EGGPLANT PARMESAN
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield about 4 to 6 main course servi
Number Of Ingredients 22
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
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
Categories Egg Tomato Bake Fry Kid-Friendly Mozzarella Basil Eggplant Gourmet Small Plates
Yield Makes 8 main-course servings
Number Of Ingredients 13
Steps:
- Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.
- While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.
- Coarsely chop tomatoes, then coarsely purée in batches in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
- Put oven rack in middle position and preheat oven to 375°F.
- Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.
- Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.
- Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.
- Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.
- Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.
CRUNCHY EGGPLANT PARMESAN
This is a slightly different twist on the old standard eggplant Parmesan. By peeling and sweating the eggplant you eliminate the bitterness and the panko bread crumbs add a nice crunch to the crust. Freezes so well!
Provided by Mama Smith
Categories World Cuisine Recipes European Italian
Time 2h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.
- Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets.
- Bake in the preheated oven until eggplant is soft, about 15 minutes.
- Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat.
- Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese.
- Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.
Nutrition Facts : Calories 350.4 calories, Carbohydrate 35 g, Cholesterol 120.7 mg, Fat 18.8 g, Fiber 4 g, Protein 15.8 g, SaturatedFat 7.9 g, Sodium 1524.2 mg, Sugar 11.9 g
EGGPLANT PARM ONE-POT PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 serving
Number Of Ingredients 15
Steps:
- Add the butter to a large Dutch oven over medium heat. When the butter is melted, add the breadcrumbs and toast until golden, 2 to 3 minutes. Transfer to a plate and set aside.
- Heat the olive oil in the Dutch oven until hot. Add the garlic, eggplant and onion, season with the salt and cook, stirring, until softened, 1 to 2 minutes. Add the tomatoes, pasta, chicken stock, red pepper flakes and basil. Bring to simmer, cover and cook, stirring occasionally, until the pasta is al dente, 12 to 15 minutes.
- Remove the lid and stir in the Parmesan and mozzarella. Turn off the heat and continue to stir until the cheese has melted and the sauce is thick.
- Serve garnished with plenty of toasted breadcrumbs, Parmesan, parsley and basil.
PANKO CRUSTED EGGPLANT PARMESAN RECIPE - (5/5)
Provided by á-8479
Number Of Ingredients 15
Steps:
- Eggplant Heat oven to 400. Place a lg. rack on a baking sheet and spray with non-stick cooking spray. In a pie plate,mix together panko,pamesan cheese,oregano,salt and pepper. In a secong pie plate,lightly whisk egg whites. Dip each slice of eggplant into egg whites and then into panko mixture,coating both sides. Place eggplant on prepared baking rack. Bake at 400 for 45mins,until browned and tender. SAUCE: While eggplant is baking,make sauce. Coat a med. sz. non-stick skillet with non-stick cooking spray and place over med. heat. Cook garlic until lightly browned,about 3 mins.,stirring occassionally. Add tomatoes,oregano,salt. Simmer,stirring occassionally,for 10 mins. Tear basil into bite sz. pieces and stir in. Overlap eggplant slices slightly on the baking sheet,making four piles. Spoon sauce evenly over each portion(reserve a quarter of it for serving) and sprinkle with mozzarella cheese. Bake an additional 10 mins. Serve eggplant with cooked pasta and reserved sauce.
BAKED CHEESE CRUSTED EGGPLANT
WE grew a small white Mohican eggplant this year. They are about 6 inches long. This is an easy, healthy, and very tasty way to prepare them. Panko is a form of breadcrumb. The bottom of the eggplant comes out crispy and dark brown the top is lightly toasted. Try it with standard eggplant let me know how it was.
Provided by mooskie
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel eggplant and cut into 3/4-inch thick slices.
- Mix the parmesan and panko on a plate.
- Mix the basil, milk, and mayonnaise in a bowl.
- Dredge eggplant in the mayo mix and immediately dredge in cheese mix.
- Grease a baking sheet with spray cooking oil.
- Place the eggplant on the baking sheet and bake at 425°F for 25 minutes.
Nutrition Facts : Calories 357.1, Fat 18.6, SaturatedFat 4.7, Cholesterol 26.1, Sodium 621.6, Carbohydrate 40.3, Fiber 16.3, Sugar 13.4, Protein 11.9
OVEN BAKED PANKO BREADED EGGPLANT
Eggplant sliced and coated in fat-free yogurt dipped in panko bread crumbs and baked crispy in oven.
Provided by Jamilahs_Kitchen
Categories Berries
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggplant lengthwise into fairly thin slices. Season yogurt and panko breadcrumbs with desired seasonings.
- Coat both sides of eggplant in yogurt.
- Press coated eggplant into panko bread crumbs pushing down into mixture to get even coating.
- Place onto cookie sheet (use Pam olive oil spray or olive oil to coat sheet).
- Drizzle both sides with of breaded eggplant with olive oil.
- Place in oven at 350°F for 15 to 20 minutes Take out and flip each eggplant and return to Oven for 20 minutes or desired crispness.
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CRISPY PANKO-CRUSTED EGGPLANT | ALEXANDRA'S KITCHEN
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- Adjust oven racks to upper- and lower-middle positions, place a rimmed baking sheet on each rack, and heat oven to 425° F. Combine the flour and about 1 teaspoon pepper in a large ziplock bag and shake to combine. Beat the eggs in a shallow dish. Combine the breadcrumbs, 1 cup of the Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a second shallow dish. (Alternatively, you can season the eggplant rounds once they are breaded with salt and pepper to taste.)
- Working with about 8 eggplant slices at a time, place them in the bag with the flour, seal, and shake until thoroughly coated. Remove the eggplant, shaking off any excess flour, and dip it into the eggs. Remove the eggplant from the eggs, allowing any excess egg to drip off, and coat evenly with the breadcrumbs, pressing them to adhere. Lay the breaded eggplant on a wire rack. Flour, dip in egg, and coat the remaining eggplant in breadcrumbs in the same manner.
- Remove the preheated baking sheets from the oven. Pour 3 tablespoons oil onto each sheet, tilting to coat the sheets evenly. Spread the breaded eggplant in a single layer over the hot sheets. Bake until the eggplant is well browned and crisp on the first side, about 15 to 20 minutes. Flip the eggplant slices over. Switch and rotate the baking sheets, and bake until the second side is brown, about another 10 minutes.
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