Eggplant Parmesan With Fresh Mozzarella Food

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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 PARMESAN WITH FRESH BASIL AND SMOKED MOZZARELLA



Eggplant Parmesan with Fresh Basil and Smoked Mozzarella image

The heavenly, salty, slightly sweet combination of rich tomato-y marinara, crispy creamy fried eggplant, and smoked mozzarella. I'd call this dish transcendent.

Provided by lindseytr0n

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 5

Number Of Ingredients 10

1 large unpeeled purple eggplant, trimmed and cut into 1/8-inch thick slices
1 teaspoon fine sea salt, or as needed
2 eggs
1 tablespoon whole milk
1 cup Italian-seasoned bread crumbs, or more as needed
¾ cup extra-virgin olive oil, or as needed
1 (24 ounce) jar prepared marinara sauce (such as De Cecco®)
1 bunch fresh basil, coarsely chopped
1 (8 ounce) package smoked mozzarella cheese, very thinly sliced
½ cup freshly grated Parmesan cheese

Steps:

  • Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel. Sprinkle eggplant with sea salt. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Place 2 paper towels onto the stack and place a plate on top of the towels. Lay a heavy book or can of food onto the plate to squeeze out moisture. Allow to drip for 20 minutes to 2 hours. Rinse and pat dry.
  • Beat eggs with milk in a shallow bowl. Place bread crumbs into a separate bowl. Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside.
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Heat olive oil in a large skillet over medium-high heat; fry eggplant slices in the hot oil in small batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels.
  • Pour about 1/4 cup of marinara sauce into the bottom of the prepared baking dish and arrange a layer of eggplant slices to cover the sauce. Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top. Sprinkle Parmesan cheese over the top.
  • Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes. Serve immediately.

Nutrition Facts : Calories 459.6 calories, Carbohydrate 44.7 g, Cholesterol 106.8 mg, Fat 22.2 g, Fiber 9.2 g, Protein 21 g, SaturatedFat 9 g, Sodium 1582.1 mg, Sugar 16.1 g

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!

NO-FRY BAKED EGGPLANT PARMESAN WITH FRESH TOMATO SALAD



No-Fry Baked Eggplant Parmesan with Fresh Tomato Salad image

You need to taste this delicious, lighter version of eggplant Parmesan updated for healthier family dinners. This one-pan vegetarian dish is baked, not fried, and topped with fresh mozzarella and a tomato-basil salad.

Provided by Karen Tedesco

Categories     Vegetables

Time 45m

Number Of Ingredients 13

2 small eggplant such as Graffiti variety ( 1 ¼ pounds)
2 egg whites
2 teaspoons crumbled dried oregano
1½ teaspoons fine sea salt or 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups panko breadcrumbs
Extra-virgin olive oil
2 cups prepared fresh tomato sauce or marinara
¼ pound fresh mozzarella (sliced into half-moons)
½ cup fresh parmesan cheese
1 pint cherry tomatoes (in mixed colors if available)
1 teaspoon balsamic vinegar
Handful fresh basil leaves

Steps:

  • Preheat the oven to 425 (220 C) degrees. Have a large rimmed rectangular sheet pan and a large baking dish ready.
  • Peel the eggplant, or partially peel, leaving stripes of skin here and there. Slice into ¼ inch-thick circles.
  • Whisk the egg whites in a large bowl with the oregano, salt and pepper. Put the panko crumbs in another large bowl or shallow pan.
  • In 2 or 3 batches, dip the eggplant slices in the egg white mixture so that they're evenly coated, then add to the bowl with the crumbs, tossing around to make sure the crumbs adhere.
  • Put the empty sheet pan in the oven for 7 minutes (it will start smoking). Remove from the oven (with oven mitts) and pour enough oil in the pan to a depth of 1/4-inch, about 1/2 cup of oil.
  • Immediately arrange the eggplant on the hot pan. Bake for 7 minutes, then turn the pieces over and bake another 5 minutes or until they're nicely golden on the other side.
  • Reduce oven temperature to 375 (190 C) degrees. Put the tomato sauce in a large baking dish, then add the eggplant to the dish. Distribute both cheeses over the eggplant and bake 15 minutes.
  • Quarter the cherry tomatoes and toss with 1 tablespoon extra olive oil, the vinegar and 1/4 teaspoon salt. Tear the basil leaves into strips and gently toss with the tomatoes.
  • Serve the eggplant with some of the tomatoes spooned over the top.

Nutrition Facts : ServingSize 1 serving, Calories 231 kcal, Carbohydrate 28 g, Protein 14 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 745 mg, Fiber 5 g, Sugar 10 g

EGGPLANT PARMESAN WITH FRESH MOZZARELLA



Eggplant Parmesan with Fresh Mozzarella image

All the flavors you love about Eggplant Parmesan in this healthier, lower fat, lower calorie version without all the slicing, salting, breading and frying!

Provided by Priscilla

Time 1h20m

Number Of Ingredients 15

2 medium-sized or 3 small eggplants (about 2 pounds, halved lengthwise)
2 tablespoons fresh oregano
4 whole garlic cloves
1/4 cup olive oil + 1 additional tablespoon (divided use)
1/2 cup panko bread crumbs
1/2 teaspoon smoked sweet paprika
4 ounces fresh mozzarella (torn into pieces)
1 ounce Parmesan (finely grated (about 1/4 cup))
2 tablespoons olive oil
1 small onion (chopped)
2 cloves garlic (minced)
1/8 teaspoon chile flakes
1 tablespoon tomato paste
1 14- ounce can No Salt peeled (chopped tomatoes*)
LoSalt (freshly ground pepper)

Steps:

  • Preheat oven to 400 degrees. Using a vegetable peeler, remove skin from rounded side of each eggplant half, leaving a 1" strip of skin around the cut edges. Drizzle a rimmed baking sheet with 1/4 cup of olive oil. Place eggplant halves, whole garlic cloves and oregano sprigs on a rimmed baking sheet. Turn eggplant to coat with oil, season with Lo-Salt and pepper and place cut side down. Cover baking sheet with aluminum foil and bake until eggplants are very soft (40-45 minutes).

Nutrition Facts : ServingSize 1 g

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

EGGPLANT PARMESAN WITH FRESH MOZZARELLA



Eggplant Parmesan with Fresh Mozzarella image

Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.

Provided by Dawn Perry

Categories     Side     Kid-Friendly     Dinner     Lunch     Mozzarella     Parmesan     Eggplant     Fall     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Cheese Week     Small Plates

Yield 8 servings

Number Of Ingredients 11

3/4 cup plus 2 tablespoons olive oil, divided
1 medium onion, finely chopped
10 garlic cloves, 2 finely chopped, 8 whole
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
Kosher salt, freshly ground pepper
4 medium or 8 small eggplants (about 4 pounds), halved lengthwise
8 sprigs oregano
1 1/4 cups coarse fresh breadcrumbs
12 ounces fresh mozzarella, torn into bite-size pieces
3 ounces Parmesan, finely grated (about 3/4 cup)

Steps:

  • Heat 1/4 cup oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown, 6-8 minutes. Add chopped garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until beginning to darken, about 2 minutes. Add tomatoes, crushing them with your hands as you add them; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, mashing tomatoes occasionally, until slightly thickened, 15-20 minutes. Set tomato sauce aside.
  • Preheat oven to 400°F. Using a vegetable peeler, remove skin from rounded side of each eggplant half, leaving a 1" strip of skin around the cut edges. Divide eggplants, oregano sprigs, whole garlic cloves, and 1/2 cup oil between 2 large rimmed baking sheets. Turn eggplants to coat with oil; season with salt and pepper and place cut side down. Cover baking sheets tightly with foil and bake until eggplants are very soft, 40-45 minutes.
  • Toss breadcrumbs and remaining 2 tablespoons oil in a medium bowl. Transfer eggplants, oregano, and garlic to 2 large shallow baking dishes, placing eggplants cut side up. Top eggplants with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. Bake until mozzarella is bubbling and breadcrumbs are golden, 25-30 minutes.
  • Do Ahead
  • Tomato sauce can be made 3 days ahead. Let cool; cover and chill. Eggplants can be cooked 1 day ahead. Keep covered; chill. Entire dish can be assembled 4 hours ahead. Cover and chill.

BAKED EGGPLANT, TOMATO, MOZZARELLA AND PARMESAN



Baked Eggplant, Tomato, Mozzarella and Parmesan image

This is a very rich dish and deserves to be eaten on its own. It is said to originate in Campania and is often confused the Melanzane alla Parmigiana, another dish entirely.Unknown Source

Provided by Lynnda Cloutier

Categories     Other Main Dishes

Number Of Ingredients 9

4 medium eggplant
2 tbsp. olive oil, plus extra for the eggplant
1 small onion, finely chopped
two 14.5 oz. cans chopped tomatoes, drained
2 tbsp. chopped fresh basil leaves
1/2 to 3/4 cup freshly grated parmesan cheese
8 oz. fresh mozzarella cheese, thinly sliced, about 2 cups
sea salt and pepper
shallow oven dish 10 inches in diameter, lightly oiled

Steps:

  • 1. Cut eggplant lengthwise into strips 1/2 inch wide. Soak them for 30 minutes in a bowl of heavily salted water.
  • 2. Heat oil in skillet, add the onion and cook for 5 minutes til softening, then add the tomatoes an basil and simmer gently for 30 minutes. Season with salt and pepper.
  • 3. Drain eggplant, then rinse and pat dry. saute them or brush with olive oil and roast in preheated oven at 350 for about 20 minutes til deep golden brown. Set aside.
  • 4. Arrange eggplant in single layer in oven dish then add a layer of grated Parmesan, followed by a layer of sliced mozzarella and a layer of the tomato sauce. Continue layering in this order til all the ingredients have been used, ending with a sauce layer. This will keep the dish moist. If you want a crisp top, end with eggplant and Parmesan
  • 5. Bake in 350 oven for 30 to 35 minutes til browned and bubbling. Remove and set aside for 10 minutes to settle before serving. Serve warm or at room temperature. Serves 4

BAKED EGGPLANT WITH PESTO, PARMESAN, AND MOZZARELLA



Baked Eggplant With Pesto, Parmesan, and Mozzarella image

This tasty eggplant dish is the perfect side to a roasted chicken and a green salad with a lemon vinaigrette. You can either pre-grill the slices or broil them before putting the dish in the oven but either way, make sure the slices are partially cooked before baking. You may want to have a little extra wine/chicken broth mixture handy if the sauce gets too dry.

Provided by Penny Stettinius

Categories     Cheese

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 medium eggplants, sliced
3 tablespoons olive oil
1 large onion, chopped
2 -3 garlic cloves, minced
1 red bell pepper, chopped
1/2 cup pesto sauce, preferably homemade
3 tablespoons tomato paste
1/4 cup white wine
1/2 cup chicken broth
1/2 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated

Steps:

  • Preheat oven to 350.
  • Salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors.
  • Pat the slices dry.
  • Grill the slices (I use a dry grill pan on the stove top but you could also broil) until soft but not all the way done.
  • Heat a skillet and add 2 TBS olive oil, Saute onion, garlic, and bellpepper until soft.
  • Salt and pepper liberally.
  • Stir in the wine and chicken broth and reduce to about 1/2 Cup.
  • Stir in pesto and tomato paste and remove from the heat.
  • In a casserole dish sprinkle the remaining 1 TBS olive oil and lay one layer of eggplant slices on top.
  • Spread 1/3 of the sauce on the eggplant and top with 1/3 of the cheese mixture. Repeat layers.
  • Top with the remaining cheese.
  • Bake for 30-45 minutes, or until cheese is browning and bubbly and eggplant slices are soft.

EGGPLANT PARMESAN RECIPE



Eggplant Parmesan Recipe image

Classic eggplant Parmesan with layers of globe eggplant, mozzarella, Parmesan, and basil. Layers of comfort and flavor, Italian-style! Don't skip the first step of salting the eggplant, and be sure to check out the notes and watch the video and tutorial.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 10

2 eggplants (thinly sliced length-wise)
Salt
2 large eggs (beaten)
Black pepper
1/3 cup all-purpose flour
4 tbsp extra virgin olive oil
2 cups tomato sauce, (no salt added)
2 oz Parmesan cheese, (grated (more if needed))
Large bunch of fresh basil leaves, (reserve a few for garnish)
8 to 10 oz fresh mozzarella cheese, (sliced (more if needed))

Steps:

  • Preheat the oven to 325 degrees F.
  • Lay eggplant slices on a large baking sheet lined with paper towel. Sprinkle with salt and set aside for 30 minutes while you prepare the remaining ingredients. Pat dry. (Optional step. See notes)
  • Prepare a dredging station with two somewhat shallow bowls, one for the beaten eggs and the other for flour.
  • Coat an eggplant slice in the flour (shake off the excess) then dip it into the egg and let excess drip back into the bowl. Repeat with the remaining slices. Set eggplant on a large tray for now.
  • Heat the oil in a large frying pan or skillet over medium heat until shimmering but not smoking. Working in batches if necessary, cook the eggplant slices for 3 to 5 minutes on each side, or until nicely golden. Place fried eggplant on paper towels to drain any excess oil.
  • Assemble the eggplant parmesan casserole. Spread a bit of the tomato sauce on the bottom of a casserole dish, add a layer of fried eggplant slices, then top with Parmesan, basil, and mozzarella in Season to your taste. Continue layering in this same pattern until all the ingredients are used, finishing with a layer of tomato sauce and mozzarella cheese on the very top.
  • Place the dish on a baking sheet and bake in 325 degrees F heated-oven for 30 minutes, or until the sauce is bubbling and the cheese has melted.
  • Remove from oven and set aside for 10 minutes before serving. Add a sprinkle of fresh basil on top. Enjoy!

Nutrition Facts : Calories 252.7 kcal, Sugar 7 g, Sodium 630.4 mg, SaturatedFat 6.3 g, TransFat 0.1 g, Carbohydrate 14.9 g, Fiber 4.5 g, Protein 12.7 g, Cholesterol 68.1 mg, ServingSize 1 serving

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

EGGPLANT PARMESAN



Eggplant Parmesan image

Provided by Bobby Flay

Categories     main-dish

Time 2h40m

Yield 8 to 12 servings

Number Of Ingredients 27

3 tablespoons olive oil
1 large yellow onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon red pepper flakes
3 roasted red peppers, peeled, seeded and chopped
2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands
1 (28-ounce) can crushed tomatoes
3 tablespoons freshly chopped flat-leaf parsley
3 tablespoons freshly chopped basil leaves
1 tablespoon freshly chopped oregano leaves
Salt and freshly ground black pepper
Honey, to taste
5 cups fresh dried breadcrumbs (made from dried day-old bread)
Butter, for greasing the dish
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh thyme leaves
Salt and freshly ground black pepper
6 large eggs, beaten
2 tablespoons water
2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices)
All-purpose flour, for dredging
Vegetable oil, for frying
12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced
12 ounces grated fontina
3/4 cup grated Pecorino Romano
Fresh basil leaves, torn

Steps:

  • For the Roasted Red Pepper Tomato Sauce:
  • Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.
  • Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed.
  • To dry out the bread crumbs:
  • Preheat the oven to 300 degree F.
  • Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry.
  • Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 15 by 10 by 2-inch baking dish and set aside.
  • Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.
  • Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.
  • Heat 1/2-inch of oil in 2 large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.
  • Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.

EGGPLANT PARMESAN



Eggplant Parmesan image

This Eggplant Parmesan is loaded with layers of crispy eggplant, sauce, and of course, lots of cheese. Each bite is complete comfort! Made completely vegetarian, I promise you won't be missing the meat when you bite into that tender eggplant.

Provided by Joanna Cismaru

Categories     Dinner

Time 2h15m

Number Of Ingredients 12

2 large eggplants (sliced into ½" rounds)
1 teaspoon salt (or to taste)
1 cup all-purpose flour
3 large eggs (beaten)
2 cups Italian breadcrumbs
2 tablespoons Italian seasoning
1¼ cup parmesan cheese (shredded)
1 teaspoon pepper (or to taste)
¼ cup olive oil
4 cups marinara sauce
4 cups mozzarella cheese (shredded)
2 tablespoons° parsley (chopped, or basil)

Steps:

  • Prep the eggplants: Generously salt the eggplant rounds on both sides. Let them sit on sheets of paper towel for 1-2 hours to draw out the moisture. Press the rounds dry with paper towel.
  • Ready the oven: Preheat the oven to 425°F. Brush two sheet pans with 1 tbsp olive oil in each one.
  • Assemble the dredge: Grab 3 shallow bowls or plates. Add the flour to one, eggs to the second, then breadcrumbs, Italian seasoning, and ¼ cup of the parmesan cheese to the third. Season each bowl with salt and pepper and mix well.
  • Dredge the eggplant: Take an eggplant round and dredge it in flour, then dip in the beaten egg, and finally coat with the breadcrumb mixture. Place the round on one of the prepared baking sheets, and repeat with the remaining rounds. Drizzle the remaining olive oil over the rounds.
  • Bake the eggplant rounds: Bake the rounds for 15-20 minutes or until golden brown. Reduce the heat in the oven to 375°F after taking the eggplant rounds out.
  • Assemble: Spread 1 cup of marinara sauce over the bottom of a 9x13" baking dish. Lay half of the baked eggplant rounds in a single layer over the sauce, then top with 1½ cups of marinara sauce followed by 1 cup of mozzarella and ½ cup of parmesan. Layer the remaining eggplant rounds, marinara sauce, and cheeses in the baking dish.
  • Bake: Bake for 20-25 minutes, or until the cheese is bubbly and browned.
  • Garnish and serve: Garnish with fresh basil. Allow the casserole to rest for 20 minutes at room temperature before serving.

Nutrition Facts : ServingSize 1 serving, Calories 486 kcal, Carbohydrate 43 g, Protein 26 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 104 mg, Sodium 1743 mg, Fiber 7 g, Sugar 11 g

EGGPLANT PARMESAN



Eggplant Parmesan image

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

Provided by Amy7n

Categories     One Dish Meal

Time 50m

Yield 1 one dish meal, 8 serving(s)

Number Of Ingredients 12

2 lbs eggplants (about 2 large eggplants)
kosher salt
1 (28 ounce) can whole canned tomatoes
1 garlic clove, peeled and minced
olive oil
fresh ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumb
4 large eggs, beaten
1 1/2 lbs fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality parmesan cheese
1 cup packed fresh basil leaf

Steps:

  • Prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
  • Cut eggplants lengthwise into 1/4 inch slices.
  • Lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
  • Preheat the oven to 350°F In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
  • Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
  • Bake until cheese has melted and the top is slightly brown.
  • Allow to rest at room temperature for about 10 minutes before serving.

Nutrition Facts : Calories 446.3, Fat 25.8, SaturatedFat 14.3, Cholesterol 171.3, Sodium 955.9, Carbohydrate 24.1, Fiber 5.5, Sugar 6.6, Protein 30.7

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