Ten Minute Eggplant Parmigiana Recipes

EGGPLANT PARMESAN RECIPE

Steps:

• Preheat the oven to 325 degrees F.
• Lay eggplant slices on a large baking sheet lined with paper towel. Sprinkle with salt and set aside for 30 minutes while you prepare the remaining ingredients. Pat dry. (Optional step. See notes)
• Prepare a dredging station with two somewhat shallow bowls, one for the beaten eggs and the other for flour.
• Coat an eggplant slice in the flour (shake off the excess) then dip it into the egg and let excess drip back into the bowl. Repeat with the remaining slices. Set eggplant on a large tray for now.
• Heat the oil in a large frying pan or skillet over medium heat until shimmering but not smoking. Working in batches if necessary, cook the eggplant slices for 3 to 5 minutes on each side, or until nicely golden. Place fried eggplant on paper towels to drain any excess oil.
• Assemble the eggplant parmesan casserole. Spread a bit of the tomato sauce on the bottom of a casserole dish, add a layer of fried eggplant slices, then top with Parmesan, basil, and mozzarella in Season to your taste. Continue layering in this same pattern until all the ingredients are used, finishing with a layer of tomato sauce and mozzarella cheese on the very top.
• Place the dish on a baking sheet and bake in 325 degrees F heated-oven for 30 minutes, or until the sauce is bubbling and the cheese has melted.
• Remove from oven and set aside for 10 minutes before serving. Add a sprinkle of fresh basil on top. Enjoy!

EGGPLANT PARMIGIANA (PARMIGIANA DI MELANZANE)

Steps:

• Preheat oven to 220°C / 430°F (200°C fan).
• Line three trays: Line three large trays with baking / parchment paper.
• Brush eggplant with oil: Brush eggplant slices on each side with oil.
• Bake 35 minutes: Arrange eggplant in a single layer on the trays and bake for about 35 - 45 mins or until browning and tender, turning the eggplant halfway. I put the trays on the top shelf, in the middle, then I put one tray on the floor of the oven. As each tray finishes, I remove the tray and move the others up.
• Cool: Remove from oven, leave on trays to cool.
• Sauté onions and garlic: Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes until softened and just about to colour on the edges.
• Add remaining ingredients: Pour in the passata , canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.
• Simmer 30 minutes: Simmer uncovered for about 30 - 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking (so they don't lose their flavour).
• The final consistency should be slightly thicker than a pasta sauce so it's spreadable and not leaching liquid, but not too pasty either. Add extra water a little at a time if required during cooking if it gets too thick. Remove the basil stalks and discard.
• Season: Stir in salt and pepper. (Remember, we get salt from the parmesan too, so no need to go overboard here)
• Reduce oven to 180°C / 350°F (160°C fan).
• Smear a little tomato sauce in the bottom of baking dish, 23 x 33cm / 9 x 13" (or thereabouts).
• Layer 1: Lay one third of the eggplant so it covers the base (some overlap is OK when layering eggplant). Spread 1/3 of the remaining sugo over eggplant. Drizzle with a little olive oil. Sprinkle with 1/3 of the parmesan, and 1/3 of basil leaves.
• Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.
• Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer (we will garnish after baking). Scatter with remaining parmesan, then all the mozzarella.
• Bake for 25 mins until bubbling and golden.
• Rest: Let it rest for 5 to 10 minutes (easier to slice neatly). Scatter over remaining fresh basil leaves. Cut like lasagna and serve! (Optional: sprinkle with extra parmesan).

EGGPLANT PARMIGIANA

Steps:

• For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
• For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
• Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
• In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
• Preheat oven to 350 degrees F.
• To assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!

EGGPLANT PARMIGIANA

Steps:

• Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender. , Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves., Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes., In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter. , In each of two greased 11x7-in. baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 35 minutes or until a thermometer reads 160°.

EGGPLANT PARMIGIANA

Steps:

• Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic and season with salt and the red pepper flakes; cook until the onions are soft and translucent, 7 to 8 minutes. Add the sugar and tomatoes and break up some of the tomatoes with a wooden spoon. Reduce the heat to medium and cook, stirring from time to time, until the tomatoes are fairly broken down, 10 to 15 minutes. Taste for seasoning. Let cool.
• Prepare the eggplant: Put the eggplant rounds in a single layer on a baking sheet. Sprinkle with salt on both sides and let sit, about 1 hour. Rinse the eggplant with cold water and dry thoroughly with a kitchen towel. (Salting the eggplant draws out the liquid and bitter flavor, but it's optional: Skip this step if you don't have time.)
• Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk the eggs with the milk and season with salt and pepper. In a third bowl, combine the breadcrumbs, oregano and thyme and season with salt and pepper. Dredge each eggplant slice in the flour and shake off any excess. Dip in the egg mixture and finally in the breadcrumbs, coating both sides. Lay the eggplant slices on baking sheets in a single layer.
• Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until it begins to smoke lightly (between 380 degrees F and 400 degrees F). Using tongs, add a single layer of eggplant to the skillet and cook until golden brown, about 2 minutes per side. Transfer to a paper towel-lined baking sheet and season lightly with salt. Repeat until all of the eggplant is fried.
• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spoon about one-quarter of the tomato sauce into a 9-by-13-inch flameproof baking dish. Top with a layer of the fried eggplant, overlapping the slices slightly. Top with about one-quarter of the mozzarella, then sprinkle with about one-third each of the parmesan, provolone and basil. Repeat the layering 2 more times (sauce, eggplant, cheese, basil), then finish with the remaining sauce and mozzarella. Press the layers firmly into the dish. Bake until the cheese is melted and bubbly, 35 to 40 minutes. For an extra-brown top, put the dish under the broiler for a minute or two just before serving.

GRANDMA'S ITALIAN EGGPLANT PARMIGIANA

Steps:

• Lay eggplant slices on top of paper towels and sprinkle with sea salt to draw out moisture. Cover with additional paper towels. Let sit, 8 hours to overnight.
• Place flour into a 1-gallon plastic zip-top bag. Sprinkle salt and pepper into the flour and shake the bag to mix. Place 6 eggplant slices into the bag, seal, and shake to coat.
• Beat eggs and water together using a fork in a small bowl. Season with salt and pepper.
• Heat 2 inches of oil over medium-high heat in a 10-inch cast iron skillet. Line baking sheets with paper towels to drain eggplants after frying.
• Shake excess flour from eggplant slices and place into egg mixture, turning to ensure both sides are coated. Allow excess egg mixture to drip off before placing slices into the hot oil. Fry until slightly golden, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheets. Sprinkle with 1 tablespoon Pecorino Romano cheese. Repeat process until all eggplant slices are fried. Let cool slightly, about 5 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Pour a small amount of tomato sauce into the bottom of a 9x13-inch baking pan to cover. Place 1/3 of the eggplant slices over sauce, slightly overlapping them. Sprinkle 1/3 of the remaining Pecorino-Romano cheese and Parmesan cheese evenly over the slices. Cover with a light layer of sauce. Sprinkle 1/3 of the mozzarella cheese over sauce. Repeat for a total of 3 layers.
• Bake in the preheated oven until bubbly, about 40 minutes. Remove from the oven and let cool for 10 minutes to set.

MELANZANA ALLA PARMIGIANA (PERFECT EGGPLANT PARMIGIANA)

Steps:

• Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
• Combine tomato puree (passata), 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
• Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil.
• Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.

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!

BAKED EGGPLANT PARMIGIANA RECIPE BY TASTY

Steps:

• With the skin on, cut one inch, circular slices of Eggplant from each eggplant, discarding the stems and bottoms..
• Once cut, individually dip each slice into a mixture of beaten eggs and half-and-half.
• Then, dip each slice into the dry ingredient breadcrumb mixture until fully coated.
• Finally, place breaded eggplant slices on a baking sheet that has been greased with 2 tbsp of olive oil.
• Brush the top of each coated eggplant slice with the additional 3 tbsp of olive oil.
• Place in an oven at 375°F for 10-15 Minutes.
• After 10-15 Minutes, flip each eggplant slice over and bake for another 10-15 minutes.
• In a new baking dish that has been greased with 2 tbsp olive oil, layer as follows:
• Marinara sauce
• Baked eggplant slices
• A drizzle of olive oil
• A light coating of ricotta cheese on each eggplant slice
• Sprinkle of parmesan cheese
• Sprinkle of freshly cut basil leaves
• Sprinkle of shredded mozzarella
• A light sprinkling of breadcrumbs
• Repeat until you have 4-5 layers similar to the above-described layer.
• Place Layered Dish back into a 375°F oven for 10-15 minutes.
• After 10-15 Minutes, broil the top layer on low for 5-6 Minutes.
• Once out of the oven, let cool for 10-15 Minutes. Serve.
• Enjoy!

INSIDE-OUT EGGPLANT PARMIGIANA

Steps:

• Make tomato sauce:
• Heat oil in a heavy medium saucepan over medium heat until it shimmers, then cook onion and garlic, stirring occasionally, until softened, about 6 minutes.
• Meanwhile, blend tomatoes with juice in a blender until almost smooth. Add to onion mixture in saucepan with water, sugar, and 1/4 teaspoon salt and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes. Stir in basil and keep warm, covered.
• Bake eggplant:
• Preheat oven to 450°F with rack in lowest position.
• Cut 12 (1/3-inch-thick) rounds from widest portion of eggplants. Brush both sides with 2 tablespoons oil and season with 1/2 teaspoon salt (total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes. Transfer to a plate and keep warm, covered. Leave oven on.
• Make egg patties and sauté arugula:
• Stir together bread crumbs, parmesan, parsley, half of garlic, and 1/4 teaspoon each of salt and pepper, then stir in eggs and water.
• Heat 3 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop 4 rounded 1/3 cups of egg mixture into skillet and cook, turning once, until patties are golden brown and puffed, about 5 minutes. Transfer to paper towels to drain.
• Add remaining tablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds. Add arugula and basil and stir until just wilted, then stir in 1/8 teaspoon salt.
• Assemble stacks:
• Arrange 4 egg patties about 3 inches apart on a baking sheet. Top each with 2 Tbsp tomato sauce, 1 slice mozzarella, 1 eggplant slice, 2 more tablespoons tomato sauce, another eggplant slice, arugula mixture, and remaining eggplant. Bake until cheese melts, 5 to 10 minutes. Drizzle with additional oil and serve remaining sauce on the side.

EGGPLANT PARMESAN PASTA

Steps:

• In a high-sided large (12-inch) skillet with a lid, heat 2 tablespoons of the oil over medium. Add panko, season with salt and pepper, and cook, stirring constantly, until golden and crispy, about 2 minutes. Transfer to a plate. Set a large pot of salted water to boil.
• Wipe out the skillet and heat 2 tablespoons of the oil over medium. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add eggplant and drizzle over the remaining ¼ cup oil. Season with salt and pepper, and cook, stirring occasionally, until eggplant is softened, about 8 minutes. Add in tomato paste and stir constantly until lightly caramelized on the bottom of the skillet, about 2 minutes. Add crushed tomatoes, basil sprig, oregano and 1½ cups of water, and bring to a simmer over medium-high heat.
• Cover the skillet and reduce heat to medium. Cook, stirring occasionally and smashing some of the eggplant, until the eggplant is very tender and the sauce is thickened, about 15 minutes. Discard the basil sprig.
• Meanwhile, in the large pot of water, cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain.
• Add cooked pasta, reserved pasta water and the eggplant sauce to the large pasta cooking pot, and cook over medium heat, stirring, until sauce thickens and coats the pasta, 2 to 3 minutes. Stir in ¼ cup of the chopped basil.
• Add Parmesan to the panko and mix well. Divide the pasta in bowls and top each with some of the mozzarella. Sprinkle over cheesy bread crumbs, and garnish with the remaining basil.

BEEFY EGGPLANT PARMIGIANA

Steps:

• In a large saucepan, saute onion, celery and garlic powder in oil until tender. Stir in the tomatoes, water, tomato paste, parsley, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Discard bay leaf., In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain and set aside. In a shallow dish, combine flour and remaining salt and pepper. Place buttermilk in another shallow dish. Dip eggplant in buttermilk, then in flour mixture., In a large skillet, cook eggplant in batches in 1/2 in. of hot oil until golden brown on each side; drain. , Place half the eggplant in a greased 13x9-in. baking dish. Top with half the Parmesan cheese, beef and tomato mixture. Sprinkle with 1 cup mozzarella cheese. Top with remaining eggplant, Parmesan cheese, beef and tomato mixture. , Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with the remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Sprinkle with parsley.

EGGPLANT PARMIGIANA

Steps:

• Sprinkle the eggplant slices lightly with the salt and let the juices disgorge for about half-an-hour. Pat the slices dry. Dust lightly with seasoned plain flour and then brown in olive oil in a non-stick frypan. You will need to do this in batches.
• For the tomato sauce:.
• Heat 2 tbsp olive oil in a medium saucepan. Add a finely chopped onion and saute until the onion is transparent. Add 2 finely chopped cloves garlic and saute for a minute. Add 1 400g can Italian diced tomatoes, 2 tbsp fresh thyme, chopped and 1 tbsp parsley, chopped. Grind in black pepper, add half a teaspoon of salt and a pinch of sugar. Simmer for 10 minutes, covered.
• To assemble:.
• Preheat oven to 180°C Lightly grease a baking dish with olive oil. Place a layer of eggplant over the bottom. Top with some tomato sauce and then dot with mozzarella slices. Continue layering until all the eggplant is used up. The last layer should be tomato sauce and mozzarella. Sprinkle with the grated grana padano or parmesan. Drizzle the top lightly with olive oil and bake for about 25 minutes.

TEN MINUTE EGGPLANT PARMIGIANA

Steps:

• Peel the eggplant. Cut into slices lengthwise, then cut into thin strips (1/4 to 1/2 inch).
• Sprinkle with salt if desired then rinse and drain well.
• Heat the oil in a large saute pan.
• Add the eggplant and cook till softened or golden brown.
• Add salt and pepper, bread crumbs, basil and cream.
• Stir and toss gently with parmesan cheese.