LIGHTER EGGPLANT PARMESAN
This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara.
Provided by Gina
Categories Dinner
Time 1h30m
Number Of Ingredients 9
Steps:
- Start by making the sauce if you don't have any already made.
- Preheat oven to 450°F. Spray 2 sheet pans with oil.
- While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's ok if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.
- Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
- Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping. Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese.
- Heat the oven to 400F.
- Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
- Remove foil and bake an additional 10 minutes.
- Take it out of the oven and let it sit about 10 minutes before cutting.
Nutrition Facts : ServingSize 1 /8th, Calories 255.5 kcal, Carbohydrate 18.5 g, Protein 20 g, Fat 12.5 g, SaturatedFat 6.5 g, Cholesterol 59.5 mg, Sodium 809 mg, Fiber 5 g, Sugar 9.5 g
NONNA CONTI'S EGGPLANT / AUBERGINE PARMESAN (NO BREADCRUMBS)
From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Childs' executive chef.
Provided by ThatSouthernBelle
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Peel the eggplant and cut it into paper -thin slices.
- Layer the slices in a colander, lightly salting each layer and sit a plate on top, touching the eggplant. Put a heavy can on top of the plate and let the eggplant drain for about an hour, then rinse off the salt and pat the slices dry.
- Preheat the over to 400°F.
- Beat the eggs in a pie pan and season with salt and pepper.
- Pour enough olive oil into a 10 or 12 inch frying pan to reach a depth of 1/4 inch and heat it over medium-high heat.
- Working with a few slices at a time, dip the eggplant into the edd, let the excess egg drip off and the slide the pieces into the hot oil.
- Cook on each side just until golden brown then remove and drain on paper towels or brown paper bags. (Watch the eggplant carefully; the thin slices will cook very quickly.).
- Layer the eggplant and Marinara Sauce in a shallow baking dish, ending with a film of sauce on top.
- Sprinkle the cheese evenly over the sauce and bake for 10 minutes.
- Serve hot or at room temperature.
Nutrition Facts : Calories 131, Fat 5.9, SaturatedFat 1.9, Cholesterol 143.4, Sodium 405.6, Carbohydrate 12.6, Fiber 3.4, Sugar 8, Protein 7.6
NO-FRY SHEET-PAN EGGPLANT PARMESAN
Skip the messy process of frying eggplant and bake it on a sheet pan instead. The thick slices get the same crisp exterior and soft interior, but you'll use a lot less oil.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
- Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
- When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
- Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.
EV'S EGGPLANT (AUBERGINE) PARMIGIANA
Make and share this Ev's Eggplant (Aubergine) Parmigiana recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Trim and wash eggplant; do not remove skin.
- Cut crosswise into ¼ inch slices.
- Place on baking sheet, put a cup on one end of baking sheet to make it tilt (so that liquid that drains off will gather at one end); sprinkle eggplant slices with salt and let drain 30 minutes.
- Preheat oven to 400 degrees F.
- Lightly oil a 12 x 8 inch baking dish.
- Rinse eggplant and pat dry.
- Beat eggs in shallow bowl.
- Spread half of the breadcrumbs on large platter.
- Dip each eggplant slice first in the egg, letting excess drip back into bowl, then into the breadcrumbs, shaking off excess.
- Place slices as they are breaded onto a baking sheet.
- Heat ¼ cup of olive oil in large skillet over medium-high heat until rippling.
- Add enough eggplant slices to fin in one layer without crowding and saute on both sides until lightly-browned, 2-3 minutes per side.
- Transfer to paper toweling to drain as the slices become done.
- Continue, adding more oil if necessary.
- When finished frying eggplant, add mushrooms, olives and spinach to same skillet, reduce heat to medium.
- Saute, stirring frequently, until spinach has just wilted, about 2 minutes.
- Remove from heat.
- Make a layer of half the eggplant slices in baking dish.
- Spread ricotta cheese evenly over; sprinkle with Parmesan, then cover with mushroom mixture.
- Add remaining eggplant slices; pour on 2 cups marinara sauce and top with slices of mozzarella.
- Bake until hot and bubbly, about 20-25 minutes.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 895.3, Fat 61.5, SaturatedFat 21.4, Cholesterol 165.8, Sodium 1601.2, Carbohydrate 48.3, Fiber 6.9, Sugar 14, Protein 40.2
EGGPLANT (AUBERGINE) PARMESAN
this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.
Provided by bratty
Categories Vegetable
Time 40m
Yield 1-2 eggplant slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350 degrees.
- mix egg and milk together in bowl, blend.
- heat olive oil in med frying pan.
- dip eggplant slices into egg/milk mixture.
- dip eggplant into breadcrumbs.
- place 4 slices at a time, into olive oil in frying pan.
- fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
- remove eggplant from skillet, and place on paper towels to drain excess oil.
- repeat dipping and frying proces with other 4 eggplant slices.
- place 1/2 cup spaghetti sauce into 9x13 casserole dish.
- place eggplant into bottom of cassserole.
- pour spaghetti sauce over top of eggplant.
- sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
- bake in 350 degree oven for 30 minutes or until cheese is melted.
- serve over pasta if desired.
Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1
More about "nonna contis eggplant aubergine parmesan no breadcrumbs food"
BAKED EGGPLANT PARMESAN WITHOUT BREADCRUMBS
From southernhomeexpress.com
4.4/5 (20)Total Time 1 hrCategory CasserolesPublished Jan 15, 2022
EGGPLANT PARMIGIANA RECIPE PUGLIESE STYLE - COOKING WITH …
From cookingwithnonna.com
EASY EGGPLANT PARMIGIANA CASSEROLE RECIPE …
From nonnabox.com
ITALIAN EGGPLANT PARMESAN RECIPE - COOKIE AND KATE
From cookieandkate.com
LIGHTER VEGAN EGGPLANT PARMESAN (NO BREADCRUMBS!)
From mypureplants.com
5/5 (8)Total Time 1 hrCategory Main CourseCalories 542 per serving
- Wash and slice eggplant lengthwise less than 1/4 inches thin (0.5 cm). Salt them and let them sit at least for 20 minutes. (You can do overnight and don't worry if you turn brown. The slices will be brown after roasting and baking. For more info visit our Cooking Eggplant Guide)
- We recommend roasting them coated thinly with olive oil on a baking tray with grill rack. Pre-heat the oven for 390 Fahrenheit (200 degrees Celcius) and roast them for 10 minutes. When ready, leave it to cool on the rack.
- Peel and chop the onion and cook it lightly in olive oil until it turns glossy. Add peeled and chopped garlic, and cook for 1-2 minutes.
BAKED EGGPLANT PARMESAN (GLUTEN FREE, VEGAN, LOW …
From themindfulpeanut.com
CRISPY GLUTEN-FREE EGGPLANT PARMESAN - MINIMALIST BAKER
From minimalistbaker.com
SOMEWHAT UNORTHODOX EGGPLANT (AUBERGINE) PARMESAN …
From food.com
EGGPLANT AUBERGINE PARMESAN @ NOT QUITE NIGELLA
From notquitenigella.com
EGGPLANT PARM WITHOUT BREAD CRUMBS : TOP PICKED FROM …
From recipeschoice.com
NONNA CONTIS EGGPLANT AUBERGINE PARMESAN NO …
From findrecipes.info
NONNA CONTIS EGGPLANT AUBERGINE PARMESAN NO …
From tfrecipes.com
BAKED EGGPLANT PARMESAN [NO BREADING] - CONFESSIONS OF …
From confessionsofafitfoodie.com
NONNA CONTIS EGGPLANT AUBERGINE PARMESAN NO …
From food-recipe.info
EASY EGGPLANT PARMIGIANA WITHOUT BREADCRUMBS - SIP AND …
From sipandfeast.com
OUR FAVORITE EGGPLANT PARMESAN - INSPIRED TASTE
From inspiredtaste.net
NUTRITIONAL FACTS: - FOOD.COM
From food.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