SKILLET EGGPLANT PARMESAN
Try out this tasty Skillet Eggplant Parmesan recipe from My Food and Family! As if saucy, cheesy and delicious weren't enough, this Skillet Eggplant Parmesan dish with OLIVO by CLASSICO Traditional Pasta Sauce has even more going for it: you can make it in under an hour.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Beat eggs in shallow dish until blended. Empty coating mix into separate shallow dish. Dip eggplant slices in egg, then in coating mix, turning to evenly coat both sides of each slice. Gently press coating mix into eggplant slices to secure. Spray both sides of eggplant slices with cooking spray.
- Brush 2 tsp. oil onto bottom of large skillet; heat on medium heat. Add 1/3 of the eggplant; cook 1 to 2 min. on each side or until crisp and evenly browned. Transfer to plate. Repeat with remaining oil and eggplant.
- Mix pasta sauce and water; spread 3/4 cup onto bottom of skillet. Cover with layers of 1/3 of the eggplant, 3/4 cup of the remaining sauce and 1/2 cup cheese; repeat layers. Top with remaining eggplant and sauce; cover.
- Cook on medium-low heat 20 to 25 min. or until heated through. Sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 13 g
FRIED EGGPLANT (AUBERGINE)
An adopted recipe I've not tried. Here's hwat the OP says about it: "Very easy fried eggplant. Just like shake n' bake!My husband really likes this recipe. He says it's the best fried eggplant he ever had. Easy to make this "parmesan" by adding sauce, mozzerella and baking. Very cheap too!! One SMALL eggplant feeds 6!"
Provided by spatchcock
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oil in pan on medium till a splash of water sizzles on it.
- Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
- Skake it up well.
- Lightly beat eggs in a bowl.
- Dip eggplant slices in egg and add to bag about 3-4 at a time.
- Shake them up good.
- Place battered slices in hot oil.
- flip after 2 minutes.
- Remove when browned on both sides, about 4 minutes total.
- Continue until all slices are done.
- I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).
Nutrition Facts : Calories 863.4, Fat 77.9, SaturatedFat 11.2, Cholesterol 74.6, Sodium 796.5, Carbohydrate 33.5, Fiber 5, Sugar 4.7, Protein 10.6
BAKED-EGGPLANT PARMESAN
Make and share this Baked-Eggplant Parmesan recipe from Food.com.
Provided by K. Van Vleck
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 238.7, Fat 9.7, SaturatedFat 5, Cholesterol 71.3, Sodium 1332.5, Carbohydrate 26, Fiber 7.9, Sugar 12, Protein 15
EGGPLANT PARMESAN
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
Categories Egg Tomato Bake Fry Kid-Friendly Mozzarella Basil Eggplant Gourmet Small Plates
Yield Makes 8 main-course servings
Number Of Ingredients 13
Steps:
- Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.
- While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.
- Coarsely chop tomatoes, then coarsely purée in batches in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
- Put oven rack in middle position and preheat oven to 375°F.
- Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.
- Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.
- Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.
- Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.
- Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.
BAKED EGGPLANT PARMESAN
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
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
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield about 4 to 6 main course servi
Number Of Ingredients 22
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 SHAKE 'N BAKE PARMESAN
Steps:
- Heat oil in pan for frying (about 350-400 degrees F). Peel eggplant and slice thin (about 2-3/16th inch thick. Scramble egg in small bowl and add milk or water. Pour Shake 'N Bake package contents into another small bowl.
- Dip each slice of eggplant in egg mixture, and then dip each side of the egg coated eggplant into the Shake 'N Bake.
- Place eggplant in heated oil. Cook until dark golden brown, flip, and cook on remaining side. When second side is golden brown, remove from oil. Serve with sliced tomatoes on top of each slice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BAKED EGGPLANT PARMESAN
Make a healthy baked eggplant parmesan with crispy almond flour-coated eggplant slices that are baked - no frying or bread crumbs needed!
Provided by Brittany Mullins
Categories Lunch/Dinner
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, ½ cup Parmesan, Italian seasoning and ½ teaspoon sea salt.
- In another shallow bowl, whisk eggs with 2 Tablespoons water and sprinkle on a little salt and pepper.
- Dip an eggplant slice into the egg wash and let any excess drip off. Then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on prepared baking sheet. Repeat to coat all eggplant slices. NOTE: Be sure to sprinkle the mixture on rather than dredging the wet eggplant slices into the almond flour mixture. This keeps the dry mixture from getting too wet, which results in a clumpy mixture that won't stick to the eggplant!
- Spray tops lightly with cooking spray.
- Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.
- In a large baking dish (I used 9x11), add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. If needed, you can cut some of the slices in half to fill the baking dish. Add another 1 cup of sauce and spread evenly over eggplant slices. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining Parmesan and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup parmesan and remaining fresh basil.
- Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.
Nutrition Facts : ServingSize 1 /8 of recipe, Calories 274 kcal, Sugar 5 g, Sodium 300 mg, Fat 17 g, SaturatedFat 4 g, Carbohydrate 15 g, Fiber 6 g, Protein 19 g, Cholesterol 62 mg
EGGPLANT PARMESAN
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
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
BAKED EGGPLANT PARMESAN SPAGHETTI
Dish out Baked Eggplant Parmesan Spaghetti at dinner and enjoy the compliments. In 20 minutes of prep time, this eggplant parmesan spaghetti can be yours.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F.
- Trim ends from eggplant; cut crosswise into 8 slices. Place coating mix in pie plate. Beat egg whites in separate pie plate until foamy. Dip eggplant in egg whites, then in coating mix, turning to evenly coat both sides of each slice. Place on rimmed baking sheet sprayed with cooking spray; sprinkle with any coating mix remaining in pie plate.
- Bake 20 min. or until eggplant is tender and golden brown. Meanwhile, cook spaghetti in large saucepan as directed on package, omitting salt.
- Spoon 1 cup pasta sauce evenly over eggplant; top with mozzarella and 1 Tbsp. Parmesan. Bake 5 min. or until mozzarella is melted. Meanwhile, drain spaghetti in colander. Add remaining pasta sauce to pan used to cook the spaghetti; cook on medium heat until heated through, stirring frequently. Add spaghetti; toss to coat.
- Spoon spaghetti mixture onto platter; top with eggplant. Sprinkle with basil and remaining Parmesan.
Nutrition Facts : Calories 440, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 1270 mg, Carbohydrate 69 g, Fiber 12 g, Sugar 17 g, Protein 24 g
BAKED CHEESE CRUSTED EGGPLANT
WE grew a small white Mohican eggplant this year. They are about 6 inches long. This is an easy, healthy, and very tasty way to prepare them. Panko is a form of breadcrumb. The bottom of the eggplant comes out crispy and dark brown the top is lightly toasted. Try it with standard eggplant let me know how it was.
Provided by mooskie
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel eggplant and cut into 3/4-inch thick slices.
- Mix the parmesan and panko on a plate.
- Mix the basil, milk, and mayonnaise in a bowl.
- Dredge eggplant in the mayo mix and immediately dredge in cheese mix.
- Grease a baking sheet with spray cooking oil.
- Place the eggplant on the baking sheet and bake at 425°F for 25 minutes.
Nutrition Facts : Calories 357.1, Fat 18.6, SaturatedFat 4.7, Cholesterol 26.1, Sodium 621.6, Carbohydrate 40.3, Fiber 16.3, Sugar 13.4, Protein 11.9
EGGPLANT FRIES
Make an amazing appetizer with our recipe for Eggplant Fries. Coated with SHAKE 'N BAKE and a hint of Parmesan, these Eggplant Fries are fantastic!
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450ºF.
- Whisk eggs and water in pie plate until blended. Combine coating mixes and cheese in 1 shaker bag. Cut eggplant crosswise into 1/2-inch-thick slices, then cut each slice into 3x1/2-inch sticks.
- Dip eggplant sticks, in small batches, into egg mixture, turning to evenly coat all sides of each stick with egg mixture. Add to shaker bag; close bag, then shake gently to evenly coat eggplant with coating mixture. Spread onto parchment-covered rimmed baking sheet. Drizzle evenly with oil.
- Bake 15 min. or until eggplant is tender. About 5 min. before eggplant is done, cook pasta sauce just until heated through.
- Serve eggplant sticks with the pasta sauce.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
HEALTHY EGGPLANT AND KALE PARMESAN
All the classic elements of eggplant Parmesan are here. The surprise is a breading of almond flour and egg whites that bakes up tender on the inside and crispy on the exterior. Braising kale in the tomato sauce boosts the flavor and adds nutritional punch.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position 2 oven racks in the middle and upper third of the oven, and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment.
- Cook the oil, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the garlic just starts to turn golden, 4 to 6 minutes. Add the tomatoes; rinse the can with about 1 1/2 cups water, and add the tomato water to the skillet. Add the kale and basil, bring to a simmer and cook until the sauce thickens, about 25 minutes.
- Meanwhile, combine the almond flour and breadcrumbs in a medium bowl until evenly mixed. Whisk the egg whites and 3 tablespoons water in another medium bowl until frothy.
- Lay out the eggplant slices on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant slices in the egg whites, then press into the almond-breadcrumb mixture to coat. Place the eggplant pieces on the baking sheets. Bake until the eggplant is tender and the crust is golden brown, about 30 minutes. Rotate the baking sheets if the top one is browning too quickly.
- Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Place the baking dish under the broiler until the cheese is melted and browned, about 1 minute. Serve immediately, while the cheese is still warm. Sprinkle the top with the parsley.
Nutrition Facts : Calories 440 calorie, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 20 milligrams, Sodium 900 milligrams, Carbohydrate 38 grams, Fiber 15 grams, Protein 23 grams, Sugar 12 grams
More about "eggplant shake n bake parmesan food"
BEST BAKED EGGPLANT PARM RECIPE - HOW TO MAKE ... - DELISH
From delish.com
5/5 (12)Total Time 1 hr 15 minsCategory Vegetarian, Date Night, Dinner Party, Dinner
- Preheat oven to 425°. Line two large baking sheets with parchment paper and coat with cooking spray.
- Season with salt and pepper. In another shallow bowl, whisk eggs with 2 tablespoons water and season with salt and pepper.
BAKED EGGPLANT PARMESAN - THE ... - THE PANICKED FOODIE
From thepanickedfoodie.com
4.9/5 (7)Total Time 1 hr 10 minsCategory DinnerCalories 463 per serving
- Lay down a few layers of paper towels, sprinkle them generously with a lot of salt. Arrange eggplant slices on top, sprinkle them with a lot of salt, and top with a few more layers of paper towels. Place heavy pots and pans on top to apply pressure. Allow the eggplant to sweat for 60 minutes. After sweating, rinse all of the salt off, and dry completely with paper towels.
- Set up breading assembly line by putting the flour, eggs, and homemade shake and bake (or breadcrumbs) each in a separate bowl.
- Bread eggplant slices by first coating both sides in flour and shaking off the excess. Then dip both sides in egg, allowing any excess to drip off. Then coat both sides with breadcrumbs, shaking off the excess.
EASY BAKED EGGPLANT PARMESAN RECIPE - EVERYDAY DISHES
From everydaydishes.com
Servings 9Total Time 2 hrsCategory DinnerCalories 310 per serving
- Preheat oven to 375 degrees then coat a large baking sheet and a 9" x 13" baking dish with cooking spray. Slice the ends off of each eggplant and cut each one crosswise into ½" discs. Season both sides of each eggplant slice with salt then set aside.
- Blot each eggplant slice to remove any moisture from the surface then dip in beaten egg. Allow excess egg to drip off then dredge in breadcrumbs, pressing gently to adhere, then shake off excess. Place eggplant on the baking sheet then repeat with remaining slices. Bake 25–30 minutes or until lightly golden then remove from oven.
- Place about ¾ cup of marinara in the bottom of the prepared baking dish and add as many eggplant slices as necessary to completely cover the bottom of the dish. (This should take about half of the eggplant slices, so just layer or shingle them as necessary.) Spread half of remaining marinara sauce over eggplant then sprinkle with half of the shredded mozzarella as well as half of the Parmesan and half of the basil.
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BAKED EGGPLANT PARMESAN - ERREN'S KITCHEN
From errenskitchen.com
Ratings 8Calories 422 per servingCategory Dinner
- Line a 10-inch casserole pan with a single layer of the roasted eggplant using half the slices. Top with sauce, followed by the mozzarella slices a more sauce, and the basil leaves.
EGGPLANT PARMESAN RECIPE {CLASSIC ITALIAN FRIED EGGPLANT ...
From thehungrybluebird.com
Reviews 5Category Dinner, Main CourseCuisine ItalianTotal Time 4 hrs
- Slice eggplant into ¼-inch slices. Arrange one layer in a large colander and sprinkle generously and evenly with salt. Repeat with remaining eggplant rounds, salting, until all is in the colander. Weigh down with plates and/or heavy cans and let drain for 2 hours (in sink). After eggplant is done draining, rinse well and pat thoroughly dry with both paper towels and cloth kitchen towels. You want the eggplant as dry as possible and moisture blotted out.
- Prepare three pie pans or shallow bowls for the breading process. Combine flour, salt and pepper in one pan. Crack 5 eggs in another pan, and beat well with 3 tablespoons milk. Season with a little salt and pepper. And in the third pan, combine bread crumbs with thyme and oregano, and a little salt and pepper.
- Line a sheet pan with wax paper. Start your assembly line ~ dredge slices in flour, shake off excess, then in the beaten egg mixture, and then in the breadcrumbs, coating well. Place coated slices on sheet pan with wax paper between layers.
- In a large skillet, heat about ¼-inch of oil until shimmering. Fry 3 to 4 eggplant slices at a time, do not crowd pan, until browned, about 2 minutes a side. Remove to paper towel-lined sheet pans and let drain. Sprinkle with a little salt while hot. Continue frying, and adding oil as needed, until all slices are done.
PERFECT EGGPLANT PARMESAN RECIPE - SELF PROCLAIMED FOODIE
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Ratings 18Calories 480 per servingCategory Main Course
EGGLESS EGGPLANT PARMESAN | PARMIGIANA
From vidhyashomecooking.com
5/5 (1)Total Time 1 hr 20 minsCategory Main CourseCalories 539 per serving
- Dip the eggplant slice on both sides in almond milk and dust it generously with panko crumbs. (If using APF, after dipping in almond milk, dust it with flour before panko. As I didn’t use APF, I used a generous amount of panko)
BAKED EGGPLANT PARMESAN - ORGANIZE YOURSELF SKINNY
From organizeyourselfskinny.com
4.8/5 (6)Total Time 1 hr 35 minsCategory Dinner, Dinner RecipeCalories 460 per serving
- Using a sharp knife or peeler, remove the skin from the eggplant and then cut into ½ inch slices.
- Lay the eggplant slices on a plate lined with paper towels. Lightly sprinkle with salt and let the slices sit for 45 minutes, flipping halfway through.
BAKED EGGPLANT PARMESAN RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
5/5 (2)Total Time 2 hrs 15 minsCategory Main CourseCalories 368 per serving
- Place a triple layer of paper towels on a large baking sheet. Lightly season the sliced eggplant all over with salt and place on the prepared pan. Once full, top with another double or triple layer of paper towels and then more sliced eggplant. Once all eggplant is salted and layered, place a final double layer of paper towels over the top. Set another baking over over the eggplant slices. Place a heavy pot on the top to add weight. Set the eggplant aside for 45 minutes to an hour while preparing the sauce and breading.
- While the eggplant bakes, prepare the sauce. Combine all sauce ingredients in a medium saucepan and heat on medium-low. Cook until heated through. Keep warm. Sauce may be made 24 hours in advance and refrigerated until needed. Thin with a little wine or water if you prefer thinner sauce.
- Lightly coat a 13x9-inch baking pan with vegetable cooking spray. Pour 1 heaping cup of tomato sauce over the bottom of the prepared pan. Layer half the eggplant slices, overlapping the edges if needed to fit. Spoon 1 cup of sauce over the eggplant layer. Sprinkle half the mozzarella over the sauce.
VEGETARIAN RECIPE #5: EGGPLANT PARMESAN - EVERYDAY READING
From everyday-reading.com
Ratings 1Category Main DishCuisine AmericanEstimated Reading Time 4 mins
- Toss the sliced eggplant with the salt in a large bowl. Transfer the salted eggplant to a colander and set the colander in the empty bowl. Let drain for about 30-45 minutes (your eggplant will probably give off about 1 TB of liquid). Spread the eggplant slices on a few layers of paper towels and cover with more paper towels. Press firmly to remove excess liquid.
- While the eggplant drains, put a rimmed baking sheet in the oven and preheat to 425˚ F. Pulse the bread in a food processor until it is finely ground. Add the parmesan cheese and salt and 1/4 tsp pepper and pulse a few more times to combine. Transfer the crumbs to a pie plate or dinner plate.
- Combine the flour and ¾ teaspoon pepper in a large ziplock bag and shake to combine. Beat the egg (or egg whites) in a second pie plate and add 2 TBS of water. Place the eggplant slices in the bag with the flour; seal and shake to coat (you may have to do this in two batches, depending on how many slices you have).
- Remove the slices from the bag, dip in the eggs, shaking to remove excess egg. Coat the slice in the bread crumb mixture and set the breaded slices on a wire rack. Repeat until all the slices are breaded.
HEALTHY AIR FRYER EGGPLANT PARMESAN - PINCH ME GOOD
From pinchmegood.com
5/5 (7)Total Time 20 minsCategory Healthy Dinner IdeasCalories 178 per serving
- using a sharp knife, about 1/4 inch from the stem. Then slice the eggplant into 1/2 -inch thick rounds and place the eggplant onto a small baking sheet or plate.
- – Combine the breadcrumbs + parmesan cheese + garlic powder + dried parsley + salt & pepper into a medium-size mixing bowl and mix to combine into a breadcrumb mixture.
- crack the eggs into a medium size bowl, season with salt & pepper and whisk well to combine. Then setup the breadcrumb mixture + the egg mixture+the sliced eggplant next to each other and dredge each piece of eggplant in the egg, then the breadcrumb mixture, pressing the breadcrumbs into the eggplant as you dredge them. Then place the breaded eggplant slices back onto the baking sheet. Continue until you have breaded all of the eggplant.
BAKED EGGPLANT PARMESAN RECIPE - FOOD.COM
From food.com
Servings 6Total Time 1 hrCategory VegetableCalories 452 per serving
- Set sliced eggplant aside. Lightly beat egg whites in a large bowl and place bread crumbs, parmesan, garlic and basil in another large bowl.
- Dredge eggplant slices in the egg whites then bread crumbs on both sides. Place the breaded slices on a baking sheet coated with cooking spray.
- Bake eggplant on each side for about 20 minutes or until easily pierced with a fork. Spread about half of the tomato sauce on the bottom of an 9 X 13 baking dish. Layer about half of the eggplant slices on top of the sauce.
- Spread all of the ricotta cheese on top of the eggplant slices and top with about 1.5 cups of mozzarella. Use the remaining eggplant slices and place on top of the mozzarella.
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