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
BA'S BEST EGGPLANT PARMESAN
Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.
Provided by Bon Appétit Test Kitchen
Categories Bon Appétit Eggplant Parmesan Tomato Breadcrumbs Oregano Basil Mozzarella Cheese Vegetarian
Yield Serves 12
Number Of Ingredients 25
Steps:
- Marinara:
- Preheat oven to 350°F. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1 1/2 cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2-2 1/2 hours.
- Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.
- Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45-60 minutes. This step gives the eggplant a creamy texture when baked.
- Meanwhile, pulse panko, oregano, pepper, and 3/4 cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
- Preheat oven to 350°F. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.
- Heat 2/3 cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining 2/3 cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.
- Toss chopped herbs, low-moisture mozzarella, and remaining 3/4 cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13x9" baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45-60 minutes.
- Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425°F and bake, uncovered, until cheese is bubbling and browned in spots, 15-20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.
- Do Ahead
- Marinara can be made 2 days ahead. Cover and chill. Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350°F oven, uncovering halfway through, until bubbling gently at edges.
THE BEST EGGPLANT PARMESAN RECIPE BY TASTY
Here's what you need: medium eggplants, coarse salt, all-purpose flour, dried oregano, dried basil, garlic powder, pepper, vegetable oil, marinara sauce, fresh basil, low-moisture mozzarella, shredded parmesan cheese, fresh mozzarella cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut each eggplant into about ½-inch (1-cm) thick round slices.
- Arrange the slices in a single layer on a baking sheet lined with paper towels.
- Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
- Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
- Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
- In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
- Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
- Coat each eggplant slice in the flour mixture, shaking off any excess flour.
- Preheat the oven to 350°F (180°C).
- 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.
- Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
- Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) 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 the mozzarella is bubbling and golden brown.
- Let cool for 10 minutes, then serve garnished with fresh basil.
- Enjoy!
CINDY ABBATTISTA'S EGGPLANT PARMESAN
Steps:
- To make the sauce, finely chop 1/2 an onion, place in saucepan and brown in canola oil. Once browned add 2-3 T red wine vinegar. Add 2 cans tomato sauce (for 5 eggplant she used 2 large 28 oz cans plus small). Add salt, pepper, oregano and garlic sauce to cover top (she starts each in center and makes bullseye/circles from center out until not quite to edges). Once sauce comes to a boil, simmer, covered for 1/2 hour. Add can or so of water along the way, as it boils down, to control the consistency. Peel and slice the eggplants about 3/8-inch thick. Make an egg wash with 3-4 eggs and milk, plus tiny bit of salt and pepper. Dip slices in egg wash, then coat in italian bread crumbs. Fry/saute slices in canola oil (1/4-inch to 3/8-inch of oil on bottom of pan) over medium-high heat until lightly golden brown on each side. Remove to paper towels. Slice mozzarella log or balls into 1/4-inch thin slices. Season ground beef with salt and pepper. For assembly, wet bottom of 13x9 cassarole dish with a little bit of water. Add about 1 ladle of sauce to bottom. Layer cooked eggplant to cover bottom of dish. Make very flat meat patties and add one on top of each eggplant slice. Top with small amount of shredded parmesan cheese. Top each with small amount of sauce, then a slice of mozzarella. Then another slice layer of eggplant, then more parmesan, more sauce on top and around sides and in between eggplants. Top with a little mozzarella. Cover with foil. Bake at 350 degrees for 30 minutes or until bubbly, then an additional 15 minutes without foil (if looks dry, leave foil on for last 15 minutes)
More about "cindy abbattistas eggplant parmesan recipes"
WE TRIED 4 FAMOUS EGGPLANT PARMESAN RECIPES - HERE'S THE …
From thekitchn.com
Estimated Reading Time 6 mins
- The Mess-Saver That Wasn’t Worth It: Martha Stewart’s Baked Eggplant Parmesan. Overall rating: 6/10. Get the recipe: Baked Eggplant Parmesan. Read more: I Finally Tried Martha Stewart’s Famous Eggplant Parmesan.
- The Biggest Disappointment: Serious Eats’ Italian-Style Eggplant Parm. Overall rating: 6.5/10. Get the recipe: Italian-Style Eggplant Parmesan (Melanzane alla Parmigiana)
- The Close Second: Food52’s Eggplant Parmigiana. Overall rating: 8/10. Get the recipe: Parmigiana di Melanzane (Eggplant Parmigiana) Read more: The Practically Perfect Eggplant Parmesan that Proves Less Is More.
- The Clear Winner: Saveur’s Best-Ever Eggplant Parmigiana. Overall rating: 10/10. Get the recipe: The Best-Ever Eggplant Parmigiana. Read more: The High-Effort, High-Reward Eggplant Parmesan I’ll Make Again and Again.
See details
EASY EGGPLANT PARMESAN RECIPE | EPICURIOUS
Web Dec 9, 2011 Rinse the eggplant slices under cold water to remove the salt, then pat dry. Step 2 Heat 2 tablespoons of the olive oil in a large sauté pan or saucepan set over …
From epicurious.com
Servings 6Author Epicurious
From epicurious.com
Servings 6Author Epicurious
See details
EGGPLANT PARMIGIANA • CINDY’S GARDEN TO TABLE
Web While eggplant is baking, slice tomatoes and fresh mozzarella into ¼ thin slices. Thinly ribbon basil leaves. Use a glass 9 inch glass baking dish. …
From cindysgardentotable.com
Estimated Reading Time 2 mins
From cindysgardentotable.com
Estimated Reading Time 2 mins
See details
CLASSIC EGGPLANT PARMESAN – GIADZY
Web Sep 2, 2022 Instructions. For the sauce, heat a medium saucepan over medium heat. Add the oil and heat until the oil moves freely in the pan, …
From giadzy.com
Servings 8Total Time 2 hrs
From giadzy.com
Servings 8Total Time 2 hrs
See details
EGGPLANT PARMIGIANA | RECIPETIN EATS
Web May 18, 2021 1. Eggplant slices First up, here’s all you need for the eggplant slices: Eggplants / aubergines – We need 4 to 5 decent-sized eggplants for this recipe. 1.8kg (3.6lb) in total. This sounds like a lot, but …
From recipetineats.com
From recipetineats.com
See details
CLASSIC EGGPLANT PARMESAN (BAKED & FRIED METHOD)
Web Dec 1, 2023 Brown eggplant (two ways) Pan fry: in a skillet with 1-2 Tablespoons of oil at a time, brown breaded eggplant for 2-3 minutes on each side.Repeat until all of the eggplant is finished. Place on paper …
From asimplepalate.com
From asimplepalate.com
See details
EGGPLANT PARMESAN RECIPE - NATASHASKITCHEN.COM
Web Sep 2, 2020 How to Bake Eggplant for Eggplant Parm: Preheat Oven to 375˚F. Grease 2 baking sheets. Set up 3 rimmed dishes in this order: In the first one, stir together 3/4 cup flour, 1 tsp salt and 1/2 tsp pepper. In the …
From natashaskitchen.com
From natashaskitchen.com
See details
EGGPLANT PARMESAN SANDWICH RECIPE (CRISPY AND …
Web Jul 19, 2023 Preheat the oven to 250 degrees F. Place the flour in a dredging bowl. Place the panko, oregano, and garlic powder in another dredging bowl, and stir to combine. In a third bowl, whisk together the …
From fifteenspatulas.com
From fifteenspatulas.com
See details
EGGPLANT STACKS WITH CANADIAN PARMESAN | CANADIAN LIVING
Web Jul 14, 2005 Method. Trim both ends of eggplant; cut into 16 slices. Whisk together 3 tbsp (45 mL) of the oil, basil, salt and pepper; brush over both sides of slices. Place on large …
From canadianliving.com
From canadianliving.com
See details
ITALIAN EGGPLANT PARMESAN RECIPE - COOKIE AND KATE
Web Oct 24, 2023 To roast the eggplant: Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup. …
From cookieandkate.com
From cookieandkate.com
See details
EGGPLANT PARMESAN - ONCE UPON A CHEF
Web Aug 10, 2023 Preheat the oven to 425°F and set an oven rack in the middle position. Spread ¾ cup of the marinara sauce over the bottom of a 9x13-inch baking dish. Layer in one-third of the eggplant slices, …
From onceuponachef.com
From onceuponachef.com
See details
TRADITIONAL EGGPLANT PARMIGIANA RECIPE - AN ITALIAN IN …
Web Aug 11, 2023 Mozzarella – fresh mozzarella cheese Parmesan cheese – freshly grated Parmigiano cheese Olive oil – Tomato puree – also known as passata Onion – white onion or a shallot Basil – fresh basil leaves Water …
From anitalianinmykitchen.com
From anitalianinmykitchen.com
See details
EGGPLANT PARMESAN RECIPE (BAKED, NOT FRIED)
Web Sep 4, 2023 Slice the eggplants into 1/4 to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with …
From simplyrecipes.com
From simplyrecipes.com
See details
BEST EGGPLANT PARMESAN RECIPE - HOW TO MAKE EGGPLANT PARMESAN
Web Jun 5, 2023 Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set …
From thepioneerwoman.com
From thepioneerwoman.com
See details
BEST EGGPLANT PARMESAN RECIPE | BON APPéTIT
Web Dec 9, 2022 1 hour Total Time 4 hours 30 minutes The mantra for this eggplant Parmesan recipe should be: “Good things take time.” Trust us. Your efforts will be rewarded the moment you pull this dish of...
From bonappetit.com
From bonappetit.com
See details
EGGPLANT PARMESAN RECIPE - NYT COOKING
Web Generously grease the two sheet pans with olive oil and place the breaded eggplant in a single layer across both pans. Bake until crispy, switching the positions of the pans halfway through, about 30 minutes. Step 5. …
From cooking.nytimes.com
From cooking.nytimes.com
See details
EASY EGGPLANT PARMESAN (BAKED, NOT FRIED) - BOWL OF …
Web Jul 29, 2021 Olive oil Fresh mozzarella – you can use shredded mozzarella to make it easier and cheaper if you like. Fresh grated parmesan – or other hard aged Italian cheese like asagio or pecorino …
From bowlofdelicious.com
From bowlofdelicious.com
See details
EGGPLANT PARMESAN RECIPE - LOVE AND LEMONS
Web Dec 5, 2023 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, …
From loveandlemons.com
From loveandlemons.com
See details
EGGPLANT PARMIGIANA - LIDIA
Web Preheat the oven to 375 degrees F. Heat the tomato sauce to simmering, if cold or frozen, in a small saucepan over medium heat. Ladle enough sauce into a 9 x 13-inch baking dish …
From lidiasitaly.com
From lidiasitaly.com
See details
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