CRISPY EGGPLANT PARMESAN STACKS
Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 1h
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
- Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
- Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
- Reduce oven temperature to 350 degrees (175 degrees C).
- To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
- Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.
Nutrition Facts : Calories 397 calories, Carbohydrate 49.9 g, Cholesterol 122.3 mg, Fat 16 g, Fiber 9.9 g, Protein 26.1 g, SaturatedFat 7.8 g, Sodium 1261.9 mg, Sugar 4.3 g
CRUNCHY EGGPLANT PARMESAN
In most eggplant Parmesan recipes, crusty slices of fried eggplant go into a casserole with sauce and cheese -- where they quickly turn to sludge. This recipe holds on to the crunch by transforming each whole eggplant into a crisp cutlet. You can make one eggplant per person to serve this as an appetizer, or add a bed of pasta to make it more substantial. There's no Parmesan cheese in this recipe, but that's not a mistake: in Italian the phrase "alla Parmigiana" refers to a style of dish. It doesn't refer to Parmigiano-Reggiano cheese.
Provided by Julia Moskin
Categories vegetables, main course, side dish
Time 1h30m
Yield 4 to 5 entree servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Set a large ovenproof wire rack over a large rimmed baking sheet.
- With a small, sharp knife, starting just below the stem, cut each eggplant lengthwise into 1/4-inch-thick slices, keeping them attached at the stem. Place them on paper towels and press down on the eggplants to fan the slices out. Sprinkle with salt on both sides and set aside.
- Measure out 2 cups ice water. In a medium bowl, whisk the flour with the egg yolks and half the water until almost smooth, then whisk in the remaining water. Add a little more water if the batter seems too thick; it should be runny, like glue.
- Place the bread crumbs and seasonings in a medium bowl and lightly mix and crush together with your hands.
- In a large, deep skillet, heat a generous 1/2 inch of vegetable oil until shimmering (about 350 degrees).
- Working in batches, dip eggplants in the batter, dredge in bread crumbs and add to the skillet. Fry until nicely browned on the bottom, about 3 minutes. Reduce the heat if the eggplants are browning too quickly. Turn and cook until browned on the second side, about 3 minutes longer. Transfer to the rack set over the baking sheet and season with salt; transfer the baking sheet with the rack to the oven to keep warm while you fry the remaining eggplant.
- In a wide skillet, heat the marinara sauce over low heat until bubbling. Divide the mozzarella into 8 to 10 piles (one for each eggplant). Pick up and place the piles of cheese in the sauce, spacing the piles out so they melt separately. You may need to do this in 2 batches.
- Divide eggplants on plates. Place a spoonful of sauce next to or on top of each eggplant. Top sauce with melted mozzarella, lifting it out with a slotted spoon. Sprinkle with fresh herbs, and serve immediately.
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
CRISPY EGGPLANT PARMESAN
Steps:
- In a large pot over medium-high heat, add the canola oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes. Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.
- Preheat oven to 375 degrees F.
- Set up a breading station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes. Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.
- Turn the oven to broil. Put the eggplant, overlapping, into a flameproof baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.
CRUNCHY EGGPLANT PARMESAN
This is a slightly different twist on the old standard eggplant Parmesan. By peeling and sweating the eggplant you eliminate the bitterness and the panko bread crumbs add a nice crunch to the crust. Freezes so well!
Provided by Mama Smith
Categories World Cuisine Recipes European Italian
Time 2h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.
- Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets.
- Bake in the preheated oven until eggplant is soft, about 15 minutes.
- Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat.
- Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese.
- Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.
Nutrition Facts : Calories 350.4 calories, Carbohydrate 35 g, Cholesterol 120.7 mg, Fat 18.8 g, Fiber 4 g, Protein 15.8 g, SaturatedFat 7.9 g, Sodium 1524.2 mg, Sugar 11.9 g
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
CRISPY EGGPLANT
This recipe goes well with any main dish. Be sure to use the seasoned crumbs such as Pepperidge Farm brand for stuffing.
Provided by Lvs2Cook
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients and set aside.
- Mix crumbs, Parmesan and Italian seasoning together and set aside.
- Wash and dry eggplant and slice into 1/2 inch slices. Spread each slice with mayonnaise mixture on both sides and roll in crumb mixture on both sides.
- Place on a baking sheet and bake at 425º for 15 minutes or until lightly browned.
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CRISPY EGGPLANT PARMESAN - FOR THE LOVE OF COOKING
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- Remove excess liquid from the eggplant by tossing the slices with a tablespoon of kosher salt until evenly coated on both sides. Place a colander in the sink and line the base and walls with the salted slices. Allow to sit for 45 minutes to allow the eggplant to release its liquid. Don’t skip this process or your eggplant will be soggy!
- When the eggplant is finished draining and the marinara sauce is resting, place a rimmed baking sheet on the middle rack of the oven and preheat to 425 degrees.
- Spread the eggplant on a triple layer of paper towels and top with another triple layer of paper towels then cover with a baking sheet and press firmly to remove as much liquid as possible. Allow to sit for a few minutes. Wipe off the excess salt from each slice. Set aside until ready to dredge.
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