AUNT MARY'S EGGPLANT BALLS
These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers.
Provided by LYNETTE MARIE
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
- Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
- Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 16.1 g, Cholesterol 53.5 mg, Fat 12.1 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 3.2 g, Sodium 257 mg, Sugar 3 g
NO-FRY SHEET-PAN EGGPLANT PARMESAN
Skip the messy process of frying eggplant and bake it on a sheet pan instead. The thick slices get the same crisp exterior and soft interior, but you'll use a lot less oil.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
- Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
- When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
- Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.
FRIED EGGPLANT PARMESAN
My dad made me eggplant parm one night and I thought, Hmm, I wonder if this would be good as a fried dish. Take this as a State Fair-style spin on a classically iconic Italian staple. This dish is quick and easy, and something anyone can do. You may think teens are lazy, but they'll come to life making this dish.
Provided by TeenChef99
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 23m
Yield 6
Number Of Ingredients 8
Steps:
- Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.
- Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.
- Dip eggplant slices in the eggs, then the bread crumb mixture. Drop into oil a few slices at a time until breading turns golden brown, about 2 1/2 minutes. Drain on paper towels.
- Heat spaghetti sauce in a saucepan over medium heat until heated through, about 10 minutes. Stir in remaining 1/4 cup Parmesan cheese and garlic powder.
Nutrition Facts : Calories 487.8 calories, Carbohydrate 73.2 g, Cholesterol 103.1 mg, Fat 13.3 g, Fiber 7.2 g, Protein 18.7 g, SaturatedFat 3.3 g, Sodium 1025.7 mg, Sugar 9.6 g
BAKED EGGPLANT PARMESAN
Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!
Provided by Dollface
Categories World Cuisine Recipes European Italian
Time 4h5m
Yield 6
Number Of Ingredients 9
Steps:
- Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
- Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
- Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
- Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
- Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.9 g, Cholesterol 118.9 mg, Fat 20.4 g, Fiber 10.4 g, Protein 29.6 g, SaturatedFat 10.5 g, Sodium 2427.6 mg, Sugar 18 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.
TASTY FRIED EGGPLANT BALLS
A creative way to eat eggplant!
Provided by MARBALET
Categories Appetizers and Snacks
Yield 8
Number Of Ingredients 11
Steps:
- In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well.
- Chop the cooked eggplant. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight.
- Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs.
- In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 25.2 g, Cholesterol 48.4 mg, Fat 14.2 g, Fiber 3.5 g, Protein 6.3 g, SaturatedFat 2.4 g, Sodium 687.5 mg, Sugar 3.3 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
More about "eggplant parmesan balls baked or fried recipes"
EASY EGGPLANT PARMESAN (BAKED, NOT FRIED) - BOWL OF …
From bowlofdelicious.com
5/5 (20)Total Time 50 minsCategory MainCalories 376 per serving
EGGPLANT PARMESAN RECIPE (BAKED, NOT FRIED) - SIMPLY …
BAKED EGGPLANT PARMESAN | GIMME SOME OVEN
From gimmesomeoven.com
EGGPLANT PARMESAN (BAKED RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
CRISPY BAKED EGGPLANT PARMESAN RECIPE — THE MOM 100
From themom100.com
25 BEST EGGPLANT RECIPES OF ALL TIME TO TRY - TODAY
From today.com
EGGPLANT PARMESAN RECIPE - LOVE AND LEMONS
From loveandlemons.com
CRISPY BAKED PARMESAN EGGPLANT FRIES - FOOD HEAVEN MADE EASY
From foodheavenmadeeasy.com
BAKED EGGPLANT PARMESAN RECIPE, GRANDMA STYLE
From unpeeledjournal.com
CLASSIC EGGPLANT PARMESAN (BAKED & FRIED METHOD) - A …
From asimplepalate.com
GRANDMA'S BAKED EGGPLANT PARMESAN - THE SEASONED MOM
From theseasonedmom.com
BAKED EGGPLANT PARMESAN RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
EASY BAKED EGGPLANT PARMESAN RECIPE - EVOLVING TABLE
From evolvingtable.com
OVEN FRIED AND BAKED EGGPLANT PARMESAN - AMYCASEYCOOKS
From amycaseycooks.com
GARLIC PARMESAN BAKED EGGPLANT RECIPE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
BEST EGGPLANT PARMESAN RECIPE - HOW TO MAKE EGGPLANT …
From delish.com
25 BEST EGGPLANT RECIPES FROM RATATOUILLE TO PASTA ALLA NORMA
From news.yahoo.com
BEST EGGPLANT PARMESAN RECIPE | BON APPéTIT
From bonappetit.com
You'll also love