EGGPLANT (AUBERGINE) PARMIGIANA
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
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
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
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
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
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) 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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