Eggplant Parmesan Light Recipes

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LIGHTER EGGPLANT PARMESAN



Lighter Eggplant Parmesan image

Baked eggplant and a healthier bechamel sauce match up in an Italian classic made virtuous. In this lighter recipe, the cheeses are on top, instead of in layers, with a creamy pink sauce underneath.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 45m

Number Of Ingredients 9

1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup fat-free (skim) milk
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup homemade or best-quality store-bought marinara sauce
1/2 cup grated part-skim mozzarella
1/3 cup grated Parmesan

Steps:

  • Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.
  • Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
  • Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.

Nutrition Facts : Calories 229 g, Fat 9 g, Fiber 8 g, Protein 12 g

EGGPLANT PARMESAN



Eggplant Parmesan image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield about 4 to 6 main course servi

Number Of Ingredients 22

2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups QUICK MARINARA SAUCE, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tablespoon kosher salt
Freshly ground black pepper

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

LIGHTER EGGPLANT PARMESAN



Lighter Eggplant Parmesan image

This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara.

Provided by Gina

Categories     Dinner

Time 1h30m

Number Of Ingredients 9

2 pounds eggplant (1 large or 2 medium)
olive oil spray
1 teaspoon kosher salt
12 ounces part-skim ricotta (Polly-o is the only brand I use)
1/4 cup + 2 tbsp Pecorino Romano
1/4 cup fresh parsley (chopped)
1 large egg
2-1/2 cups part-skim mozzarella (I used Sargento)
4 cups homemade tomato sauce or jarred marinara

Steps:

  • Start by making the sauce if you don't have any already made.
  • Preheat oven to 450°F. Spray 2 sheet pans with oil.
  • While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's ok if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.
  • Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
  • Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping. Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese.
  • Heat the oven to 400F.
  • Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
  • Remove foil and bake an additional 10 minutes.
  • Take it out of the oven and let it sit about 10 minutes before cutting.

Nutrition Facts : ServingSize 1 /8th, Calories 255.5 kcal, Carbohydrate 18.5 g, Protein 20 g, Fat 12.5 g, SaturatedFat 6.5 g, Cholesterol 59.5 mg, Sodium 809 mg, Fiber 5 g, Sugar 9.5 g

EGGPLANT PARMESAN



Eggplant Parmesan image

The traditional version of this Italian-American classic is known to tip the scales: heavily breaded and fried eggplant slices that are then buried in cheese and baked. Our makeover skips the fry and bakes the panko-crusted eggplant until it has a crisp exterior and wonderfully meaty interior. A combination of part-skim ricotta, sliced mozzarella, fontina, and Parmesan cheese allows for even coverage without hiding the eggplant or adding too much fat. Since the recipe debuted, jarred marinara brands have gotten wise to the need for options with less sodium. Our preferred brand is Dell'Amore, though you can use any low-sodium sauce you like.

Provided by Kathy Kitchens Downie, RD

Time 1h45m

Yield 10 servings (serving size: 1 slice)

Number Of Ingredients 18

2 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (16-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten
Remaining ingredients:
1 (24-ounce) jar premium pasta sauce
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese

Steps:

  • Preheat oven to 375°.
  • To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
  • To make filling, combine basil and next 6 ingredients (through egg).
  • To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Nutrition Facts : Calories 318, Carbohydrate 26.8 g, Cholesterol 99 mg, Fat 15.1 g, Fiber 4.8 g, Protein 19.3 g, SaturatedFat 8.2 g, Sodium 655 mg

EGGPLANT PARMESAN LIGHT



Eggplant Parmesan Light image

This is a yummy Eggplant Parmesan that is baked, not fried... adjust the seasonings to your desire and enjoy! My husband and I can share this dish with very few leftovers, but feel good about it because the bulk of it is veggies!

Provided by MelissaO

Categories     One Dish Meal

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 large eggplant
cooking spray
3/4 cup part-skim mozzarella cheese, shredded
15 ounces organic tomato sauce
2 tablespoons grated parmesan cheese
3 tablespoons italian seasoning, divided
2 slices whole wheat bread
1/2 teaspoon black pepper
1/2 tablespoon minced garlic

Steps:

  • Slice eggplant into 1/4 inch rounds, discarding stem.
  • Spray large skillet with cooking spray. Heat skillet to medium-high. Brown eggplant slices in skillet, turning after 2 minutes.
  • Mix tomato sauce, Parmesan cheese, 2 Tablespoons Italian Seasoning, and black pepper in a small mixing bowl.
  • Spread a thin layer of sauce mixture on the bottom of a 8 or 9 inch square baking dish. Add a layer of eggplant. Cover eggplant with 1/4 Cup Mozzarella cheese.
  • Repeat layers twice more: sauce, eggplant, cheese.
  • Pulse bread in blender or food processor to make medium course bread crumbs. Toast crumbs in hot skillet, stirring frequently to prevent burning. (Or toast bread before processing.) Combine bread crumbs with remaining Italian Seasoning. Layer seasoned crumbs on top of casserole.
  • Cover and refrigerate until ready to cook, or cook immediately.
  • Bake in oven at 350°F, uncovered, for approximately 45 minutes (or until bubbly).

Nutrition Facts : Calories 445.2, Fat 17.2, SaturatedFat 9.9, Cholesterol 58.8, Sodium 1879.4, Carbohydrate 47.9, Fiber 14.7, Sugar 18.1, Protein 31.1

EGGPLANT PARMIGIANA



Eggplant Parmigiana image

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

1/4 cup extra-virgin olive oil
3 medium yellow onions, peeled, halved, and cut into thin slices
6 cloves garlic, peeled and grated
Kosher salt
1 tablespoon crushed red pepper flakes
1 tablespoon granulated sugar
3 (28-ounce) cans San Marzano whole plum tomatoes
2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
1/2 cup all-purpose flour
Freshly ground black pepper
5 large eggs
3 tablespoons whole milk
4 cups Italian-style breadcrumbs
1 tablespoon dried oregano
1 tablespoon fresh thyme leaves
Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
1 1/2 pounds mozzarella cheese, cut into thin slices
1/2 cup grated Parmesan
1 pound provolone cheese, grated
2 handfuls fresh basil, leaves only, torn

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!

EGGPLANT PARMIGIANA



Eggplant Parmigiana image

This simple recipe only requires a few ingredients and is so simple to make you'll wonder why you've never done it before.

Provided by em_macaussie

Time 1h30m

Yield Makes 6 slices

Number Of Ingredients 5

2 eggplants
1 can tomatoes
2 balls mozzarella
2 tsp crushed garlic
2 tbs grated Parmesan cheese

Steps:

  • Pre-heat a fan forced oven to 180 degrees celcius. Rub a lasagne dish with olive oil. Slice the eggplant into thin slices. Sprinkle with salt and leave for five minutes before patting them down with paper towel to remove any moisture. .
  • Line the bottom of the lasagne dish with one layer of eggplant. Spoon over enough tomatoes to cover, sprinkling over a little bit of the garlic. Repeat with all the eggplant and tomatoes to create your layers. Wrap tightly with foil and bake for 45 mins or until tender.
  • Remove from the oven and top with slices of mozzarella. Sprinkle with the Parmesan cheese and place back in the oven for a further 15 minutes or until golden brown.

EGGPLANT PARMESAN



Eggplant Parmesan image

Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.

Categories     Egg     Tomato     Bake     Fry     Kid-Friendly     Mozzarella     Basil     Eggplant     Gourmet     Small Plates

Yield Makes 8 main-course servings

Number Of Ingredients 13

2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds
3 1/4 teaspoons salt
5 lb plum tomatoes
1 1/2 cups plus 3 tablespoons olive oil
2 large garlic cloves, finely chopped
20 fresh basil leaves, torn in half
3/4 teaspoon black pepper
1/4 teaspoon dried hot red pepper flakes
1 cup all-purpose flour
5 large eggs
3 1/2 cups panko * (Japanese bread crumbs)
2 oz finely grated Parmigiano-Reggiano (2/3 cup)
1 lb chilled fresh mozzarella (not unsalted), thinly sliced

Steps:

  • Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.
  • While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.
  • Coarsely chop tomatoes, then coarsely purée in batches in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.
  • Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.
  • Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.
  • Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.
  • Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.

JAMIE OLIVER'S EGGPLANT PARMESAN



Jamie Oliver's Eggplant Parmesan image

This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 1h45m

Yield 4 to 5 servings

Number Of Ingredients 12

3 medium-large eggplants, cut crosswise into 1/2-inch slices
Olive oil
1 large onion, finely chopped
1 large clove garlic, thinly sliced
1 1/2 teaspoons dried oregano
1 28-ounce can no-salt plum tomatoes or crushed tomatoes
1 tablespoon red wine vinegar
1/2 cup (packed) fresh basil leaves
Salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano, or as needed
1/3 cup fine dry bread crumbs
1 tablespoon chopped fresh oregano leaves, optional

Steps:

  • Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
  • Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
  • Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
  • Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 1283 milligrams, Sugar 18 grams

THE BEST EGGPLANT PARMESAN RECIPE BY TASTY



The Best Eggplant Parmesan Recipe by Tasty image

Here's what you need: medium eggplants, coarse salt, all-purpose flour, dried oregano, dried basil, garlic powder, pepper, vegetable oil, marinara sauce, fresh basil, low-moisture mozzarella, shredded parmesan cheese, fresh mozzarella cheese

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 medium eggplants, washed
1 tablespoon coarse salt
1 cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon pepper
2 cups vegetable oil
2 ½ cups marinara sauce, divided
2 tablespoons fresh basil, minced, plus more for garnish
2 cups low-moisture mozzarella, shredded
1 cup shredded parmesan cheese
8 slices fresh mozzarella cheese

Steps:

  • Cut each eggplant into about ½-inch (1-cm) thick round slices.
  • Arrange the slices in a single layer on a baking sheet lined with paper towels.
  • Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
  • Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
  • Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
  • In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
  • Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
  • Coat each eggplant slice in the flour mixture, shaking off any excess flour.
  • Preheat the oven to 350°F (180°C).
  • Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
  • Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
  • Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
  • Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
  • Let cool for 10 minutes, then serve garnished with fresh basil.
  • Enjoy!

EASY EGGPLANT PARMESAN



Easy Eggplant Parmesan image

Make and share this Easy Eggplant Parmesan recipe from Food.com.

Provided by Little Bee

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 large eggplant, peeled and cut into 1/3 inch slices
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1/4 cup olive oil
3 cups spaghetti sauce
1/2 lb shredded mozzarella cheese
1/3 cup grated parmesan cheese

Steps:

  • Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
  • Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper.
  • Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
  • Bake 20-25 minutes or until mixture is bubbly.

BAKED-EGGPLANT PARMESAN



Baked-Eggplant Parmesan image

Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h30m

Number Of Ingredients 10

Extra-virgin olive oil, for brushing
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
1 1/2 cups shredded mozzarella

Steps:

  • Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
  • Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  • Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 279 g, Fat 11 g, Fiber 5 g, Protein 15 g

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From lcbo.com


NO-FRY BAKED EGGPLANT PARMESAN RECIPE: AN EASY, DELICIOUS ...
2022-03-24 I absolutely love eggplant parmesan. Over the years it has become my favorite Italian dish. However, I’ve been trying to eat fewer fried foods. This easy baked eggplant recipe is perfect! This easy recipe has the great taste of the eggplant parmesan I’m used to, but it’s baked, not fried. Perfection! Serve with a crisp garden salad.
From 30seconds.com


HEALTHY EGGPLANT PARMESAN: RECIPE MAKEOVER | COOKING …
Perfect for Meatless Mondays or a family-style Italian potluck, our healthier eggplant parmesan recipe is a winner. We recommend using Italian eggplants, as they tend to have less seeds than other varieties. Elevate the recipe by substituting our homemade tomato sauce for store bought. Don't skimp on the fresh basil—it gives a fresh and earthy flavor to the entire dish.
From cookinglight.com


EGGPLANT PARMESAN LIGHT RECIPES
Eggplant Parmesan Light Recipes LIGHTER EGGPLANT PARMESAN. Baked eggplant and a healthier bechamel sauce match up in an Italian classic made virtuous. In this lighter recipe, the cheeses are on top, instead of in layers, with a creamy pink sauce underneath. Provided by Martha Stewart. Categories Food & Cooking Main Dish Recipes Casserole Recipes. Time …
From tfrecipes.com


EGGPLANT PARMESAN RECIPES | ALLRECIPES
I made this recipe to combine the tastes of eggplant parmesan and caponata, an Italian eggplant appetizer. It is quite rich and uses a lot of olive oil. It is best served with linguini or some other kind of pasta on the side. It is a bit sweet and a bit salty with a nice texture.
From allrecipes.com


EGGPLANT PARMIGIANA - RICARDO
Cover the bottom of a 13 x 9-inch (33 x 23 cm) baking dish with ½ cup (125 ml) of the tomato sauce. Top with one-third of the eggplant slices. Cover with 1 cup (250 ml) of the tomato sauce and 4 basil leaves. Sprinkle with ½ cup (50 g) of the mozzarella and ¼ cup (20 g) of the Parmesan. Repeat with the remaining ingredients.
From ricardocuisine.com


EGGPLANT PARMESAN RECIPE - NATASHASKITCHEN.COM
2020-09-02 How to Bake Eggplant for Eggplant Parm: Preheat Oven to 375˚F. Grease 2 baking sheets. Set up 3 rimmed dishes in this order: In the first one, stir together 3/4 cup flour, 1 tsp salt and 1/2 tsp pepper. In the second, beat 3 large eggs. In the third combine 1 1/2 cups panko crumbs and 1/2 cup grated parmesan.
From natashaskitchen.com


EGGPLANT PARMIGIANA - LIDIA
But you can make this recipe by just grilling the eggplant slices; it is not as flavorful but it is much lighter and leaner. In Italy this dish has always been served as a main dish, while in America for years it was considered a side, although now you can find it served mainly as a main dish here as well. Ingredients . 3 medium eggplants or 5 to 6 smaller eggplants (about 2 1/2 to 3 pounds ...
From lidiasitaly.com


LIGHT EGGPLANT PARMESAN & BASIC TOMATO SAUCE RECIPE ...
Preheat oven to 400°F. Line two baking sheets with unbleached parchment paper or coat with nonstick cooking spray. Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish. Combine breadcrumbs, ¼ cup parmesan cheese, garlic powder and black pepper in another dish.
From delishably.com


EGGPLANT PARMESAN RECIPE | MYRECIPES
Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 ...
From myrecipes.com


EGGPLANT PARMIGIANA LIGHT - SLENDERBERRY
Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once. 4. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese.
From slenderberry.com


EGGPLANT PARMESAN (PARMIGIANA DI MELANZANE) RECIPE
2021-05-05 Eggplant Parmesan (Parmigiana di melanzane), is a true classic Italian dish that has become immensely popular around the world. So much so, it has spawned other versions of "Parmesan"-style dishes that don't really exist in Italy (or at least not under this name), such as chicken Parmesan and veal Parmesan. It is, however, sometimes made with zucchini in place …
From thespruceeats.com


EGGPLANT PARMESAN - RICARDO
Eggplant. With the rack in the middle position, preheat the oven to 375ºF (190ºC). Line a baking sheet with a silicone mat or parchment paper. On a work surface, cut the eggplants in half lengthwise. Using a paring knife, score the flesh of the eggplants without piercing through the skin. Season with salt and pepper.
From ricardocuisine.com


EATINGWELL'S EGGPLANT PARMESAN RECIPE | EATINGWELL
Advertisement. Step 2. Whisk eggs and water in a shallow bowl. Mix breadcrumbs, 1/4 cup Parmesan and Italian seasoning in another shallow dish. Dip eggplant in the egg mixture, then coat with the breadcrumb mixture, gently pressing to adhere. Step 3. Arrange the eggplant in a single layer on the prepared baking sheets.
From eatingwell.com


EGGPLANT RECIPES BY ALLRECIPES - ALL INFORMATION ABOUT ...
Eggplant Recipes | Allrecipes top www.allrecipes.com. Eggplant parmesan, baked eggplant, and more than 460 trusted eggplant recipes, including easy and healthy options. 4457677.jpg.Eggplant Parmesan. Eggplant and Ground Beef Lasagna. Eggplant Lasagna. A white plate on a red background with a serving of eggplant curry. Eggplant Side Dishes. …
From therecipes.info


HOW TO MAKE A LIGHTER EGGPLANT PARMESAN (AND HAVE NO ...
2020-05-05 Solution: prepare a light and tasty eggplant parmesan. Underlying it all. One of the main ingredients of eggplant parmesan is the eggplant, and the original recipe says that it must be fried. But if 4 ounces of fried eggplant are about 220 calories, the same amount of grilled eggplant is only 60. That’s why when we want to prepare a light eggplant parmesan, we …
From lacucinaitaliana.com


PESTO EGGPLANT PARMESAN - FOOD HEAVEN MADE EASY
2013-02-25 This Pesto Eggplant Parmesan recipe will be your new favorite eggplant parm recipe. Start up by preheating the oven to 400F. Slice the eggplant into 12 rounds about one inch thick each. Season the eggplant with paprika, salt, and pepper. On an oiled baking pan, bake the eggplant rounds for about 15-20 minutes until they are brown around the edges. When they …
From foodheavenmadeeasy.com


LIGHT EGGPLANT PARMESAN - DAVIDBERNSTEINMD.COM
Light Eggplant Parmesan. This lighter version of Eggplant Parm is full of flavor. The eggplant is oven-baked, instead of fried, with lots of seasonings. You will need baking pans with a lip to bake the eggplant and a 13 x 9 x 2 rectangular casserole dish for layering if desired. Print Recipe Pin Recipe. Prep Time 15 mins. Cook Time 40 mins. Total Time 1 hr 5 mins. Course Main …
From davidbernsteinmd.com


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