EGGPLANT HASSELBACK RECIPE BY TASTY
Here's what you need: eggplant, marinara sauce, tomato, fresh basil, mozzarella cheese, salt, pepper, garlic, olive oil, panko breadcrumbs, grated parmesan cheese, salt, pepper
Provided by Hitomi Aihara
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190°C).
- Cut eggplant lengthwise, keeping it connected at the stem.
- In a baking dish, place marinara sauce and spread to cover the bottom.
- Place the eggplant directly on the sauce.
- Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice.
- Sprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender.
- In a small bowl, combine panko, cheese, salt, and pepper.
- Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the bread crumbs are golden brown.
- Cut into your desired size pieces.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 38 grams, Fat 15 grams, Fiber 8 grams, Protein 7 grams, Sugar 12 grams
MINI EGGPLANT PARMESAN
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the sauce: Heat the oil in a heavy medium saucepan over medium. Add the garlic, shallots and salt. Stir until fragrant, about 2 minutes. Add the tomato sauce, basil, oregano and crushed red pepper. Simmer the sauce until the flavors blend and the sauce thickens, stirring often, about 5 minutes. Mix in the vinegar.
- For the eggplant: Mix the flour, salt and pepper in a shallow bowl. Place the panko breadcrumbs in another shallow bowl. Whisk the egg whites in a medium bowl until frothy. Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely.
- Heat the oil in a heavy medium skillet over medium-high heat until hot (the surface will appear to be shimmering), 2 to 3 minutes. Add half of the eggplant slices. Cook until deep golden brown, 1 to 2 minutes per side. Transfer the eggplant to a paper-towel-lined plate. Fry the remaining eggplant. (Can be made 1 hour ahead. Let stand at room temperature.)
- Preheat a broiler. Toss the mozzarella and Parmesan in a small bowl until well blended. Spread 1 generous teaspoon of the sauce over each eggplant slice. Top with a rounded teaspoon of the cheese mixture; spread out to cover and press lightly to adhere. Transfer the eggplant slices to a rimmed baking sheet. Broil until the cheese has melted, 1 to 2 minutes. Transfer the mini eggplant parmesans to a platter and garnish each with small basil leaf. Let stand 2 to 3 minutes before serving.
SUPER EASY EGGPLANT PARMESAN
This recipe is so easy it's crazy. You don't even have to fry the eggplant before you assemble the casserole. I think it gives great taste and texture this way. Also saves a lot of calories! You can also throw in other items such as mushrooms, onions or sausage. I do occasionally to make a whole meal in one dish.
Provided by Abbey212
Categories One Dish Meal
Time 1h
Yield 1 casserole, 7-10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Peel eggplant and slice thin. Layer eggplant and other ingredients if desired. Cover with foil and back 45 minutes.
- Take the foil off for the last 5 minutes of baking. Enjoy!
Nutrition Facts : Calories 227.6, Fat 10.8, SaturatedFat 5.1, Cholesterol 27.9, Sodium 734, Carbohydrate 23, Fiber 6, Sugar 13.6, Protein 10.2
CHICKEN AND EGGPLANT PARMESAN
A version of this recipe was emailed to me. This is my modified version of 2 great dishes combined to make 1 fantastic meal.
Provided by PaulaG
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees, spray a baking sheet with cooking spray.
- In a pie plate, whisk together the egg, egg white and water. In a second pie plate stir together the bread crumbs, parsley, cheese and Italian seasoning.
- Dip the cut eggplant in the egg wash and then in bread crumbs, place on prepared baking sheet and lightly spray with cooking spray. Place in preheated oven and bake for 10 minutes, turn and spray second side lightly with cooking spray. Return to oven and bake and additional 10 minutes or until done.
- While eggplant slices are baking, place the chicken breasts in a resealable bag with a teaspoon of water. Pound with a meat mallet to 1/4 inch thick.
- Dip the chicken into the remaining egg wash and then in bread crumbs. Allow crumb mixture to set for a few minutes while oil heats.
- Over medium heat add olive oil to a heavy skillet and warm. When warm place the chicken in the pan and cook 4 minutes or until lightly browned, turn and cook other side for 4 minutes.
- To assemble, place 2 slices of eggplant on each plate, spoon a portion of sauce over all, top with chicken breast and remaining sauce. Grate freshly grated Parmesan cheese over all and serve.
AUTHENTIC EGGPLANT PARMESAN
This recipe came straight from Italy, brought here by the Daddario family. I have tried many Eggplant Parmesan dishes, but none compare to this one, a taste of Italian Heaven!
Provided by AZ Food Critic
Time 4h30m
Yield 8 squares, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- For sauce (Gravy):.
- In a Dutch oven or large size sauce pan, add oil, on medium heat. Add garlic and onions, sauté' until tender. Add tomato sauce, tomato paste, and wine, if using, and Italian seasoning. Mix well, and bring to a boil, then reduce heat to a simmer. Cover and simmer for 4 - 4 1/2 hours, stirring occasionally.
- For eggplant:.
- In a large size skillet, add olive oil (enough to cover bottom about 1" deep). Heat on medium. Peel eggplant, then slice them into 1/4" round disks. In two small bowls or pie plates, add bread crumbs to one, and eggs and milk to the other, beat egg mixture well. Dip each eggplant disk into egg mixture then into bread crumbs, coat completely. Place gently into hot oil. Fry to a golden brown on both sides, drain on paper towels. Repeat until all the eggplant are breaded and fried to a golden brown. Set aside.
- Preheat oven to 350 degrees F.
- Assemble:.
- In a 13x9x2 ungreased baking dish, add about 1 to1 ½ cups sauce (gravy) to bottom of pan, spread sauce (gravy) evenly in baking dish.
- Cover sauce (gravy) with one even layer of breaded eggplant, spread 1 cup mozzarella cheese evenly over eggplant, sprinkle with 1/3 cup parmesan cheese. Repeat two more times, ending with parmesan cheese. Bake uncovered for 45 minutes. Let set for 10 minutes before cutting. Cut into 8 pieces. Serve hot.
Nutrition Facts : Calories 732.3, Fat 36, SaturatedFat 15.5, Cholesterol 134.5, Sodium 2327.6, Carbohydrate 71, Fiber 13, Sugar 20.8, Protein 35.7
BAKED INDIVIDUAL EGGPLANT PARMESAN
Eggplant and Parmesan? Who couldn't love those combinations. I saw this and had to make it and then share with everyone here. I found the recipe on italian food forever. *cooking times are approximate*
Provided by bmxmama
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a plate that just covers the eggplant on top, and then weight it down with a heavy can or canister. Let the eggplant drain in the sink for about 45 minutes. Pat the eggplant dry.
- While the eggplant is being purged of any bitterness, begin the sauce by heating the olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add the chopped basil and mix well.
- Turn on the broiler in the oven and place the eggplant slices flat on a lightly greased baking sheet.
- Lightly brush the top of the eggplants with olive oil and then broil until lightly browned.
- Turn the eggplant, and brown the other side. Continue in this manner until all of the eggplant slices have been browned.
- Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other.
- Spoon a little sauce on each slice, and then sprinkle a little of each of the grated cheeses.
- Choose another slice of equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice. Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese.
- Bake the eggplant until bubbly and lightly browned, about 35 to 40 minutes.
Nutrition Facts : Calories 653.2, Fat 35.6, SaturatedFat 14.2, Cholesterol 66.2, Sodium 11329.9, Carbohydrate 60, Fiber 30.9, Sugar 26.6, Protein 34.3
EXCELLENT EGGPLANT PARMESAN
This recipe is an adaptation of a recipe I saw on Throw Down, with Bobby Flay. This recipe is from Bobby Flay's challenger. I found the recipe on the food network website. The original recipe called for two eggplants, but I found that was too much. It also used 28 oz of Marinara sauce, but making it in a 9x13" dish, that was too little. The chef's recipe also said to use sliced, dry mozzarella, but I preferred grated. The original recipe didn't specify a pan size, so I made it in a 9x13" dish. You could, however, scale down the recipe and cook it in an 8x8 or 9x9" dish.
Provided by Leilani
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Peel the eggplant, and cut it in half length-wise.
- Cut into 1/4" slices.
- Coat eggplant slices in flour, dip in egg, and then coat with bread crumbs.
- Continue with all slices piling onto a plate.
- Pour oil (I use vegetable oil) into a saute pan using enough to submerse eggplant slices.
- Fry until lightly browned on each side. Remove to plate.
- Pour enough Marinara sauce to cover bottom of 9x13" dish with a thin layer.
- Add eggplant in a single layer.
- Pour additional Marinara sauce to cover top of eggplant. Add about 1 & 1/2 cups of mozzarella cheese, and sprinkle 1/2 cup of Romano cheese over.
- Continue with the next layer of sauce, eggplant, sauce, and the remainder of the cheese.
- Bake in a 350 degree oven for 25-30 minutes.
Nutrition Facts : Calories 495.6, Fat 22.4, SaturatedFat 10.9, Cholesterol 148.5, Sodium 1442.5, Carbohydrate 47.9, Fiber 8.2, Sugar 20.1, Protein 25.1
HASSELBACK BABY EGGPLANT PARMESAN
This is a fusion of two concepts: eggplant parmesan combined with the hasselback technique. This technique usually involves slicing a potato in even sections, but not cutting all the way through. Here, I use baby eggplant and keep the stem on (for presentation, and to hold the sections together). These make excellent appetizers.
Provided by Late Night Gourmet
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375° F / 190° C.
- Wash eggplant. Leaving the stems on, cut each eggplant at 1/4" intervals so the eggplant stays connected by the stem. Sprinkle inside the gaps with salt.
- Spread pesto evenly in the gaps of each eggplant.
- Brush a high-walled baking pan or casserole pan with 1 tablespoon of olive oil. Place eggplants in the pan. Brush the remaining olive oil over the skin of the eggplants.
- Cover baking pan with foil. Bake for 40 minutes or until tender.
- Blend breadcrumbs, cheese, and thyme and set aside.
- Turn on the broiler. Remove the foil from the baking pan. Rotate the eggplants so the gaps are facing upward. Sprinkle each eggplant with the breadcrumb mixture. Broil until the breadcrumbs are browned.
Nutrition Facts : Calories 204, Fat 5, SaturatedFat 1.5, Cholesterol 3.2, Sodium 309.4, Carbohydrate 38.1, Fiber 22.4, Sugar 13.3, Protein 9.8
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Reviews 7Category Healthy Eggplant RecipesRatings 8Calories 349 per serving
- Spread sauce in a 9-by-13-inch broiler-safe baking dish. Make crosswise cuts every 1/4 inch along each eggplant, slicing almost to the bottom but not all the way through. Carefully transfer the eggplants to the baking dish. Gently fan them to open the cuts wider. Drizzle 2 tablespoons oil over the eggplants. Fill the cuts alternately with mozzarella and pesto (some cuts may not be filled). Cover with foil.
- Combine panko, Parmesan and the remaining 2 teaspoons oil in a small bowl. Remove the foil and sprinkle the eggplants with the breadcrumb mixture.
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