Liteeggplantparmesansemihomemade Recipes

EGGPLANT PARMESAN WITH EASY HOMEMADE SAUCE

Eggplant Parmesan With Easy Homemade Sauce image

I wasn't an eggplant lover until a friend gave me this recipe which I have tweaked and updated. The few ingredients in the sauce is far tastier than canned sauce and makes the dish. All you need is a side salad and crusty bread to make a meal!

Provided by Brenda

Categories World Cuisine Recipes European Italian

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

½ cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
1 pinch red pepper flakes, or to taste
1 eggplant - trimmed, peeled, and sliced 1/2-inch thick
½ cup olive oil
1 (6 ounce) can tomato paste
1 ½ (6 ounce) cans water
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried parsley
1 clove garlic, crushed
1 teaspoon brown sugar
sea salt and ground black pepper to taste
1 (8 ounce) package fresh mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

Preheat oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C).
Whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.
Place eggplant slices into prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 14.4 g, Cholesterol 41.4 mg, Fat 30.6 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 680.5 mg, Sugar 5.5 g

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

Ingredients

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!

CRISPY LEMON-PARMESAN EGGPLANT

Crispy Lemon-Parmesan Eggplant image

Quick to make and quick to cook, that's this irresistibly easy riff on eggplant parm. Long slices of eggplant are broiled until tender and golden, and then topped with a zesty panko breadcrumb mixture. While the main vegetable broils, you'll whip up a simple and elegant tomato and arugula salad to serve on the side.

Provided by Greg Lofts

Time 30m

Number Of Ingredients 10

Ingredients

3/4 cup panko breadcrumbs
1 1/2 ounces Parmigiano-Reggiano, grated (1/2 cup)
2 teaspoons grated lemon zest, plus 2 tablespoons fresh juice
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil, divided
1 large eggplant (about 1 3/4 pounds), cut lengthwise into 4 planks
2 teaspoons smoked paprika, plus more for sprinkling
1/4 cup chopped fresh mint leaves
8 ounces cherry tomatoes, halved
5 ounces arugula

Steps:

Preheat broiler on high with a rack 8 inches below element. Combine panko, cheese, and lemon zest; season with salt and pepper. Stir in 2 tablespoons oil to evenly coat. On a rimmed baking sheet, brush eggplant evenly with 2 tablespoons oil; season.
Broil, flipping once, until eggplant is tender and golden brown on both sides, about 10 minutes a side. Top evenly with panko mixture (about 1/3 cup on each plank) and broil until panko turns crisp and golden brown, 2 to 3 minutes.
In a large bowl, whisk together lemon juice, paprika, and remaining 1/4 cup oil; stir in mint and season. Drizzle about half of dressing over eggplant. Squeeze tomatoes over bowl to release juices, then drop them into dressing and toss with arugula to evenly coat. Serve over eggplant, sprinkled with more paprika.

LITE EGGPLANT PARMESAN - SEMI HOMEMADE

Lite Eggplant Parmesan - Semi Homemade image

Make and share this Lite Eggplant Parmesan - Semi Homemade recipe from Food.com.

Provided by Tee Angel

Categories One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup plain breadcrumbs
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 eggplant
1/8 cup liquid egg substitute
1 1/2 teaspoons extra virgin olive oil
1/4 cup spaghetti sauce
1/4 cup reduced-fat mozzarella cheese, shredded
1 cup frozen broccoli florets
2 breadsticks
8 ounces nonfat yogurt, favorite flavor
1/2 cup frozen blueberries

Steps:

Preheat over to 375°. Spray a baking sheet with non-stick cooking spray. Mix bread crumbs with pepper and garlic powder. Slice 1/4 of an eggplant into 1/2 inch slices. Dip into the egg substitute and then bread crumb mixture. Place on baking sheet and drizzle with the olive oil. Bake until golden and eggplant is tender about 15-20 minutes. Remove from oven and top with marinara sauce. Sprinkle with cheese. Place back in oven until the cheese melts over the top.
Heat broccoli per package directions. Serve alongside the eggplant and breadsticks.
Enjoy yogurt topped with blueberries for dessert.
Serve your favorite calorie-free beverage with the meal.

Nutrition Facts : Calories 677.4, Fat 15.5, SaturatedFat 2.4, Cholesterol 2.4, Sodium 1041.9, Carbohydrate 110.5, Fiber 9.4, Sugar 27.5, Protein 25.9

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