EGGPLANT PARMESAN BOATS RECIPE BY TASTY
Here's what you need: medium eggplants, olive oil, salt, pepper, ground turkey, onion, marinara sauce, garlic, shredded low-fat mozzarella, grated parmesan cheese, fresh basil
Provided by Tara Botwinick
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C).
- Scoop out inside of eggplant leaving about ½-inch (1 cm) border inside.
- Chop the remaining eggplant and reserve.
- Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.
- Bake for 10-15 minutes.
- Heat olive oil in medium skillet over medium heat.
- Add onions and garlic to the pan. Cook until translucent. Add ground turkey and season with garlic powder, salt and pepper. Cook until the meat is browned.
- Add leftover eggplant pieces to ground turkey and onion. Cook for 5-8 minutes or until tender.
- Add marinara sauce and cook for another 3-5 minutes.
- Scoop meat sauce into the eggplants and sprinkle with mozzarella and parmesan.
- Bake for 10-15 minutes, or until cheese is melted.
- Sprinkle with basil and serve.
- Enjoy!
Nutrition Facts : Calories 436 calories, Carbohydrate 37 grams, Fat 21 grams, Fiber 9 grams, Protein 26 grams, Sugar 15 grams
LOW-CARB EGGPLANT PARMESAN RECIPE BY TASTY
Here's what you need: large eggplant, salt, almond meal, italian seasoning, large eggs, water, rice flour, olive oil, garlic, red pepper flakes, crushed san marzano tomato, fresh basil, shredded mozzarella cheese, shredded parmesan cheese
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F (190˚C).
- Trim the ends off the eggplant, then slice into ½-inch (2-cm) thick rounds. Transfer the rounds to a baking sheet lined with paper towels and sprinkle with salt on both sides. Let sit for 10 minutes for the salt to draw out excess moisture from the eggplant.
- In a medium bowl, whisk together the almond meal, Italian seasoning, and a pinch of salt. Beat the eggs in another medium bowl with a splash of water. Add the rice flour to another medium bowl.
- Coat the salted eggplant rounds in the rice flour, then in the egg, letting any excess drip off, then in the seasoned almond meal. Set the rounds on a baking sheet lined with parchment paper. Lightly drizzle on both sides with olive oil.
- Bake the eggplant, flipping halfway through for even browning, for 30 minutes, or until golden brown.
- While the eggplant is baking, make the sauce: Heat a drizzle of olive oil in a medium saucepan over medium-low heat. Add the garlic and red pepper flakes and cook for 3-4 minutes, until the garlic is fragrant. Reduce the heat if the garlic is browning too quickly. Add the crushed tomatoes and stir to combine. Cover and simmer for 15 minutes, stirring occasionally to prevent the bottom from scorching. Add the basil and stir to incorporate.
- To assemble, spread a bit of sauce in the bottom of a 9x13-inch (23x33-cm) baking dish, then add a layer of baked eggplant. Top with more sauce and sprinkle with the mozzarella and Parmesan cheese. Repeat with the remaining ingredients, using another baking dish if needed to make another single layer of eggplant.
- Bake for 10 minutes, then turn the broiler on high and cook for another 3 minutes, until the cheese is browned and bubbling.
- Serve garnished with more basil.
- Enjoy!
- Nutrition, per serving - Calories: 424, Total fat: 21 grams, Sodium: 666 mg, Total carbs: 41 grams, Dietary fiber: 9 grams, Net carbs: 32 grams, Sugars: 12 grams, Protein: 22 grams
Nutrition Facts : Calories 752 calories, Carbohydrate 66 grams, Fat 42 grams, Fiber 12 grams, Protein 34 grams, Sugar 15 grams
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 :
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 PARM BITES RECIPE BY TASTY
Here's what you need: medium eggplants, salt, fresh basil, ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, eggs, flour, italian bread crumb, oil, marinara sauce
Provided by Tasty
Categories Appetizers
Yield 11 pieces
Number Of Ingredients 11
Steps:
- Slice the eggplant and lay out on a paper towel lined baking sheet.
- Generously salt the eggplant on both sides and leave to sit for 30 minutes to soften and draw out excess moisture.
- Blot off the water and excess salt from the eggplant with additional paper towels.
- In a medium mixing bowl add the basil, ricotta, mozzarella, parmesan, and one egg (beaten). Mix together.
- Picking two equal sized eggplant slices, sandwich about a tablespoon of the ricotta mixture between the slices and place on a wax paper lined baking tray.
- Freeze for 30 minutes to 1 hour.
- In three separate bowls, place the flour, bread crumbs, and the remaining 3 eggs, beaten.
- Remove eggplant from the freezer and coat each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in the bread crumbs. Place back in the freezer while you prepare to fry.
- In a large saucepan, heat oil to 350˚F (180˚C). Fry eggplant in batches, 3 at a time, until nicely browned on all sides.
- Remove and place on a paper towel lined plate to drain off any excess oil. Sprinkle with salt. Serve with marinara sauce.
- Enjoy!
Nutrition Facts : Calories 211 calories, Carbohydrate 11 grams, Fat 13 grams, Fiber 2 grams, Protein 12 grams, Sugar 3 grams
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
HEALTHIER EGGPLANT PARMESAN II
I like this recipe because it is not fried and very tasty. I like to make it healthier by using whole wheat breadcrumbs and reducing the amount of fat. Also, by using mostly egg-whites instead of whole eggs I am able to reduce the cholesterol level.
Provided by MakeItHealthy
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
- Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
- Bake in preheated oven until golden brown, about 35 minutes.
Nutrition Facts : Calories 424 calories, Carbohydrate 51.1 g, Cholesterol 58.6 mg, Fat 15.5 g, Fiber 12.7 g, Protein 22.4 g, SaturatedFat 7 g, Sodium 1301.6 mg, Sugar 21.2 g
EGGPLANT HASSELBACK RECIPE BY TASTY
Here's what you need: eggplant, marinara sauce, tomato, fresh basil, mozzarella cheese, salt, pepper, garlic, olive oil, panko breadcrumbs, grated parmesan cheese, salt, pepper
Provided by Hitomi Aihara
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190°C).
- Cut eggplant lengthwise, keeping it connected at the stem.
- In a baking dish, place marinara sauce and spread to cover the bottom.
- Place the eggplant directly on the sauce.
- Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice.
- Sprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender.
- In a small bowl, combine panko, cheese, salt, and pepper.
- Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the bread crumbs are golden brown.
- Cut into your desired size pieces.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 38 grams, Fat 15 grams, Fiber 8 grams, Protein 7 grams, Sugar 12 grams
EASY EGGPLANT PARMESAN
Make and share this Easy Eggplant Parmesan recipe from Food.com.
Provided by Little Bee
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
- Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper.
- Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
- Bake 20-25 minutes or until mixture is bubbly.
DELICIOUS EGGPLANT PARMESAN
This is a great recipe for eggplant parmesan by Eva Longoria. I absolutely love this recipe. This version is made with a meatless marinara sauce, either store-bought or homemade. Eva also recommends her homemade bolognese sauce (another recipe I have posted, too), which would include meat. This would make an excellent side dish or a main course if served with a salad. Enjoy!
Provided by LifeIsGood
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Prehat oven to 350 degrees F. Lightly brush or spray a 9 x 13 baking dish with vegetable oil.
- Wash the eggplant but don't peel it. Cut it crosswise in 1/4 inch thick slices. In a pie plate, lightly beat the eggs. On a plate, combine the bread crumbs with 1/2 cup of the Parmesan cheese, mixing well.
- Working with 1 eggplant slice at a time, coat it on both sides with the egg and allow the excess to drip off. Put it in the bread crumbs and coat both sides. Transfer to a plate. Continue with the rest of the slices.
- Line a baking sheet with paper towels. In a large skillet, heat 2 tablespoons of the oil over medium-high heat until hot but not smoking. Add as many slices of eggplant as can fit in a single layer without crowding. Cook until golden brown and crisp on both sides - about 1 to 2 minutes per side. Transfer the eggplant slices to the paper-lined baking sheet. Repeat, adding more oil as needed.
- Meanwhile pour the marinara sauce into a saucepan over medium heat and bring the sauce to just boiling. Take off the heat, cover, set aside and keep warm.
- Arrange half of the eggplant slices along the bottom of the oiled baking dish. Top the eggplant with half of the warm sauce. Arrange half of the mozzarella slices on top and sprinkle with half of the remaining Parmesan cheese. Arrrange the remaining eggplant slices over the cheese. Cover with the remaining sauce, mozzarella and Parmesan.
- Bake, uncovered, until the cheese is melted and slightly browned, about 25 to 30 minutes. Let stand 5 minutes before serving.
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