CRISPY EGGPLANT PARMESAN RECIPE RECIPES

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CRISPY EGGPLANT PARMESAN STACKS | ALLRECIPES



Crispy Eggplant Parmesan Stacks | Allrecipes image

Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips    Ragu®

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 9 servings

Number Of Ingredients 9

2 large eggplants, sliced into 1/2-inch rounds
1 teaspoon Salt to draw moisture from eggplant
1 pinch Salt and pepper to taste
4 large eggs eggs
4 cups panko bread crumbs
1 Cooking spray
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
2 (8 ounce) packages mozzarella cheese, thinly sliced
1 cup grated parmesan cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
  • Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
  • Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
  • Reduce oven temperature to 350 degrees (175 degrees C).
  • To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
  • Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.

Nutrition Facts : Calories 397 calories, CarbohydrateContent 49.9 g, CholesterolContent 122.3 mg, FatContent 16 g, FiberContent 9.9 g, ProteinContent 26.1 g, SaturatedFatContent 7.8 g, SodiumContent 1261.9 mg, SugarContent 4.3 g

CRUNCHY EGGPLANT PARMESAN RECIPE | ALLRECIPES



Crunchy Eggplant Parmesan Recipe | Allrecipes image

This is a slightly different twist on the old standard eggplant Parmesan. By peeling and sweating the eggplant you eliminate the bitterness and the panko bread crumbs add a nice crunch to the crust. Freezes so well!

Provided by Mama Smith

Categories     World Cuisine    European    Italian

Total Time 2 hours 35 minutes

Prep Time 1 hours 0 minutes

Cook Time 55 minutes

Yield 8 servings

Number Of Ingredients 12

cooking spray
2 eggplants, peeled and sliced crosswise 1/4-inch thick
2 teaspoons salt, or as needed
4 eggs, beaten
1?½ cups panko bread crumbs
2 tablespoons dried Italian herb seasoning
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
4 cups prepared pasta sauce
2 cups shredded Italian cheese blend
? cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.
  • Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets.
  • Bake in the preheated oven until eggplant is soft, about 15 minutes.
  • Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat.
  • Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese.
  • Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.

Nutrition Facts : Calories 350.4 calories, CarbohydrateContent 35 g, CholesterolContent 120.7 mg, FatContent 18.8 g, FiberContent 4 g, ProteinContent 15.8 g, SaturatedFatContent 7.9 g, SodiumContent 1524.2 mg, SugarContent 11.9 g

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