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
GRANDMA'S ITALIAN EGGPLANT PARMIGIANA
This heirloom Italian family recipe came stateside with my grandmother when she immigrated from Italy. Growing up in a house that had Italian sauce being made every Sunday, this eggplant was always a favorite. Using good quality ingredients is critical for this recipe. It is very time consuming and laborious. It would be a shame to invest all of this time and effort with inferior ingredients only to be let down when you eat it later.
Provided by Daddy's Kitchen
Categories World Cuisine Recipes European Italian
Time 9h35m
Yield 12
Number Of Ingredients 11
Steps:
- Lay eggplant slices on top of paper towels and sprinkle with sea salt to draw out moisture. Cover with additional paper towels. Let sit, 8 hours to overnight.
- Place flour into a 1-gallon plastic zip-top bag. Sprinkle salt and pepper into the flour and shake the bag to mix. Place 6 eggplant slices into the bag, seal, and shake to coat.
- Beat eggs and water together using a fork in a small bowl. Season with salt and pepper.
- Heat 2 inches of oil over medium-high heat in a 10-inch cast iron skillet. Line baking sheets with paper towels to drain eggplants after frying.
- Shake excess flour from eggplant slices and place into egg mixture, turning to ensure both sides are coated. Allow excess egg mixture to drip off before placing slices into the hot oil. Fry until slightly golden, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheets. Sprinkle with 1 tablespoon Pecorino Romano cheese. Repeat process until all eggplant slices are fried. Let cool slightly, about 5 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Pour a small amount of tomato sauce into the bottom of a 9x13-inch baking pan to cover. Place 1/3 of the eggplant slices over sauce, slightly overlapping them. Sprinkle 1/3 of the remaining Pecorino-Romano cheese and Parmesan cheese evenly over the slices. Cover with a light layer of sauce. Sprinkle 1/3 of the mozzarella cheese over sauce. Repeat for a total of 3 layers.
- Bake in the preheated oven until bubbly, about 40 minutes. Remove from the oven and let cool for 10 minutes to set.
Nutrition Facts : Calories 568.9 calories, Carbohydrate 33.1 g, Cholesterol 145.9 mg, Fat 32.7 g, Fiber 5.3 g, Protein 35.6 g, SaturatedFat 14.8 g, Sodium 2463.2 mg, Sugar 7.9 g
MOMMA'S EGGPLANT PARMESAN
Eggplant Parmesan is not by any means a new recipe, but, my mom's recipe I think was the best! I updated it by using Italian Flavored Panko bread crumbs.
Provided by Patricia Kutchins
Categories Vegetables
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. 1. Peel and slice the eggplant into thin slices
- 2. 2. Lay the slices out on a cookie sheet
- 3. 3. Sprinkle salt on the eggplant
- 4. 4. Take the jar of tomato sauce and mix the whole thing with 1 cup water in a bowl. It needs to be thin.
- 5. 5. Beat the eggs with ¼ c parmesian cheese
- 6. 6. Have 3 dishes ready - flour, egg mixture, bread crumbs
- 7. 7. After 5 minutes rinse the eggplant quickly to remove some of the salt
- 8. 8. Have 7 x 11 glass casserole dish ready. Pour a little sauce on bottom.
- 9. 9. Put ½ c olive oil in skillet and heat
- 10. 10. Dip the eggplant slices in flour, egg mixture and then in bread crumbs
- 11. 11. Fry them in skillet until brown
- 12. 12. Layer them on the bottom of the casserole dish in single layer
- 13. 13. Sprinkle shredded cheese over eggplant
- 14. 14. Ladle sauce over the layer
- 15. 15. Continue to fry the eggplant and make layers until all cooked up. Add more olive oil as needed.
- 16. 16. Pour sauce over top and more shredded cheese
- 17. 17. Bake in 400 degree oven for about 20 minutes until bubbly.
EGGPLANT PARMESAN II
This is a no fry variation of this popular dish, and is just as delicious!
Provided by Dolores Gentner-Ryan
Categories World Cuisine Recipes European Italian
Time 1h
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
- In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown.
Nutrition Facts : Calories 487.4 calories, Carbohydrate 62.1 g, Cholesterol 72.8 mg, Fat 16 g, Fiber 8.8 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 1663.1 mg, Sugar 19.9 g
EGGPLANT PARMIGIANA
I really think this is what I would eat for my last meal on Earth. It's so simple and, when done right, sublime. I cannot stop eating this!
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h45m
Yield 4 and 6 servings
Number Of Ingredients 20
Steps:
- For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
- For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
- Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
- In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
- Preheat oven to 350 degrees F.
- To assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!
More about "mommas eggplant parmesan recipes"
EGGPLANT PARMESAN RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (259)Total Time 1 hrCategory Main Dish
- 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.
MOM'S EGGPLANT PARMIGIANA RECIPE - MANGIA BEDDA
From mangiabedda.com
Reviews 6Servings 6-8Cuisine SicilianCategory Main Course, Side Dish
- Preheat oven to 350°F. Begin by removing the bittern juices from the eggplant. Slice eggplant into 1/4 inch thick rounds. Salt the slices and place in a large bowl. Cover with water, place a plate on top of the eggplants and weigh down with a heavy object (I use a box of salt). Let sit for 30 minutes.
- While the eggplant is soaking, prepare the tomato sauce: In a large skillet heat olive oil and sauté garlic and red pepper flakes (optional). Add 2 cups tomato passata (tomato purée) and simmer for 20 minutes. Add salt, to taste, and a few basil leaves. Set aside.
- Grease the bottom and sides of a rectangular casserole dish. Spread a thin layer of breadcrumbs at the bottom and sides of the dish. Layer eggplant rounds, slightly overlapping the slices so that the bottom is completely covered. Spread 1/3 of the tomato purée over the eggplant, next add 1/3 of the shredded mozzarella and 1 tbsp grated Pecorino Romano or Parmigiano cheese. Top with 3 slices of mortadella and 2 thinly sliced hardboiled eggs.
MOM'S BEST EGGPLANT PARMESAN - 2 SISTERS RECIPES BY …
From 2sistersrecipes.com
Estimated Reading Time 5 mins
- In a deep skillet, heat about 1/2 cup of oil on medium heat. When the oil is hot, carefully add the eggplant to fill the bottom of the skillet. Sauté for a minute or so, watching them and turning them until they are golden brown.
- Remove and drain on 2 to 3 sheets of paper towels in a deep foil pan. Spread evenly onto paper towels, this will help drain the oil from eggplants very well. Add another layer of paper towels on top of the eggplant and continue to sauté and drain on top of paper towels again.
- Once you have finished cooking all the eggplant. Place another 2 sheets of paper towels on top. Lightly press down on them, and set aside for about 15 minutes or more, allowing them to continue to drain the oil. The longer you leave them in paper towels, the better the paper towels will absorb the excess oil, leaving the eggplant less oily.
PANKO CRUSTED EGGPLANT PARMESAN - THIS HAPPY MOMMY
From thishappymommy.com
EGGPLANT PARMESAN RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
EGGPLANT PARMIGIANA RECIPE - COOKING WITH MAMMA C
From cookingwithmammac.com
CRISPY BAKED EGGPLANT PARMESAN RECIPE — THE MOM 100
From themom100.com
EGGPLANT CASSEROLE - BAKED EGGPLANT PARMESAN RECIPE
From momfoodie.com
EGGPLANT PARMESAN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (159)Calories 600 per serving
EGGPLANT PARMESAN ROUNDS | RECIPES
From kosher.com
BAKED EGGPLANT PARMESAN RECIPE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
GRILLED EGGPLANT PARMESAN RECIPE, LOW CARB - MOM FOODIE
From momfoodie.com
EGGPLANT PARMESAN RECIPE [VEGAN] - MODERNMOM
From modernmom.com
NO FRY EGGPLANT PARMESAN - SAPORITO KITCHEN
From saporitokitchen.com
EGGPLANT PARMESAN - ONCE UPON A CHEF
From onceuponachef.com
NANA'S EGGPLANT PARMESAN RECIPE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
BEST EGGPLANT PARMESAN RECIPE | BON APPéTIT
From bonappetit.com
BAKED EGGPLANT PARMESAN RECIPE - MOSTLY HOMEMADE MOM
From mostlyhomemademom.com
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