THE BEST EGGPLANT PARMESAN
Truly delicious! I love eggplant and have many recipes, but this one's my favorite. The cheeses and seasonings make this dish unforgettable. -Dottie Kilpatrick, Wilmington, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 2 casseroles (8 servings each).
Number Of Ingredients 23
Steps:
- In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 45-60 minutes or until thickened., Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine bread crumbs, garlic powder and oregano. Dip eggplant in flour, eggs, then bread crumb mixture., In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper., Preheat oven to 350°. In each of two greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, four eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle each with remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 10 minutes before cutting.
Nutrition Facts :
THE BEST EGGPLANT PARMESAN RECIPE BY TASTY
Here's what you need: medium eggplants, coarse salt, all-purpose flour, dried oregano, dried basil, garlic powder, pepper, vegetable oil, marinara sauce, fresh basil, low-moisture mozzarella, shredded parmesan cheese, fresh mozzarella cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut each eggplant into about ½-inch (1-cm) thick round slices.
- Arrange the slices in a single layer on a baking sheet lined with paper towels.
- Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
- Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
- Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
- In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
- Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
- Coat each eggplant slice in the flour mixture, shaking off any excess flour.
- Preheat the oven to 350°F (180°C).
- Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
- Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
- Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
- Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
- Let cool for 10 minutes, then serve garnished with fresh basil.
- Enjoy!
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
THE ULTIMATE EGGPLANT PARMESAN
Steps:
- Start by making the tomato sauce. In a large saucepan, heat 1/4 cup olive oil over medium heat. Add the onion (and a pinch of salt) and cook for a few minutes until it softens; then add the garlic and wait for both to turn a light golden brown. Add the thyme and carrot and cook five minutes more; then add the tomatoes and juice, a pinch of salt, bring to a boil-stirring often-and then lower to a simmer. Cook like this for 30 minutes, stirring occasionally, until the sauce looks thick and tastes terrific (adjust with more salt, as necessary). Set aside. Preheat the oven to 450 degrees F. Oil a baking sheet with olive oil. Slice each eggplant into 6 pieces about 1 to 1/2-inches thick; place as many slices as you can on to the baking sheet (you'll have to do this in batches), drizzle them with a little more olive oil, salt and pepper. Pop into the hot oven and bake until they're deep brown on top, about 15 minutes. Remove the eggplant slices to a plate to cool and roast the remaining eggplant. Lower the oven temperature to 350 degrees F. In a large baking pan, begin your layering. Start with the largest pieces of eggplant on the bottom, then a layer of tomato sauce, basil (if using), one slice of mozzarella for each eggplant slice, and a sprinkling of Parmesan. Top with a layer of smaller eggplant slices, more sauce, more basil, more mozzarella and more Parmesan. If you have more eggplant and cheese to work with, you can do another layer, but I stopped here. Finish by topping the whole baking pan with the breadcrumbs. Place in the oven and bake until the bread crumbs are golden on top and the cheese is melted, about 20 minutes. Serve it up hot!
EGGPLANT PARMESAN
Provided by Tyler Florence
Categories side-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 20
Steps:
- First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.
- Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.
- Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.
- Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper.
- Preheat the oven to 350 degrees F.
- To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano. To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture. Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the 3/4 cup Parmigiano.
- Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.
More about "the ultimate eggplant parmesan recipes"
10 EGGPLANT PARMESAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
- Vegan Eggplant Parmesan. No one will miss the animal products in this satisfying vegan eggplant Parmesan. Soy or other nondairy cheese, silken tofu, tahini, and nutritional yeast contribute to that savory, cheesy flavor you love, while still being perfect for vegans or those avoiding dairy.
- Slow Cooker Eggplant Parmesan. Eggplant gets coated in breadcrumbs and then sautéed before layering in the slow cooker to create a lovely, hands-off eggplant parmesan.
- Eggplant and Tomato Casserole. This eggplant casserole tastes very similar to eggplant parmesan, but just without the name (or the breading). You don't dredge the eggplant in breadcrumbs like in other recipes, so this one has fewer carbs than the traditional preparation and is naturally gluten-free.
- Authentic Eggplant Parmigiana. This authentic eggplant parmigiana comes straight from Italy, where the eggplant doesn't get breaded before assembling the layers.
- Stuffed Eggplant with Beef. If you like your eggplant with a little extra heft, try this stuffed eggplant with ground beef, tomato sauce, and cheese. It tastes similar to eggplant parmesan, but with the addition of beef.
- Greek-Style Stuffed Eggplant. This stuffed eggplant recipe tastes like a cross between eggplant parmesan and the Greek moussaka. Eggplants get halved and stuffed with cheese, tomatoes, garlic, spices, and some ground beef.
- Baked Eggplant with Feta. Give your eggplant parmesan a Greek accent by swapping out the mozzarella for feta in these easy eggplant boats. Use the long, slender ones often labeled "Italian eggplants" for this recipe, which don't have the signature bitterness that you sometimes find in other types.
- Grilled Eggplant with Spinach and Feta. Try these smoky grilled eggplant slices rolled around spinach and feta, then baked in a succulent tomato sauce. It comes out similar to eggplant parmesan, but with a smokier, saltier, slightly lighter flavor.
- Cheesy Eggplant Casserole. Think of eggplant parmesan but swap mozzarella for cheddar, tomato sauce for diced tomatoes, and add a creamy sauce and you have this comforting cheesy eggplant casserole.
- Roasted Eggplant with Tomatoes and Cheese. If you want the flavor of eggplant parmesan but as a side dish, try these roasted eggplants and tomatoes with parmesan cheese.
See details
THE ULTIMATE EGGPLANT PARMESAN - THE AMATEUR GOURMET
2012-04-16 Instructions. Start by making the tomato sauce. In a large saucepan, heat 1/4 cup olive oil over medium heat. Add the onion (and a …
From amateurgourmet.com
Estimated Reading Time 5 mins
From amateurgourmet.com
Estimated Reading Time 5 mins
See details
WE TRIED 4 FAMOUS EGGPLANT PARMESAN RECIPES - HERE'S …
2020-07-30 4. The Clear Winner: Saveur’s Best-Ever Eggplant Parmigiana. Overall rating: 10/10. Get the recipe: The Best-Ever Eggplant Parmigiana. Read more: The High-Effort, High-Reward Eggplant Parmesan I’ll Make Again and …
From thekitchn.com
From thekitchn.com
See details
EGGPLANT PARMESAN RECIPES
70 Ratings. Eggplant Parmesan with Fresh Basil and Smoked Mozzarella. 77 Ratings. Stuffed Eggplant Parmesan Rolls. 82 Ratings. Grilled Eggplant Parmesan. Eggplant Parmigiana Caponata. 40 Ratings. Air Fryer Eggplant …
From allrecipes.com
From allrecipes.com
See details
RECIPE EGGPLANT PARMESAN - JOY
Preheat oven to 420ºF. Mist a baking sheet with nonstick oil spray. Score the eggplant halves by creating a cross-hatch pattern using the tip of a knife. Place cut side up on the prepared …
From joybauer.com
From joybauer.com
See details
YOUR ULTIMATE GUIDE TO MAKING THE COZIEST, CHEESIEST, CRISPIEST
2022-07-31 Preheat the oven to 425 degrees Fahrenheit. Set a large, heavy-bottomed pot over medium heat and let the oil come to temperature. Season the eggplant with salt and pepper. …
From salon.com
From salon.com
See details
GRILLED EGGPLANT PARMESAN - THE LEMON BOWL®
2016-04-04 Instructions. Pre-heat grill over high heat and brush both sides of eggplant slices with olive oil using a pastry brush. Sprinkle with salt and pepper. When grill is hot, lay …
From thelemonbowl.com
From thelemonbowl.com
See details
EGGPLANT PARMESAN - BEST METHOD TO MAKE EGGPLANT PARMESAN
2018-05-15 Preheat oven to 375 °F. Heat a skillet over medium high heat and add 1 tbsp. of vegetable oil into the skillet. Once the skillet is hot, add two eggplant slices at a time to the …
From tablefortwoblog.com
From tablefortwoblog.com
See details
EASY BAKED EGGPLANT PARMESAN (EGGPLANT PARMIGIANA) - JOYFUL …
2020-10-05 Slice eggplant into 1/4″ to 1/2″ slices or coins. Place eggplant on a paper towel lined baking sheet. Lightly salt eggplant slices. Let sit for at least one hour, or longer if you …
From joyfulhealthyeats.com
From joyfulhealthyeats.com
See details
EGGPLANT PARMESAN RECIPE: EASY CLASSICAL RECIPE - THE BELLA VITA
2022-09-30 Prepare the eggplant: Purge the eggplant under salt for a minimum of one hour. Then fry them. Prepare the tomato sauce: In a skillet sauté the onion with one garlic; when the …
From the-bella-vita.com
From the-bella-vita.com
See details
ULTIMATE EGGPLANT PARMESAN RECIPE :: YUMMYMUMMYCLUB.CA
The three tricks to make eggplant appealing to your family and the must-try recipe that will have them asking for seconds. Skip to main content. 80,000 parents can’t be wrong. Sign up for our …
From yummymummyclub.ca
From yummymummyclub.ca
See details
THE ULTIMATE EGGPLANT PARMESAN | KEEPRECIPES: YOUR UNIVERSAL …
Extra virgin olive oil 1 Spanish onion, diced 4 garlic cloves, peeled and thinly sliced 3 tablespoons chopped fresh thyme leaves 1/2 medium carrot, finely grated
From keeprecipes.com
From keeprecipes.com
See details
THE ULTIMATE EGGPLANT PARMESAN - THE NEW POTATO
2015-04-24 In a third bowl, combine panko bread crumbs, parmesan cheese, and dried oregano. Take an eggplant round and dust in the flour. Next dip into the eggwash, shaking off …
From thenewpotato.com
From thenewpotato.com
See details
BAKED EGGPLANT PARMESAN RECIPE: THIS EGGPLANT PARMESAN RECIPE …
23 hours ago Baked Eggplant Parmesan Recipe: This Eggplant Parmesan Recipe Is So Good No One Will Miss the Meat | Vegetarian | 30Seconds Food; Baked Eggplant Parmesan …
From flipboard.com
From flipboard.com
See details
MARIO CANTONE'S ULTIMATE EGGPLANT PARMESAN - TODAY.COM
2014-01-16 Fry eggplant in oil and garlic until golden brown and season with salt. Cool eggplant on paper towels. Place a single layer of eggplant in spring-form pan, laying each …
From today.com
From today.com
See details
THE ULTIMATE EGGPLANT PARMESAN - PLAIN.RECIPES
Directions. Start by making the tomato sauce. In a large saucepan, heat 1/4 cup olive oil over medium heat. Add the onion (and a pinch of salt) and cook for a few minutes until it softens; …
From plain.recipes
From plain.recipes
See details
EGGPLANT AND ZUCCHINI PARMESAN IN THE SLOW COOKER RECIPE
Lay slices of eggplant and zucchini over sauce; top with about 1/4 cup mozzarella cheese and 1/4 cup Parmesan-Romano cheese blend over vegetables. Repeat layers of sauce, eggplant …
From test.element.allrecipes.com
From test.element.allrecipes.com
See details
EGGPLANT PARMESAN RECIPES : FOOD NETWORK | FOOD NETWORK
2022-11-04 Eggplant Parmesan Recipes Eggplant Parmesan is the ultimate comfort food. With switched-up ingredients and creative twists, our most-popular variations elevate this …
From foodnetwork.com
From foodnetwork.com
See details
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