EGGPLANT HASSELBACK RECIPE BY TASTY
Here's what you need: eggplant, marinara sauce, tomato, fresh basil, mozzarella cheese, salt, pepper, garlic, olive oil, panko breadcrumbs, grated parmesan cheese, salt, pepper
Provided by Hitomi Aihara
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190°C).
- Cut eggplant lengthwise, keeping it connected at the stem.
- In a baking dish, place marinara sauce and spread to cover the bottom.
- Place the eggplant directly on the sauce.
- Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice.
- Sprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender.
- In a small bowl, combine panko, cheese, salt, and pepper.
- Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the bread crumbs are golden brown.
- Cut into your desired size pieces.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 38 grams, Fat 15 grams, Fiber 8 grams, Protein 7 grams, Sugar 12 grams
ROASTED EGGPLANT PARMESAN
Steps:
- Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
- Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
- In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
- For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
- Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.
HASSELBACK BABY EGGPLANT PARMESAN
This is a fusion of two concepts: eggplant parmesan combined with the hasselback technique. This technique usually involves slicing a potato in even sections, but not cutting all the way through. Here, I use baby eggplant and keep the stem on (for presentation, and to hold the sections together). These make excellent appetizers.
Provided by Late Night Gourmet
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375° F / 190° C.
- Wash eggplant. Leaving the stems on, cut each eggplant at 1/4" intervals so the eggplant stays connected by the stem. Sprinkle inside the gaps with salt.
- Spread pesto evenly in the gaps of each eggplant.
- Brush a high-walled baking pan or casserole pan with 1 tablespoon of olive oil. Place eggplants in the pan. Brush the remaining olive oil over the skin of the eggplants.
- Cover baking pan with foil. Bake for 40 minutes or until tender.
- Blend breadcrumbs, cheese, and thyme and set aside.
- Turn on the broiler. Remove the foil from the baking pan. Rotate the eggplants so the gaps are facing upward. Sprinkle each eggplant with the breadcrumb mixture. Broil until the breadcrumbs are browned.
Nutrition Facts : Calories 204, Fat 5, SaturatedFat 1.5, Cholesterol 3.2, Sodium 309.4, Carbohydrate 38.1, Fiber 22.4, Sugar 13.3, Protein 9.8
MINI EGGPLANT PARMESAN
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the sauce: Heat the oil in a heavy medium saucepan over medium. Add the garlic, shallots and salt. Stir until fragrant, about 2 minutes. Add the tomato sauce, basil, oregano and crushed red pepper. Simmer the sauce until the flavors blend and the sauce thickens, stirring often, about 5 minutes. Mix in the vinegar.
- For the eggplant: Mix the flour, salt and pepper in a shallow bowl. Place the panko breadcrumbs in another shallow bowl. Whisk the egg whites in a medium bowl until frothy. Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely.
- Heat the oil in a heavy medium skillet over medium-high heat until hot (the surface will appear to be shimmering), 2 to 3 minutes. Add half of the eggplant slices. Cook until deep golden brown, 1 to 2 minutes per side. Transfer the eggplant to a paper-towel-lined plate. Fry the remaining eggplant. (Can be made 1 hour ahead. Let stand at room temperature.)
- Preheat a broiler. Toss the mozzarella and Parmesan in a small bowl until well blended. Spread 1 generous teaspoon of the sauce over each eggplant slice. Top with a rounded teaspoon of the cheese mixture; spread out to cover and press lightly to adhere. Transfer the eggplant slices to a rimmed baking sheet. Broil until the cheese has melted, 1 to 2 minutes. Transfer the mini eggplant parmesans to a platter and garnish each with small basil leaf. Let stand 2 to 3 minutes before serving.
AUTHENTIC EGGPLANT PARMESAN
Eggplant parmesan is a layered casserole of eggplant (specially prepared), mozarella cheese, parmesan cheese, marinara sauce or meat sauce...This recipe has been in my family for generations and you will know why when you give it a try. *Note: This is a great make ahead/freeze recipe!
Provided by nascargal20
Categories One Dish Meal
Time 1h20m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350deg. Generously grease a 13 X 9 inches baking dish. Beat eggs in a shallow bowl. In another shallow bowl place flour, salt, pepper and garlic powder-mix well to combine. Slice eggplant 1/4" thick and leave in a bowl of cold, salted water until ready to use. Drain eggplant but do not "dry". Dip eggplant slices in seasoned flour first, then egg and fry in large skillet until lightly browned on both sides. Lay on a platter until all eggplant slices are fried. Place 1 cup of sauce in bottom of baking dish and begin layering with eggplant, sauce and cheeses until finished. Bake covered for approxi-mately 30 minutes. Remove foil, sprinkly generously with additional mozarella cheese and fresh torn basil and return to oven for 10 more minutes until cheese is getting slightly browned and bubbly. Serve as a main dish with garlic toast and fresh green salad or use as a side dish with meat or pasta. Delish!
Nutrition Facts : Calories 578.4, Fat 23, SaturatedFat 10.3, Cholesterol 208.4, Sodium 1402.1, Carbohydrate 62.6, Fiber 2.2, Sugar 17.7, Protein 28.6
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- Spread sauce in a 9-by-13-inch broiler-safe baking dish. Make crosswise cuts every 1/4 inch along each eggplant, slicing almost to the bottom but not all the way through. Carefully transfer the eggplants to the baking dish. Gently fan them to open the cuts wider. Drizzle 2 tablespoons oil over the eggplants. Fill the cuts alternately with mozzarella and pesto (some cuts may not be filled). Cover with foil.
- Combine panko, Parmesan and the remaining 2 teaspoons oil in a small bowl. Remove the foil and sprinkle the eggplants with the breadcrumb mixture.
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