SKILLET EGGPLANT PARMESAN
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
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
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 serving
Number Of Ingredients 15
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
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield about 4 to 6 main course servi
Number Of Ingredients 22
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
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
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
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
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
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
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
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
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
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
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
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