MARTHA STEWART'S BAKED EGGPLANT (AUBERGINE) PARMESAN
I make this regularly. I just wanted to have this on hand. NOTE: I use more egg and bread crumbs than suggested
Provided by Sana7149
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F
- 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°F.
- 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.
- Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
- Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
- Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano.
- Simmer, stirring occasionally, until thickened, 15 minutes.
- Season with salt and pepper.
Nutrition Facts : Calories 244.1, Fat 10.1, SaturatedFat 5.2, Cholesterol 72.4, Sodium 1351.7, Carbohydrate 26.1, Fiber 7.9, Sugar 12, Protein 15.5
TRADITIONAL EGGPLANT PARMIGIANA
Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 2h
Number Of Ingredients 10
Steps:
- In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
- Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
- In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
- Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
- Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
- Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.
Nutrition Facts : Calories 447 g, Fat 25 g, Fiber 7 g, Protein 28 g, SaturatedFat 4 g
EGGPLANT PARMESAN
The Italian-American classic Eggplant Parmesan doesn't have to be heavy. We kept the breadcrumb coating light and delicate so that the eggplant's flavor can shine.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 2h
Number Of Ingredients 10
Steps:
- In a food processor, puree tomatoes; transfer to a medium saucepan and stir in olive oil. Bring to a boil; reduce to a simmer and cook until thickened, 30 minutes. Season tomato sauce with salt and pepper.
- Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let stand 30 minutes. Press slices between a double layer of paper towels to dry. Dredge eggplant in flour (shaking off excess), then dip in eggs (allowing excess to drip off), and sprinkle lightly with breadcrumbs.
- Preheat oven to 375 degrees. Place a wire rack on a rimmed baking sheet; set aside. In a large skillet, pour enough vegetable oil to come halfway up side. Heat oil over medium-high until pinch of breadcrumbs dropped in skillet sizzles. In batches, fry eggplant until golden, 2 to 3 minutes per side; transfer to rack to drain.
- Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Layer half the eggplant over sauce and sprinkle with 1/4 cup Parmesan. Top with 1 1/2 cups sauce, then remaining eggplant. Finish with remaining sauce, 1/4 cup Parmesan, and mozzarella. Bake until lightly browned and bubbling, 40 to 45 minutes.
- To Freeze: Assemble dish but do not bake; wrap tightly with foil and freeze, up to 3 months. Thaw completely, then bake as directed.
Nutrition Facts : Calories 623 g, Fat 38 g, Fiber 8 g, Protein 22 g
EGGPLANT PARMESAN STACKS
Everyone loves these stacks of eggplant layered with mozzarella and Parmesan cheese and tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Season eggplant with salt. Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat. Working in batches, so as to not crowd the skillet, fry eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes per side. Drain on paper towels.
- Heat remaining 3 tablespoons oil in a large skillet over medium-high heat. Add garlic, and cook 20 seconds (do not let brown). Add tomatoes and 1 teaspoon salt. Cook, stirring frequently, until tomatoes break down and are soft, 10 to 15 minutes. Stir in oregano and basil. (Alternatively, stir oregano and basil into 1 1/4 cups Freezable Tomato Sauce Base.)
- Place 6 slices of eggplant on a rimmed baking sheet. Top each slice with 1 tablespoon sauce and a few pieces of mozzarella, and sprinkle with 2 teaspoons Parmesan. Repeat layering twice.
- Bake until heated through and cheese is bubbling, about 12 minutes. Serve immediately, garnished with oregano and Parmesan shavings.
BREADED EGGPLANT WITH ARUGULA AND PARMESAN
Our vegetarian take on veal Milanese is both crisp and tender, with a flavor brightened by lemon. Salting the eggplant helps temper its bitterness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Arrange eggplant in a large colander and season generously with salt. Let stand 30 minutes, then rinse and pat dry.
- Divide flour, egg mixture, and breadcrumbs among 3 shallow bowls. Dip each eggplant slice, turning to coat and shaking off excess, in the flour, then egg mixture, then breadcrumbs.
- Heat oil in a 12-inch skillet (oil should be about 1/2-inch deep) over medium heat, and, working in batches, fry eggplant until golden and crisp, about 4 minutes per side.
- Transfer to a paper-towel-lined plate and season with salt and pepper.
- Top each cutlet with arugula, Parmesan, and a squeeze of lemon.
Nutrition Facts : Calories 512 g, Cholesterol 57 g, Fat 31 g, Fiber 7 g, Protein 12 g, SaturatedFat 5 g, Sodium 547 g
CRISPY LEMON-PARMESAN EGGPLANT
Quick to make and quick to cook, that's this irresistibly easy riff on eggplant parm. Long slices of eggplant are broiled until tender and golden, and then topped with a zesty panko breadcrumb mixture. While the main vegetable broils, you'll whip up a simple and elegant tomato and arugula salad to serve on the side.
Provided by Greg Lofts
Time 30m
Number Of Ingredients 10
Steps:
- Preheat broiler on high with a rack 8 inches below element. Combine panko, cheese, and lemon zest; season with salt and pepper. Stir in 2 tablespoons oil to evenly coat. On a rimmed baking sheet, brush eggplant evenly with 2 tablespoons oil; season.
- Broil, flipping once, until eggplant is tender and golden brown on both sides, about 10 minutes a side. Top evenly with panko mixture (about 1/3 cup on each plank) and broil until panko turns crisp and golden brown, 2 to 3 minutes.
- In a large bowl, whisk together lemon juice, paprika, and remaining 1/4 cup oil; stir in mint and season. Drizzle about half of dressing over eggplant. Squeeze tomatoes over bowl to release juices, then drop them into dressing and toss with arugula to evenly coat. Serve over eggplant, sprinkled with more paprika.
BAKED EGGPLANT PARMESAN
Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!
Provided by Dollface
Categories World Cuisine Recipes European Italian
Time 4h5m
Yield 6
Number Of Ingredients 9
Steps:
- Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
- Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
- Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
- Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
- Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.9 g, Cholesterol 118.9 mg, Fat 20.4 g, Fiber 10.4 g, Protein 29.6 g, SaturatedFat 10.5 g, Sodium 2427.6 mg, Sugar 18 g
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