BAKED-EGGPLANT PARMESAN
Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
- Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
- Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 279 g, Fat 11 g, Fiber 5 g, Protein 15 g
BAKED-EGGPLANT PARMESAN
Make and share this Baked-Eggplant Parmesan recipe from Food.com.
Provided by K. Van Vleck
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
- Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
- Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 238.7, Fat 9.7, SaturatedFat 5, Cholesterol 71.3, Sodium 1332.5, Carbohydrate 26, Fiber 7.9, Sugar 12, Protein 15
EASY BAKED EGGPLANT PARMESAN
For an easy side dish that's a great match for this cheesy, baked eggplant entrée, cook broccoli in a bit of olive oil with some minced garlic and crushed red chile flakes, then finish with a squeeze of fresh lemon juice.
Time 55m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place a large rimmed baking sheet in the oven; preheat the oven to 375°F.
- Coat eggplant slices with egg, then coat each slice on both sides with panko.
- Spread oil on the hot baking sheet and arrange eggplant slices on it in a single layer.
- Bake 15 minutes, flip and bake another 10 minutes, or until golden brown.
- Increase the oven temperature to 475°F.
- In an 8x10-inch ovenproof dish, layer half of the sauce, then baked eggplant, and top with cheeses.
- Repeat with remaining ingredients, finishing with cheese.
- Bake until cheese melts and is golden brown in spots, about 15 minutes.
Nutrition Facts : Calories 400 calories, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 130 milligrams, Sodium 970 milligrams, Carbohydrate 44 grams, Protein 21 grams
CRISPY BAKED EGGPLANT
This recipe is so quick and simple yet utterly delicious! If you like crispy food and eggplant, you're bound to like this one.
Provided by A Good Thing
Categories Cheese
Time 20m
Yield 10 slices, approx., 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- In a small bowl stir together mayonnaise, dried onion, and salt.
- In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs).
- Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture.
- Place eggplant slices on a lightly oiled baking sheet or shallow baking dish.
- Bake in hot oven for about 12 to 15 minutes turning about half way through.
- Enjoy!
- (This is a take-off from a recipe I have on a CD called "One Million of the World's Best Recipes", 2000).
Nutrition Facts : Calories 209.9, Fat 12.3, SaturatedFat 2.7, Cholesterol 13.1, Sodium 518.3, Carbohydrate 21.6, Fiber 5.1, Sugar 5.7, Protein 5.2
HOW TO COOK EGGPLANT: OVEN ROASTED EGGPLANT RECIPE
Learn how to cut eggplant and how to roast eggplant slices in 3 EASY steps! This oven roasted eggplant recipe makes the perfect healthy side dish.
Provided by Maya Krampf
Categories Side Dish
Time 35m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
- Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.
- Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
- Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.
Nutrition Facts : Calories 178 kcal, Carbohydrate 13 g, Protein 2 g, Fat 13 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
EGGPLANT RECIPES: BAKED EGGPLANT PARMESAN
This baked eggplant parmesan is one of our favorite eggplant recipes!
Provided by Phoebe Moore
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- In a medium-sized shallow dish, whisk the eggs and almond milk.
- In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
- Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
- In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
- Remove from the oven and top with fresh basil.
THE 35 BEST WAYS TO COOK EGGPLANT
This great collection of easy Eggplant Recipes will give you tons of tasty new ways to cook your favorite purple veggie! Our favorite is this eggplant parmesan:
Provided by GypsyPlate
Categories Vegetable Recipes
Time 1h5m
Number Of Ingredients 10
Steps:
- Cut eggplants into ½-inch thick round slices, arrange on baking sheet covered with parchment paper. Sprinkle half of course salt on eggplant slices, flip and sprinkle remaining salt. Let sit 30 minutes. Rinse and pat dry.
- Heat vegetable oil in a large skillet to about 375°F. Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
- Preheat oven to 350°F.
- Pour about 1 cup of marinara sauce into a baking dish and spread evenly to cover the bottom of the dish.
- Add eggplant slices (it's okay if they overlap) and cover with ½ cup of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
- Bake for 30 minutes, until mozzarella is bubbling and golden brown.
- Let cool 10 minutes, then serve garnished with fresh basil.
BAKED EGGPLANT PARMESAN (GLUTEN FREE)
This gluten free Baked Eggplant Parmesan recipe is the perfect healthy vegetarian Italian comfort food! It's made with marinara and cheese.
Provided by Christine Rooney
Categories Main Course
Time 1h25m
Number Of Ingredients 14
Steps:
- Cut 2 large eggplants into slices. Make sure the slices are of uniform thickness to ensure that they cook evenly.
- Place the eggplant slices on a towel or on paper towels. Sprinkle one side with a little salt and allow to sit for at least 15 minutes. Flip the eggplant slices over, sprinkle with more salt, and allow to sit for at least another 15 minutes. Pat the eggplant dry with a towel after 30 minutes.
- Heat oven to 400 degrees.
- Place 1 1/2 cups gluten free flour blend (or regular AP flour if not GF) in one bowl, 4 eggs in a second bowl, and 2 cups of gluten free breadcrumbs (or regular breadcrumbs if not GF) along with 3 tsp. garlic powder, 3 tsp. Italian seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper in a third bowl. Whisk the eggs with a fork and stir the spices into the breadcrumbs.
- Dip each eggplant slice into the flour, then the egg, and then the breadcrumb mixture. Repeat until all the eggplant is coated.
- Spray 2 baking sheets with cooking spray or brush them with generously with olive oil. Arrange the coated eggplant slices onto the baking sheets.
- Place the baking sheets in the oven and roast the eggplant for 10 minutes on one side. Flip the eggplant slices over and roast for another 10 minutes on the other side. Remove the pans from the oven and set aside.
- Pour a small amount of marinara sauce into the bottom of a 7x11 inch baking dish. Place a layer of eggplant slices and desired amount of mozzarella cheese on top. Repeat with another layer of eggplant, sauce, and cheese. Repeat until all of the eggplant and sauce is layered in the pan.
- Cover the pan with tinfoil and bake for 20 minutes. Remove the pan from the oven, sprinkle with desired amount of Parmesan cheese, and bake for another 5 minutes uncovered. Remove from oven and allow to cool slightly.
- Prepare 1 package of pasta noodles according to package instructions and drain (optional).
- Mince 1/2 cup (or more) fresh basil and sprinkle over the top of the Eggplant Parmesan.
- Serve the Eggplant Parmesan alongside noodles (if desired).
Nutrition Facts : Calories 388 kcal, Carbohydrate 58 g, Protein 17 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 122 mg, Sodium 319 mg, Fiber 10 g, Sugar 7 g, ServingSize 1 serving
EASY EGGPLANT PARMESAN
Even though this is an easy eggplant parmesan recipe, it is full of flavor and always met with rave reviews. This eggplant parm is made with baked eggplant slices, which makes it a healthier version. With only 10 ingredients (including salt and oil) you'll find that this eggplant parmesan recipe comes together very quickly!
Provided by Kristen Stevens
Categories Dinner
Time 55m
Number Of Ingredients 11
Steps:
- Preheat your oven to 425 degrees. Line 2 baking sheets with parchment paper.
- Cut the tops off the eggplants then cut them into ½ inch thick slices. Lay them on the baking sheets, drizzle them with 2 tablespoons of the olive oil and sprinkle them with 1 teaspoon of salt. Roast in the oven for 25 minutes.
- While the eggplants are cooking, heat the remaining 2 tablespoons of oil in a medium-sized pot. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic and tomato paste and cook for 3-4 minutes, or until the tomato paste begins to smell fragrant. Add the crushed tomatoes, honey, and 1 teaspoon of salt and bring to a boil. Reduce the heat, cover the pot, and simmer until the eggplants are cooked.
- Spread 1 cup of the sauce in a 9"x9" pan. Add a layer of eggplants, top with 1 cup of sauce and ⅓ of both the cheeses. Repeat 2 more times so that you have 3 layers.
- Put the pan into the oven and bake until the eggplant parmesan is bubbly and the cheese starts to brown, about 20 minutes. Remove the pan from the oven and let it rest for at least 15 minutes (or up to 30 minutes) before cutting into it.
Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 471 kcal, Carbohydrate 39 g, Protein 25 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 1735 mg, Fiber 13 g, Sugar 23 g, UnsaturatedFat 14 g
GRANDMA'S BAKED EGGPLANT PARMESAN
My grandmother's easy Baked Eggplant Parmesan is a delicious vegetarian dinner with just 15 minutes of prep!
Provided by Blair Lonergan
Categories Dinner
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200°C).
- Pour melted butter into an 11 x 7-inch baking dish. Set aside.
- Place egg in a shallow dish. Set aside.
- In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper. Set aside.
- Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in a single layer in the prepared baking dish.
- Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes.
- Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3-5 more minutes, or until cheese is melts.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 262.9 kcal, Carbohydrate 21.6 g, Protein 10.4 g, Fat 16.1 g, SaturatedFat 8.5 g, Cholesterol 82 mg, Sodium 792.2 mg, Fiber 3.9 g, Sugar 4.6 g
EASIEST EGGPLANT
I found that some of the best recipes are the easiest! Try this once, and more than likely you'll make it again and again. And another bonus: if you choose to use low-fat mayonnaise, you'll save the fat and calories that are absorbed when eggplant is fried.
Provided by Pauline
Categories Side Dish Vegetables Eggplant
Time 55m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
- Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
- Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 12.3 g, Cholesterol 3.6 mg, Fat 8 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 230 mg, Sugar 2.8 g
SIMPLE BAKED EGGPLANT RECIPE
Turn eggplant into perfectly tender slices with this baked eggplant recipe. Perfect on its own, it's also great for recipes like eggplant Parmesan.
Provided by Molly Watson
Categories Side Dish Dinner Ingredient
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve the salt in about 1/2 cup warm water. Once the salt is fully dissolved, add 4 to 6 cups of cool water, mixing well.
- Meanwhile, heat the oven to 375 F.
- Enjoy.
Nutrition Facts : Calories 161 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 7 g, Protein 2 g, SaturatedFat 1 g, Sodium 1604 mg, Sugar 9 g, Fat 8 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
BAKED EGGPLANT
Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.
Provided by JEZZI16
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
- Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
- Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g
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