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 PIZZA
I love eggplant parmesan and I love pizza, so I thought, why not? This is really good, just serve with a side salad for a complete meal.
Provided by KelBel
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375º. Spray 1 large baking sheet w/ fat-free cooking spray.
- Dip eggplant slices into eggwhite, then breadcrumbs.
- Arrange on prepared baking sheet. Bake 15 minutes. Turn slices over. Bake 10 minutes longer or until browned on both sides. Remove from oven.
- Increase oven to 400º.
- Top pizza crust with pasta sauce, eggplant, and cheeses. Bake 10-15 minutes.
Nutrition Facts : Calories 127.9, Fat 5.4, SaturatedFat 2.7, Cholesterol 14.5, Sodium 407.2, Carbohydrate 13.3, Fiber 3.1, Sugar 4.8, Protein 7
EGGPLANT (AUBERGINE) PARMESAN
Make and share this Eggplant (Aubergine) Parmesan recipe from Food.com.
Provided by Gingerbear
Categories Sauces
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl combine egg, milk and pepper.
- In another bowl stir together cracker crumbs, parmesan cheese and dried parsley flakes.
- Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
- Lightly coat a 2 quart rectangular baking dish with cooking spray.
- Arrange eggplant in dish.
- In a bowl stir together tomato sauce, oregano and garlic; pour over eggplant.
- Bake covered at 350 F for 40 minutes or until eggplant is tender.
- Sprinkle with mozzarella cheese.
- Bake uncovered for 10 more minutes.
Nutrition Facts : Calories 305.2, Fat 12.4, SaturatedFat 6.2, Cholesterol 85.9, Sodium 1140.2, Carbohydrate 31.2, Fiber 7.1, Sugar 8.5, Protein 19.5
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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