DECONSTRUCTED ROASTED EGGPLANT PARMESAN
Make one of your favorite Italian dishes, Eggplant Parmesan, at home in half the time. It's healthier too since it's baked and not fried!
Provided by Carrie's Experimental Kitchen
Categories Main Entree
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Add the eggplant, garlic, oil, salt and pepper to a bowl and mix together.
- Place mixture on a baking sheet and bake for 15-20 minutes; turning halfway. Remove from the oven and reduce oven to 350 degrees F.
- Add the roasted eggplant mixture back to the bowl, add 3/4 cup of the cheese, sauce and breadcrumbs; mix well.
- Place mixture in an oven safe 2 quart baking dish and sprinkle the top with the remaining cheese.
- Bake for 15-20 minutes or until the cheese has melted and is bubbling.
Nutrition Facts : Calories 218 kcal, Carbohydrate 22.8 g, Protein 4.3 g, Fat 12.6 g, Sodium 588 mg, Fiber 6.1 g, Sugar 8 g, ServingSize 1 serving
DECONSTRUCTED EGGPLANT MOUSSAKA
Construct a delicious Deconstructed Eggplant Moussaka for dinnertime tonight! Sprinkle your baked eggplant moussaka with parsley for a perfect finish.
Provided by My Food and Family
Categories Sauces & Condiments
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Cut eggplant lengthwise in half. Scoop out eggplant flesh, leaving 1/2-inch-thick shells; coarsely chop flesh.
- Cook chopped eggplant and onions in nonstick skillet on medium-high heat 5 min., stirring frequently. Add meat; cook until evenly browned, stirring occasionally. Stir in tomato and basil sauce; bring to boil, stirring frequently. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally. Stir in cinnamon and 3 Tbsp. parsley.
- Place eggplant shells, cut sides up, on rimmed baking sheet; fill with meat mixture. Top with Alfredo sauce and cheese.
- Bake 30 to 35 min. or until eggplant mixture is heated through and cheese is lightly browned. Sprinkle with remaining parsley.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 15 g
DECONSTRUCTED EGGPLANT PARMESAN SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h45m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with a silicone liner and another baking sheet with a wire rack.
- For the eggplant: In a bowl, toss the tomatoes with the balsamic vinegar, olive oil, brown sugar and some salt. Evenly place the tomatoes on the lined baking sheet. Place in the oven and roast until slightly caramelized and dried out a bit, 20 to 30 minutes. Set aside.
- Set the eggplant slices on the wire rack (if you don't have a rack you can use a colander set in the sink). Sprinkle salt on each side of the eggplant and let the salt do the work for 15 to 30 minutes.
- Once the salt has released moisture from the eggplant, pat the slices dry with paper towels. Then sprinkle each side of the eggplant with pepper.
- Set up a standard breading station with the flour in one shallow dish, the eggs in another and the panko mixed with the Parmesan in a third dish. Dredge each eggplant slice in the flour, shake off any excess, dip in the egg, let any excess drip off and then coat in the panko. Set aside on the wire rack and repeat.
- In a large cast-iron skillet, heat 1-inch vegetable oil to 350 degrees F.
- Working in small batches, fry the eggplant slices, turning once, until golden brown, 3 to 5 minutes a side. Using a pair of tongs, transfer back to the wire rack. Repeat with the remaining eggplant. Make sure to season the eggplant as it comes out of the oil.
- For the sandwich build: Butter and griddle both sides of the buns until golden and crispy (you can toast the buns as well). Tear the burrata over the bottom buns, then add 2 hot eggplant slices, some roasted tomatoes, a few pickled cherry peppers and some fresh basil leaves on each bun. Serve to applause.
DECONSTRUCTED EGGPLANT PARMESAN
All the same great flavors as a traditional Eggplant Parmesan Recipe, just deconstructed into a simple, delicious, mediterranean diet inspired, pasta dish.
Provided by Brynn McDowell, RD at The Domestic Dietitian
Categories entree pasta vegetarian
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Add pasta and cook until al dente, about 11 minutes if using Cavaatppi pasta. Drain pasta and add to a large bowl.
- Add 1 tablespoon of the olive oil to a large skillet over medium heat
- Once the oil is hot, add diced eggplant, 1 tablespoon of dried basil, 1/2 tablespoon dried oregano, 1 teaspoon garlic powder, salt and pepper.
- Stir the eggplant often white sauteing to ensure it doesn't stick to the bottom of hte pan.
- If eggplant is sticking, slowly add a little more olive oil. Don't add to much more or the eggplant will become soggy.
- Saute for about 10 minutes, until eggplant is golden brown and soft, but not soggy.
- Remove from heat and add eggplant to bowl with pasta
- Return same pan to the stove and heat additional 1 tablespoon of olive oil over medium heat
- Add panko breadcrumbs and remaining 1 tablespoon of dried basil and 1/2 tablespoon of dried oregano
- Lightly toast the breadcrumbs, just until golden brown (about 1 minute). Stir constantly to avoid sticking
- Remove pan from heat
- In the large bowl with the cooked pasta and eggplant, add the fresh mozzarella cheese and halved cherry tomatoes. Sprinkle with red pepper flakes
- Add the toasted breadcrumb mixture and parmesan cheese evenly over the pasta
- Garnish with fresh basil
EGGPLANT PARMESAN DECONSTRUCTED
Provided by Melissa Clark
Categories weekday, side dish
Time 1h15m
Yield 6 to 8 side dish servings
Number Of Ingredients 12
Steps:
- Place the eggplant slices in a colander over a bowl. Season with 1/2 teaspoon salt. Let stand 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper.
- Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about 1/2 cup total for frying, less with a nonstick pan). Add as much eggplant to the skillet as fits comfortably in a single layer. Cook, without moving, until undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more. Transfer eggplant to a paper towel-lined plate. Repeat with remaining oil and eggplant.
- Let the skillet cool for a few minutes. Return it to medium heat and add 3 tablespoons oil. Smash and peel 4 garlic cloves and add them to the skillet; cook until golden and fragrant, about 2 minutes. Add tomatoes and oregano. Cook, breaking up the tomatoes with the back of a spatula, until tomatoes start to form a sauce, 15 minutes. Add the basil sprigs and 4 tablespoons Parmesan; simmer 5 minutes longer.
- While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon oil. Mince 1 garlic clove and add to the skillet with the bread crumbs. Toast, stirring, until bread crumbs are just golden, about 2 minutes. Remove from heat and stir in 1 tablespoon Parmesan and a pinch of salt.
- Arrange eggplant on a large platter. Spoon dollops of ricotta over the eggplant and top with sauce. Scatter bread crumbs over sauce. Top with mozzarella and garnish with torn basil leaves. Drizzle with oil and serve.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 361 milligrams, Sugar 6 grams
DECONSTRUCTED EGGPLANT PARMESAN
"Deconstructed" dishes are so very fun to make and elegant looking. In this recipe, the eggplants are cooked without breading, covered in ricotta, fresh sauce, mozzarella, and then the whole thing is topped with toasted bread crumbs. Adapted from Melissa Clark, Food Editor, New York Times.
Provided by threeovens
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- To prepare the eggplant, sprinkle with about 1/2 teaspoon salt and let stand, in a colander, about 20 minutes; drain, pat dry, and season with salt and pepper.
- Heat some of the oil in a large skillet, over medium high heat, and cook eggplant, undisturbed, until golden, about 4 minutes; flip and cook an additional 3 to 4 minutes (you'll need to do this in a single layer and in batches).
- Drain eggplant on paper toweling; repeat until all the eggplant is cooked.
- Turn heat down to medium, add 3 tablespoons of oil and add 4 garlic cloves; cook until golden, about 2 minutes.
- Add tomatoes and oregano; cook, breaking up the tomatoes, until they start form a sauce, about 15 minutes.
- Add basil and 4 tablespoons Parmesan; simmer 5 minutes more.
- Meanwhile, heat a small skillet, over medium heat, add 1 tablespoon oil, mince the remaining garlic and add to the skillet, along with the bread crumbs; toast, stirring, until bread crumbs just start to brown, about 2 minutes.
- Remove from heat and stir in 1 tablespoon Parmesan; season with a pinch of salt.
- To serve, arrange eggplant on a large platter and spoon dollops of ricotta over, then top with sauce; scatter bread crumb mixture over sauce, top with mozzarella and garnish with basil leaves, then drizzle with oil.
Nutrition Facts : Calories 370.9, Fat 32.7, SaturatedFat 6.9, Cholesterol 18.1, Sodium 393.4, Carbohydrate 14.1, Fiber 4.6, Sugar 5.2, Protein 7.9
More about "deconstructed eggplant parmesan food"
DECONSTRUCTED CHICKEN AND EGGPLANT PARMESAN | COOK …
From mealplans.cooksmarts.com
DECONSTRUCTED EGGPLANT PARMESAN – THE FOUNTAIN AVENUE KITCHEN
BEST FAIRY TALE EGGPLANT PARMESAN RECIPE - HOW TO …
From food52.com
INA GARTEN’S ROASTED EGGPLANT PARMESAN - KITCHN
From thekitchn.com
JEFF MAURO’S DECONSTRUCTED EGGPLANT PARMESAN SANDWICH - FOODIE …
From foodiebadge.com
DECONSTRUCTED EGGPLANT PARMESAN - WILLIAMSON WINES
From williamsonwines.com
PERFECT BAKED EGGPLANT PARMESAN - FOOD FAITH FITNESS
From foodfaithfitness.com
DECONSTRUCTED EGGPLANT PARMESAN - KITCHEN KONFIDENCE
From kitchenkonfidence.com
DECONSTRUCTED EGGPLANT PARMESAN | DECOY RECIPES
From decoywines.com
SPICY DECONSTRUCTED EGGPLANT PARMESAN – BONA FURTUNA
From bonafurtuna.com
HOW TO MAKE A DECONSTRUCTED EGGPLANT PARMESAN - B+C …
From guides.brit.co
DECONSTRUCTED EGGPLANT PARMESAN – CHEF BENNY DORO
From bennydoro.com
JEFF MAURO'S DECONSTRUCTED EGGPLANT PARMESAN SANDWICH
From youtube.com
DECONSTRUCTED EGGPLANT PARMESAN | COOK SMARTS
From mealplans.cooksmarts.com
DECONSTRUCTED EGGPLANT PARMESAN SLIDERS - SIDECHEF
From sidechef.com
DECONSTRUCTED EGGPLANT PARMESAN — CHOUQUETTE KITCHEN
From chouquettekitchen.com
DECONSTRUCTED EGGPLANT PARMESAN (GLUTEN-FREE) - THIS MESS IS OURS
From thismessisours.com
DECONSTRUCTED EGGPLANT PARMESAN — CHOUQUETTE KITCHEN
From chouquettekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love