Eggplant Parmigiana Recipes

EGGPLANT PARMIGIANA

Steps:

• Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic and season with salt and the red pepper flakes; cook until the onions are soft and translucent, 7 to 8 minutes. Add the sugar and tomatoes and break up some of the tomatoes with a wooden spoon. Reduce the heat to medium and cook, stirring from time to time, until the tomatoes are fairly broken down, 10 to 15 minutes. Taste for seasoning. Let cool.
• Prepare the eggplant: Put the eggplant rounds in a single layer on a baking sheet. Sprinkle with salt on both sides and let sit, about 1 hour. Rinse the eggplant with cold water and dry thoroughly with a kitchen towel. (Salting the eggplant draws out the liquid and bitter flavor, but it's optional: Skip this step if you don't have time.)
• Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk the eggs with the milk and season with salt and pepper. In a third bowl, combine the breadcrumbs, oregano and thyme and season with salt and pepper. Dredge each eggplant slice in the flour and shake off any excess. Dip in the egg mixture and finally in the breadcrumbs, coating both sides. Lay the eggplant slices on baking sheets in a single layer.
• Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until it begins to smoke lightly (between 380 degrees F and 400 degrees F). Using tongs, add a single layer of eggplant to the skillet and cook until golden brown, about 2 minutes per side. Transfer to a paper towel-lined baking sheet and season lightly with salt. Repeat until all of the eggplant is fried.
• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spoon about one-quarter of the tomato sauce into a 9-by-13-inch flameproof baking dish. Top with a layer of the fried eggplant, overlapping the slices slightly. Top with about one-quarter of the mozzarella, then sprinkle with about one-third each of the parmesan, provolone and basil. Repeat the layering 2 more times (sauce, eggplant, cheese, basil), then finish with the remaining sauce and mozzarella. Press the layers firmly into the dish. Bake until the cheese is melted and bubbly, 35 to 40 minutes. For an extra-brown top, put the dish under the broiler for a minute or two just before serving.

TRADITIONAL EGGPLANT PARMIGIANA

Steps:

• In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
• Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
• In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
• Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
• Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
• Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.

EGGPLANT PARMIGIANA

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!

THE BEST EGGPLANT PARMESAN RECIPE BY TASTY

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!

EGGPLANT PARMIGIANA

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.

GRANDMA'S ITALIAN EGGPLANT PARMIGIANA

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.

EGGPLANT PARMIGIANA

Steps:

• Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender. , Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves., Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes., In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter. , In each of two greased 11x7-in. baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 35 minutes or until a thermometer reads 160°.

EASY EGGPLANT PARMESAN

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.

JAMIE OLIVER'S EGGPLANT PARMESAN

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.

BAKED-EGGPLANT PARMESAN

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.

BAKED-EGGPLANT PARMESAN

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.