EGGPLANT PARMESAN SLIDERS
These party-ready eggplant parmesan sliders are easy for guests to grab (and are vegetarian-friendly!). The lemon-ricotta spread really adds a level of flavor to these delicious bites. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant slices in eggs; coat with crumbs. In a large skillet, cook eggplant in oil in batches until golden brown on both sides; drain on paper towels., In a small bowl, mix ricotta, 1/3 cup Parmesan, lemon juice, 1 teaspoon parsley flakes, lemon zest and kosher salt. Spread over roll bottoms. Place in 2 greased 13x9-in. baking dishes. Top with eggplant, marinara and mozzarella. Replace roll tops. Brush with melted butter; sprinkle with remaining 1/4 cup Parmesan cheese and 1 teaspoon parsley., Bake, uncovered, until golden brown and cheese is melted, 15-20 minutes. Serve with additional warmed marinara.
Nutrition Facts : Calories 347 calories, Fat 19g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 420mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 3g fiber), Protein 13g protein.
EGGPLANT PARMESAN SLIDERS
Skip the forks in favor of your fingers with this quick and easy recipe for crowd-friendly Eggplant Parmesan Sliders.
Provided by Kelly Senyei
Time 1h5m
Number Of Ingredients 9
Steps:
- Slice the eggplants lengthwise into ½-inch thick slices, then use the cookie cutter to cut out two rounds from each of the slices.
- Place the eggplant rounds in a colander and toss them with 1½ teaspoons salt. Let them drain in the colander over a bowl in the sink for 45 minutes to remove excess moisture.
- Bread the eggplant rounds in batches by coating them in the flour, then the eggs and then the breadcrumbs.
- Heat a large skillet over medium heat and add enough oil to liberally coat the bottom of the pan. Pan-fry the breaded eggplant rounds in batches for 2 to 3 minutes, flipping them once until both sides are golden brown. Remove the cooked eggplant rounds and immediately transfer them to a paper towel-lined plate. Continue the pan-frying process, changing the oil as necessary, until all of the rounds are cooked.
- Halve the brioche slider rolls and add 1 tablespoon of tomato sauce to the bottoms of the rolls. Stack an eggplant round atop the sauce, top it with another tablespoon of sauce and a piece of sliced mozzarella. Repeat the assembling process with all of the buns, transferring them to a cookie sheet lined with parchment paper.
- Turn your broiler to high and carefully slide the cookie sheet under the broiler just long enough until the cheese melts. Immediately cap off the sliders with the tops of the buns and serve.
Nutrition Facts : Calories 178 kcal, Carbohydrate 19 g, Protein 9 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 47 mg, Sodium 400 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
EGGPLANT PARMESAN TOWERS
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 4 to 6 servings, with extra sauce
Number Of Ingredients 16
Steps:
- To make a quick marinara sauce, place a saucepot over medium-high heat. Add the olive oil and onions. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Pour in the red wine and cook for 1 minute to reduce. Using your hands or a potato masher, crush the tomatoes and add to the saucepot, including any juices from the can. Stir to combine. Add 1 whole stem of fresh basil leaves. Bring the sauce to a simmer and reduce the heat to medium low. Allow the sauce to continuing cooking while the rest of the components are prepared.
- Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat to 375 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
- Set up 3 low-sided dishes to make a breading station: To the first dish, add the flour, Italian seasoning and garlic powder. Season with 1 teaspoon salt and 1/2 teaspoon black pepper and stir to combine. In the second dish, beat the eggs. To the third dish, add the breadcrumbs.
- Dredge both sides of the eggplant slices in the seasoned flour, shaking each piece to remove any excess. Next, dip the eggplant slices into the egg, allowing it to drip before moving onto the third dish. Then, coat the eggplant in the breadcrumbs evenly on both sides.
- Working in batches, carefully place the breaded eggplant into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack on the baking sheet. Sprinkle each slice generously with kosher salt. Continue this process until all the eggplant rounds have been fried.
- Preheat the oven to 375 degrees F. Remove the basil stem from the marinara sauce.
- Remove the paper towels from the baking sheet. Build towers on the cooling rack: Top a slice of eggplant with 1 tablespoon of marinara sauce, 1 tablespoon mozzarella, 1 tablespoon Parmesan and 1 basil leaf. Place a second piece of eggplant on top and repeat this process. Top the tower with a third piece of eggplant and repeat only with sauce, mozzarella and Parmesan (no basil). Repeat this process to create 8 towers on the cooling rack.
- Bake until the cheese is melted and slightly browned on top, about 20 minutes. Transfer the towers to a serving platter. Garnish each eggplant tower with a fresh basil leaf and serve immediately.
EGGPLANT PARMESAN II
This is a no fry variation of this popular dish, and is just as delicious!
Provided by Dolores Gentner-Ryan
Categories World Cuisine Recipes European Italian
Time 1h
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 487.4 calories, Carbohydrate 62.1 g, Cholesterol 72.8 mg, Fat 16 g, Fiber 8.8 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 1663.1 mg, Sugar 19.9 g
EASY EGGPLANT PARMESAN
Make and share this Easy Eggplant Parmesan recipe from Food.com.
Provided by Little Bee
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
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.
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 PARMIGIANA
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
Steps:
- 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 PARMESAN BITES
A bite-size version of one of my favorite entrees. It's eggplant Parmesan you can eat while standing up! Serve warm or room temperature.
Provided by Nashville Nosher
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. Rinse salt off the eggplant.
- Spread bread crumbs into a shallow bowl and beat egg in a separate bowl. Dip eggplant into egg, allowing excess egg to drip off the eggplant; press into bread crumbs until eggplant slices are evenly coated on both sides.
- Arrange coated eggplant on a baking sheet and drizzle with olive oil.
- Bake in the preheated oven until lightly browned, about 10 minutes.
- Mix remaining 1 teaspoon salt with ricotta cheese in a bowl. Spoon ricotta cheese mixture onto each eggplant.
- Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes.
- Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 9.8 g, Cholesterol 9.4 mg, Fat 2.2 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 354.1 mg, Sugar 1.2 g
EGGPLANT PARMESAN
This uses the same sauce as my Beef Parmesan, but uses eggplant in order to create a meatless dish. This is now my hubbys favorite dish, and I am glad because I have to say I like it alot too!
Provided by Miss Diggy
Categories < 4 Hours
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Dip eggplant into beaten egg, then into a mixture of bread crumbs and parmesan cheese.
- Brown in oil on both sides and transfer onto plate with paper towels to absorb excess oil.
- In remaining oil, brown onion, then add tomato paste, hot water, and seasonings.
- Cook for 5 minutes.
- Pour a third of the sauce on the bottom of a 9x13 baking dish.
- Put a layer of eggplant over the sauce, and put on 1/3 the cheese, more parmesan if wanted, 1/3 more sauce, and then repeat, making sure you end with sauce.
- Cover and bake at 350 degrees for 1 and a half hours.
Nutrition Facts : Calories 547.1, Fat 32, SaturatedFat 9.6, Cholesterol 99.2, Sodium 2140.8, Carbohydrate 49, Fiber 6.7, Sugar 28.2, Protein 19.8
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