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.
REAL DEAL EGGPLANT PARMESAN
This is my own recipe, which I finally wrote down because my children nag me ;D It's not as tricky as it may seem -- it's really very easy, and your efforts will be rewarded. There's no frying! The original dish is actually named "Parmigiana", for the Sicilian method of lattice, called "parmiciana".
Provided by Tam D
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 21
Steps:
- 1. Prepare a large baking sheet with food release spray.
- 2. Cut eggplant, crosswise, into 1/4-1/2 inch slices. Arrange the slices on the baking sheet. Brush or spray the slices with the olive oil.
- 3. Bake eggplant slices at 450 degrees for 10 minutes. While the eggplant is baking prepare the dip, dredge, and coat mixtures, and the sauce.
- 4. DIP: Beat the eggs with the milk or water. Set aside in a shallow bowl or dish. DREDGE: Mix the flour with the 3T of oregano, salt and pepper. Set aside in a shallow bowl or dish. COATING: Place the breadcrumbs in a shallow bowl or dish. Set aside.
- 5. SAUCE: Put tomatoes, 2T of oregano, basil, onion, garlic, and wine in pitcher of the blender, and pulse until combined.
- 6. Prepare a 9x13 baking dish with food release spray. Spread a thin layer of the tomato sauce in the bottom of the baking dish.
- 7. Dip the eggplant slices, one at a time, into the egg mixture, then dredge in the flour mixture. Dip again into the egg mixture and then coat with the breadcrumbs. Layer half of the eggplant slices in the baking dish.
- 8. On top of prepared eggplant slices, layer half the pecorino and sprinkle with 1/3 cup of parmesan. Make a second layer, beginning with more eggplant slices, then remaining pecorino, and another 1/3 cup of parmesan.
- 9. Pour the remaining tomato sauce over the top to cover. Combine the remaining 1/3 cup of parmesan with any remaining breadcrumbs, and sprinkle over the top.
- 10. Bake 40 minutes at 375 degrees. Allow to rest 10 minutes before serving.
- 11. NOTE: 1) If possible, try to select eggplant as evenly shaped as possible -- not too much wider at one end than the other. 2) Pecorino is the original cheese, but mozzarella works, too. 3) I used almond meal/flour in place of all purpose flour, to make this recipe Paleo friendly -- it worked perfectly! You can leave off the cheeses, or if you don't mind "coloring outside the lines" a bit, try using a little goat cheese to replace the pecorino, and leave off the parmesan. 4) If you prefer, you can slice the eggplant lengthwise, then layer the planks in the opposite direction on the second layer. Crushing the dried herbs in your hand before putting them into the recipe helps release their wonderful flavor and aroma.
GRANDMA'S ITALIAN EGGPLANT PARMIGIANA
This heirloom Italian family recipe came stateside with my grandmother when she immigrated from Italy. Growing up in a house that had Italian sauce being made every Sunday, this eggplant was always a favorite. Using good quality ingredients is critical for this recipe. It is very time consuming and laborious. It would be a shame to invest all of this time and effort with inferior ingredients only to be let down when you eat it later.
Provided by Daddy's Kitchen
Categories World Cuisine Recipes European Italian
Time 9h35m
Yield 12
Number Of Ingredients 11
Steps:
- Lay eggplant slices on top of paper towels and sprinkle with sea salt to draw out moisture. Cover with additional paper towels. Let sit, 8 hours to overnight.
- Place flour into a 1-gallon plastic zip-top bag. Sprinkle salt and pepper into the flour and shake the bag to mix. Place 6 eggplant slices into the bag, seal, and shake to coat.
- Beat eggs and water together using a fork in a small bowl. Season with salt and pepper.
- Heat 2 inches of oil over medium-high heat in a 10-inch cast iron skillet. Line baking sheets with paper towels to drain eggplants after frying.
- Shake excess flour from eggplant slices and place into egg mixture, turning to ensure both sides are coated. Allow excess egg mixture to drip off before placing slices into the hot oil. Fry until slightly golden, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheets. Sprinkle with 1 tablespoon Pecorino Romano cheese. Repeat process until all eggplant slices are fried. Let cool slightly, about 5 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Pour a small amount of tomato sauce into the bottom of a 9x13-inch baking pan to cover. Place 1/3 of the eggplant slices over sauce, slightly overlapping them. Sprinkle 1/3 of the remaining Pecorino-Romano cheese and Parmesan cheese evenly over the slices. Cover with a light layer of sauce. Sprinkle 1/3 of the mozzarella cheese over sauce. Repeat for a total of 3 layers.
- Bake in the preheated oven until bubbly, about 40 minutes. Remove from the oven and let cool for 10 minutes to set.
Nutrition Facts : Calories 568.9 calories, Carbohydrate 33.1 g, Cholesterol 145.9 mg, Fat 32.7 g, Fiber 5.3 g, Protein 35.6 g, SaturatedFat 14.8 g, Sodium 2463.2 mg, Sugar 7.9 g
ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)
Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.
Provided by Beatrice
Categories World Cuisine Recipes European Italian
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
- Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
- Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
- Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
- Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.
Nutrition Facts : Calories 591.9 calories, Carbohydrate 30.6 g, Cholesterol 76.5 mg, Fat 38.5 g, Fiber 9.1 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 3313.2 mg, Sugar 13.5 g
EGGPLANT PARMIGIANA
I really think this is what I would eat for my last meal on Earth. It's so simple and, when done right, sublime. I cannot stop eating this!
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h45m
Yield 4 and 6 servings
Number Of Ingredients 20
Steps:
- For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
- For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
- Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
- In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
- Preheat oven to 350 degrees F.
- To assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!
More about "real deal eggplant parmesan recipes"
ITALIAN EGGPLANT PARMESAN RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (217)Calories 244 per servingCategory Entree
BEST EGGPLANT PARMESAN RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (186)Estimated Reading Time 7 minsServings 12Total Time 4 hrs 30 mins
EGGPLANT PARMESAN RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
DEEP-DISH EGGPLANT PARMESAN RECIPE - REAL SIMPLE
From realsimple.com
EGGPLANT PARMESAN (BAKED RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
EGGPLANT PARMESAN RECIPE - LOVE AND LEMONS
From loveandlemons.com
EGGPLANT PARMESAN RECIPE (BAKED, NOT FRIED) - SIMPLY …
From simplyrecipes.com
5/5 (160)Calories 600 per serving
WE TRIED 4 FAMOUS EGGPLANT PARMESAN RECIPES - THE …
From thekitchn.com
Estimated Reading Time 6 mins
EASY EGGPLANT PARMESAN RECIPE ( W/ TIPS & VIDEO) - THE …
From themediterraneandish.com
BAKED EGGPLANT PARMESAN RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CLASSIC EGGPLANT PARMESAN (BAKED & FRIED METHOD) - A SIMPLE …
From asimplepalate.com
25+ BEST SUMMER EGGPLANT RECIPES - EATINGWELL
From eatingwell.com
EGGPLANT PARMESAN: THE TRADITIONAL RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
EGGPLANT PARMESAN (PARMIGIANA DI MELANZANE) RECIPE - THE …
From thespruceeats.com
25 BEST EGGPLANT RECIPES OF ALL TIME TO TRY - TODAY
From today.com
EGGPLANT PARMIGIANA | RECIPETIN EATS
From recipetineats.com
BEST SUMMER PASTA RECIPES - THE NEW YORK TIMES
From nytimes.com
EGGPLANT PARMESAN WITH CRISP BREAD CRUMB TOPPING RECIPE
From foodandwine.com
EGGPLANT PARMESAN - ONCE UPON A CHEF
From onceuponachef.com
16 ZUCCHINI RECIPES TO ADD MORE GREEN TO YOUR PLATE - REAL …
From realsimple.com
BEST EGGPLANT PARMESAN RECIPE - HOW TO MAKE EGGPLANT …
From thepioneerwoman.com
You'll also love