GRANDMA'S BAKED EGGPLANT PARMESAN
My grandmother's easy Baked Eggplant Parmesan is a delicious vegetarian dinner with just 15 minutes of prep!
Provided by Blair Lonergan
Categories Dinner
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200°C).
- Pour melted butter into an 11 x 7-inch baking dish. Set aside.
- Place egg in a shallow dish. Set aside.
- In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper. Set aside.
- Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in a single layer in the prepared baking dish.
- Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes.
- Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3-5 more minutes, or until cheese is melts.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 262.9 kcal, Carbohydrate 21.6 g, Protein 10.4 g, Fat 16.1 g, SaturatedFat 8.5 g, Cholesterol 82 mg, Sodium 792.2 mg, Fiber 3.9 g, Sugar 4.6 g
EGGPLANT PARMESAN WITH EASY HOMEMADE SAUCE
I wasn't an eggplant lover until a friend gave me this recipe which I have tweaked and updated. The few ingredients in the sauce is far tastier than canned sauce and makes the dish. All you need is a side salad and crusty bread to make a meal!
Provided by Brenda
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
- Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C).
- Whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.
- Place eggplant slices into prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
- Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 14.4 g, Cholesterol 41.4 mg, Fat 30.6 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 680.5 mg, Sugar 5.5 g
JAMIE OLIVER'S EGGPLANT PARMESAN
This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.
Provided by Marian Burros
Categories dinner, weekday, main course
Time 1h45m
Yield 4 to 5 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
- Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
- Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
- Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 1283 milligrams, Sugar 18 grams
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