My Own Killer Eggplant Aubergine Parmesan Recipes

EASY EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Slice eggplant into 1/4 inch slices.
• Salt and pepper.
• Dip in beaten egg.
• Dredge in bread crumbs mixed with parmesan cheese.
• Fry till golden brown.
• Place in baking dish.
• Pour spaghetti sauce over top.
• Top with mozzarella cheese.
• Bake at 350 for about 30 minutes.
• Serve over angel hair pasta and with a salad.

PERFECT EGGPLANT (AUBERGINE) PARMESAN SECRETS

Steps:

• Wash eggplant, dry, trim ends.
• Slice to 1/4 inch rounds.
• Sprinkle salt on both sides.
• Spread out in strainer over sink, or in bowl for 1 hour to drain moisture.
• Rinse well and pat dry with paper towels.
• Put flour in flat dish, eggs in bowl, breadcrumbs in separate flat dish.
• Coat both sides of slices in flour.
• Dip in egg.
• Coat in breadcrumbs.
• Stack in separate dish.
• Heat oil in pan.
• Brown slices in oil a few at a time, may have to change oil if it gets too brown.
• Drain on papertowels (I just do this in layers).
• In a 9x13 baking dish, spread a couple of tablespoons of sauce on the bottom.
• Place a layer of eggplant (can be overlapped), spread sauce, sprinkle with mozzarella and parmesan.
• Repeat layers till done. Takes me three layers, so divide all items in three.
• Bake at 350 for 30-35 minutes until cheese melts.

EGGPLANT (AUBERGINE) PARMESAN

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.

EGGPLANT (AUBERGINE) PARMESAN

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.

EASY EGGPLANT (AUBERGINE) PARMIGIANA

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.

QUICK STOVE TOP EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Salt both sides of the eggplant slices and set aside for 20 minutes.
• Wash off the salt and pat dry.
• Heat the olive oil and saute the slices till slightly soft and lightly browned.
• Add more oil during cooking, if needed.
• Top each slice with ricotta cheese.
• Spoon about 3 tablespoons of sauce over the slices and top with the mozzarella cheese.
• Add a little more sauce to the top and sprinkle with Parmesan cheese.
• Cover the pan, turn down the heat to low and allow to cook for 10 minutes.

SOPRANO'S EGGPLANT (AUBERGINE) PARMIGIANA

Steps:

• Trim the eggplants and cut them into 1/2 thick slices.
• Layer the slices in one or more colanders, sprinkling each layer with salt.
• Let drain for 30 minutes (this pulls the water out so you don't have a soggy dinner).
• Rinse the eggplant and pat dry.
• Put about 1/2 inch of oil into one or more large deep skillets over medium heat.
• Fry the slices in batches, in a single layer, turning once until browned on both sides.
• Drain on paper towels.
• Preheat oven to 350°F.
• Spread a thin layer of sauce in one or more shallow baking dishes.
• 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.
• (The eggplant can be made ahead to this point and covered with plastic wrap. Can be refrigerated for several hours or overnight. Remove it from the frige about 30 minutes before baking).
• Bake for 45-60 minutes or until sauce is bubbling and the mozzarella is melted.
• Let stand for 10 minutes before serving.