Baked Eggplant Parmesan Food

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BAKED-EGGPLANT PARMESAN



Baked-Eggplant Parmesan image

Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h30m

Number Of Ingredients 10

Extra-virgin olive oil, for brushing
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
1 1/2 cups shredded mozzarella

Steps:

  • Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
  • Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  • Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 279 g, Fat 11 g, Fiber 5 g, Protein 15 g

BAKED-EGGPLANT PARMESAN



Baked-Eggplant Parmesan image

Make and share this Baked-Eggplant Parmesan recipe from Food.com.

Provided by K. Van Vleck

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

olive oil, for baking sheets
2 large eggs
3/4 cup plain breadcrumbs
3/4 cup finely grated parmesan cheese, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
coarse salt and pepper
2 large eggplants, peeled and sliced into 1/2-inch rounds (2 1/2 pounds total)
6 cups chunky tomato sauce
1 1/2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
  • Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  • Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 238.7, Fat 9.7, SaturatedFat 5, Cholesterol 71.3, Sodium 1332.5, Carbohydrate 26, Fiber 7.9, Sugar 12, Protein 15

BAKED EGGPLANT PARMESAN



Baked Eggplant Parmesan image

Make a healthy baked eggplant parmesan with crispy almond flour-coated eggplant slices that are baked - no frying or bread crumbs needed!

Provided by Brittany Mullins

Categories     Lunch/Dinner

Time 1h5m

Number Of Ingredients 10

1 large eggplant or 2 small/medium eggplants (sliced into 1/2" thick rounds)
2 large eggs
1 cup almond flour*
1 cup freshly grated Parmesan (divided*)
2 teaspoons Italian seasoning
½ teaspoon sea salt
ground black pepper
1 24 ounce jar marinara sauce ((about 3 cups))
2 cups shredded mozzarella*
⅓ cups thinly sliced basil

Steps:

  • Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, ½ cup Parmesan, Italian seasoning and ½ teaspoon sea salt.
  • In another shallow bowl, whisk eggs with 2 Tablespoons water and sprinkle on a little salt and pepper.
  • Dip an eggplant slice into the egg wash and let any excess drip off. Then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on prepared baking sheet. Repeat to coat all eggplant slices. NOTE: Be sure to sprinkle the mixture on rather than dredging the wet eggplant slices into the almond flour mixture. This keeps the dry mixture from getting too wet, which results in a clumpy mixture that won't stick to the eggplant!
  • Spray tops lightly with cooking spray.
  • Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.
  • In a large baking dish (I used 9x11), add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. If needed, you can cut some of the slices in half to fill the baking dish. Add another 1 cup of sauce and spread evenly over eggplant slices. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining Parmesan and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup parmesan and remaining fresh basil.
  • Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.

Nutrition Facts : ServingSize 1 /8 of recipe, Calories 274 kcal, Sugar 5 g, Sodium 300 mg, Fat 17 g, SaturatedFat 4 g, Carbohydrate 15 g, Fiber 6 g, Protein 19 g, Cholesterol 62 mg

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

BAKED EGGPLANT PARMESAN



Baked Eggplant Parmesan image

Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!

Provided by Dollface

Categories     World Cuisine Recipes     European     Italian

Time 4h5m

Yield 6

Number Of Ingredients 9

2 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
¼ cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
½ teaspoon dried basil

Steps:

  • Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
  • Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
  • Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
  • Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.9 g, Cholesterol 118.9 mg, Fat 20.4 g, Fiber 10.4 g, Protein 29.6 g, SaturatedFat 10.5 g, Sodium 2427.6 mg, Sugar 18 g

EGGPLANT PARMIGIANA



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

Steps:

  • 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.

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 PARMESAN PASTA



Eggplant Parmesan Pasta image

The unassuming eggplant is the star of this comforting weeknight pasta that manages to capture the flavors of traditional eggplant Parmigiana without the fuss of frying, layering and baking. Cubed eggplant is browned with onion and garlic until golden, then simmered in a quick pantry-friendly tomato sauce until meltingly tender. Mezze rigatoni, fusilli and shells all do great jobs of capturing the thick sauce. The pasta is finished with slivers of fresh mozzarella that soften and offer cool, creamy bites, and a final sprinkling of a Parmesan bread-crumb topping offers familiar moments of crunch to contrast the creamy sauce.

Provided by Kay Chun

Categories     dinner, weekday, weeknight, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

1/2 cup extra-virgin olive oil
3/4 cup panko bread crumbs
Kosher salt and black pepper
1/2 cup finely chopped yellow onion (from 1 small onion)
3 garlic cloves, minced
1 1/2 pounds eggplant, peeled and cut into ½-inch cubes (8 cups)
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes, crushed with your hands in a bowl
1 basil sprig, plus ⅓ cup coarsely chopped basil leaves
1/4 teaspoon dried oregano
1 pound short pasta, such as mezze rigatoni, fusilli or shells
2 tablespoons freshly grated Parmigiano-Reggiano
8 ounces fresh mozzarella, thinly sliced and at room temperature

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.

EGGPLANT PARMESAN



Eggplant Parmesan image

Enjoy a taste of Italy with this Eggplant Parmesan. Layer eggplant, fresh mushrooms, cheese and pasta sauce in this classic Italian dish.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 5

1 eggplant (1 lb.), sliced
1/2 lb. sliced fresh mushrooms
1/3 cup KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce

Steps:

  • Heat oven to 400°F.
  • Layer half each of the eggplant and mushrooms in 13x9-inch pan sprayed with cooking spray; cover with layers of 1/3 each of the Parmesan and mozzarella. Repeat layers.
  • Top with pasta sauce; cover.
  • Bake 35 min. or until heated through. Sprinkle with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g

BAKED EGGPLANT PARMESAN SPAGHETTI



Baked Eggplant Parmesan Spaghetti image

Dish out Baked Eggplant Parmesan Spaghetti at dinner and enjoy the compliments. In 20 minutes of prep time, this eggplant parmesan spaghetti can be yours.

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 large eggplant (1-1/2 lb.)
6 Tbsp. (1/2 pkt.) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 egg whites
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce, divided
3/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/2 lb. multi-grain spaghetti, uncooked
2 Tbsp. chopped fresh basil

Steps:

  • Heat oven to 425°F.
  • Trim ends from eggplant; cut crosswise into 8 slices. Place coating mix in pie plate. Beat egg whites in separate pie plate until foamy. Dip eggplant in egg whites, then in coating mix, turning to evenly coat both sides of each slice. Place on rimmed baking sheet sprayed with cooking spray; sprinkle with any coating mix remaining in pie plate.
  • Bake 20 min. or until eggplant is tender and golden brown. Meanwhile, cook spaghetti in large saucepan as directed on package, omitting salt.
  • Spoon 1 cup pasta sauce evenly over eggplant; top with mozzarella and 1 Tbsp. Parmesan. Bake 5 min. or until mozzarella is melted. Meanwhile, drain spaghetti in colander. Add remaining pasta sauce to pan used to cook the spaghetti; cook on medium heat until heated through, stirring frequently. Add spaghetti; toss to coat.
  • Spoon spaghetti mixture onto platter; top with eggplant. Sprinkle with basil and remaining Parmesan.

Nutrition Facts : Calories 440, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 1270 mg, Carbohydrate 69 g, Fiber 12 g, Sugar 17 g, Protein 24 g

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From restlesschipotle.com


BAKED EGGPLANT PARMESAN MAC AND CHEESE - FAMILYSTYLE FOOD
Preheat oven to 450 (230 C) degrees. Bring a large (4-6 quarts) pot of water to a boil and add 3 tablespoons salt. Slice eggplant in half lengthwise, then slice each in half again. Slice crosswise into ½-inch thick pieces. Whisk together egg, 1 teaspoon salt, pepper, garlic and oregano in a large bowl.
From familystylefood.com


BAKED BREADED EGGPLANT PARMESAN ROUNDS - JERSEY GIRL COOKS
Rinse and pat the slices dry with a paper towel. Preheat the oven to 425º F. Line a baking sheet with parchment paper. Combine the breadcrumbs with ½ cup of parmesan cheese and Italian seasoning. Place the flour in a dish, the eggs in a shallow bowl, and the breadcrumb mixture in another dish.
From jerseygirlcooks.com


BAKED EGGPLANT PARMESAN RECIPE | A CLASSIC ITALIAN COMFORT ...
Instructions. Preheat oven to 425. Heat 1 tablespoon olive oil in a grill pan over medium heat. Drizzle a bit of olive oil over each slice of eggplant; season with salt and pepper, and transfer to the grill pan. You will need to cook them in batches. Cook eggplant slices about 4 minutes, per side.
From diethood.com


BOWL OF FOOD: BAKED EGGPLANT PARMESAN WITH CREAMY POLENTA ...
Wash the outside of the eggplant and slice into 1/2-inch thick slices. Set out three medium bowls. In one bowl whisk together flour with two big pinches of salt and pepper. In another bowl place eggs and beat well. In the final bowl place bread crumbs, oregano, parmesan, and a few good pinches of salt and pepper.
From joythebaker.com


10 EGGPLANT PARMESAN RECIPES - THE SPRUCE EATS
Try these smoky grilled eggplant slices rolled around spinach and feta, then baked in a succulent tomato sauce. It comes out similar to eggplant parmesan, but with a smokier, saltier, slightly lighter flavor. Prepare it for a meatless main or as a hearty side. Continue to 9 of 10 below. 09 of 10.
From thespruceeats.com


BAKED EGGPLANT PARMESAN - FEELGOODFOODIE
Then use the paper towels to pat dry and remove the excess salt and moisture. Preheat oven to 400°F, lightly grease a baking sheet. Combine bread crumbs, olive oil and parmesan cheese in one bowl. Beat eggs in a separate bowl with 1 tablespoon of water. Place flour in a third bowl.
From feelgoodfoodie.net


ROASTED EGGPLANT PARMESAN
Allow the salted eggplant to sit for about 20 minutes and preheat your oven to 375°F (190°C). Meanwhile, for the sauce, combine the tomatoes and their juices with the butter, halved onion and parmesan rind, if using, in a medium saucepan. Pick the basil leaves from the stems, add the stems to the tomatoes and set the leaves aside.
From more.ctv.ca


RECIPE: EASY BAKED EGGPLANT PARMESAN - WHOLE FOODS …
Bake 15 minutes, flip and bake another 10 minutes, or until golden brown. Increase the oven temperature to 475°F. In an 8x10-inch ovenproof dish, layer half of the sauce, then baked eggplant, and top with cheeses. Repeat with remaining ingredients, finishing with cheese. Bake until cheese melts and is golden brown in spots, about 15 minutes.
From wholefoodsmarket.com


BAKED EGGPLANT PARMESAN - DISHES DELISH
Instructions. Pre-heat oven to 375 degrees and line jelly roll pans with parchment paper. Mix in a shallow bowl, breadcrumbs, parmesan cheese, basil, oregano, garlic powder and salt. Whisk 2 eggs in another shallow bowl. Dip eggplant first in eggs then in breadcrumb mixture, coating both sides and place on jelly roll pans.
From dishesdelish.com


BAKED EGGPLANT PARMESAN - FOODLAND
Arrange breaded eggplant slices in single layer on prepared baking sheet. Drizzle with remaining oil. Bake 30 to 35 min., or until golden brown and crispy crusted. Step 3. Spread ½ cup (125 mL) tomato sauce in bottom of greased 13 x 9-in. (3 L) baking dish. Arrange half the breaded eggplant slices over top. Drizzle with 1 cup (250 mL) tomato ...
From foodland.ca


EASY OVEN-BAKED EGGPLANT PARMESAN - PREGO® PASTA …
Set the oven to 400°F. Spray a rimmed baking sheet with vegetable cooking spray. Step 2. Beat the eggs in a shallow bowl with a fork or whisk. Place the bread crumbs onto a dish. Dip the eggplant into the eggs and coat with the bread crumbs. Place the eggplant onto the baking sheet. Step 3.
From campbells.com


EGGPLANT PARMESAN | CARBONE FINE FOOD
1. Remove the tops of the eggplant. Slice into 1/8” rounds and set aside. Preheat oven to 375F. 2. In a baking dish, mix eggs well with a fork until the yolks and whites are incorporated. Place the flour in another baking dish and the breadcrumbs into a third baking dish. 3.
From carbonefinefood.com


LEFTOVER EGGPLANT PARMESAN - THERESCIPES.INFO
To minimize bacterial growth, freeze eggplant Parmesan at 0 degrees Fahrenheit within two hours of baking it. Wrap the casserole tightly in plastic wrap or place it in a plastic freezer bag or box. Write the date on the package and use it within three to four months.
From therecipes.info


BAKED EGGPLANT PARMESAN (VIDEO) - CLEAN & DELICIOUS
Preheat oven to 400. Lightly spray the eggplant with olive oil spray on both sides and place on rimmed baking sheets. Bake for 20-25 minutes, turning half way through until eggplant is tender and golden brown. In a medium bowl combine ricotta, egg, parsley and a little salt and pepper.
From cleananddelicious.com


BAKED EGGPLANT PARMESAN - HEALTHYISH FOODS
Add the eggplant mixture to your prepared cast iron skillet. Top with the remaining three cheese blend. Bake covered for 30-35 minutes or until the eggplant is fork tender. Broil for an additional 1-2 minutes so that the cheese on top gets extra crispy and bubbly. Serve warm with crusty bread and a light salad.
From healthyishfoods.com


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