Skillet Eggplant Parmesan Recipes

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

SKILLET EGGPLANT PARMESAN



Skillet Eggplant Parmesan image

Try out this tasty Skillet Eggplant Parmesan recipe from My Food and Family! As if saucy, cheesy and delicious weren't enough, this Skillet Eggplant Parmesan dish with OLIVO by CLASSICO Traditional Pasta Sauce has even more going for it: you can make it in under an hour.

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield 6 servings

Number Of Ingredients 7

2 eggs
1 pkg. (5.5 oz.) SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix
2 eggplants (1-1/2 lb.), each cut crosswise into 9 slices
2 Tbsp. oil
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/4 cup water
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Beat eggs in shallow dish until blended. Empty coating mix into separate shallow dish. Dip eggplant slices in egg, then in coating mix, turning to evenly coat both sides of each slice. Gently press coating mix into eggplant slices to secure. Spray both sides of eggplant slices with cooking spray.
  • Brush 2 tsp. oil onto bottom of large skillet; heat on medium heat. Add 1/3 of the eggplant; cook 1 to 2 min. on each side or until crisp and evenly browned. Transfer to plate. Repeat with remaining oil and eggplant.
  • Mix pasta sauce and water; spread 3/4 cup onto bottom of skillet. Cover with layers of 1/3 of the eggplant, 3/4 cup of the remaining sauce and 1/2 cup cheese; repeat layers. Top with remaining eggplant and sauce; cover.
  • Cook on medium-low heat 20 to 25 min. or until heated through. Sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 13 g

SKILLET EGGPLANT PARMESAN



SKILLET EGGPLANT PARMESAN image

Categories     Vegetable     Dinner

Yield 6- 1 cup servings

Number Of Ingredients 11

1 1/2 pounds eggplant, un-peeled, sliced into slices
2 eggs, beaten
1 cup seasoned bread crumbs
4 Tablespoons olive oil
1 jar marinara sauce
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
4 tomatoes, chopped
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan

Steps:

  • 1) Add beaten eggs to shallow dish. Dip eggplant into beaten eggs.Coat with breadcrumbs. 2) Heat 2 teaspoons olive oil in skillet over medium heat. 3) Add eggplants to skillet. Saute until brown, turn brown, turn brown other side. Transfer to plate. 4) In small bowl, mix salt, Italian seasoning, pepper flakes and tomatoes. 5) Wipe skillet clean. Add 3/4 cup marinara sauce to skillet. Arrange half of eggplant slices over marinara. 6) Spoon half tomato mixture over eggplant. Spoon 1 cup marinara over eggplant. Sprinkle half the mozzarella and Parmesan cheeses over marinara. 7) Repeat layering procedure with remaining ingredients. 8) Cover skillet. Simmer 15 minutes

EGGPLANT PARM ONE-POT PASTA



Eggplant Parm One-Pot Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 serving

Number Of Ingredients 15

2 tablespoons salted butter
1 cup seasoned panko breadcrumbs
2 tablespoons olive oil
2 cloves garlic, sliced
1 medium eggplant, cut into medium dice
1 small yellow onion, thinly sliced
1 teaspoon kosher salt
Two 14.5-ounce cans stewed tomatoes
12 ounces casarecce pasta
2 cups chicken stock
1/2 teaspoon red pepper flakes
8 to 10 fresh basil leaves, plus more for garnish
1 cup freshly grated Parmesan, plus more for serving
1/2 cup mozzarella pearls
Chopped fresh parsley, for garnish

Steps:

  • Add the butter to a large Dutch oven over medium heat. When the butter is melted, add the breadcrumbs and toast until golden, 2 to 3 minutes. Transfer to a plate and set aside.
  • Heat the olive oil in the Dutch oven until hot. Add the garlic, eggplant and onion, season with the salt and cook, stirring, until softened, 1 to 2 minutes. Add the tomatoes, pasta, chicken stock, red pepper flakes and basil. Bring to simmer, cover and cook, stirring occasionally, until the pasta is al dente, 12 to 15 minutes.
  • Remove the lid and stir in the Parmesan and mozzarella. Turn off the heat and continue to stir until the cheese has melted and the sauce is thick.
  • Serve garnished with plenty of toasted breadcrumbs, Parmesan, parsley and basil.

EGGPLANT PARMESAN



Eggplant Parmesan image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield about 4 to 6 main course servi

Number Of Ingredients 22

2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups QUICK MARINARA SAUCE, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tablespoon kosher salt
Freshly ground black pepper

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



The Best Eggplant Parmesan image

Truly delicious! I love eggplant and have many recipes, but this one's my favorite. The cheeses and seasonings make this dish unforgettable. -Dottie Kilpatrick, Wilmington, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 23

3 garlic cloves, minced
1/3 cup olive oil
2 cans (28 ounces each) crushed tomatoes
1 cup pitted ripe olives, chopped
1/4 cup thinly sliced fresh basil leaves or 1 tablespoon dried basil
3 tablespoons capers, drained
1 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
EGGPLANT:
1 cup all-purpose flour
4 large eggs, beaten
3 cups dry bread crumbs
1 tablespoon garlic powder
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
4 small eggplants (about 1 pound each), peeled and cut lengthwise into 1/2-inch slices
1 cup olive oil
CHEESE:
2 large eggs, beaten
2 cartons (15 ounces each) ricotta cheese
1-1/4 cups shredded Parmesan cheese, divided
1/2 cup thinly sliced fresh basil leaves or 2 tablespoons dried basil
1/2 teaspoon pepper
8 cups shredded part-skim mozzarella cheese

Steps:

  • In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 45-60 minutes or until thickened., Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine bread crumbs, garlic powder and oregano. Dip eggplant in flour, eggs, then bread crumb mixture., In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper., Preheat oven to 350°. In each of two greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, four eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle each with remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 10 minutes before cutting.

Nutrition Facts :

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!

EGGPLANT SKILLET DINNER



Eggplant Skillet Dinner image

My children always enjoyed this tasty dish. It was a great way to introduce them to eggplant.-Virginia Jung, Janesville, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

1 pound ground beef
1/4 cup chopped onion
1 tablespoon all-purpose flour
1 can (8 ounces) tomato sauce
3/4 cup water
1/4 cup chopped green pepper
1 teaspoon dried oregano
1/2 to 1 teaspoon chili powder
1 small eggplant, cut into 1/2-inch slices
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup shredded process cheese (Velveeta)
Grated Parmesan cheese, optional

Steps:

  • In a skillet, brown beef with onion; drain. Sprinkle flour over beef; stir to mix. Add next five ingredients; mix well. , Season eggplant with salt and pepper; arrange slices over meat mixture. Cover and simmer for 10-15 minutes or until eggplant is tender. Sprinkle with shredded cheese; cook until cheese melts. Serve with Parmesan cheese if desired.

Nutrition Facts : Calories 323 calories, Fat 17g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 973mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein.

QUICK EGGPLANT PARMESAN



Quick Eggplant Parmesan image

This eggplant goes well with some steamed green beans and French or Italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the amount of red pepper flakes according to your taste.

Provided by Candice

Categories     Main Dish Recipes     Vegetable Main Dish Recipes     Eggplant Parmesan Recipes

Time 15m

Yield 2

Number Of Ingredients 8

1 egg
1 tablespoon water
1 small eggplant, cut into 3/4 inch thick slices
1 cup dried bread crumbs, seasoned
1 ½ cups shredded mozzarella cheese
¼ cup spaghetti sauce
¼ teaspoon crushed red pepper flakes
3 tablespoons grated Parmesan cheese

Steps:

  • In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
  • Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
  • While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
  • Top eggplant with sauce and Parmesan cheese and serve.

Nutrition Facts : Calories 644 calories, Carbohydrate 63.6 g, Cholesterol 167.2 mg, Fat 28.1 g, Fiber 13.1 g, Protein 36.5 g, SaturatedFat 14.3 g, Sodium 1865.7 mg, Sugar 13.8 g

More about "skillet eggplant parmesan recipes"

RECIPE: SKILLET EGGPLANT PARM - KITCHN
recipe-skillet-eggplant-parm-kitchn image
2019-05-28 Instructions. Arrange a rack in the top third of the oven and heat to 400°F. Place the breadcrumbs, 1 tablespoon of oil, and a pinch of salt in a …
From thekitchn.com
Estimated Reading Time 3 mins


SKILLET EGGPLANT PARMESAN - DISHING OUT HEALTH
2021-10-25 Step 1: Toast the Breadcrumbs. Preheat oven to 425ºF. Heat 2 Tbsp. of oil in a large oven-safe skillet (such as cast-iron or stainless steel) over medium heat. Once hot, add panko breadcrumbs; cook for 5 to 7 minutes, tossing often, until golden-brown and crispy.
From dishingouthealth.com
Ratings 9
Calories 440 per serving
Category Main Course


RECIPE: SHEET PAN EGGPLANT PARMESAN - KITCHN
2019-11-19 Make ahead: The eggplant can be salted, rinsed, and patted dry the night before, and then stored in an airtight container in the refrigerator. Pat dry again with Bounty paper towels before breading. Storage: Refrigerate leftovers in an airtight container for up to 4 days. Use Bounty paper towels to make your cooking projects a little bit ...
From thekitchn.com


CAST IRON SKILLET EGGPLANT PARMESAN - SEASONED COOKING
Bake for 25 minutes or until the eggplant is softened and mostly cooked through. Transfer the baking sheet to a wire rack and set aside. In a 10-12" cast iron skillet sprayed with cooking spray, spread 1 cup marinara sauce evenly across the bottom of the skillet. Layer the eggplant rounds over the sauce in the skillet.
From seasoned.com


CAST IRON SKILLET EGGPLANT PARM – FIELD COMPANY
A cast iron skillet helps you achieve an eggplant Parm experience in just three moves and about 30 minutes, thanks to this clever recipe from cookbook author Dawn Perry. Instead of breading and frying the eggplants in oil (which is where most eggplant Parms go off the rails), she quickly sears them in a skillet before topping them with cheese ...
From fieldcompany.com


CLASSIC CRISPY EGGPLANT PARMESAN - SMARTYPANTSKITCHEN
2021-03-18 Remove eggplant from skillet and drain on a rack or paper towel. Place cooked eggplant in lightly oiled baking dish; drizzle pasta sauce over eggplant; top with fresh Mozzarella cheese. Turn oven to "broil" setting, or 500ºF. Broil eggplant until mozzarella cheese begins to melt; remove from oven.
From smartypantskitchen.com


SKILLET EGGPLANT PARMESAN - SUPER SAFEWAY
Preheat the oven to 400° F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the panko and toast for 5-7 minutes, stirring often until golden brown and crisp. Remove the breadcrumbs from the skillet to a bowl. Add the grated parmesan cheese to the breadcrumbs and toss to mix.
From supersafeway.com


EGGPLANT PARMESAN - EASY SIDE DISH RECIPES | SALTY SIDE DISH
2021-08-23 Preheat oven to 350 and place a 1/4 cup of sauce into the bottom of an 8 x 8 baking dish. Layer 4 sliced eggplant in a single layer and top with mozzarella cheese and basil. Repeat, adding marinara sauce, a layer of eggplant, cheese, and basil. Repeat layers in the dish one more time ending with cheese. Bake dish for 12-15 minutes or until hot.
From saltysidedish.com


HOW TO MAKE SKILLET EGGPLANT PARMESAN - BELL' ALIMENTO
2019-03-10 Add eggplant rounds to the skillet, seasoned on either side with salt and pepper. Cook until softened and golden brown on both sides. Remove skillet from heat. Add marinara sauce, making sure eggplant is coated on both sides and resting in a generous pool of sauce without being covered. Preheat broiler.
From bellalimento.com


SKILLET EGGPLANT PARMESAN RECIPES ALL YOU NEED IS FOOD
1 large eggplant, peeled and cut into 1/3 inch slices : 2 eggs, beaten : 1 1/2 cups seasoned dry bread crumbs: 1/4 cup olive oil
From stevehacks.com


BEST EGGPLANT PARMESAN RECIPE | BON APPéTIT
2016-09-20 Step 1. Preheat oven to 350°. Heat oil in a Dutch oven or other large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using ...
From bonappetit.com


SKILLET EGGPLANT PARMESAN | PARENTS
Profile Menu. Join Now
From parents.com


SKILLET EGGPLANT PARMESAN - EVERYDAY ANNIE
2014-08-25 Directions. 01. Preheat the oven to 375˚ F. Lay the eggplant slices out on baking sheets in a single layer. Brush lightly with olive oil, season with salt and pepper, flip and repeat on the other side of all the slices. Roast, flipping halfway through the baking time, until slightly soft and golden brown, about 35 minutes total.
From everydayannie.com


BAKED EGGPLANT PARMESAN RECIPE | THE RECIPE CRITIC
2021-09-22 Lay in an even layer on the baking sheet. Bake for 25-30 minutes flipping halfway through and bake until crispy and brown. In a 9×13 inch baking dish spread ½ cup of the marinara in the bottom. Lay half of the eggplant on top of the sauce. Top with 2 cups of marinara sauce and 1 cup of mozzarella cheese.
From therecipecritic.com


CLASSIC EGGPLANT PARMESAN (BAKED & FRIED METHOD) - A SIMPLE PALATE
2022-02-11 Pan fry: in a skillet with 1-2 Tablespoons of oil at a time, brown breaded eggplant for 2-3 minutes on each side. Repeat until all of eggplant is finished. Place on paper towels to absorb any extra oils. Bake: Preheat oven to 350F, arrange eggplant on …
From asimplepalate.com


EGGPLANT PARMESAN - RECIPEMAGIK
2021-05-13 Sear them partially in the skillet. Coat Eggplant: Coat Eggplant in Egg mixture and then in Panko Mixture. Layer with Cheese and Marinara: Layer in a baking dish with Marinara Sauce and Cheese; Bake: Bake in a preheated oven at 375 degrees F for 20-25 minutes. I know there are tons of Recipes out there for Baked Eggplant Parmigiana. But, if you want to learn …
From recipemagik.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


SKILLET EGGPLANT MARINARA – A COUPLE COOKS
2018-02-19 Instructions. Preheat the oven to 400°F. Line two baking sheets with parchment paper. Slice the eggplant into ⅜ to 1/2-inch slices. In a small bowl, combine the olive oil and paprika. Place the eggplant slices on the baking sheets, …
From acouplecooks.com


SKILLET EGGPLANT PARMESAN – PELMEN FOODS CANADA
Heat oil in a large oven proof skillet over medium heat. Add garlic, eggplant and sauté for 3-4 minutes. Add tomatoes and season with salt and pepper. Cook, stirring occasionally until tomatoes have released their juices and mixture has become saucy, 8-10 mins. Add perogies and stir gently to mix. Drizzle with bread crumbs and top with ...
From pelmen.com


SKILLET EGGPLANT PARMESAN - BROCC YOUR BODY
2022-02-25 Preheat oven to 425 degrees. Salt your eggplant and lay in between 2 paper towels to draw out excess moisture. Heat A skillet over medium heat. Add a generous drizzle of olive oil and then add the panko breadcrumbs, oregano, garlic powder, black pepper, kosher salt, and red chili flakes. Sauté until the breadcrumbs are toasted and light brown ...
From broccyourbody.com


EGGPLANT PARMESAN PASTA SKILLET - COOK NOURISH BLISS
2016-07-18 Add in the eggplant, salt and red pepper flakes. Cook, stirring occasionally, until tender, about 7 to 8 minutes. Add in the spinach and cook until wilted. Remove all the veggies to a medium bowl and set aside. To the now empty skillet, add the diced tomatoes, tomato sauce, broth and pasta. Mix to combine.
From cooknourishbliss.com


SKILLET CHICKEN EGGPLANT PARMESAN - MAPLE LEAF
Preparation. Heat olive oil in a large skillet. Add eggplant and onion and cook for 3 to 4 minutes until vegetables start to brown. Add chicken and cook for 2 to 3 minutes longer. Add oregano and season with salt and pepper. Pour in tomato sauce and stir well to combine. Let simmer for about 5 minutes. Add basil if using.
From mapleleaf.ca


SKILLET EGGPLANT PARMESAN | ZEST FOR COOKING
2022-06-02 Pour half of the sauce into the skillet and layer half of the sautéed eggplant slices over the sauce. Top with half the shredded mozzarella and parmesan cheeses. Sprinkle the fresh basil on top. Repeat these steps to create a second layer. Drizzle a little extra-virgin olive oil over the top, and transfer the skillet to the oven. Bake for 15 minutes or until the cheese is melted …
From zestforcooking.com


BEST BAKED EGGPLANT PARMESAN - THE STAY AT HOME CHEF
Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
From thestayathomechef.com


EASY EGGPLANT PARMESAN RECIPE - KITCHEN SWAGGER
2020-04-29 Preheat the oven to 350° F. Combine breadcrumbs, 1/2 cup of parmesan cheese, and fresh herbs, on a plate and set aside. In a small bowl, whisk the eggs and water and set aside. On another plate, spread the flour. Coat the eggplant with …
From kitchenswagger.com


HAVE LOTS OF EGGPLANT? MAKE SKILLET EGGPLANT PASTITSIO-PARMESAN
2021-08-19 1/2 cup of grated Parmesan cheese. In a large non-stick skillet, heat the olive oil over medium heat. Add the sliced eggplant and garlic powder and saute the eggplant until it softens, releases much of its moisture, and browns a bit. Stir in the diced tomatoes and spaghetti sauce and bring the mixture to a boil.
From thenfeedthem.com


EGGPLANT PARMESAN | RICARDO
Eggplant. With the rack in the middle position, preheat the oven to 375ºF (190ºC). Line a baking sheet with a silicone mat or parchment paper. On a work surface, cut the eggplants in half lengthwise. Using a paring knife, score the flesh of the eggplants without piercing through the skin. Season with salt and pepper.
From ricardocuisine.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


ROASTED EGGPLANT PARMESAN | READY SET EAT
Step one. Place oven racks in upper and lower third of oven. Preheat oven to 400°F. Spray two large baking sheets and one 13x9-inch baking dish with olive oil spray. Trim eggplant and slice into 1/4 to 1/2-inch thick rounds. Place in single layer on baking sheets. Season with salt and pepper. Spray top of eggplant slices with olive oil spray.
From readyseteat.com


EASY EGGPLANT PARMESAN {VEGETARIAN MEAL} - THE BUSY BAKER
2021-02-09 Layer the ingredients in this order: eggplant slices, then sauce, then cheese, etc. Top the final layer of sauce with the remaining cheese. Bake at 375 degrees Fahrenheit for about 35-40 minutes until the cheese on top is golden brown and the sauce is bubbly. Let sit for about 5-7 minutes before slicing and serving.
From thebusybaker.ca


EGGPLANT PARMESAN SPAGHETTI - JUST ONE COOKBOOK
2011-08-26 3. Fry the eggplant. There are recipes that toast and bake the eggplant for eggplant Parmesan, but I like to keep to the classic preparation by frying the eggplant slices. You can only achieve the nice crispy crust and deep caramelized flavor by frying, and not baking. To minimize the greasiness, use a large frying pan/ skillet and a lesser ...
From justonecookbook.com


HOW TO MAKE SKILLET EGGPLANT PARM - DELISH
2022-04-21 Preheat oven to 400°. Heat ¼ cup oil in a large, oven-safe skillet (about 12") over medium high. Working in three batches, add eggplant in a …
From delish.com


CHEESY EGGPLANT PARM - THERESCIPES.INFO
Roughly chop scooped-out eggplant flesh. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper.... See more result ›› 65. Visit site . Cheesy Eggplant Roll-Ups Recipe by Tasty trend tasty.co. Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, …
From therecipes.info


EGGPLANT PARMESAN - THE SAUCY SKILLET
2021-05-14 Let the salted eggplant sit for an additional 15 minutes then rinse and pat each slice dry. Preheat oven to 375. Combine your panko, parm, italian seasoning, garlic powder and a dash of salt and pepper to create a breading for your eggplant. In a separate shallow bowl, lightly whisk your eggs and water. Dip each slice of eggplant in the egg ...
From thesaucyskillet.com


RECIPES FROM TERESA'S KITCHEN: SKILLET EGGPLANT PARMESAN
2014-07-25 BRUSH 2 tsp. oil onto bottom of large skillet; heat on medium heat. Add 1/3 of the eggplant; cook 1 to 2 min. on each side or until crisp and evenly browned. Transfer to plate. Repeat with remaining oil and eggplant. MIX spaghetti sauce and water; spread 3/4 cup onto bottom of skillet. Cover with layers of 1/3 of the eggplant, 3/4 cup of the ...
From richardsoncorner.blogspot.com


EGGPLANT PARMESAN SANDWICH - EGGPLANT PARMESAN RECIPE IDEA
2019-02-06 To assemble the sandwich: on one slice of bread, spoon a thin layer of marinara sauce on top, then add the cheese, 2 eggplant slices, basil leaf, then more cheese, if desired. Top the sandwich with the other slice of bread. Repeat until all assembled. In a clean skillet, add butter to the pan and turn the heat to medium.
From tablefortwoblog.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


Related Search