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
ONE SHEET CRISPY EGGPLANT PARM
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Position a wire rack over a second baking sheet and set aside.
- Mix the panko and Parmesan in a shallow bowl and season with salt and pepper. Season both sides of the eggplant with salt and pepper. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack.
- Carefully remove the baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices panko-side down onto the oiled baking sheet. Dollop sauce directly on the center of each eggplant slice, then top with a nice slice of mozzarella (drape it over the sides of the eggplant for legendary crispy bits). Put immediately back on the bottom rack of the oven and bake until the bottoms are golden brown and the tops are melted and bubbly, 15 to 20 minutes.
- Garnish each eggplant medallion with a basil leaf. Serve immediately, either individually or in a giant stack.
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
EGGPLANT PARM BITES RECIPE BY TASTY
Here's what you need: medium eggplants, salt, fresh basil, ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, eggs, flour, italian bread crumb, oil, marinara sauce
Provided by Tasty
Categories Appetizers
Yield 11 pieces
Number Of Ingredients 11
Steps:
- Slice the eggplant and lay out on a paper towel lined baking sheet.
- Generously salt the eggplant on both sides and leave to sit for 30 minutes to soften and draw out excess moisture.
- Blot off the water and excess salt from the eggplant with additional paper towels.
- In a medium mixing bowl add the basil, ricotta, mozzarella, parmesan, and one egg (beaten). Mix together.
- Picking two equal sized eggplant slices, sandwich about a tablespoon of the ricotta mixture between the slices and place on a wax paper lined baking tray.
- Freeze for 30 minutes to 1 hour.
- In three separate bowls, place the flour, bread crumbs, and the remaining 3 eggs, beaten.
- Remove eggplant from the freezer and coat each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in the bread crumbs. Place back in the freezer while you prepare to fry.
- In a large saucepan, heat oil to 350˚F (180˚C). Fry eggplant in batches, 3 at a time, until nicely browned on all sides.
- Remove and place on a paper towel lined plate to drain off any excess oil. Sprinkle with salt. Serve with marinara sauce.
- Enjoy!
Nutrition Facts : Calories 211 calories, Carbohydrate 11 grams, Fat 13 grams, Fiber 2 grams, Protein 12 grams, Sugar 3 grams
LIGHTER EGGPLANT PARMESAN
Baked eggplant and a healthier bechamel sauce match up in an Italian classic made virtuous. In this lighter recipe, the cheeses are on top, instead of in layers, with a creamy pink sauce underneath.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.
- Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
- Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 229 g, Fat 9 g, Fiber 8 g, Protein 12 g
EGGPLANT PARM LIGHT. CHEW
Categories Vegetable
Number Of Ingredients 20
Steps:
- Lay out eggplant rounds on cookie sheets (lined with foils for easier clean up) in single layers. Cut 2-3 slits per round, large enough to stuff a garlic slice into each slit. Season with salt and pepper and drizzle with olive oil. Roast until soft and cooked completely, about 10-15 minutes. ingredients 1/4 cup bread crumbs 1 tablespoons chili flake 2 teaspoons fresh thyme instructions Mix bread crumbs, thyme and chili flakes together. Heat saute pan over medium heat and add 1/4 cup olive oil. Once hot, add bread crumb mixture and toast until golden brown. Remove bread crumbs from pan onto a paper towel lined plate. ingredients 1 cup basil leaves 2 cup Mario's classic tomato sauce 1.5 balls of mozzarella (sliced into 1/4 in rounds) instructions Remove eggplant from oven and let cool just slightly, enough so you can handle. Reuse a cookie sheet and build stacks of eggplant parm. Begin with a slice of eggplant and layer with 2-3 leaves of basil, smear with a couple tablespoons of tomato sauce and top with a slice of mozzarella. Build eggplants Into two stacks Increase temp to 400degrees instructions Put the eggplant stacks back into the oven and cook 3-5 minutes, or until the cheese is melted and the bread crumbs are toasted.
EGGPLANT PARMESAN LIGHT
This is a yummy Eggplant Parmesan that is baked, not fried... adjust the seasonings to your desire and enjoy! My husband and I can share this dish with very few leftovers, but feel good about it because the bulk of it is veggies!
Provided by MelissaO
Categories One Dish Meal
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggplant into 1/4 inch rounds, discarding stem.
- Spray large skillet with cooking spray. Heat skillet to medium-high. Brown eggplant slices in skillet, turning after 2 minutes.
- Mix tomato sauce, Parmesan cheese, 2 Tablespoons Italian Seasoning, and black pepper in a small mixing bowl.
- Spread a thin layer of sauce mixture on the bottom of a 8 or 9 inch square baking dish. Add a layer of eggplant. Cover eggplant with 1/4 Cup Mozzarella cheese.
- Repeat layers twice more: sauce, eggplant, cheese.
- Pulse bread in blender or food processor to make medium course bread crumbs. Toast crumbs in hot skillet, stirring frequently to prevent burning. (Or toast bread before processing.) Combine bread crumbs with remaining Italian Seasoning. Layer seasoned crumbs on top of casserole.
- Cover and refrigerate until ready to cook, or cook immediately.
- Bake in oven at 350°F, uncovered, for approximately 45 minutes (or until bubbly).
Nutrition Facts : Calories 445.2, Fat 17.2, SaturatedFat 9.9, Cholesterol 58.8, Sodium 1879.4, Carbohydrate 47.9, Fiber 14.7, Sugar 18.1, Protein 31.1
More about "eggplant parm light chew recipes"
EATINGWELL'S EGGPLANT PARMESAN RECIPE | EATINGWELL
From eatingwell.com
Reviews 34Category Healthy Eggplant RecipesRatings 35Calories 241 per serving
- Position racks in middle and lower thirds of oven; preheat to 400°F. Coat 2 baking sheets and a 9-by-13-inch baking dish with cooking spray.
- Whisk eggs and water in a shallow bowl. Mix breadcrumbs, 1/4 cup Parmesan and Italian seasoning in another shallow dish. Dip eggplant in the egg mixture, then coat with the breadcrumb mixture, gently pressing to adhere.
- Arrange the eggplant in a single layer on the prepared baking sheets. Generously spray both sides of the eggplant with cooking spray. Bake, flipping the eggplant and switching the pans between racks halfway, until the eggplant is tender and lightly browned, about 30 minutes. Season with salt and pepper.
EASY EGGPLANT PARMESAN (BAKED, NOT FRIED) - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (15)Total Time 50 minsCategory MainCalories 376 per serving
SKILLET EGGPLANT PARM | KITCHN
From thekitchn.com
EGGPLANT PARMESAN RECIPE - LOVE AND LEMONS
From loveandlemons.com
EGGPLANT PARMESAN RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
EGGPLANT PARMESAN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EGGPLANT PARMESAN RECIPE | COOKING LIGHT
From cookinglight.com
15 BEST JAPANESE EGGPLANT RECIPES: FROM DONBURI TO TEMPURA!
From cookingchew.com
CLASSIC EGGPLANT PARMESAN (BAKED & FRIED METHOD) - A SIMPLE PALATE
From asimplepalate.com
BEST SKILLET EGGPLANT PARM - HOW TO MAKE SKILLET EGGPLANT PARM
From delish.com
EGGPLANT PARM IS THE GREATEST RECIPE OF ALL TIME | BON APPéTIT
From bonappetit.com
BEST BAKED EGGPLANT PARM RECIPE - HOW TO MAKE BAKED EGGPLANT …
From delish.com
KATIE COURIC JUST SHOWED OFF HER HOMEMADE EGGPLANT …
From eatingwell.com
THE ONLY EGGPLANT PARM RECIPE YOU’LL EVER NEED
From blog.williams-sonoma.com
EGGPLANT PARMESAN - ONCE UPON A CHEF
From onceuponachef.com
21 FUN & DELECTABLE WHITE EGGPLANT RECIPES - COOKINGCHEW.COM
From cookingchew.com
EGGPLANT PARMIGIANA - LIDIA
From lidiasitaly.com
You'll also love