Traditional Eggplant Parmigiana Recipes

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Grandma's Italian Eggplant Parmigiana image

This heirloom Italian family recipe came stateside with my grandmother when she immigrated from Italy. Growing up in a house that had Italian sauce being made every Sunday, this eggplant was always a favorite. Using good quality ingredients is critical for this recipe. It is very time consuming and laborious. It would be a shame to invest all of this time and effort with inferior ingredients only to be let down when you eat it later.

Provided by Daddy's Kitchen

Categories     World Cuisine Recipes     European     Italian

Time 9h35m

Yield 12

Number Of Ingredients 11

2 medium Italian eggplants, peeled and cut into 1/4-inch slices
2 cups all-purpose flour, sifted
3 tablespoons sea salt, or to taste
1 tablespoon ground black pepper, or to taste
5 eggs, room temperature
3 tablespoons water, room temperature
½ cup extra-virgin olive oil, or as needed
2 cups freshly grated Pecorino-Romano cheese, divided
40 ounces Italian-style tomato sauce
2 cups freshly grated Parmesan cheese
30 ounces freshly grated mozzarella cheese


  • 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.

Nutrition Facts : Calories 568.9 calories, Carbohydrate 33.1 g, Cholesterol 145.9 mg, Fat 32.7 g, Fiber 5.3 g, Protein 35.6 g, SaturatedFat 14.8 g, Sodium 2463.2 mg, Sugar 7.9 g


Eggplant Parmigiana image

I really think this is what I would eat for my last meal on Earth. It's so simple and, when done right, sublime. I cannot stop eating this!

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h45m

Yield 4 and 6 servings

Number Of Ingredients 20

1/4 cup extra-virgin olive oil
3 medium yellow onions, peeled, halved, and cut into thin slices
6 cloves garlic, peeled and grated
Kosher salt
1 tablespoon crushed red pepper flakes
1 tablespoon granulated sugar
3 (28-ounce) cans San Marzano whole plum tomatoes
2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
1/2 cup all-purpose flour
Freshly ground black pepper
5 large eggs
3 tablespoons whole milk
4 cups Italian-style breadcrumbs
1 tablespoon dried oregano
1 tablespoon fresh thyme leaves
Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
1 1/2 pounds mozzarella cheese, cut into thin slices
1/2 cup grated Parmesan
1 pound provolone cheese, grated
2 handfuls fresh basil, leaves only, torn


  • 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!


Traditional Eggplant Parmigiana image

Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 2h

Number Of Ingredients 10

2 medium eggplants (1 1/2 pounds total), cut into 1/4-inch rounds
Coarse salt and pepper
2 cans (28 ounces each) whole peeled tomatoes, pureed
3 cloves garlic, smashed and peeled
1 1/2 cups plain dried breadcrumbs
1/2 cup grated Parmesan or Pecorino Romano (2 ounces), divided
1 cup all-purpose flour
3 large eggs, lightly beaten
1 cup vegetable oil
1 pound fresh mozzarella, thinly sliced


  • In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
  • Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
  • In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
  • Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
  • Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
  • Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 447 g, Fat 25 g, Fiber 7 g, Protein 28 g, SaturatedFat 4 g


Eggplant Parmigiana image

Provided by Alex Guarnaschelli

Time 2h45m

Yield 6 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
2 small onions, halved and thinly sliced
3 cloves garlic, grated
Kosher salt
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons sugar
One 28-ounce can plus one 15-ounce can whole San Marzano plum tomatoes
1 medium eggplant (about 1 1/4 pounds), sliced into 1/2-inch-thick rounds
Kosher salt
1/4 cup all-purpose flour
Freshly ground pepper
3 large eggs
1 1/2 tablespoons whole milk
2 cups Italian-style breadcrumbs
1 1/2 teaspoons dried oregano
1 1/2 teaspoons fresh thyme leaves
Vegetable oil, for frying (1 1/2 to 2 cups)
12 ounces fresh mozzarella cheese, thinly sliced
1/4 cup grated Parmesan cheese (about 1 ounce)
2 cups grated provolone cheese (about 8 ounces)
Handful of fresh basil leaves, torn


  • 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.


Eggplant Parmesan image

We really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. -Donna Wardlow-Keating, Omaha, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons olive oil
1 garlic clove, minced
1 small eggplant, peeled and cut into 1/4-inch slices
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon grated Parmesan cheese
1 medium tomato, thinly sliced
1/2 cup shredded mozzarella cheese
Additional basil, optional


  • Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425° for 15 minutes; turn. Bake until golden brown, about 5 minutes longer. Cool on a wire rack., Place half the eggplant in a greased 1-qt. baking dish. Sprinkle with half the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350° for 20 minutes. Uncover; bake until cheese is melted, 5-7 minutes longer. Garnish with additional basil, if desired.

Nutrition Facts : Calories 275 calories, Fat 21g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 164mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 5g fiber), Protein 9g protein.


Eggplant Parmigiana image

This simple recipe only requires a few ingredients and is so simple to make you'll wonder why you've never done it before.

Provided by em_macaussie

Time 1h30m

Yield Makes 6 slices

Number Of Ingredients 5

2 eggplants
1 can tomatoes
2 balls mozzarella
2 tsp crushed garlic
2 tbs grated Parmesan cheese


  • Pre-heat a fan forced oven to 180 degrees celcius. Rub a lasagne dish with olive oil. Slice the eggplant into thin slices. Sprinkle with salt and leave for five minutes before patting them down with paper towel to remove any moisture. .
  • Line the bottom of the lasagne dish with one layer of eggplant. Spoon over enough tomatoes to cover, sprinkling over a little bit of the garlic. Repeat with all the eggplant and tomatoes to create your layers. Wrap tightly with foil and bake for 45 mins or until tender.
  • Remove from the oven and top with slices of mozzarella. Sprinkle with the Parmesan cheese and place back in the oven for a further 15 minutes or until golden brown.


Eggplant Parmigiana image

This delicious eggplant casserole from my mom makes a wonderful meatless meal. It's a resourceful way to use up the eggplant in your garden, and the homemade marinara sauce tastes so good. -Valerie Belley St. Louis, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 10-12 servings.

Number Of Ingredients 19

2 medium eggplant, peeled and cut into 1/2-inch slices
2 teaspoons salt
2 large onions, chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 bay leaves
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 tablespoon honey
1-1/2 teaspoons lemon-pepper seasoning
4 garlic cloves, minced
2 large eggs, lightly beaten
1/2 teaspoon pepper
1-1/2 cups dry bread crumbs
1/4 cup butter, divided
8 cups shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese


  • 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°.

Nutrition Facts : Calories 984 calories, Fat 59g fat (35g saturated fat), Cholesterol 226mg cholesterol, Sodium 2164mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 6g fiber), Protein 81g protein.


Eggplant Parmigiana with Homemade Marinara Sauce image

Grease sometimes gives this dish a bad rap. The trick is to fry the breaded eggplant quickly over high heat, so it doesn't absorb too much oil, then drain on paper towels to remove any excess.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10

2 cups fine plain fresh breadcrumbs (see tip below)
1/2 cup finely grated Pecorino Romano or Parmesan cheese (1 ounce)
Coarse salt and freshly ground pepper
1 cup all-purpose flour
4 large eggs, lightly beaten
2 large eggplants, sliced into 1/4-inch-thick rounds
1/4 cup vegetable oil, plus more if needed
Homemade Marinara Sauce
3 cups coarsely grated mozzarella cheese (12 ounces)
3/4 cup finely grated Pecorino Romano or Parmesan cheese (1 1/2 ounces)


  • Bread and fry the eggplant: Combine breadcrumbs, pecorino Romano, 1/2 teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.
  • Heat oil in large straight-sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Working in batches, fry eggplant until golden, about 2 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional 1/4 cup.)
  • Assemble the dish: Preheat oven to 375 degrees. Spread 1/2 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a layer of eggplant on top, overlapping slightly. Top with 1 cup sauce. Sprinkle with 1 cup mozzarella and 1/4 cup pecorino Romano. Repeat twice to form layers with eggplant, sauce, then cheeses. Cover with foil. Bake until bubbling, about 30 minutes. Uncover, and bake until cheese melts, about 5 minutes more.


Eggplant Parmigiana image

Provided by Mrs. Melillo

Categories     dinner, weekday, main course

Time 1h15m

Yield about 6 servings

Number Of Ingredients 10

1 medium eggplant
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs
2 to 3 teaspoons milk
Olive oil (like Bertolli)
3 cups tomato sauce (homemade from canned plum tomatoes, or you can use marinara sauce)
1 package (12 ounces) shredded skim-milk mozzarella cheese
Grated Parmesan cheese


  • Preheat oven to 350 degrees. Peel the eggplant and slice into 1/4-inch thick rounds.
  • In a small paper bag, mix the flour, salt and pepper. In a shallow bowl, beat the eggs with enough milk to thin them out. Shake a few eggplant slices at a time in the flour mixture to coat. Dip each slice into the egg mixture and drain in a bowl.
  • Heat about 1/4 inch of olive oil in a cast-iron skillet and fry the eggplant on both sides in batches until browned. Drain on paper towels.
  • Spread some sauce over the bottom of a 13-by-9-inch baking pan and top with some eggplant. Spread with sauce and mozzarella. Repeat, making 2 to 3 layers, ending with mozzarella. Sprinkle Parmesan on top.
  • Cover pan with foil and bake 45 minutes to 1 hour, until the sauce is bubbly and the cheese is melted.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 10 grams, Carbohydrate 45 grams, Fat 22 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 10 grams, Sodium 1017 milligrams, Sugar 8 grams, TransFat 0 grams


Easy Eggplant Parmesan image

Make and share this Easy Eggplant Parmesan recipe from

Provided by Little Bee

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

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
3 cups spaghetti sauce
1/2 lb shredded mozzarella cheese
1/3 cup grated parmesan cheese


  • 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.


Eggplant Parmigiana image

This recipe comes form The Canberra Times Sunday Magazine and LeggyPeggy says it is 'divine'. It's very easy and yummy. I didn't have any fresh herbs when I made the sauce, so used dried ones. I just shook them into the sauce until I thought that it smelled nice and looked like a nice consistency. Not very scientific, I know. Although it is very yummy as is, next time I make it I intend to grill, rather than fry, the eggplant just so's I don't ingest quite so much olive oil. The introduction to the recipe mentions eggplant's propensity to absorb all available oil and although I squeezed the slices between paper towel to remove some of the oil, there still seemed to be a fair bit. And I used parmesan cheese rather than the grana padano. I think grilling the eggplant will give it a slightly different, but still very yummy, flavour. And I didn't peel the eggplant. I like my food to be visually pleasing as well as yummy and I think the glossy, dark skin is very nice to look at. Happy eating!

Provided by Russian Black

Categories     < 4 Hours

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 -3 large eggplants, peeled and cut into long, thick slices
seasoned flour
olive oil
8 -10 fresh mozzarella balls, sliced into rounds
1/2 cup freshly grated grana padano or 1/2 cup parmesan cheese
1 (400 g) can Italian-style diced tomatoes
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons fresh thyme
1 tablespoon parsley, chopped
black pepper
1/2 teaspoon salt
1 pinch sugar


  • 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.

Nutrition Facts : Calories 166.8, Fat 7.5, SaturatedFat 1.1, Sodium 515, Carbohydrate 25.6, Fiber 11.3, Sugar 11.4, Protein 4


Baked Eggplant Parmigiana Recipe by Tasty image

Here's what you need: large eggplants, unseasoned breadcrumbs, parmesan cheese, fresh parsley, fresh basil, salt, black pepper, flour, eggs, half & half, olive oil, olive oil, fresh basil, ricotta cheese, whole milk mozzarella, parmesan cheese, marinara sauce, salt, pepper, breadcrumb

Provided by Anthony Ashmore

Yield 4 servings

Number Of Ingredients 20

4 large eggplants
1 cup unseasoned breadcrumbs
½ cup parmesan cheese
1 tablespoon fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon salt
1 teaspoon black pepper
3 tablespoons flour
4 eggs, beaten
4 tablespoons half & half
5 tablespoons olive oil
2 tablespoons olive oil
4 tablespoons fresh basil, chopped
¼ cup ricotta cheese
½ cup whole milk mozzarella, shredded
4 tablespoons parmesan cheese
2 cups marinara sauce, (store-bought or homemade)
1 tablespoon salt
1 tablespoon pepper
¼ cup breadcrumb


  • 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!

Nutrition Facts : Calories 955 calories, Carbohydrate 102 grams, Fat 47 grams, Fiber 18 grams, Protein 34 grams, Sugar 25 grams


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


  • 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 "traditional eggplant parmigiana recipes"

2020-05-04 Slice and salt the eggplants. Leave them in a colander, covered with a weight, to extract excess liquid for 30 minutes. Then dry the eggplants slices with a clean paper towel and dip them in flour. Fry in hot oil and drain on paper towels once cooked on both sides. Spread 2 tablespoons of tomato sauce on an ovenproof baking dish.
Estimated Reading Time 2 mins

2016-02-28 In a large skillet, heat about 1/4-inch of vegetable oil over medium heat. Give the eggplant slices a final pat with paper towels to remove any excess water that may inhibit browning and cause oil splatter. Fry the eggplant slices, 2 or 3 at a time, in the hot oil until well browned on each side, 3 to 5 minutes.
4.2/5 (173)
Total Time 1 hr 30 mins
Category Dinner, Entree, Side Dish
Calories 621 per serving

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.

2022-01-27 Instructions. To prepare eggplant parmesan according to the traditional Sicilian recipe, start by washing the eggplants well. Dry them and cut them into not too thin slices (5mm). As you cut them, place them in a colander and sprinkle them with a little fine salt. Form layers, sprinkling each layer with salt.

Step 1. Peel eggplant; cut crosswise into 1/2-inch slices. Combine egg and the water. Dip eggplant slices into egg mixture, then into flour, turning to coat. Advertisement. Step 2. In a 10-inch skillet heat oil over medium-high. Add eggplant, half at a time, and cook 4 to 6 minutes or until golden, turning once.

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 …

2016-08-28 Bake at 400 degrees for 10 minutes or until crispy on edges. Remove from oven and turn it down to 350. Spread pasta sauce on bottom of baking dish. Place a layer of eggplant slices on the layer of sauce, then spread another layer of sauce on top of the eggplant. Then sprinkle a good amount of parmesan cheese on top and repeat until full.

2014-07-21 Preheat oven to 350ºF. Dip eggplant slices in beaten egg, then in breadcrumbs. Place slices on a baking sheet and place on the middle oven rack for 5 minutes. Flip the slices over and bake for another 5 minutes. Remove the eggplant slices from the baking sheet, and cover with parchment paper. Scoop dollops of sauce onto the pan, 1 scoop for ...

To prepare the eggplant parmigiana, start by washing and drying the eggplant 1. Then with a knife remove the stem 2 and slice the eggplant lengthwise with a vegetable slicer, or alternatively with a knife, to obtain slices about 1/8' (4-5 mm) thick 3. As you place the slices inside a colander, sprinkle them with a very small amount of coarse ...

2021-12-03 Preheat the oven to 180°C/350°F. To make the parmigiana, begin by spreading a little tomato sauce on the bottom of a pan (about 25x20 cm/8″x10″), then cover with a layer of fried eggplant, more sauce, the diced mozzarella, grated Parmigiano, and basil. Do two more layers, and use up all the ingredients. Finish by coating with plenty of ...

In a bowl, add all the pastella ingredients and mix well. Add 1 cup of water and continue to mix. Add more water as needed to make the pastella rather liquid. Peel the eggplants and slice them longway about 1/4 inch thick. Dip the slices of eggplant in the pastella and fry them in olive oil.

Preheat the oven to 425°F (220°C). Place the first rack in the lowest position of the oven and the second in the middle position. Line two baking sheets with parchment paper. Place the eggplant slices on the baking sheets and brush with the oil on both sides. Season with salt and pepper.

Preheat the oven to 375 degrees F. Heat the tomato sauce to simmering, if cold or frozen, in a small saucepan over medium heat. Ladle enough sauce into a 9 x 13-inch baking dish to cover the bottom. Sprinkle with an even layer of grated cheese and top with a layer of fried eggplant, pressing it down gently.

2021-05-18 Step 7) – then another layer of eggplant and always cover with mozzarella and Parmigiano. Finish the last layer with tomato sauce and grated Parmigiano. Step 8) – Preheat the oven to 180°C (350 F) and bake for about 30 minutes. In the last 3 minutes set the oven to grill mode and brown the top.

2020-11-01 Coat the eggplant slices with flour, and shake off the excess. Fry a few slices at a time in plenty of hot olive oil at 180°C (356°F) until golden crisp; Prepare the tomato sauce: wash, peel and coarsely cut the tomatoes, discard the seeds. Sauté the tomatoes in a saucepan with a little extra virgin oil;

add oil to skillet and fry eggplant till golden brown on each side. take 1/2 of the fried eggplant rounds and set in a baking pan or casserole dish. add sauce onto each round. add some shredded mozzarella to each one. add another eggplant round. add sauce and mozzarella to each one,. top each one generously with grated parmesan.

Sprinkle them with a bit of fine sea salt. (see notes) Assemble the ingredients in a baking dish (9"x 7" inches) and start putting a bit of tomato sauce as a base. Make a layer the eggplants, then add the tomato sauce, the mozzarella. Sprinkle with the parmesan cheese and the basil.

2019-01-12 Wash the aubergines, dry them and cut them into slices. Put them in a bowl and sprinkle them with a little salt to remove the typical bitterness of aubergines. Let them rest for about 30 minutes. 2. Done. Meanwhile, prepare the sauce. Pour a little oil into a saucepan and fry the minced onion for a few minutes.

2019-08-22 The first step is to salt the aubergines/eggplant. Thinly slice the aubergines and place them in a colander inside a bowl or sink, sprinkle them lightly with salt and set them aside for 1 hour. This drains off any excess water and helps with frying (photos 1 & 2). Meanwhile, make the simple tomato sauce. Finely chop 1 onion and sauté in a ...

2018-07-22 Cut each eggplant into 1/4-inch round slices and sprinkle salt over each of the rounds. Place in a colander for 30 to 40 minutes. Rinse eggplant rounds under cool water to remove salt. Dry with paper towels. Meanwhile, spread the flour out on a large platter. Coat each slice of eggplant with flour and shake off excess.

2022-03-07 Spread 1 cup of the tomato sauce over the bottom of a 9 x 13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan. Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle with 1/3 cup of the Parmesan cheese.

2021-07-26 First, slice and salt your eggplant. Let the eggplant sit on a large tray for a good 30 minutes. Beads of water will emerge, that's a good thing! Wipe the eggplant dry and remove any excess salt. Coat the eggplant in flour and eggs. Prepare …

2020-03-30 Parmigiana Di Melanzane. Cuisine: Italian Region: Sicily . Eggplant Parmigiana or Parmigiana Di Melanzane is a traditional 3-ingredient recipe from Sicily, Italy. Contrary to what we would all think, “Parmigiana” does not mean “with Parmesan cheese”.

2022-02-11 Preheat oven to 350F and arrange breaded slices onto sheet pan that is brushed with 1-2 Tablespoons of olive oil. Bake for 25 minutes until golden. Assemble: in a large casserole dish, spread a thin layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan.

2021-12-28 Set aside. Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in a single layer in the prepared baking dish. Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes. Pour marinara sauce over eggplant and top with mozzarella cheese.

Put a large saute pan over a medium-high flame and heat the olive oil. Fry the egglplant slices in batches until slightly browned, about 2-3 minutes per batch. Transfer to a paper towel lined plate. Set aside. In another large saute pan with a lid add about half the marinara sauce to the bottom. Add a layer of eggplant slices to the pan and ...

Made with roasted eggplant and a crunchy panko topping, this Baked Eggplant Parm has all the delicious comfort and crisp of the traditional version without the hassle and mess of battering and frying. Adapted from America's Test Kitchen Cooking for Two (2011) to accommodate six servings rather than two, because trust me, you are going to want more than two servings.

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 ...

1 day ago Thinly slice the eggplant, storing slices in a ... mozzarella and grated parmigiana. Bake at 375°F until ... preheated toaster oven or oven to melt. Ingredients: 7 (eggplant .. mozzarella .. parmigiana .. pint+ ...) 5. EGGPLANT PARMIGIANA. Slice eggplant into 1/4 inch rounds. On ... soupy. Bake at 250 degrees for 20 to 30 minutes.

2018-04-03 In a 13x9 casserole quick drizzle bottom with olive oil, then spread marinara all over the bottom covering the surface. Add slices of eggplant to cover, spoon about a tablespoon of sauce on each slice, rip off some fresh mozzarella and add pieces to each slice then sprinkle with romano cheese and torn basil. Repeat.

Preheat the oven to 350°. Spread 1/3 cup of marinara sauce on the bottom of a baking dish. Add 1 layer of eggplant, add 1/3 cup marinara sauce, then 1 teaspoon of Parmesan cheese. Add another layer of eggplant, sauce, and cheese. Top with tomato slices, the remaining marinara sauce and mozzarella cheese.

2019-11-15 Preheat your oven to 450 degrees and prepare a sheet tray with foil. . Brush the eggplant slices with the olive oil and place it onto the prepared tray in a single layer. . Bake the eggplant in the preheated oven for about 15 minutes, until the bottoms are nicely browned. Remove from the oven and set aside. .

2018-11-05 Heat the oil in a large skillet over medium high heat. When the eggplant is ready, dip the individual slices in the flour, then egg, then breadcrumb mixture. Carefully place in hot oil and fry for 2-3 minutes per side, or until golden brown. Place in the casserole dish and repeat with remaining slices of eggplant.

2021-05-18 How to make Eggplant Parmigiana. Steps: Bake eggplant slices → Make Sauce → Assemble and bake! 1. Baked eggplant Slices. Eggplant slices: Slice the eggplant lengthwise into 8mm / ⅓” thick slices. Place on to three lined trays …

Easy Eggplant Parmigiana Recipe. Print. Eggplant Parmigiana Recipe. Prep Time. 5 hrs. Cook Time. 1 hr. Total Time. 6 hrs . I adore this eggplant parmigiana recipe! Fried eggplant with parmesan cheese in tomato sauce, then oven baked... A great Italian dish! Course: Main Course . Cuisine: Italian . Servings: 4 people. Calories per serving: 412 kcal. Ingredients. 1 …

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