Hearty Eggplant Parmesan Food

HEARTY EGGPLANT PARMESAN

Steps:

• Place flour and eggs in separate shallow bowls. In another bowl, combine the bread crumbs, basil, oregano, salt and pepper. Dip eggplant slices in flour and then in eggs; coat with crumb mixture. , In a large skillet, cook eggplant in oil in batches until golden brown on both sides; drain. Arrange in a greased 13-in. x 9-in. baking dish. Top with marinara sauce and cheese. , Cover and bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

EGGPLANT PARMESAN

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 II

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.

EXCELLENT EGGPLANT PARMESAN

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.

BAKED INDIVIDUAL EGGPLANT PARMESAN

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.

DIANNE'S EGGPLANT PARMESAN

Steps:

• Peel and thinly slice the eggplant lengthwise. Sprinkle with 1/2 teaspoon of the salt. Place a colander in a shallow pan. Place the eggplant slices in the colander and place a similar size and shaped bowl on top of the slices to press. Allow the slices to drain for 45 to 60 minutes.
• Meanwhile, in a large skillet over medium heat, cook the meat until no longer pink (drain fat). Add the onion, bell pepper, 1/2 teaspoon salt, black pepper; stir and continue to cook until the onion and pepper are tender. Add the spaghetti sauce and brown sugar. Reduce the heat, cover and simmer for 30 minutes.
• Preheat oven to 375 degrees and coat a glass baking dish with cooking spray. Spread about 1/2 of the meat sauce on the bottom of the dish. Layer eggplant slices on top of the sauce and sprinkle with both cheeses. Repeat until all the sauce and eggplant have been used, ending with a layer of sauce. Sprinkle the top layer generously with the remaining cheese. Loosely cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 10 to 12 minutes longer, or until the cheese is golden brown.

EGGPLANT PARMESAN

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.

DELICIOUS EGGPLANT PARMESAN

Steps:

• Prehat oven to 350 degrees F. Lightly brush or spray a 9 x 13 baking dish with vegetable oil.
• Wash the eggplant but don't peel it. Cut it crosswise in 1/4 inch thick slices. In a pie plate, lightly beat the eggs. On a plate, combine the bread crumbs with 1/2 cup of the Parmesan cheese, mixing well.
• Working with 1 eggplant slice at a time, coat it on both sides with the egg and allow the excess to drip off. Put it in the bread crumbs and coat both sides. Transfer to a plate. Continue with the rest of the slices.
• Line a baking sheet with paper towels. In a large skillet, heat 2 tablespoons of the oil over medium-high heat until hot but not smoking. Add as many slices of eggplant as can fit in a single layer without crowding. Cook until golden brown and crisp on both sides - about 1 to 2 minutes per side. Transfer the eggplant slices to the paper-lined baking sheet. Repeat, adding more oil as needed.
• Meanwhile pour the marinara sauce into a saucepan over medium heat and bring the sauce to just boiling. Take off the heat, cover, set aside and keep warm.
• Arrange half of the eggplant slices along the bottom of the oiled baking dish. Top the eggplant with half of the warm sauce. Arrange half of the mozzarella slices on top and sprinkle with half of the remaining Parmesan cheese. Arrrange the remaining eggplant slices over the cheese. Cover with the remaining sauce, mozzarella and Parmesan.
• Bake, uncovered, until the cheese is melted and slightly browned, about 25 to 30 minutes. Let stand 5 minutes before serving.

EASY EGGPLANT PARMESAN

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.

EGGPLANT PARMESAN

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.