oven to 500 degrees F.
  • Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

ROASTED EGGPLANT AND TOMATO SUBS



Roasted Eggplant and Tomato Subs image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

3/4 cup extra-virgin olive oil
2 large garlic cloves, crushed
2 small sprigs fresh rosemary
1/2 teaspoon crushed red pepper flakes
2 small or medium eggplants, about 1 1/2 pounds
2 large tomatoes
Salt and freshly ground black pepper
1 cup packed fresh basil leaves
1/2 cup packed fresh flat-leaf parsley leaves
1/4 cup shelled pistachios, toasted
A couple handfuls grated Parmigiano-Reggiano
2 cups arugula leaves
4 sesame sub rolls, split lengthwise
12 thin slices smoked fresh mozzarella or fresh mozzarella

Steps:

  • Preheat the oven to 425 degrees F.
  • In a small pot, heat about 1/2 cup of the extra-virgin olive oil with the crushed garlic, rosemary sprigs, and red pepper flakes. Let the oil infuse over low heat for a couple minutes.
  • Meanwhile, arrange cooling racks over 2 rimmed baking sheets. Trim the tops and bottoms of the eggplants and thinly slice the eggplants and the tomatoes. Brush the eggplant with seasoned oil, using a pastry brush, and arrange the slices on 1 of the racks. Arrange the sliced tomatoes on the other rack and season both the eggplant and tomatoes with salt and pepper, to taste. Roast until the eggplant is tender and slightly shriveled up, about 15 minutes.
  • While the eggplant and tomatoes roast, add the basil, parsley, nuts, Parmigiano, and salt and pepper, to taste, in a food processor and pulse until finely chopped. With the processor running, stream in about 1/4 cup of extra-virgin olive oil to form a thick pesto. Arrange about 1/2 cup of arugula leaves on each sub roll bottom. Top with layered slices of roasted eggplant, mozzarella, and roasted tomatoes. Spread some pesto on the roll tops and set in place. Cut the subs in half and serve.

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!

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