Quick Stove Top Eggplant Aubergine Parmesan Recipes

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 (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.

ITALIAN SAUTEED EGGPLANT

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add eggplant; cook 10 minutes or until tender, stirring occasionally. Add undrained tomatoes, salt and pepper to skillet; cook 2 minutes or until hot. Sprinkle with cheese and serve.

EASY BAKED EGGPLANT PARMESAN

Steps:

• Preheat the oven to 425°F. Cover two baking sheets with parchment paper and set aside.
• In a shallow bowl, beat the eggs until cohesive. Add a splash of water and beat again to mix. Set aside. In another shallow bowl, mix the Panko bread crumbs, Italian herbs, freshly grated parmesan, and kosher salt. Create somewhat of an assembly line with your sliced eggplant, egg wash, crumb mixture, and parchment-covered baking sheets.
• One at a time, dip your eggplant rounds into the egg wash, dredge them into the crumb mixture, then place them onto a baking sheet. Repeat this step for each eggplant round. When done, bake the eggplant rounds for 20-25 minutes or until golden crisp, flipping them over halfway through. When done, remove them from the oven and set them aside.
• Evenly coat the bottom of a cast iron skillet or baking dish with a thin layer of tomato sauce. Then, lay down your first layer of eggplant rounds. Add a heaping TBSP of tomato sauce over each round, and then sprinkle some shredded cheese over top. Then place down your second layer of eggplant rounds. I like to keep the eggplant rounds evenly stacked so that's it's easier to scoop up for a serving when it's done. Again, add a heaping TBSP of tomato sauce over each round, and top them with cheese. Repeat these steps until you're out of rounds. Smother the topmost rounds with tomato sauce and cheese.
• Cover with tin foil and set in the oven to bake for 10 minutes. After 10 minutes, remove the foil and bake for another five minutes, or until the cheese starts to bubble and turns lightly golden. When done, remove from the oven and set aside to cool for about five minutes.
• Garnish with fresh basil and serve with your favorite pasta, fluffy rice, on a bun, or on it's own.

EASY STOVETOP EGGPLANT PARMESAN

Steps:

• Remove the top of the eggplant with the leaves. Cut into rounds about ½ inch or less (1.25 cm) so that there are 8 pieces after discarding the rounded end.
• (Optional Step) Sprinkle salt on both sides and allow to drain on a paper towel for an hour. This will remove some moisture and any potential bitterness. Rinse and dry.
• Beat the eggs in a shallow dish. Arrange the bread crumbs and flour on flat dishes.
• Add enough olive oil into a skillet so that there is about ¼ inch (.6 cm) covering the bottom and add it to the stove over medium heat.
• After the oil is heated begin preparing the eggplant to be fried. Dredge both sides of an eggplant round in the flour, then dip into the egg mixture and coat with the bread crumbs.
• Add as many rounds as comfortably fit into the skillet, allowing the oil to cook all sides and so that you can easily turn them over. Add additional olive oil as needed.
• Cook until golden brown on both sides (about 2 minutes each). Set them aside to drain on a paper towel.
• Once all of the eggplants rounds are cooked, addl ½ of the tomato sauce to the bottom of a clean skillet.
• Place 4 larger rounds in the pan and sprinkle with ½ of the cheese.
• Stack the smaller rounds on top and cover with the rest of the tomato sauce. Top with the rest of the cheese.
• Cover and cook over medium-low heat for 20-25 minutes. The eggplant should be soft and the cheese melted. Remove from heat and allow to sit uncovered for 5 minutes.
• Plate and garnish with fresh basil leaves.

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.

QUICK EGGPLANT PARMESAN

Steps:

• In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
• Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
• While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
• Top eggplant with sauce and Parmesan cheese and serve.