THE BEST EGGPLANT PARMESAN RECIPE BY TASTY
Here's what you need: medium eggplants, coarse salt, all-purpose flour, dried oregano, dried basil, garlic powder, pepper, vegetable oil, marinara sauce, fresh basil, low-moisture mozzarella, shredded parmesan cheese, fresh mozzarella cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut each eggplant into about ½-inch (1-cm) thick round slices.
- Arrange the slices in a single layer on a baking sheet lined with paper towels.
- Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
- Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
- Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
- In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
- Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
- Coat each eggplant slice in the flour mixture, shaking off any excess flour.
- Preheat the oven to 350°F (180°C).
- Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
- Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
- Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
- Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
- Let cool for 10 minutes, then serve garnished with fresh basil.
- Enjoy!
EGGPLANT HASSELBACK RECIPE BY TASTY
Here's what you need: eggplant, marinara sauce, tomato, fresh basil, mozzarella cheese, salt, pepper, garlic, olive oil, panko breadcrumbs, grated parmesan cheese, salt, pepper
Provided by Hitomi Aihara
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190°C).
- Cut eggplant lengthwise, keeping it connected at the stem.
- In a baking dish, place marinara sauce and spread to cover the bottom.
- Place the eggplant directly on the sauce.
- Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice.
- Sprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender.
- In a small bowl, combine panko, cheese, salt, and pepper.
- Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the bread crumbs are golden brown.
- Cut into your desired size pieces.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 38 grams, Fat 15 grams, Fiber 8 grams, Protein 7 grams, Sugar 12 grams
HASSELBACK BABY EGGPLANT PARMESAN
This is a fusion of two concepts: eggplant parmesan combined with the hasselback technique. This technique usually involves slicing a potato in even sections, but not cutting all the way through. Here, I use baby eggplant and keep the stem on (for presentation, and to hold the sections together). These make excellent appetizers.
Provided by Late Night Gourmet
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375° F / 190° C.
- Wash eggplant. Leaving the stems on, cut each eggplant at 1/4" intervals so the eggplant stays connected by the stem. Sprinkle inside the gaps with salt.
- Spread pesto evenly in the gaps of each eggplant.
- Brush a high-walled baking pan or casserole pan with 1 tablespoon of olive oil. Place eggplants in the pan. Brush the remaining olive oil over the skin of the eggplants.
- Cover baking pan with foil. Bake for 40 minutes or until tender.
- Blend breadcrumbs, cheese, and thyme and set aside.
- Turn on the broiler. Remove the foil from the baking pan. Rotate the eggplants so the gaps are facing upward. Sprinkle each eggplant with the breadcrumb mixture. Broil until the breadcrumbs are browned.
Nutrition Facts : Calories 204, Fat 5, SaturatedFat 1.5, Cholesterol 3.2, Sodium 309.4, Carbohydrate 38.1, Fiber 22.4, Sugar 13.3, Protein 9.8
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