ALLRECIPES EGGPLANT PARMESAN RECIPES

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EGGPLANT PARMESAN I | ALLRECIPES



Eggplant Parmesan I | Allrecipes image

This makes a delicious entree served with a salad and garlic bread.

Provided by Karen

Categories     Italian Recipes

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 9

1 eggplant, cut into 3/4 inch slices
1 ½ tablespoons salt
8 tablespoons olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg, beaten
½ cup chopped fresh basil
4 cups pasta sauce

Steps:

  • Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
  • Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
  • In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
  • Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

Nutrition Facts : Calories 368.8 calories, CarbohydrateContent 23.5 g, CholesterolContent 52.5 mg, FatContent 24.7 g, FiberContent 5.6 g, ProteinContent 14.1 g, SaturatedFatContent 7.4 g, SodiumContent 2074.6 mg, SugarContent 13.1 g

EGGPLANT PARMESAN RECIPE - FOOD NETWORK



Eggplant Parmesan Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 40 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

2 eggplants
4 eggs 
1 cup olive oil 
1 tablespoon chopped garlic 
6 leaves chopped fresh basil 
1/4 cup white wine 
3 cups your favorite marinara sauce 
12 slices provolone
12 tablespoon grated Parmesan
1 tablespoon chopped fresh parsley 

Steps:

  • Slice the eggplants into twelve 1/2-inch-thick slices (total), then stack them on top of each other and cut off the eggplant skins. (Cut your slices first, then the skin, so that you don't cut too much eggplant flesh off.)
  • Beat the eggs in a bowl and put the eggplant slices in the egg wash. Preheat 2 saute pans over high heat with 1/2 cup olive oil in each pan. Take the eggplant slices from the egg wash and saute 6 slices in each pan until golden brown on each side. Once you flip the slices over, poke a couple of holes with a fork in the eggplant. Then hold the eggplant to one side of the pan and drain the oil out of each pan. Add the garlic and basil to each pan. Add 2 ounces white wine to each pan. Then add 12 ounces marinara sauce to each pan. Turn down the heat to a simmer. Turn the eggplant slices in the saute pans, making sure the sauce is on the bottom and the eggplant remains on top. Top each slice with 1 slice of provolone. Add 1 tablespoon Parmesan to each eggplant slice. Add a pinch of chopped parsley to each pan. Then cover to melt everything together. Then plate. When plating, take the eggplant out first, making sure the cheese stays on top. Surround the plated eggplant with the remaining sauce in the pan.

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THE BEST EGGPLANT PARMESAN RECIPE: HOW TO MAKE IT
Truly delicious! I love eggplant and have many recipes, but this one's my favorite. The cheeses and seasonings make this dish unforgettable. —Dottie Kilpatrick, Wilmington, North Carolina
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