Parma Eggplant Aubergine Recipes

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EGGPLANT PARMIGIANA



Eggplant Parmigiana image

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

1/4 cup extra-virgin olive oil
3 medium yellow onions, peeled, halved, and cut into thin slices
6 cloves garlic, peeled and grated
Kosher salt
1 tablespoon crushed red pepper flakes
1 tablespoon granulated sugar
3 (28-ounce) cans San Marzano whole plum tomatoes
2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
1/2 cup all-purpose flour
Freshly ground black pepper
5 large eggs
3 tablespoons whole milk
4 cups Italian-style breadcrumbs
1 tablespoon dried oregano
1 tablespoon fresh thyme leaves
Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
1 1/2 pounds mozzarella cheese, cut into thin slices
1/2 cup grated Parmesan
1 pound provolone cheese, grated
2 handfuls fresh basil, leaves only, torn

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!

TRADITIONAL EGGPLANT PARMIGIANA



Traditional Eggplant Parmigiana image

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

2 medium eggplants (1 1/2 pounds total), cut into 1/4-inch rounds
Coarse salt and pepper
2 cans (28 ounces each) whole peeled tomatoes, pureed
3 cloves garlic, smashed and peeled
1 1/2 cups plain dried breadcrumbs
1/2 cup grated Parmesan or Pecorino Romano (2 ounces), divided
1 cup all-purpose flour
3 large eggs, lightly beaten
1 cup vegetable oil
1 pound fresh mozzarella, thinly sliced

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 II



Eggplant Parmesan II image

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

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

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 (AUBERGINE) PARMIGIANA



Eggplant (Aubergine) Parmigiana image

Adapted from a recipe by Australian chef Huey (Iain Hewitson) who hosts a popular TV cooking show twice daily. Posted for the 2005 Zaar World Tour. UPDATE: In her review, BarbryT commented that it is not specified where the fresh basil is used. You could add it on top of the dish with the parmesan, although when I've made this I've sprinkled it on top just before serving. If you're undecided, perhaps do half and half, then you'll know which you prefer a second time.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 -3 medium eggplants, thickly sliced, skin on is fine
plain flour
3 eggs, beaten
2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, crushed
2 cups red pasta sauce
1 cup white wine
2 teaspoons pesto sauce
fresh ground pepper, to taste
8 basil leaves, finely sliced
250 g mozzarella cheese, sliced
freshly grated parmesan cheese

Steps:

  • Preheat the oven to 200°C.
  • Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
  • Drain well on paper towels.
  • Heat a little oil in a large non-stick pan and gently sauté onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
  • Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
  • Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
  • Serve with a simple green salad.

EASY EGGPLANT (AUBERGINE) PARMIGIANA



Easy Eggplant (Aubergine) Parmigiana image

Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From "The Sopranos" The one hour of prep time includes 30 minutes of draining.

Provided by Barefoot Beachcomber

Categories     One Dish Meal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 6

2 medium eggplants (about 1 pound)
salt
olive oil or vegetable oil, for pan frying
2 1/2 cups marinara sauce
8 ounces mozzarella cheese, thinly sliced
1/2 cup grated parmesan cheese or 1/2 cup romano cheese

Steps:

  • Trim the eggplants and cut them into 1/4 inch thick slices.
  • Layer the slices in a colander, sprinkling each layer with salt.
  • Let drain for 30 minutes.
  • Rinse the eggplant and pat dry.
  • Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
  • Fry the slices, in a single layer, turning once, until browned on both sides.
  • Drain on paper towels.
  • Preheat the oven to 350.
  • Spread a thin layer of tomato sauce in a shallow baking dish.
  • Make a layer of eggplant slices, overlapping them slightly.
  • Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
  • Repeat the layering, ending with eggplant, sauce, and grated cheese.
  • Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
  • Let stand for 10 minutes before serving.

EGGPLANT (AUBERGINE) PARMESAN



Eggplant (Aubergine) Parmesan image

This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.

Provided by Elly in Canada

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

2 medium eggplants
1 lb mozzarella cheese, sliced
8 ounces parmesan cheese
3 cups marinara sauce (Such as Trader Joe's)
1 bunch fresh basil, chopped
salt and pepper

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.

PARMA EGGPLANT (AUBERGINE)



Parma Eggplant (Aubergine) image

This is one of the better Eggplant dishes I've had. The ham really makes all the difference. If you cant find Parma Ham use a nice smoked ham.

Provided by Diana Adcock

Categories     Ham

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

3 medium eggplants
salt
3/4 cup olive oil
12 slices parma ham
3 sweet bell peppers, roasted, peeled, seeded and sliced
2 -3 tablespoons minced fresh oregano leaves
1 cup freshly ground parmesan cheese
fresh ground black pepper
2 cups fresh tomato sauce

Steps:

  • Preheat oven to 350 degrees.
  • If the eggplants are fresh slice them into 3/4 inch slices, unpeeled.
  • If not so fresh peel and then slice.
  • Sprinkle the slices with salt and place on 3 layers of paper towels.
  • Let stand for 3 hours.
  • Remove from wet towels and pat dry.
  • Heat 1/4 cup of the olive oil in a large heavy skillet-cast iron if youve got it.
  • Add a few slices of the eggplant and cook to nicely browned on both sides.
  • Repeat until done and add more oil as needed.
  • Let the cooked eggplant drain on more paper towels.
  • In a medium sized casserole dish make a layer on the bottom with 1/2 of the eggplant, then 1/2 of the ham, 1/2 of the peppers, 1/2 of the oregano, 1/2 of the parmesan and 1/2 of the sauce.
  • Salt and pepper lightly and repeat layers.
  • Bake for around 40 to 50 minutes or until hot, bubbly and the cheese lightly browned.

EGGPLANT (AUBERGINE) PARMESAN



Eggplant (Aubergine) Parmesan image

this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.

Provided by bratty

Categories     Vegetable

Time 40m

Yield 1-2 eggplant slices, 8 serving(s)

Number Of Ingredients 10

1 eggplant, washed and sliced into 8 1/2 inch slices, i use the nicer ones from the center and work my way out
2 cups mozzarella-parmesan cheese blend
1 egg
1/2 cup milk
1 1/2 cups breadcrumbs, seasoned with garlic powder
salt
pepper
1 cup olive oil
2 cups spaghetti sauce
cooked pasta

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.

Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1

EGGPLANT (AUBERGINE) AND ZITI PARMESAN



Eggplant (Aubergine) and Ziti Parmesan image

Make and share this Eggplant (Aubergine) and Ziti Parmesan recipe from Food.com.

Provided by ashbury

Categories     European

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

1 3/4 lbs eggplants, peeled and cut into 1/2 inch slices
salt
8 ounces ziti pasta
1 tablespoon oil
1 garlic clove, crushed (or more)
black pepper, freshly ground
1 1/3 cups part-skim ricotta cheese or 1 1/3 cups low fat cottage cheese
1 cup parmesan cheese, grated, divided
1/4 cup fresh parsley or 1 tablespoon dried parsley flakes, minced
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 teaspoon hot red pepper flakes (optional)
2 cups tomato sauce (or more)

Steps:

  • Sprinkle the eggplant with salt. Place the eggplant in a colander, and let it drain for 30 minutes.
  • Rinse the eggplant, and pat it dry.
  • Cook the ziti al dente according to the package directions.
  • Drain and rinse the pasta, and set it aside. Combine the oil and garlic, and smear it on the eggplant slices.
  • Then sprinkle the slices generously with pepper.
  • Broil the eggplant slices about 4 inches from the heat, turning them once, for a total of about 5 minutes.
  • (You may have to do this in 2 batches.) In a large bowl, combine the ricotta or cottage cheese, all but 2 tablespoons of the parmesan, the parsley, basil, oregano, and pepper flakes.
  • Toss the cheese mixture with the ziti.
  • On the bottom of a 2-= to 3 quart casserole, spread a thin layer of tomato sauce, add half the ziti mixture, then half the eggplant slices, then half the remaining tomato sauce. Repeat the ziti, eggplant, and sauce layers.
  • Top with the reserved 2 tablespoons of parmesan.
  • Cover the casserole, and bake it in a preheated 400 degree oven for 30 minutes.
  • Remove the cover, and bake the casserole for another 15 minutes or until the top is lightly browned.
  • .

Nutrition Facts : Calories 552.1, Fat 18.6, SaturatedFat 9.1, Cholesterol 47.4, Sodium 1135.7, Carbohydrate 68.7, Fiber 10.6, Sugar 11.4, Protein 30.2

EGGPLANT (AUBERGINE) PARMESAN (EASY!)



Eggplant (Aubergine) Parmesan (Easy!) image

I'm the only one in my household that likes eggplant, so when I found this easy recipe years ago, I held onto it tight. Adjust the cheese amounts to suit yourself.

Provided by GinnyP

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4

2 1/2 cups pasta sauce
1 medium eggplant (about 1 1/2 to 2 lb.)
4 ounces mozzarella cheese, grated (or more)
1/2 cup grated parmesan cheese, about

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) PARMESANA



Eggplant (Aubergine) Parmesana image

This is an excellent Italian recipe! It was cooked and served to us for dinner by an older friend. We really enjoyed it - so she gave me her recipe - and I share it with you. I hope you will enjoy it as much as we do.

Provided by Trisha W

Categories     Vegetable

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 1/4 lbs eggplants, peeled and cut in 1/2 inch slices
salt, to taste
flour, for coating the eggplant slices
1/4-1/2 cup olive oil
8 ounces mozzarella cheese or 8 ounces monterey jack cheese, sliced
1/2 cup parmesan cheese (Fresh is better)
2 tablespoons olive oil
1/2 cup onion, finely chopped
1 tablespoon basil, finely cut
1 teaspoon sugar
2 cups canned tomatoes, chopped and undrained
1/2 teaspoon salt
3 tablespoons canned tomato sauce
pepper, to taste

Steps:

  • Make the tomato sauce by heating the 2 Tbl of oil and cooking the onions in it until soft- not brown.
  • Add the rest of the Tomato Sauce ingredients and simmer with the pan partially covered for about 40 minutes.
  • While that is simmering, oil a shallow 1 1/2- 2 quart baking dish.
  • Sprinkle both sides of the eggplant slices with the salt.
  • Let the slices sit on a paper towel 20-30 minutes.
  • Pat dry, dip in flour, and fry eggplant in the 1/4- 1/2 cup of olive oil.
  • Pour enough of the tomato sauce in the baking dish to cover the bottom about 1/4" deep, then layer the eggplant, Jack cheese,& parmesan cheese.
  • Cover and bake at 400 degrees for 20 minutes, then remove lid and bake 10 minutes longer.

Nutrition Facts : Calories 236.3, Fat 18.5, SaturatedFat 6.3, Cholesterol 27.9, Sodium 536.9, Carbohydrate 9.1, Fiber 3.3, Sugar 4.6, Protein 10.1

JUDY'S EGGPLANT (AUBERGINE) PARM



Judy's Eggplant (Aubergine) Parm image

This is my mother-in-law's eggplant parm, and it is incredible. Simple ingredients yield a dish filled with complexity of flavors. While it is easy to prepare, it is also labor-intensive... all that eggplant frying takes some time! It is definitely worth the results. Serve with some bread or foccacia to soak up those wonderful juices. This dish can also be assembled ahead of time, and refrigerated until ready to pop in the oven. It also freezes well (unbaked).

Provided by skat5762

Categories     Vegetable

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 lbs eggplants
olive oil
flour, as needed
2 cups canned imported Italian plum tomatoes, well-drained and coarsely chopped (or use fresh if in season)
1 tablespoon olive oil
sea salt
3/4 lb fresh mozzarella cheese, thinly sliced
10 basil leaves, to taste
butter, for smearing dish
1/2 cup freshly grated parmigiano-reggiano cheese

Steps:

  • Slice eggplant lengthwise 3/8-inch thick.
  • Salt both sides, and stack upright in colander.
  • Set colander in sink, or set in tray to catch drippings.
  • Let sweat for 30 minutes.
  • Remove, rinse and pat eggplant dry.
  • Place olive oil in pan, about 1 1/2 inches worth.
  • Heat until oil is quite hot, but not smoking.
  • Dredge eggplant on both sides in flour.
  • Place in pan, not overlapping, until golden brown.
  • Flip and continue frying until other side is golden brown.
  • Remove, drain, and place on paper towels.
  • Repeat with remaining eggplant.
  • Meanwhile, as eggplant is being fried, place tomatoes, salt and olive oil in another pan.
  • Turn to low, or low-medium, and let simmer as you fry the eggplant.
  • Cook down until tomatoes are reduced by half.
  • Preheat oven to 400 degrees.
  • Smear bottom and sides of (approximately 11X7 baking dish, ceramic preferred) baking dish with butter.
  • Place a single layer, overlapping, of eggplant in bottom of dish.
  • Dot with cooked tomato.
  • Cover with layer of mozzarella, sprinkle quite liberally with grated parm, and snip basil leaves across.
  • Repeat process, finishing with a layer of eggplant on top.
  • Sprinkle with remaining parm and place dish in upper third of oven.
  • Check dish after 20 minutes.
  • If there is too much liquid being released, remove excess with spoon.
  • Cook for another 15 minutes.
  • Let rest before serving.
  • For a wonderful freezer meal:.
  • To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. Individual portions can be cut and microwaved as well for a quick meal!
  • To heat: Thaw and preheat oven to 350°F Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.

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