GRANDMA'S ITALIAN EGGPLANT PARMIGIANA
This heirloom Italian family recipe came stateside with my grandmother when she immigrated from Italy. Growing up in a house that had Italian sauce being made every Sunday, this eggplant was always a favorite. Using good quality ingredients is critical for this recipe. It is very time consuming and laborious. It would be a shame to invest all of this time and effort with inferior ingredients only to be let down when you eat it later.
Provided by Daddy's Kitchen
Categories World Cuisine Recipes European Italian
Time 9h35m
Yield 12
Number Of Ingredients 11
Steps:
- Lay eggplant slices on top of paper towels and sprinkle with sea salt to draw out moisture. Cover with additional paper towels. Let sit, 8 hours to overnight.
- Place flour into a 1-gallon plastic zip-top bag. Sprinkle salt and pepper into the flour and shake the bag to mix. Place 6 eggplant slices into the bag, seal, and shake to coat.
- Beat eggs and water together using a fork in a small bowl. Season with salt and pepper.
- Heat 2 inches of oil over medium-high heat in a 10-inch cast iron skillet. Line baking sheets with paper towels to drain eggplants after frying.
- Shake excess flour from eggplant slices and place into egg mixture, turning to ensure both sides are coated. Allow excess egg mixture to drip off before placing slices into the hot oil. Fry until slightly golden, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheets. Sprinkle with 1 tablespoon Pecorino Romano cheese. Repeat process until all eggplant slices are fried. Let cool slightly, about 5 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Pour a small amount of tomato sauce into the bottom of a 9x13-inch baking pan to cover. Place 1/3 of the eggplant slices over sauce, slightly overlapping them. Sprinkle 1/3 of the remaining Pecorino-Romano cheese and Parmesan cheese evenly over the slices. Cover with a light layer of sauce. Sprinkle 1/3 of the mozzarella cheese over sauce. Repeat for a total of 3 layers.
- Bake in the preheated oven until bubbly, about 40 minutes. Remove from the oven and let cool for 10 minutes to set.
Nutrition Facts : Calories 568.9 calories, Carbohydrate 33.1 g, Cholesterol 145.9 mg, Fat 32.7 g, Fiber 5.3 g, Protein 35.6 g, SaturatedFat 14.8 g, Sodium 2463.2 mg, Sugar 7.9 g
GRANDMA'S BAKED EGGPLANT PARMESAN
My grandmother's easy Baked Eggplant Parmesan is a delicious vegetarian dinner with just 15 minutes of prep!
Provided by Blair Lonergan
Categories Dinner
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200°C).
- Pour melted butter into an 11 x 7-inch baking dish. Set aside.
- Place egg in a shallow dish. Set aside.
- In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper. Set aside.
- Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in a single layer in the prepared baking dish.
- Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes.
- Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3-5 more minutes, or until cheese is melts.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 262.9 kcal, Carbohydrate 21.6 g, Protein 10.4 g, Fat 16.1 g, SaturatedFat 8.5 g, Cholesterol 82 mg, Sodium 792.2 mg, Fiber 3.9 g, Sugar 4.6 g
GRANDMA'S ITALIAN EGGPLANT PARMIGIANA
This heirloom family Italian eggplant parmesan recipe came stateside with my grandmother when she immigrated from Italy. Growing up in a house with Italian sauce made every Sunday, this eggplant dish was always a favorite. Using good quality ingredients is critical for this recipe. It is very time-consuming and laborious. It would be a shame to invest all of this time and effort with inferior ingredients only to be let down when you eat it later.
Provided by Daddy's Kitchen
Categories Italian Recipes
Time 9h35m
Yield 12
Number Of Ingredients 11
Steps:
- Lay eggplant slices on top of paper towels and sprinkle with sea salt to draw out moisture. Cover with additional paper towels. Let sit, 8 hours to overnight.
- Place flour into a 1-gallon resealable plastic bag. Add salt and pepper; shake the bag to mix. Place 6 eggplant slices into the bag, seal, and shake to coat.
- Beat eggs and water together using a fork in a small bowl. Season with salt and pepper.
- Heat 2 inches of oil over medium-high heat in a 10-inch cast iron skillet. Line baking sheets with paper towels to drain eggplants after frying.
- Shake excess flour from eggplant slices and place into egg mixture, turning to ensure both sides are coated. Allow excess egg mixture to drip off.
- Fry in hot oil until slightly golden, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheets. Sprinkle each slice with 1 tablespoon Pecorino Romano cheese. Repeat process until all eggplant slices are fried. Let cool slightly, about 5 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Pour a small amount of tomato sauce into the bottom of a 9x13-inch baking pan to cover.
- Place 1/3 of the eggplant slices over sauce, slightly overlapping them. Sprinkle 1/3 of the remaining Pecorino-Romano cheese and Parmesan cheese evenly on top. Cover with a light layer of sauce. Sprinkle 1/3 of the mozzarella cheese over sauce. Repeat for a total of 3 layers.
- Bake in the preheated oven until bubbly, about 40 minutes. Remove from the oven and let cool for 10 minutes to set.
Nutrition Facts : Calories 568.9 calories, Carbohydrate 33.1 g, Cholesterol 145.9 mg, Fat 32.7 g, Fiber 5.3 g, Protein 35.6 g, SaturatedFat 14.8 g, Sodium 2463.2 mg, Sugar 7.9 g
FRANK SINATRA'S EGGPLANT PARMIGIANA
I cant help but love Frank Sinatra....and he loved food! He and I would have been a match made in heaven, if only I had been born 50 years earlier! LOL
Provided by Miss Diggy
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- For the Tomato Sauce: Saute the onion, celery, and garlic in oil in a saucepan until tender (about 3 minutes).
- Add in the tomatoes, tomato paste, salt, pepper, parsley, oregano and the bay leaf.
- Simmer uncovered for about 15 minutes, or until it is as thick as you would like. Take out the bay leaf, and set aside.
- For the Eggplant: Combine flour and salt in a bowl.
- Dip the eggplant slices in egg, then in the flour mixture.
- Saute the slices in a skillet in the oil for 3 minutes on each side (or until brown), adding more oil if needed. Drain the eggplant well on paper towels.
- Lay 1/2 of the eggplant in a single layer in a 10 x 6 x 2-inch baking dish, cutting the slices to fit if needed.
- Sprinkle with 1/2 of the Parmesan cheese, 1/2 of the sauce, and also 1/2 of the mozzarella cheese.
- Cut the remaining mozzarella into triangles.
- Repeat layers.
- Bake at 400 degrees for 15 to 20 minutes or until hot, uncovered.
Nutrition Facts : Calories 489.6, Fat 35.5, SaturatedFat 10.9, Cholesterol 97.5, Sodium 1243.2, Carbohydrate 26.2, Fiber 7.6, Sugar 10.3, Protein 20.2
MAMMA MIA! FRESH ITALIAN EGGPLANT PARMIGIANO!
Make and share this Mamma Mia! Fresh Italian Eggplant Parmigiano! recipe from Food.com.
Provided by The Spice Guru
Categories European
Time 1h25m
Yield 9 serving(s)
Number Of Ingredients 34
Steps:
- PREP vegetables and herbs needed for the SAUTE (1 medium chopped onion, 8 ounces thinly sliced fresh mushrooms, 2/3 cup minced fresh basil leaves (reserving 1 tablespoon to refresh flavor later), 2-3 tablespoons minced fresh garlic, 3 tablespoons minced fresh Italian parsley, 2 tablespoons minced fresh oregano leaves, and 1 teaspoon minced fresh rosemary leaves); SAUTE in a large saucepan or pot in 1 tablespoon olive oil, between medium-low and medium heat until softened, about 7 minutes.
- BRING 4 quarts unsalted water to boiling; CAREFULLY lower Roma tomatoes needed for recipe on a large spoon into boiling water; BLANCH until skins start to crack; REMOVE tomatoes and place into a colander; RINSE tomatoes under running cold water to remove skins; PUREE enough tomatoes to yield 3 1/4 cups; DICE remaining tomatoes to yield 3 1/4 cups; ADD both pureed and diced tomatoes to the saute mixture, along with 1/4 cup olive oil, 2-3 teaspoons ground fennel, 1/4 cup dry red wine, 2 teaspoons fine sea salt (if using fresh tomatoes), 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fresh ground black pepper and 1/4 teaspoon red pepper flakes; STIR in enough sugar or light corn syrup into SAUCE to balance acidity; RAISE HEAT to HIGH, stirring constantly until mixture begins to boil; REDUCE heat to MEDIUM-LOW, then SIMMER the sauce uncovered for 1 hour or slightly longer, stirring occasionally; REMOVE the SAUCE from heat; STIR in 1/4 cup freshly grated parmesan cheese and 1 tablespoon finely minced fresh basil leaves (to refresh flavor); SEASON to taste with fine sea salt if necessary.
- PREPARE the BREADCRUMBS in a large sealable container or Ziplock bag, add 2 cups panko, 1 cup freshly grated parmesan cheese, 1 teaspoon Italian seasoning, 1 1/4 teaspoons garlic salt, 1/4 teaspoon fresh ground black pepper and 1/8 teaspoon freshly grated nutmeg; seal and shake well to combine; set aside; PREHEAT oven to 375 F degrees.
- CUT eggplants into 1/8 - 1/4 inch rounds; BRUSH eggplant evenly on both sides with the BASTE mixture (1/2 cup olive oil with 1-3 freshly mashed garlic cloves); SHAKE a few basted eggplant rounds at a time in sealed container or Ziploc bag with BREADCRUMBS until very well coated; arrange in TWO greased 13 x 9 inch baking dishes; RESERVE enough of the BREADCRUMBS for the GARNISH of eggplant parmigiano later before last 15 minutes of baking.
- BAKE both baking dishes of eggplant for about 10 minutes or until lightly browned; carefully slide out oven tray(s) from oven using oven mitts; REDUCE oven temperature to 350 F degrees; TURN eggplant over using tongs or spatula; CONTINUE baking at 350 F for about 10 additional minutes or until lightly browned; REMOVE from oven; LEAVE oven ON.
- LADLE 1/3 of the SAUCE into the bottom of a 13 x 9 baking dish or casserole dish; SPRINKLE 1 tablespoon of the freshly grated parmesan cheese over the sauce; (you can use the same dish you used to bake eggplant in).
- ARRANGE 1/2 (ONE HALF) of the EGGPLANT over the SAUCE in dish, overlapping if necessary.
- POUR 1/2 (HALF) of remaining sauce over EGGPLANT.
- SPRINKLE the SAUCE with 1 tablespoon freshly grated PARMESAN cheese, followed by 8 ounces (ONE HALF POUND) grated part-skim MOZZARELLA cheese; REPEAT layers with remaining EGGPLANT, remaining SAUCE, and remaining MOZZARELLA cheese; COVER casserole with aluminum foil or casserole lid.
- BAKE in preheated 350 F degree oven for 30 minutes, then carefully slide out oven tray from oven using oven mitts; REMOVE cover from eggplant parmigiano carefully; then SPRINKLE the GARNISH (1 tablespoon freshly grated parmesan cheese, 2 teaspoons seasoned Italian breadcrumbs, 1 teaspoon finely minced fresh Italian parsley); CONTINUE to BAKE for 15 additional minutes; REMOVE from oven and allow to cool and set for 5-10 minutes, then SLICE (using a serrated knife) and SERVE (with your favorite side dishes and bread); SERVE and say, "MAMMA MIA!"!
Nutrition Facts : Calories 573.3, Fat 37.8, SaturatedFat 12.8, Cholesterol 55, Sodium 1295.6, Carbohydrate 35.5, Fiber 7.8, Sugar 9.7, Protein 24.9
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