QUICK EGGPLANT PARMESAN
This eggplant goes well with some steamed green beans and French or Italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the amount of red pepper flakes according to your taste.
Provided by Candice
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
- Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
- While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
- Top eggplant with sauce and Parmesan cheese and serve.
Nutrition Facts : Calories 644 calories, Carbohydrate 63.6 g, Cholesterol 167.2 mg, Fat 28.1 g, Fiber 13.1 g, Protein 36.5 g, SaturatedFat 14.3 g, Sodium 1865.7 mg, Sugar 13.8 g
EGGPLANT PARMESAN BAKED QUICK AND EASY
Tender layers of crispy breaded eggplant nestled in a rich tomato sauce, Mozzarella and Parmesan cheeses and seasoned with fresh oregano leaves. This is a simple quick and easy recipe for making this classic Italian dish that is sure to satisfy. It can be served as a main meal or placed on bread to make a classic parmigiana sandwich.
Provided by mkef35
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Slice eggplant into 1 inch thick rounds, place in a shallow bowl, salt on both sides and set aside.
- In a saucepan add 2 tablespoons olive oil ,chopped garlic and chopped onion and cook until onion is clear.
- add 2 cups tomato puree and 1 tsp oregano leaves.
- add salt and pepper to taste, stir, reduce heat and let simmer,.
- rinse eggplant and pat dry.
- dip eggplant in flour, dip in lightly beaten egg,then dip in breadcrumbs.
- add oil to skillet and fry eggplant till golden brown on each side.
- take 1/2 of the fried eggplant rounds and set in a baking pan or casserole dish.
- add sauce onto each round.
- add some shredded mozzarella to each one.
- add another eggplant round.
- add sauce and mozzarella to each one,.
- top each one generously with grated parmesan.
- garnish each with a few oregano leaves.
- drizzle with oil , and bake in oven at 375 till cheese is melted and starting to become golden brown.
Nutrition Facts : Calories 401.3, Fat 14.5, SaturatedFat 5.3, Cholesterol 53.1, Sodium 708.7, Carbohydrate 54.4, Fiber 12.7, Sugar 12.4, Protein 17.3
EASY EGGPLANT (AUBERGINE) PARMESAN
This is a quick and easy meal my family loves! Never any leftovers! This recipe can easily be doubled.
Provided by Kathy in Fla
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice eggplant into 1/4 inch slices.
- Salt and pepper.
- Dip in beaten egg.
- Dredge in bread crumbs mixed with parmesan cheese.
- Fry till golden brown.
- Place in baking dish.
- Pour spaghetti sauce over top.
- Top with mozzarella cheese.
- Bake at 350 for about 30 minutes.
- Serve over angel hair pasta and with a salad.
EASY EGGPLANT PARMESAN
Make and share this Easy Eggplant Parmesan recipe from Food.com.
Provided by Little Bee
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
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 PARMIGIANA
This recipe comes form The Canberra Times Sunday Magazine and LeggyPeggy says it is 'divine'. It's very easy and yummy. I didn't have any fresh herbs when I made the sauce, so used dried ones. I just shook them into the sauce until I thought that it smelled nice and looked like a nice consistency. Not very scientific, I know. Although it is very yummy as is, next time I make it I intend to grill, rather than fry, the eggplant just so's I don't ingest quite so much olive oil. The introduction to the recipe mentions eggplant's propensity to absorb all available oil and although I squeezed the slices between paper towel to remove some of the oil, there still seemed to be a fair bit. And I used parmesan cheese rather than the grana padano. I think grilling the eggplant will give it a slightly different, but still very yummy, flavour. And I didn't peel the eggplant. I like my food to be visually pleasing as well as yummy and I think the glossy, dark skin is very nice to look at. Happy eating!
Provided by Russian Black
Categories < 4 Hours
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle the eggplant slices lightly with the salt and let the juices disgorge for about half-an-hour. Pat the slices dry. Dust lightly with seasoned plain flour and then brown in olive oil in a non-stick frypan. You will need to do this in batches.
- For the tomato sauce:.
- Heat 2 tbsp olive oil in a medium saucepan. Add a finely chopped onion and saute until the onion is transparent. Add 2 finely chopped cloves garlic and saute for a minute. Add 1 400g can Italian diced tomatoes, 2 tbsp fresh thyme, chopped and 1 tbsp parsley, chopped. Grind in black pepper, add half a teaspoon of salt and a pinch of sugar. Simmer for 10 minutes, covered.
- To assemble:.
- Preheat oven to 180°C Lightly grease a baking dish with olive oil. Place a layer of eggplant over the bottom. Top with some tomato sauce and then dot with mozzarella slices. Continue layering until all the eggplant is used up. The last layer should be tomato sauce and mozzarella. Sprinkle with the grated grana padano or parmesan. Drizzle the top lightly with olive oil and bake for about 25 minutes.
Nutrition Facts : Calories 166.8, Fat 7.5, SaturatedFat 1.1, Sodium 515, Carbohydrate 25.6, Fiber 11.3, Sugar 11.4, Protein 4
KATHY'S QUICK AND EASY EGGPLANT PARMIGIANA
I just love Eggplant Parm but didn't like having to bread the eggplant in bread crumbs so I eliminated that step and it is just as wonderful. I also eliminated the 'salt and sit' step in most recipes to take the extra water from the eggplant. I find that step to make the dish dry and tough. I think if you try it this way you'll make it my way forever!!
Provided by Chef53Kathy
Categories One Dish Meal
Time 55m
Yield 1 9x9 dish, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add oil to a skillet to 1/2 inch depth. Peel and slice the eggplant into 1/4 inch slices. Dredge in the flour and dip in the eggs to coat on all sides. In medium hot heat fry the eggplant until lightly golden on both sides. Remove to a paper towel lined cookie sheet and continue to fry until all eggplant is fried. Only dip in the eggs when you can add the slices to the frying pan, do not dip ahead. Once you are finished, place a small amount of sauce in the bottom of your glass baking dish. Add a single layer of eggplant, a sprinkle of romano, salt and pepper and a light layer of sauce. Continue layering until all eggplant is used. Add the water to your sauce jar and shake well, add this water to the side of your casserole dish and then top with a generous sprinkle of the shredded cheese. Cover and bake in.
- a 350* oven till bubbly and heated through, about 25 minutes.
- **Please note that the measurements for oil, flour and eggs will vary depending on the size of your eggplant.
- **Often times I will prepare three or four eggplants through the flour/egg and frying steps, layer between waxed paper and freeze in Ziploc bags to use later. It freezes very well and then is a simple dinner to prepare at a moment's notice.
Nutrition Facts : Calories 867.5, Fat 68.1, SaturatedFat 9.2, Cholesterol 231.1, Sodium 901.3, Carbohydrate 46.8, Fiber 6, Sugar 14.9, Protein 19.3
More about "kathys quick and easy eggplant parmigiana food"
EGGPLANT PARMESAN | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
5/5 (3)Total Time 45 minsCategory EntreesCalories 606 per serving
QUICK EGGPLANT PARMIGIANA - BETTER HOMES & GARDENS
From bhg.com
QUICK AND EASY EGGPLANT PARMIGIANA - STARTS AT 60
From startsat60.com
EASY EGGPLANT PARMESAN (BAKED, NOT FRIED) - BOWL OF …
From bowlofdelicious.com
BEST EASY EGGPLANT PARMESAN RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EASY BAKED EGGPLANT MOZZARELLA SANDWICH - APPETIZER OR MAIN DISH
From anitalianinmykitchen.com
QUICK N EASY EGGPLANT PARMIGIANA – KOSHER FROM JERUSALEM
From kosherfromjerusalem.com
KATHYS QUICK AND EASY EGGPLANT PARMIGIANA RECIPES
From tfrecipes.com
EASY EGGPLANT PARMIGIANA - LA CUCINA ITALIANA
From lacucinaitaliana.com
KATHY S QUICK AND EASY EGGPLANT PARMIGIANA RECIPE - WEBETUTORIAL
From webetutorial.com
NO FRY EGGPLANT PARMESAN - SAPORITO KITCHEN
From saporitokitchen.com
QUICK AND EASY 30 MINUTE MELANZANE PARMIGIANA | WHAT DAD …
From whatdadcooked.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love