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
BAKED EGGPLANT PARMIGIANA RECIPE BY TASTY
Here's what you need: large eggplants, unseasoned breadcrumbs, parmesan cheese, fresh parsley, fresh basil, salt, black pepper, flour, eggs, half & half, olive oil, olive oil, fresh basil, ricotta cheese, whole milk mozzarella, parmesan cheese, marinara sauce, salt, pepper, breadcrumb
Provided by Anthony Ashmore
Yield 4 servings
Number Of Ingredients 20
Steps:
- With the skin on, cut one inch, circular slices of Eggplant from each eggplant, discarding the stems and bottoms..
- Once cut, individually dip each slice into a mixture of beaten eggs and half-and-half.
- Then, dip each slice into the dry ingredient breadcrumb mixture until fully coated.
- Finally, place breaded eggplant slices on a baking sheet that has been greased with 2 tbsp of olive oil.
- Brush the top of each coated eggplant slice with the additional 3 tbsp of olive oil.
- Place in an oven at 375°F for 10-15 Minutes.
- After 10-15 Minutes, flip each eggplant slice over and bake for another 10-15 minutes.
- In a new baking dish that has been greased with 2 tbsp olive oil, layer as follows:
- Marinara sauce
- Baked eggplant slices
- A drizzle of olive oil
- A light coating of ricotta cheese on each eggplant slice
- Sprinkle of parmesan cheese
- Sprinkle of freshly cut basil leaves
- Sprinkle of shredded mozzarella
- A light sprinkling of breadcrumbs
- Repeat until you have 4-5 layers similar to the above-described layer.
- Place Layered Dish back into a 375°F oven for 10-15 minutes.
- After 10-15 Minutes, broil the top layer on low for 5-6 Minutes.
- Once out of the oven, let cool for 10-15 Minutes. Serve.
- Enjoy!
Nutrition Facts : Calories 955 calories, Carbohydrate 102 grams, Fat 47 grams, Fiber 18 grams, Protein 34 grams, Sugar 25 grams
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!
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 :
QUICK EGGPLANT PARMESAN
This eggplant goes well with some steamed green beans and French or Italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the amount of red pepper flakes according to your taste.
Provided by Candice
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
- Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
- While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
- Top eggplant with sauce and Parmesan cheese and serve.
Nutrition Facts : Calories 644 calories, Carbohydrate 63.6 g, Cholesterol 167.2 mg, Fat 28.1 g, Fiber 13.1 g, Protein 36.5 g, SaturatedFat 14.3 g, Sodium 1865.7 mg, Sugar 13.8 g
BAKED-EGGPLANT PARMESAN
Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
- Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
- Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 279 g, Fat 11 g, Fiber 5 g, Protein 15 g
EGGPLANT PARM PENNE RECIPE BY TASTY
Upgrade your pasta night with this easy spin on a classic dish!
Provided by Prego
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- Line a baking sheet with paper towels. Spread the eggplant on the prepared baking sheet and season with the salt. Let sit for 20-30 minutes to draw out excess moisture.
- While the eggplant drains, add the bread crumbs and flour to 2 separate small bowls. Beat the eggs in a third small bowl.
- Pat the eggplant dry with paper towels. Dredge each piece of eggplant in the flour to coat thoroughly, shaking off any excess. Dip each piece in the eggs, then coat in the bread crumbs, pressing to adhere.
- Heat the canola oil in a large nonstick skillet over medium-high heat until it shimmers. Working in batches to avoid overcrowding the pan, add the eggplant to the hot oil and fry until golden brown on all sides, about 5 minutes. Transfer to a paper towel-lined sheet tray to drain.
- *Tip: Eggplant can alternatively be oven or air fried. Cooking times will vary.
- Heat the Prego® Traditional Italian Sauce in a medium pot over medium heat for about 5 minutes, or until warmed through.
- Add the cooked penne, fried eggplant, mozzarella, and half of the basil to the sauce, and toss to combine.
- Garnish with remaining basil.
- Enjoy!
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BAKED EGGPLANT PARMESAN PENNE RECIPE - PHOEBE LAPINE
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- In a large saucepan, heat the oil until shimmering. Add the onion and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the eggplant and 1/4 cup of water and cook, stirring occasionally, until the eggplant is tender but not falling apart, about 10 minutes. Add the garlic and crushed red pepper and cook, stirring, until fragrant, 1 to 2 minutes. Stir in the marinara sauce and cook, scraping up any browned bits from the bottom of the pan, until hot, 3 to 5 minutes.
- Meanwhile, preheat the broiler and position the rack 8 inches from the heat. In a large saucepan of boiling salted water, cook the penne until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta, cooking water and the basil to the sauce; season with salt and pepper.
- Scrape the pasta into a large oval or a 9-by-13-inch baking dish. Scatter the mozzarella over the pasta followed by the Parmigiano and the panko. Broil the pasta for 3 to 5 minutes, until the cheese is melted and the panko is lightly browned. Serve hot.
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