Nonna Contis Eggplant Aubergine Parmesan No Breadcrumbs Recipes

NO-FRY SHEET-PAN EGGPLANT PARMESAN

Steps:

• Preheat the oven to 450 degrees F.
• Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
• Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
• When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
• Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.

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.

HEALTHY EGGPLANT PARMESAN (NO FRYING REQUIRED)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously coat the bottom of a 13x9-inch baking dish with 1 tablespoon olive oil.
• Season cut sides of tomatoes with salt and pepper.
• Heat olive oil in a skillet over medium heat. Arrange tomato halves into the skillet with the cut sides facing down. Reduce heat to medium-low, place a cover on the skillet, and cook tomatoes until warmed through, about 5 minutes.
• Pour water over the tomatoes, again cover the skillet, and continue cooking tomatoes until the skins begin to wrinkle and loosen from the flesh, about 5 minutes. Remove skins with tongs and discard. Mash tomatoes in the skillet until smooth.
• Reduce heat to low. Stir onion, bell pepper, celery, wine, tomato paste, parsley, basil, and garlic into the mashed tomatoes. Bring the mixture to a simmer and cook until the liquid reduces to about 2/3 its original volume, 10 to 15 minutes.
• Bake in preheated oven until the edges begin to brown, 25 to 30 minutes.
• Slice about 1/2 inch off each end of the eggplant; cut eggplant lengthwise into 6 equal slices. Lay each eggplant slice into the prepared baking dish; flip so both sides of each slice are coated in oil.
• Spoon tomato mixture in an even layer over the eggplant slices. Spread Gouda cheese over the tomato mixture in an even layer. Sprinkle Parmesan cheese evenly over the Gouda.

NONNA CONTI'S EGGPLANT / AUBERGINE PARMESAN (NO BREADCRUMBS)

Steps:

• Peel the eggplant and cut it into paper -thin slices.
• Layer the slices in a colander, lightly salting each layer and sit a plate on top, touching the eggplant. Put a heavy can on top of the plate and let the eggplant drain for about an hour, then rinse off the salt and pat the slices dry.
• Preheat the over to 400°F.
• Beat the eggs in a pie pan and season with salt and pepper.
• Pour enough olive oil into a 10 or 12 inch frying pan to reach a depth of 1/4 inch and heat it over medium-high heat.
• Working with a few slices at a time, dip the eggplant into the edd, let the excess egg drip off and the slide the pieces into the hot oil.
• Cook on each side just until golden brown then remove and drain on paper towels or brown paper bags. (Watch the eggplant carefully; the thin slices will cook very quickly.).
• Layer the eggplant and Marinara Sauce in a shallow baking dish, ending with a film of sauce on top.
• Sprinkle the cheese evenly over the sauce and bake for 10 minutes.
• Serve hot or at room temperature.

BAKED EGGPLANT PARMESAN

Steps:

• Using a sharp knife or peeler, remove the skin from the eggplant and then cut into ½ inch slices.
• Lay the eggplant slices on a plate lined with paper towels. Lightly sprinkle with salt and let the slices sit for 45 minutes, flipping halfway through.
• Preheat oven to 400 degrees.
• Brush the olive oil onto a large baking sheet and set it aside.
• Get out two medium bowls. In one bowl, whisk together the eggs. Mix the breadcrumbs, parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper in the second bowl. Bring the baking sheet over near the bowls.
• One at a time, dip the eggplant slices into the egg mixture and then into the breadcrumbs. Shake off any excess breadcrumbs and place them onto the baking sheet. Discard leftover egg and bread crumbs
• Bake eggplant slices for 20 minutes, flip over half way through.
• While the eggplant is baking, spread a ½ cup of sauce onto the bottom of a 9 x 13 baking dish.
• Remove the eggplant from the oven and keep the oven temperature to 400 degrees.
• Place the baked eggplant slices in the baking dish into a single layer and cover with the rest of the sauce, and top with mozzarella cheese. If you need to add another layer to some of the eggplant pieces that is fine. Make sure it has sauce and cheese on it.
• Cover with foil and bake for 25 minutes or until cheese is melted. Remove the foil and turn the oven to broil. Broil for 2-3 minutes or until the cheese is slightly golden.
• Remove from the oven and serve hot. Sprinkle on fresh basil if desired.

HEALTHY EGGPLANT PARMESAN

Steps:

• Preheat oven to 400 degrees. Arrange the eggplant slices on a baking sheet, spray lightly with olive oil cooking spray, sprinkle them with salt & pepper, and bake for 15-20 min until slightly crispy.
• Remove from oven. Top each eggplant slice with 1-2 Tbsp sauce, 1 Tbsp mozzarella cheese and 1 Tbsp shredded Parmesan Cheese. Bake 8-10 min until cheese is bubbly. Top with basil before serving.
• You can also serve the eggplant with 1/2 cup cooked whole wheat or lentil pasta for a complete meal. Enjoy!

BAKED EGGPLANT PARMESAN

Steps:

• Pre-heat oven to 375 degrees and line jelly roll pans with parchment paper.
• Mix in a shallow bowl, breadcrumbs, parmesan cheese, basil, oregano, garlic powder and salt.
• Whisk 2 eggs in another shallow bowl.
• Dip eggplant first in eggs then in breadcrumb mixture, coating both sides and place on jelly roll pans.
• Drizzle a small amount of oil on each round and bake for 20 minutes.
• Flip rounds and drizzle more oil and cook for additional 10 minutes.
• Take out of the oven and lower temperature to 350 degrees.
• Cover the bottom of a baking pan, (9 x 9) or larger, with sauce and place eggplant on the sauce layer without overlapping the rounds.
• Cover eggplant with sauce, mozzarella cheese and parmesan cheese.
• Continue layering for 2 more layers, add slices of mozzarella on top and sprinkle some dried parsley over all.
• Bake for 35 - 40 minutes uncovered (38 minutes in my oven).
• Serve
• Eat
• Enjoy