EGGPLANT PARMIGIANA (PARMIGIANA DI MELANZANE)
Recipe video above. There's a little labour involved in this. But you'll be rewarded with one of the all-time greatest vegetarian comfort foods known to mankind!Assemble ahead, then pop in the oven to bake when you're ready!
Provided by Nagi
Categories Mains Vegetarian
Number Of Ingredients 15
Steps:
- Preheat oven to 220°C / 430°F (200°C fan).
- Line three trays: Line three large trays with baking / parchment paper.
- Brush eggplant with oil: Brush eggplant slices on each side with oil.
- Bake 35 minutes: Arrange eggplant in a single layer on the trays and bake for about 35 - 45 mins or until browning and tender, turning the eggplant halfway. I put the trays on the top shelf, in the middle, then I put one tray on the floor of the oven. As each tray finishes, I remove the tray and move the others up.
- Cool: Remove from oven, leave on trays to cool.
- Sauté onions and garlic: Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes until softened and just about to colour on the edges.
- Add remaining ingredients: Pour in the passata , canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.
- Simmer 30 minutes: Simmer uncovered for about 30 - 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking (so they don't lose their flavour).
- The final consistency should be slightly thicker than a pasta sauce so it's spreadable and not leaching liquid, but not too pasty either. Add extra water a little at a time if required during cooking if it gets too thick. Remove the basil stalks and discard.
- Season: Stir in salt and pepper. (Remember, we get salt from the parmesan too, so no need to go overboard here)
- Reduce oven to 180°C / 350°F (160°C fan).
- Smear a little tomato sauce in the bottom of baking dish, 23 x 33cm / 9 x 13" (or thereabouts).
- Layer 1: Lay one third of the eggplant so it covers the base (some overlap is OK when layering eggplant). Spread 1/3 of the remaining sugo over eggplant. Drizzle with a little olive oil. Sprinkle with 1/3 of the parmesan, and 1/3 of basil leaves.
- Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.
- Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer (we will garnish after baking). Scatter with remaining parmesan, then all the mozzarella.
- Bake for 25 mins until bubbling and golden.
- Rest: Let it rest for 5 to 10 minutes (easier to slice neatly). Scatter over remaining fresh basil leaves. Cut like lasagna and serve! (Optional: sprinkle with extra parmesan).
Nutrition Facts : Calories 352 kcal, Carbohydrate 27 g, Protein 17 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 841 mg, Fiber 10 g, Sugar 15 g, ServingSize 1 serving
OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE
How do you make eggplant taste good? Follow this Southern Eggplant Casserole Recipe. Adding cheese, cracker crumbs and butter to eggplant makes this Old Fashioned Eggplant Casserole the perfect side dish to any dinner.
Provided by Barbara
Categories Casserole Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8x8 inch) with nonstick cooking spray.
- Cook peeled, diced eggplant in boiling water until fork tender; drain well.
- In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper.
- Pour into prepared baking dish.
- Bake in preheated oven for 30 minutes or until golden brown.
CREAMY EGGPLANT PARMESAN CASSEROLE
Turn one of our favorite Italian dishes into your new favorite casserole with our Eggplant Parmesan Casserole recipe. Buon appetito!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Cover 2 baking sheets with parchment. Combine bread crumbs and 1/4 cup Parmesan in shallow dish. Reserve 2 Tbsp. crumb mixture for later use. Spray both sides of 1 eggplant slice with cooking spray; dip in remaining bread crumb mixture, turning to evenly coat both sides of eggplant slice. Place on prepared baking sheet. Repeat with remaining eggplant slices.
- Bake 30 min. or until eggplant is tender and golden brown, turning after 15 min.
- Meanwhile, microwave cream cheese in medium microwaveable bowl on HIGH 40 sec. Gradually whisk in milk until blended. Stir in garlic and 1/4 cup basil.
- Spread 1/4 cup cream cheese sauce onto bottom of 9-inch pie plate sprayed with cooking spray. Top with layers of 1/3 of the eggplant, 4 cheese slices, 1/4 cup of the remaining Parmesan and 1/3 cup of the remaining cream cheese sauce; repeat layers twice. Top with tomatoes, remaining cheese slices and reserved crumb mixture.
- Bake 25 min. or until heated through. Sprinkle with remaining basil.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 55 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
SCALLOPED (AUBERGINE) EGGPLANT
I've had this recipe for longer than I care to remember. My SIL served it to me a million years ago; I loved it and was surprised that it contained eggplant... which I thought I didn't like. It is yummy!
Provided by Impera_Magna
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook eggplant in salted, boiling water for 6-7 minutes until tender; drain.
- Mix soup and milk in large bowl; add egg.
- Stir in eggplant, onion, and bread crumbs, tossing lightly to mix.
- Turn into a greased 8x8" or 10x6" pan; sprinkle w/ grated cheese.
- Bake at 350 for 20 minutes.
Nutrition Facts : Calories 167.8, Fat 10.8, SaturatedFat 5.3, Cholesterol 57, Sodium 465.7, Carbohydrate 10.9, Fiber 3.3, Sugar 3.6, Protein 8.1
SCALLOPED EGGPLANT (AUBERGINE) PARMESAN
A wonderful, delicious side dish of eggplant made even better with fresh tomatoes. Absolutely fantastic! Even better as leftovers. Since eggplant does not have to be fried first, this goes together real quick.
Provided by Marie
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Arrange eggplant in bottom of 9x13 glass baking dish.
- Top with tomatoes, onion and garlic.
- Drizzle 1/2 c butter over entire casserole, then sprinkle with basil, garlic salt and black pepper.
- Cover with foil and bake for 20 minutes.
- Remove from oven and top with mozzarella cheese.
- Toss crumbs with remaining melted butter and spread over casserole, then top with Parmesan cheese.
- Bake uncovered for 10 minutes more.
- Note: If you use a metal pan, increase oven heat to 450 degrees.
- Also, be sure to use good fresh tomatoes for best results.
Nutrition Facts : Calories 576.5, Fat 48.7, SaturatedFat 29.9, Cholesterol 138.5, Sodium 705.7, Carbohydrate 21.1, Fiber 6.5, Sugar 7.5, Protein 17.3
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!
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
SOPRANO'S EGGPLANT (AUBERGINE) PARMIGIANA
Make and share this Soprano's Eggplant (Aubergine) Parmigiana recipe from Food.com.
Provided by Lightly Toasted
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim the eggplants and cut them into 1/2 thick slices.
- Layer the slices in one or more colanders, sprinkling each layer with salt.
- Let drain for 30 minutes (this pulls the water out so you don't have a soggy dinner).
- Rinse the eggplant and pat dry.
- Put about 1/2 inch of oil into one or more large deep skillets over medium heat.
- Fry the slices in batches, in a single layer, turning once until browned on both sides.
- Drain on paper towels.
- Preheat oven to 350°F.
- Spread a thin layer of sauce in one or more shallow baking dishes.
- 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.
- (The eggplant can be made ahead to this point and covered with plastic wrap. Can be refrigerated for several hours or overnight. Remove it from the frige about 30 minutes before baking).
- Bake for 45-60 minutes or until sauce is bubbling and the mozzarella is melted.
- Let stand for 10 minutes before serving.
EGGPLANT PARMESAN FOR THE SLOW COOKER
Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese.
Provided by jboettcher2
Categories World Cuisine Recipes European Italian
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
- Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
- Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
- Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 38.6 g, Cholesterol 89.5 mg, Fat 18.3 g, Fiber 12.5 g, Protein 23 g, SaturatedFat 8.3 g, Sodium 1870.3 mg, Sugar 17.4 g
EGGPLANT (AUBERGINE) PARMESAN
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
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.
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EGGPLANT PARMIGIANA (PARMIGIANA DI MELANZANE) - INSIDE …
From insidetherustickitchen.com
5/5 (32)Calories 442 per servingCategory Main Course
- Thinly slice the eggplant/aubergines then place them in a colander. Sprinkle them lightly with salt and set them aside for 1 hour. This drains off any excess water and helps with frying.
- Meanwhile, make the simple tomato sauce. Finely chop 1 onion and sauté in a pan with the olive oil until translucent and soft but not browned. Add the tomato passata (pureed tomatoes) and a small bunch of basil torn with your hands. Add a pinch of salt and pepper, stir then let it simmer gently for 10-15 minutes. Set aside.
- Rinse the eggplant slices under cold water and pat them dry with a kitchen towel or paper. Lightly dust them with flour, shaking off any excess then fry them in sunflower oil for a few seconds each side, drain on kitchen paper to remove any excess oil.
- Preheat the oven to 180°C/350F/gas mark 4. I used an 11x8 inch oval dish but a rectangle or square dish around the same size will work too e.g 10x8 inch.
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