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
MICROWAVE EGGPLANT (AUBERGINE) PARMESAN
This becomes a healthier dish by microwaving instead of frying the eggplant (eggplant is like a sponge and quickly soaks up the cooking oil). This recipe has good flavor but if you think you would miss not having meat, you could add some cooked ground beef (about 1/2lb) as one of the layers.
Provided by MMers
Categories Cheese
Time 43m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel eggplant.
- Cut into 1/4 inch thick slices.
- In shallow bowl, mix egg with milk.
- Place bread crumbs in another shallow bowl and mix in the basil, oregano and garlic.
- Dip eggplant slices first into the egg mixture and then into the bread crumb mixture.
- Arrange half of the eggplant on a 10 inch microwaveable plate lined with paper towels.
- Microwave, uncovered, on HI for about 4 minutes.
- Repeat with remaining eggplant.
- Spread 1/4 cup spagetti sauce in an 8 inch square microwaveable baking dish.
- Layer half of the eggplant, half of the mozzarella and half of the remaining sauce in dish.
- Repeat layers.
- Sprinkle with Parmesan cheese.
- Microwave, covered, on HI for about 4 minutes then at 50% for 10 minutes.
- Let stand, covered, for 5 minutes before serving.
QUICK & EASY EGGPLANT PARMESAN IN THE MICROWAVE
This is my grandmother's recipe, I'm not sure where she got it. It only takes about 14 minutes in the microwave for a quick dinner. If you want meat you can add it to your sauce.
Provided by Chefcheryl
Categories Low Cholesterol
Time 24m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel eggplant; cut into 1/8" slices. In bowl combine tomato paste, water and tomatoes. Mix well. Add oregano and basil, Spread sauce on bottom of 2-Qt casserole. Layer half of eggplant, more sauce, and half the mozzarella cheese. Repeat layers. Finish by sprinkling Paremsan cheese on top. Cover casserole.
- Place in microwave and cook on High 14 minutes, turning dish once after 7 minute if your microwave does not rotate. Make sure cheese has melted.
- Serves 4.
- To Freeze: Label casserole and freeze up to 2 months.
- To Thaw: Thaw and place in microwave on High for 7 minutes.
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
MICROWAVED ITALIAN EGGPLANT
If you're trying to cut back on meat, you'll appreciate this main dish from Joan Donahue of Bensalem, Pennsylvania. The microwave makes it fast to fix these crumb-topped eggplant slices.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut eggplant into 3/4-in. slices. In a shallow bowl, combine the bread crumbs and oregano. Brush one side of each eggplant slice with mayonnaise. Dip mayonnaise side into crumb mixture; place crumb side up in a shallow 2-qt. microwave-safe dish. , Cover and microwave on high for 6-8 minutes or until tender. Drizzle with spaghetti sauce and sprinkle with cheeses. Cook, uncovered, 1 minute longer or until sauce is heated through.
Nutrition Facts : Calories 234 calories, Fat 11g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 571mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 6g fiber), Protein 12g protein. Diabetic Exchanges
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