EGGPLANT PARMIGIANA (PARMIGIANA DI MELANZANE)
Recipe video above. There's a little labour involved in this. But you'll be rewarded with one of the all-time greatest vegetarian comfort foods known to mankind!Assemble ahead, then pop in the oven to bake when you're ready!
Provided by Nagi
Categories Mains Vegetarian
Number Of Ingredients 15
Steps:
- Preheat oven to 220°C / 430°F (200°C fan).
- Line three trays: Line three large trays with baking / parchment paper.
- Brush eggplant with oil: Brush eggplant slices on each side with oil.
- Bake 35 minutes: Arrange eggplant in a single layer on the trays and bake for about 35 - 45 mins or until browning and tender, turning the eggplant halfway. I put the trays on the top shelf, in the middle, then I put one tray on the floor of the oven. As each tray finishes, I remove the tray and move the others up.
- Cool: Remove from oven, leave on trays to cool.
- Sauté onions and garlic: Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes until softened and just about to colour on the edges.
- Add remaining ingredients: Pour in the passata , canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.
- Simmer 30 minutes: Simmer uncovered for about 30 - 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking (so they don't lose their flavour).
- The final consistency should be slightly thicker than a pasta sauce so it's spreadable and not leaching liquid, but not too pasty either. Add extra water a little at a time if required during cooking if it gets too thick. Remove the basil stalks and discard.
- Season: Stir in salt and pepper. (Remember, we get salt from the parmesan too, so no need to go overboard here)
- Reduce oven to 180°C / 350°F (160°C fan).
- Smear a little tomato sauce in the bottom of baking dish, 23 x 33cm / 9 x 13" (or thereabouts).
- Layer 1: Lay one third of the eggplant so it covers the base (some overlap is OK when layering eggplant). Spread 1/3 of the remaining sugo over eggplant. Drizzle with a little olive oil. Sprinkle with 1/3 of the parmesan, and 1/3 of basil leaves.
- Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.
- Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer (we will garnish after baking). Scatter with remaining parmesan, then all the mozzarella.
- Bake for 25 mins until bubbling and golden.
- Rest: Let it rest for 5 to 10 minutes (easier to slice neatly). Scatter over remaining fresh basil leaves. Cut like lasagna and serve! (Optional: sprinkle with extra parmesan).
Nutrition Facts : Calories 352 kcal, Carbohydrate 27 g, Protein 17 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 841 mg, Fiber 10 g, Sugar 15 g, ServingSize 1 serving
BAKED EGGPLANT PARMESAN LASAGNA
Made with simple everyday ingredients, you will love this meatless take on lasagna! This Eggplant Lasagna with Parmesan is packed with flavor and just as comforting as a classic traditional lasagna.
Provided by Mariam E.
Categories Main Course
Time 1h20m
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degree F. Line a parchment paper on a baking tray and keep it aside.
- Prepare the marinara sauce: Heat a saucepan with olive oil, add yellow onion and garlic. Saute for 2-3 minutes until onions turn translucent. Add in the tomato paste, crushed tomatoes, Italian seasonings, sugar, red chili flakes, salt and pepper. Let the sauce simmer for 10-15 minutes until the sauce thickens a bit. Remove the saucepan from the heat and add the fresh basil leaves and set aside.
- Cut the ends of eggplant and slice the eggplant a little thick and season them with salt. Allow to rest for 10 minutes. Pat them dry to remove the water on them. Add black pepper. Brush the eggplant slices with olive oil and arrange them on the prepared baking tray. Bake for 20 - 30 minutes by flipping halfway through and lightly browns.
- Meanwhile in a medium bowl combine; ricotta cheese, parmesan cheese, egg, salt and pepper.
- Spread a thin layer of prepared marinara sauce over a 9X13 baking dish. Arrange a single layer of baked eggplant slices over the sauce. Spread a layer of ricotta mixture, add ¼ cup mozzarella cheese and then some sauce, repeat the same for the other layer. End the final layer with marinara sauce and spread the mozzarella cheese.
- Cover the baking dish with foil and bake for 30 - 35 minutes. Once done remove the foil and broil for 2 minutes.
- Garnish the lasagna with parsley and allow the lasagna to cool for 10 minutes and then slice them and serve.
Nutrition Facts : Calories 692 kcal, Carbohydrate 41 g, Protein 36 g, Fat 46 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 154 mg, Sodium 1060 mg, Fiber 12 g, Sugar 22 g, UnsaturatedFat 22 g, ServingSize 1 serving
EGGPLANT LASAGNA
It is a delicious lasagna using eggplant instead of pasta.
Provided by GENKIANNA
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
- Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
- Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
- Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
- Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
- Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
- Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
- Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.
Nutrition Facts : Calories 404.5 calories, Carbohydrate 30 g, Cholesterol 107.8 mg, Fat 20.6 g, Fiber 8.6 g, Protein 27.7 g, SaturatedFat 8.2 g, Sodium 1496.2 mg, Sugar 11.7 g
EGGPLANT PARMESAN LASAGNA
Layers of frozen breaded eggplant, no-cook noodles, marinara sauce, tomatoes, and two cheeses make this lasagna extra-easy and super-tasty.
Provided by JackieOhNo
Categories One Dish Meal
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Lightly coat 13x9-inch baking dish with cooking spray. In large bowl, combine marinara sauce and tomatoes with their juices. In separate bowl, combine ricotta and seasoning. Spread 1 cup sauce mixture over bottom of baking dish.
- Layer 3 lasagna noodles, half of ricotta mixture, 3 noodles, 1 cup sauce, half of eggplant and 1 cup mozzarella over sauce in dish. Repeat layers once, reserving 1 cup mozzarella. Top with remaining sauce.
- Cover with foil; bake 30 minutes. Uncover, bake until bubbly, about 10 minutes. Sprinkle with remaining mozzarella. Bake until cheese is melted and lightly browned, about 10 minutes. Let cool 20 minutes before serving. Garnish with basil, if desired.
EGGPLANT PARM LASAGNA
Make and share this Eggplant Parm Lasagna recipe from Food.com.
Provided by Food.com
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with a cooling rack. Lightly coat a 9x13-inch baking dish with 2 tablespoons olive oil. Season eggplant slices with salt, then place in a colander set over a plate. Set aside.
- Combine panko, Italian seasoning, 1 cup parmesan cheese, 1 teaspoon salt and 1/4 teaspoon ground black pepper in the bowl of a food processor. Pulse to combine until finely ground, then transfer crumbs to a shallow dish or bowl. Place eggs and flour in separate shallow dishes or bowls.
- To prepare eggplant, dredge each slice on both sides in the flour, then eggs, then the panko parmesan mixture and place on the cooling rack. Heat 3/4 cup olive oil in a large skillet over medium heat. Working in batches, fry the eggplant until golden and crisp, about 2 minutes per side. Add additional olive oil if needed during frying. Drain fried eggplant on a towel-lined plate.
- In a large bowl, stir to combine ricotta cheese, 1/2 cup parmesan cheese, 1/4 cup chopped parsley, and salt and pepper to taste.
- To assemble lasagna, spoon 1/2 cup marinara sauce into the bottom of the pan, spreading to coat. Top with 4 lasagna noodles, then 1/3 of the ricotta mixture, a layer of eggplant, 1 cup marinara sauce and 1 cup shredded mozzarella. Repeat layering twice more and top last layer of lasagna noodles with sauce, 1 1/2 cups shredded mozzarella and 2 tablespoons chopped parsley. Cover with foil and bake for 30 minutes. Uncover and continue to bake for 10 minutes.
- Let sit 10 minutes, then slice and serve. Top with sliced basil.
THE BEST EGGPLANT PARMESAN
Truly delicious! I love eggplant and have many recipes, but this one's my favorite. The cheeses and seasonings make this dish unforgettable. -Dottie Kilpatrick, Wilmington, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 2 casseroles (8 servings each).
Number Of Ingredients 23
Steps:
- In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 45-60 minutes or until thickened., Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine bread crumbs, garlic powder and oregano. Dip eggplant in flour, eggs, then bread crumb mixture., In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper., Preheat oven to 350°. In each of two greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, four eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle each with remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 10 minutes before cutting.
Nutrition Facts :
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EGGPLANT PARMESAN LASAGNA - CTV
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- Preheat your oven to 450F and lightly coat a 9x13” baking dish with non-stick cooking spray. Coat two large rimmed baking sheets with the olive oil and slice the eggplants into ½-inch disks and set aside while you prepare your dredge.
- Crack two eggs into a shallow dish and beat well. Place the flour into another shallow dish and season with a pinch of salt and pepper. In final shallow dish, combine the breadcrumbs and dry Italian seasoning with a ½ cup of the grated Parmesan cheese and season with a little more salt and pepper.
- Dredge the eggplant slices in the flour, then the egg, and finally the breadcrumb mixture, pressing gently to adhere. Place the dredged eggplant slices onto the prepared baking sheets and quickly spritz the top of each slice with a little non-stick cooking spray. Pop the eggplant in the oven for 20–25 minutes or until golden brown. Remove the eggplant from the oven and decrease the oven temperature to 350F.
- Meanwhile, in a large bowl mix together the ricotta, remaining Parmesan cheese, and grated mozzarella cheese. Fold in the parsley and basil and season with salt and pepper to taste. Stir in the remaining two eggs and set aside.
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- Cook first 3 ingredients in a 3 1/2-quart saucepan over medium-low heat 30 minutes. Remove from heat; stir in cream and Parmesan cheese. Set aside.
- Peel eggplant, and cut crosswise into 1/4-inch-thick slices. Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 Tbsp. water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking to remove excess.
- Cook eggplant, in batches, in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side or until golden brown and slightly softened. Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary.
- Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. Top with one-third tomato sauce mixture and half of eggplant. Dollop half of ricotta cheese evenly on eggplant in dish; top with half of mozzarella. Repeat layers with remaining noodles, one-third sauce mixture, remaining eggplant, and remaining ricotta. Top with remaining one-third sauce mixture and mozzarella cheese.
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