My Own Killer Eggplant Aubergine Parmesan Recipes

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• preheat oven to 350 degrees.
• mix egg and milk together in bowl, blend.
• heat olive oil in med frying pan.
• dip eggplant slices into egg/milk mixture.
• dip eggplant into breadcrumbs.
• place 4 slices at a time, into olive oil in frying pan.
• fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
• remove eggplant from skillet, and place on paper towels to drain excess oil.
• repeat dipping and frying proces with other 4 eggplant slices.
• place 1/2 cup spaghetti sauce into 9x13 casserole dish.
• place eggplant into bottom of cassserole.
• pour spaghetti sauce over top of eggplant.
• sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
• bake in 350 degree oven for 30 minutes or until cheese is melted.
• serve over pasta if desired.

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Slice eggplant into rounds at least 1/4 inch thick.
• Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
• In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
• Repeat until all ingredients are used.
• Bake in a 375 degree oven until the casserole is bubbling.
• Remove from oven and let rest for 5-10 minutes before serving.

PERFECT EGGPLANT (AUBERGINE) PARMESAN SECRETS

Steps:

• Wash eggplant, dry, trim ends.
• Slice to 1/4 inch rounds.
• Sprinkle salt on both sides.
• Spread out in strainer over sink, or in bowl for 1 hour to drain moisture.
• Rinse well and pat dry with paper towels.
• Put flour in flat dish, eggs in bowl, breadcrumbs in separate flat dish.
• Coat both sides of slices in flour.
• Dip in egg.
• Coat in breadcrumbs.
• Stack in separate dish.
• Heat oil in pan.
• Brown slices in oil a few at a time, may have to change oil if it gets too brown.
• Drain on papertowels (I just do this in layers).
• In a 9x13 baking dish, spread a couple of tablespoons of sauce on the bottom.
• Place a layer of eggplant (can be overlapped), spread sauce, sprinkle with mozzarella and parmesan.
• Repeat layers till done. Takes me three layers, so divide all items in three.
• Bake at 350 for 30-35 minutes until cheese melts.

EGGPLANT (AUBERGINE) PARMESAN (EASY!)

Steps:

• Preheat oven to 350 degrees F.
• Spray or lightly oil a 9 x 13-inch pan.
• Spread 1/2 c sauce in pan.
• Peel eggplant and slice 1/2" thick.
• Arrange 1/2 the slices in the baking pan.
• Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
• Cover with aluminum foil and bake 45 to 55 minutes.
• Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Peel the eggplant& cut off the stem edge.
• Mix the beaten eggs in a bowl.
• Pour crushed cornflakes in a large plate.
• Slice the eggplant into 1/4" thick slices.
• Pat the slices dry with paper towel.
• Dip the eggplant slices into the egg batter covering both sides,& then dip into the crushed cornflakes& cover both sides.
• Place eggplant slices into large skillet with olive oil.
• MAKE SURE THE SKILLET& OIL IS EXTREMELY HOT before you place the slices into the skillet.
• Sprinkle salt& pepper to taste.
• Brown until golden brown on both sides.
• Spray the inside of a large glass baking dish with Pam or cover with oil or shortening.
• Place the eggplant slices, one row at a time lengthwise, into the baking dish.
• After the first row is in, spoon onto the row some marinara sauce& then sprinkle some cheese.
• Then place the next row of eggplant slices slightly overlapping the first row& then the sauce& cheese on that row.
• Continue until the baking dish is filled.
• Place into preheated 350 degree oven until the cheese melts& bubbles.
• Remove from oven& serve.

MY EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Slice eggplant in 1 1/4 inch slices.
• In a large bowl mix,parmesan cheese,flour and seasonings.
• In a medium size bowl beat eggs and water.
• On medium, heat large skillet with 1 inch deep of olive oil.
• Work quickly and dip 1 slice eggplant in egg mixture,then flour mixture,then repeat dips.
• Add to hot oil.Cook about 2-3 minutes on each side,or until a nice rich golden brown.
• Drain on paper towels,layer in 9x13 dish,cover with cheese at each layer,and use spaghetti sauce every other layer.
• This will resemble a nice thick lasagna when finished.
• Bake 350 degrees 25 minutes.Serve with salad and bread sticks.

MY OWN KILLER EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven 350.
• You can peel the eggplants or not and cut into 1/4" thick slices. You are aiming for 6 thin layers in the pan.
• Beat the eggs in a good sized bowl, a bit shallow if possible for dipping. In another similar bowl mix the breadcrumbs with the 2 tablespoons grated parmesan and the black pepper.
• Dip the eggplant slices into the egg and then crumbs and shallow fry in the oil until golden. Do not crowd the pan and I usually have 2 pans going. Drain on paper towels as going.
• Place 1/2 cup of sauce in the 9x13 pan which you have sprayed for easier clean up. Spread the sauce and top with a layer of eggplant.
• Top the eggplant with 1 cup of sauce, 4 slices of provelone cut in half and 1/6 of the mozarella and a good sprinkle of the parmesan.
• Repeat layering of eggplant, sauce and cheese ending with sauce and cheeses.
• Each time I make this I jig with the sauce and cheese amounts as I always do it from my head. Please use the amounts that suit you. The parmesan was the only cheese difficult to give an exact measure on as I always just use a healthy or heavy sprinkle.
• Bake until hot, bubbly and golden brown; 35-45 minutes or so. Let stand 15 minutes before cutting. I have given 8 servings as it is very rich and when served with salad and a starch huge portions aren't needed. I have seen this even go to 10 servings.
• Freezes extremely well as you would any casserole. Thaw at room temperature and reheat in oven or microwave.