Diannes Eggplant Parmesan Recipes

EGGPLANT PARMESAN II

Eggplant Parmesan II image

This is a no fry variation of this popular dish, and is just as delicious!

Provided by Dolores Gentner-Ryan

Categories World Cuisine Recipes European Italian

Time 1h

Yield 10

Number Of Ingredients 7

Ingredients

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

Nutrition Facts : Calories 487.4 calories, Carbohydrate 62.1 g, Cholesterol 72.8 mg, Fat 16 g, Fiber 8.8 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 1663.1 mg, Sugar 19.9 g

DIANNE'S EGGPLANT PARMESAN

Dianne's Eggplant Parmesan image

I love eggplant in any form or fashion and this recipe sounds simple and delicious. Although the recipe does not call for a serving of pasta, this dish would be nice next to (or on top of) some angel hair pasta. This dish sounded so good while I was typing it that I sent my hubby to the corner grocery store for a few ingredients. Looks like we will be having this for dinner tonight. Recipe appears in the Church Supper Cookbook.

Provided by DailyInspiration

Categories One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb eggplant
1/2 teaspoon black pepper
1/2 lb ground chuck
1/2 cup onion, diced
1/2 cup bell pepper, diced
1 cup parmesan cheese, shredded
1/2 cup parmesan cheese, ground
1 teaspoon salt
1 jar traditional spaghetti sauce (recipe calls for a medium jar)
2 tablespoons brown sugar

Steps:

Peel and thinly slice the eggplant lengthwise. Sprinkle with 1/2 teaspoon of the salt. Place a colander in a shallow pan. Place the eggplant slices in the colander and place a similar size and shaped bowl on top of the slices to press. Allow the slices to drain for 45 to 60 minutes.
Meanwhile, in a large skillet over medium heat, cook the meat until no longer pink (drain fat). Add the onion, bell pepper, 1/2 teaspoon salt, black pepper; stir and continue to cook until the onion and pepper are tender. Add the spaghetti sauce and brown sugar. Reduce the heat, cover and simmer for 30 minutes.
Preheat oven to 375 degrees and coat a glass baking dish with cooking spray. Spread about 1/2 of the meat sauce on the bottom of the dish. Layer eggplant slices on top of the sauce and sprinkle with both cheeses. Repeat until all the sauce and eggplant have been used, ending with a layer of sauce. Sprinkle the top layer generously with the remaining cheese. Loosely cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 10 to 12 minutes longer, or until the cheese is golden brown.

Nutrition Facts : Calories 473.2, Fat 20.8, SaturatedFat 9, Cholesterol 69.9, Sodium 2214.7, Carbohydrate 41.4, Fiber 5.4, Sugar 29.6, Protein 30.9

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