Eggplant Parmesan Ii Food

EASY EGGPLANT PARMESAN

Steps:

• 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 2

Steps:

• For the sauce: In a large skillet, heat the olive oil. Add the garlic and onions and season with salt and the 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. Add 2 to 3 cups water to the sauce as it cooks if it looks like it's getting too thick. Set aside to cool.
• For the eggplant: 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 an 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.
• Preheat the oven to 425 degrees F.
• Put the flour in a medium bowl. In another, whisk together the eggs and milk. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves. 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. Arrange them in single layers back 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 it registers between 380 and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the oil. 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.
• To assemble: In a 17- by 11-inch baking dish, spoon about one-quarter of the tomato sauce on the bottom. Top with a layer of the fried eggplant. The eggplant slices can overlap slightly. Top with about one of the mozzarella slices. Sprinkle with about one-quarter of the Parmesan and provolone cheeses. Spoon more sauce and repeat two more times to make 3 layers. Top with the remaining mozzarella. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 30 to 45 minutes. I always nibble on a bit of that before sharing it with my friends! Serve in a bowl so that you don't miss anything!

EGGPLANT PARMESAN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
• In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
• Bake in preheated oven for 35 minutes, or until golden brown.

HEALTHIER EGGPLANT PARMESAN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
• Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
• Bake in preheated oven until golden brown, about 35 minutes.

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!

EGGPLANT PARMESAN FOR TWO (COOK'S COUNTRY)

Steps:

• Bread Eggplant: Cut two 3/4-inch planks lengthwise from center of eggplant, halve each plank crosswise. Cut remaining eggplant into 1/2-inch dice and set aside. Place flour in shallow dish. Beat egg in second shallow dish. Combine bread crumbs, 1/4-cup Parmesan, 1/4 teaspoon salt and 1/4 teaspoon pepper in third shallow dish. One at a time, coat eggplant slices lightly with flour, dip them in egg and dredge in bread crumb mixture, pressing to adhere. Transfer to wire rack set inside rimmed baking sheet and let sit 5 minutes (or refrigerate up to 1 hour).
• Cook Eggplant: Adjust oven rack to upper-middle position and heat oven to 450°F Heat 1/2 cup oil in large nonstick skillet over medium-high heat until shimmering. Cook eggplant slices until lightly golden browned, about 1 minute per side. Transfer to wire rack set inside baking sheet and bake until eggplant is tender and deep golden brown, 12 to 15 minutes.
• Make Sauce: Meanwhile, pour off oil and wipe out skillet with paper towels. Heat 2 tablespoons oil in empty skillet over medium-high heat until shimmering. Add the reserved chopped eggplant and 1/4 teaspoon salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in remaining 1 tablespoon oil, garlic and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes and reduce heat to medium. Simmer until eggplant is tender and sauce is thickened, about 5 minutes. Stir in basil and season with salt and pepper; cover and keep warm.
• Assemble: Combine remaining 1/2 cup Parmesan and provolone in medium bowl. Top browned eggplant slices with cheese mixture and bake until cheese is melted, about 3 minutes. Transfer half of sauce to platter and top with eggplant slices. Spoon remaining sauce over eggplant. Serve.

EGGPLANT PARMESAN FOR TWO

Steps:

• Heat oven to 375°F.
• Cut eggplant crosswise into 8 slices; spray both sides of each slice with cooking spray. Sprinkle with oregano. Heat large nonstick skillet on medium heat. Add eggplant; cook 3 to 4 min. on each side or until lightly browned on both sides. Transfer to plate; cover to keep warm.
• Add onions to skillet; cook and stir on medium-low heat 3 min. Stir in pasta sauce; cook and stir 2 min. or until heated through. Add spinach; cook 1 min. or just until wilted, stirring frequently.
• Arrange 4 eggplant slices in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers. Top with cheeses; cover.
• Bake 20 min. or until heated through. Sprinkle with basil.

BAKED-EGGPLANT PARMESAN

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.