PANKO AND BEER BATTERED EGGPLANT PARMESAN STACKS
A way to use crunchy panko bread crumbs and delicious beer batter to make a filling main dish or a tasty appetizer. By using beer, this recipe doesn't require eggs, making it vegetarian. Use substitutions suggested in the notes to make it completely vegan. Use garden vegetables and herbs to make your own marinara sauce to add an extra special touch!
Provided by rini1621
Categories Eggplant Parmesan
Time 1h7m
Yield 8
Number Of Ingredients 16
Steps:
- Place eggplant on paper towels; cover with 1 teaspoon salt. Let sit until moisture is drawn out, 10 to 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Heat canola oil in a deep fry pan over medium heat.
- Heat olive oil in a skillet over medium heat; add the leek. Cook and stir until leek is slightly translucent, about 5 minutes. Stir in spinach; cook until slightly wilted, 3 to 5 minutes. Add garlic; cook and stir until spinach is fully wilted, about 3 minutes. Remove from heat.
- Combine panko, Parmesan cheese, and parsley in a bowl. Whisk flour, paprika, salt, and pepper together in a separate bowl; pour in beer. Whisk until batter is loose, adding more beer if batter is too thick. Dredge eggplant in the batter, allowing excess to run off; coat in panko mixture.
- Drop 1 pinch of panko into the canola oil to test the heat. It should bubble up without splattering out. Fry battered eggplant for 30 seconds; flip. Fry until golden brown, about 30 seconds. Place on a paper towel to drain.
- Combine spinach mixture, ricotta cheese, salt, and pepper in a bowl; spread an even amount onto 4 of the fried eggplant slices. Sprinkle with mozzarella cheese; cover with a second slice of fried eggplant. Top with mozzarella cheese. Place onto a baking sheet.
- Bake in the preheated oven until cheese is golden brown, about 10 minutes.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 22.5 g, Cholesterol 22.5 mg, Fat 12.6 g, Fiber 3.6 g, Protein 12.7 g, SaturatedFat 4.7 g, Sodium 649.1 mg, Sugar 2.3 g
PANKO AND BEER BATTERED EGGPLANT PARMESAN STACKS
A way to use crunchy panko bread crumbs and delicious beer batter to make a filling main dish or a tasty appetizer. By using beer, this recipe doesn't require eggs, making it vegetarian. Use substitutions suggested in the notes to make it completely vegan. Use garden vegetables and herbs to make your own marinara sauce to add an extra special touch!
Provided by rini1621
Categories Eggplant Parmesan
Time 1h7m
Yield 8
Number Of Ingredients 16
Steps:
- Place eggplant on paper towels; cover with 1 teaspoon salt. Let sit until moisture is drawn out, 10 to 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Heat canola oil in a deep fry pan over medium heat.
- Heat olive oil in a skillet over medium heat; add the leek. Cook and stir until leek is slightly translucent, about 5 minutes. Stir in spinach; cook until slightly wilted, 3 to 5 minutes. Add garlic; cook and stir until spinach is fully wilted, about 3 minutes. Remove from heat.
- Combine panko, Parmesan cheese, and parsley in a bowl. Whisk flour, paprika, salt, and pepper together in a separate bowl; pour in beer. Whisk until batter is loose, adding more beer if batter is too thick. Dredge eggplant in the batter, allowing excess to run off; coat in panko mixture.
- Drop 1 pinch of panko into the canola oil to test the heat. It should bubble up without splattering out. Fry battered eggplant for 30 seconds; flip. Fry until golden brown, about 30 seconds. Place on a paper towel to drain.
- Combine spinach mixture, ricotta cheese, salt, and pepper in a bowl; spread an even amount onto 4 of the fried eggplant slices. Sprinkle with mozzarella cheese; cover with a second slice of fried eggplant. Top with mozzarella cheese. Place onto a baking sheet.
- Bake in the preheated oven until cheese is golden brown, about 10 minutes.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 22.5 g, Cholesterol 22.5 mg, Fat 12.6 g, Fiber 3.6 g, Protein 12.7 g, SaturatedFat 4.7 g, Sodium 649.1 mg, Sugar 2.3 g
PANKO-CRUSTED EGGPLANT PARMESAN
Steps:
- Preheat oven to 400°F. Place a large rack on a baking sheet and spray with cooking spray. In a pie plate, mix together panko crumbs, parmesan cheese, oregano, salt and pepper. In a second pie plate, lightly whisk egg whites. Dip each slice of eggplant into egg whites and then into panko mix. Coat both sides. Place eggplant on rack. Bake for 45 min or until browned and tender.
- While eggplant cooks, make sauce. Coat a skillet with cooking spray. Over medium heat cook garlic until light brown. Add tomatoes, oregano, salt and red pepper flakes. Simmer, stirring occasionally, for 10 min. Tear basil into bite-size pieces and stir into sauce.
- Overlap eggplant slices slightly on the baking sheet, making 4 piles. Spoon sauce evenly over each portion. Sprinkle with mozzarella cheese. Bake an additional 10 min. Serve eggplant with reserved, cooked pasta and any leftover sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EGGPLANT (AUBERGINE) PARMESAN STACKS
These quick stacks of roasted eggplant slices and purchased polenta makes this dish easy to prepare. Serve with a salad and French bread or bread sticks.
Provided by Barb G.
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse eggplant and trim off and discard both ends.
- Cut eggplant crosswise into 8 equally thick slices.
- Cut Polenta crosswise into 8 equal rounds.
- Lightly coat a 14- by 17-inch baking sheet with olive oil spray or brush with olive oil.
- Arrange eggplant and polenta slices in a single layer on sheet.
- Lightly coat slices with more olive oil.
- Bake in a 425 degree regular or convection oven until eggplant is soft when pressed and polenta is heated through, 20 to 25 minutes.
- Meanwhile, in a 8-to 10 inch nonstick frying pan over medium-high heat, stir onion, garlic, and basil occasionally until onoin is lightly browned, 4 to 5 minutes.
- Add tomato puree and 1/4 cup water; simmer uncovered, stirring occasionally, until flavors are blended, 5 to 10 minutes.
- Add salt and pepper to taste.
- Cover and keep warm over low heat,stirring occasionally,until eggplant is done.
- When eggplant is soft, sprinkle mozzarella and Parmesan cheeses equally over eggplant and polenta.
- Return to oven and bake until cheese is melted, about 2 minutes.
- On each of 4 dinner plates, place 1 slice eggplant (use larges sizes first) and drizzle with 1 tablespoon sauce; top with 1 slice polenta and 1 tablespoon sauce, Repeat until all slices are used.
- If desired garnish with rosemary sprigs.
- Spoon remaining sauce around base of eggplant stacks, Serve.
More about "panko and beer battered eggplant parmesan stacks food"
CRISPY PANKO-CRUSTED EGGPLANT | ALEXANDRA'S KITCHEN
From alexandracooks.com
PORK PANKO CRUSTED LOW CARB EGGPLANT PARMESAN
From spinachtiger.com
PANKO CRUSTED EGGPLANT PARMESAN - THIS HAPPY MOMMY
From thishappymommy.com
BAKED EGGPLANT PARMESAN - FEELGOODFOODIE
From feelgoodfoodie.net
HEALTHY EGGPLANT PARMESAN - THE LEMON BOWL®
From thelemonbowl.com
PANKO AND BEER BATTERED EGGPLANT PARMESAN STACKS - RECIPELER
From recipeler.com
Estimated Reading Time 1 min
SIMPLE EGGPLANT PARMESAN STACKS - SIP AND SPICE
From sipandspice.com
PANKO AND BEER BATTERED EGGPLANT PARMESAN STACKS RECIPE
From weloveit-everything.blogspot.com
PAN COOKED EGGPLANT PARMESAN STACKS - RUCHISKITCHEN
From ruchiskitchen.com
BAKED EGGPLANT PARMESAN STACKS - BELL' ALIMENTO
From bellalimento.com
PANKO BATTER RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
CRISPY PANKO-BAKED EGGPLANT TENDERS - JACKIE NEWGENT
From jackienewgent.com
EGGPLANT PARMESAN STACKS | ITALIAN FOOD FOREVER
From italianfoodforever.com
PANKO AND BEER BATTERED EGGPLANT PARMESAN STACKS | TATON
From taton.website
PANKO AND BEER BATTERED EGGPLANT PARMESAN STACKS RECIPE
From wonderfulandamazingrecipes.blogspot.com
PANKO AND BEER BATTERED EGGPLANT PARMESAN STACKS RECIPE
From staceycheathamwilsom.blogspot.com
PANKO AND BEER BATTERED EGGPLANT PARMESAN STACKS RECIPE
From riversideraptors.blogspot.com
PARMESAN, PANKO CRUSTED EGGPLANT PARMESAN - 'TREPLIFE DAD. THE …
From treplifedad.com
BAKED EGGPLANT PARMESAN STACKS - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
PANKO AND BEER BATTERED EGGPLANT PARMESAN STACKS
From pinterest.com
EGGPLANT PARMESAN WITH CRISPY ITALIAN PANKO - UPPER CRUST ENT
From uppercrustent.com
RECIPES/PANKO-AND-BEER-BATTERED-EGGPLANT-PARM.JSON AT MASTER ...
From github.com
EGGPLANT PARMESAN POLENTA STACKS - 'BITCHIN' IN THE KITCHEN'
From bitchin-in-the-kitchen.com
PANKO AND BEER BATTERED EGGPLANT PARMESAN STACKS THE BEST RECIPES
From easyfoodrecip.blogspot.com
EGGPLANT PARMESAN | THE COZY APRON
From thecozyapron.com
PANKO AND BEER BATTERED EGGPLANT PARMESAN STACKS
From easycookfind.com
EGGPLANT PARMESAN STACKS - CUSTOM DISTRIBUTORS
From customdistributors.com
EGGPLANT AND PANKO AND RICOTTA RECIPES - SUPERCOOK.COM
From supercook.com
EGGPLANT PARMESAN SANDWICH | GIRL HEART FOOD®
From girlheartfood.com
EASY EGGPLANT PARMESAN (BAKED, NOT FRIED) - BOWL OF DELICIOUS
From bowlofdelicious.com
THE BEST RECIPES PANKO AND BEER BATTERED EGGPLANT PARMESAN STACKS
From easypopularrecipes.blogspot.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
PANKO AND PARMESAN-CRUSTED BAKED EGGPLANT - TAKE A BITE OUT OF …
From takeabiteoutofboca.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