Eggplant Aubergine Parmesana Recipes

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EGGPLANT (AUBERGINE) PARMESAN



Eggplant (Aubergine) Parmesan image

this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.

Provided by bratty

Categories     Vegetable

Time 40m

Yield 1-2 eggplant slices, 8 serving(s)

Number Of Ingredients 10

1 eggplant, washed and sliced into 8 1/2 inch slices, i use the nicer ones from the center and work my way out
2 cups mozzarella-parmesan cheese blend
1 egg
1/2 cup milk
1 1/2 cups breadcrumbs, seasoned with garlic powder
salt
pepper
1 cup olive oil
2 cups spaghetti sauce
cooked pasta

Steps:

  • preheat oven to 350 degrees.
  • mix egg and milk together in bowl, blend.
  • heat olive oil in med frying pan.
  • dip eggplant slices into egg/milk mixture.
  • dip eggplant into breadcrumbs.
  • place 4 slices at a time, into olive oil in frying pan.
  • fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
  • remove eggplant from skillet, and place on paper towels to drain excess oil.
  • repeat dipping and frying proces with other 4 eggplant slices.
  • place 1/2 cup spaghetti sauce into 9x13 casserole dish.
  • place eggplant into bottom of cassserole.
  • pour spaghetti sauce over top of eggplant.
  • sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
  • bake in 350 degree oven for 30 minutes or until cheese is melted.
  • serve over pasta if desired.

Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1

EGGPLANT (AUBERGINE) PARMESAN



Eggplant (Aubergine) Parmesan image

This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.

Provided by Elly in Canada

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

2 medium eggplants
1 lb mozzarella cheese, sliced
8 ounces parmesan cheese
3 cups marinara sauce (Such as Trader Joe's)
1 bunch fresh basil, chopped
salt and pepper

Steps:

  • Slice eggplant into rounds at least 1/4 inch thick.
  • Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
  • In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
  • Repeat until all ingredients are used.
  • Bake in a 375 degree oven until the casserole is bubbling.
  • Remove from oven and let rest for 5-10 minutes before serving.

EGGPLANT (AUBERGINE) PARMESANA



Eggplant (Aubergine) Parmesana image

This is an excellent Italian recipe! It was cooked and served to us for dinner by an older friend. We really enjoyed it - so she gave me her recipe - and I share it with you. I hope you will enjoy it as much as we do.

Provided by Trisha W

Categories     Vegetable

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 1/4 lbs eggplants, peeled and cut in 1/2 inch slices
salt, to taste
flour, for coating the eggplant slices
1/4-1/2 cup olive oil
8 ounces mozzarella cheese or 8 ounces monterey jack cheese, sliced
1/2 cup parmesan cheese (Fresh is better)
2 tablespoons olive oil
1/2 cup onion, finely chopped
1 tablespoon basil, finely cut
1 teaspoon sugar
2 cups canned tomatoes, chopped and undrained
1/2 teaspoon salt
3 tablespoons canned tomato sauce
pepper, to taste

Steps:

  • Make the tomato sauce by heating the 2 Tbl of oil and cooking the onions in it until soft- not brown.
  • Add the rest of the Tomato Sauce ingredients and simmer with the pan partially covered for about 40 minutes.
  • While that is simmering, oil a shallow 1 1/2- 2 quart baking dish.
  • Sprinkle both sides of the eggplant slices with the salt.
  • Let the slices sit on a paper towel 20-30 minutes.
  • Pat dry, dip in flour, and fry eggplant in the 1/4- 1/2 cup of olive oil.
  • Pour enough of the tomato sauce in the baking dish to cover the bottom about 1/4" deep, then layer the eggplant, Jack cheese,& parmesan cheese.
  • Cover and bake at 400 degrees for 20 minutes, then remove lid and bake 10 minutes longer.

Nutrition Facts : Calories 236.3, Fat 18.5, SaturatedFat 6.3, Cholesterol 27.9, Sodium 536.9, Carbohydrate 9.1, Fiber 3.3, Sugar 4.6, Protein 10.1

EGGPLANT (AUBERGINE) PARMIGIANA



Eggplant (Aubergine) Parmigiana image

Adapted from a recipe by Australian chef Huey (Iain Hewitson) who hosts a popular TV cooking show twice daily. Posted for the 2005 Zaar World Tour. UPDATE: In her review, BarbryT commented that it is not specified where the fresh basil is used. You could add it on top of the dish with the parmesan, although when I've made this I've sprinkled it on top just before serving. If you're undecided, perhaps do half and half, then you'll know which you prefer a second time.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 -3 medium eggplants, thickly sliced, skin on is fine
plain flour
3 eggs, beaten
2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, crushed
2 cups red pasta sauce
1 cup white wine
2 teaspoons pesto sauce
fresh ground pepper, to taste
8 basil leaves, finely sliced
250 g mozzarella cheese, sliced
freshly grated parmesan cheese

Steps:

  • Preheat the oven to 200°C.
  • Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
  • Drain well on paper towels.
  • Heat a little oil in a large non-stick pan and gently sauté onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
  • Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
  • Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
  • Serve with a simple green salad.

EASY CHICKEN EGGPLANT (AUBERGINE) PARMESAN



Easy Chicken Eggplant (Aubergine) Parmesan image

This recipe is an easy recipe because you don't cook the chicken or the eggplant before putting them in the casserole. It's also easy because you use sauce from a jar. Of course, you can use your favorite homemade pasta sauce if desired.

Provided by GrandmaIsCooking

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb boneless skinless chicken breast (thin sliced)
1 medium eggplant (approximately 1 pound)
1/3 cup Italian breadcrumbs
3/4 lb mozzarella cheese, sliced thin
1 (26 ounce) jar marinara sauce (approximately 3 cups)
1/4 lb parmesan cheese, grated

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Peel and slice eggplant.
  • Lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels.
  • Line bottom of 13x9 inch baking dish with the chicken breast slices.
  • Cover chicken with the eggplant slices.
  • Sprinkle breadcrumbs over eggplant.
  • Cover breadcrumbs with mozzarella cheese slices (or grated if you prefer).
  • Pour marinara sauce over cheese.
  • Sprinkle Parmesan cheese over top.
  • Bake for 30-40 minutes at 350 degrees.

EASY EGGPLANT (AUBERGINE) PARMIGIANA



Easy Eggplant (Aubergine) Parmigiana image

Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From "The Sopranos" The one hour of prep time includes 30 minutes of draining.

Provided by Barefoot Beachcomber

Categories     One Dish Meal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 6

2 medium eggplants (about 1 pound)
salt
olive oil or vegetable oil, for pan frying
2 1/2 cups marinara sauce
8 ounces mozzarella cheese, thinly sliced
1/2 cup grated parmesan cheese or 1/2 cup romano cheese

Steps:

  • Trim the eggplants and cut them into 1/4 inch thick slices.
  • Layer the slices in a colander, sprinkling each layer with salt.
  • Let drain for 30 minutes.
  • Rinse the eggplant and pat dry.
  • Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
  • Fry the slices, in a single layer, turning once, until browned on both sides.
  • Drain on paper towels.
  • Preheat the oven to 350.
  • Spread a thin layer of tomato sauce in a shallow baking dish.
  • Make a layer of eggplant slices, overlapping them slightly.
  • Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
  • Repeat the layering, ending with eggplant, sauce, and grated cheese.
  • Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
  • Let stand for 10 minutes before serving.

BALSAMIC EGGPLANT (AUBERGINE) PARMESAN



Balsamic Eggplant (Aubergine) Parmesan image

This is so good! I love the flavors and I hope you do too! I got this off the internet (I don't remember where) and tweaked it a bit. Not only is this yummy but only 3 weight watcher points! Enjoy!

Provided by Sharon123

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons balsamic vinegar
1 tablespoon olive oil
salt and pepper
sugar
1/2 teaspoon oregano
2 medium eggplants, cut in 1/2 inch slices, peel if desired
1 cup onion, chopped
1 tablespoon garlic, minced (I like a lot, you may use less)
4 tablespoons dry white wine, divided (or use other liquid, such as water)
1 (14 ounce) can stewed tomatoes, no added oil
1 cup fresh tomato, seeded and chopped
1/4 cup fresh basil or 2 tablespoons dried basil
1 cup lowfat mozzarella cheese, shredded
1 tablespoon grated parmesan cheese

Steps:

  • Preheat oven to 400°F.
  • Combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar.
  • Coat large cookie sheet with vegetable cooking spray.
  • Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
  • Bake 15 minutes per side or until fork-tender.
  • Combine onions, garlic, and 2 Tbsp of wine in large non-stick skillet, stirring over medium-high head until onions are soft, approximately 5 minutes.
  • Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 Tbsp wine, 1/2 tsp salt and 1/4 tsp sugar.
  • Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minute.
  • Makes approximately 2 1/2 cup sauce.
  • Note: In a pinch I have used canned spaghetti sauce, and it worked just fine.
  • Spoon one third of the sauce into shallow 2-quart baking dish.
  • Arrange half the eggplant over sauce.
  • Spoon half the remaining sauce over eggplant.
  • Sprinkle on half of the mozzarella.
  • Layer again with remaining eggplant, sauce and mozzarella.
  • Top with parmesan.
  • Cover with foil and bake 30 minutes.
  • Bake uncovered 15 to 20 minutes more, until bubbly.
  • Let stand 15 minutes before serving for easier cutting.
  • Enjoy!

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