Overripe Eggplant Safe To Eat Recipes

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EGGPLANT PARMESAN



Eggplant Parmesan image

A cheesy, warm, and comforting big batch of eggplant parm pairs great with spaghetti for an easy vegetarian dinner.

Provided by Nicole

Categories     Dinner     Lunch     Main     Main Course

Time 50m

Number Of Ingredients 19

2 large eggplants
1 egg
1 tbsp water
2 cups Italian seasoned breadcrumbs
2 tbsp extra virgin olive oil
1 tsp minced garlic
1 tbsp onion (chopped)
28 oz canned crushed tomatoes
6 oz canned tomato paste
1-1/2 cups water
1 tbsp grated parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 tbsp vegetable oil
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees.
  • Peel eggplant and slice into 1/4-inch thick rounds.
  • Whisk together egg and 1 tbsp water in a shallow dish and set aside. Then fill a separate shallow dish with Italian breadcrumbs and set aside.
  • Fill a large baking sheet with about 1/4-inch of vegetable oil, or approximately 2 tbsp.
  • Working one at a time, coat a slice of eggplant in the egg wash, then transfer to breadcrumbs. Coat evenly with breadcrumbs, gently shake off any excess, and then place eggplant slice on the baking sheet.
  • Continue until all eggplant slices are coated, then bake for 20 minutes, flipping halfway through.
  • While the eggplant is in the oven, make the tomato sauce. First, heat olive oil in a saucepan over medium heat until shimmering, about 1 minute.
  • Add minced garlic and chopped onion and cook until fragrant, about 30 seconds to 1 minute, stirring frequently.
  • Add crushed tomatoes, tomato paste, and water and stir to combine. Then stir in parmesan cheese, garlic powder, onion powder, parsley, basil, oregano, and crushed red pepper flakes.
  • Bring sauce to a gentle boil, stirring occasionally, then reduce heat and simmer for about 10-15 minutes. Keep warm until the eggplant is ready.
  • Spread a layer of tomato sauce in the bottom of a 9x13 baking dish.
  • Lay cooked eggplant slices down in the dish, then coat with another layer of tomato sauce.
  • Top with a sprinkle of shredded mozzarella cheese (about 1 cup).
  • Add another layer of eggplant slices, then layer with tomato sauce again.
  • Top with another layer of shredded mozzarella cheese (about 1 cup).
  • Bake at 350 degrees for 20 minutes. Serve immediately with an optional side of spaghetti.

Nutrition Facts : Calories 676 kcal, Carbohydrate 73 g, Protein 29 g, Fat 32 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 87 mg, Sodium 1795 mg, Fiber 12 g, Sugar 22 g, UnsaturatedFat 19 g, ServingSize 1 serving

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