BAKED EGGPLANT PARMESAN RECIPE | ALLRECIPES
Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!
Provided by Dollface
Categories Italian Recipes
Total Time 4 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
- Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
- Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
- Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
- Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
Nutrition Facts : Calories 473.7 calories, CarbohydrateContent 43.9 g, CholesterolContent 118.9 mg, FatContent 20.4 g, FiberContent 10.4 g, ProteinContent 29.6 g, SaturatedFatContent 10.5 g, SodiumContent 2427.6 mg, SugarContent 18 g
CRUNCHY EGGPLANT PARMESAN RECIPE | ALLRECIPES
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 Italian Recipes
Total Time 2 hours 35 minutes
Prep Time 1 hours 0 minutes
Cook Time 55 minutes
Yield 8 servings
Number Of Ingredients 12
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
More about "eggplant cabbage recipe recipes"
MINI EGGPLANT PARMESAN RECIPE | GIADA DE ... - FOOD NETWORK
Reviews 4.9
Total Time 35 minutes
Category appetizer
- Preheat a broiler. Toss the mozzarella and Parmesan in a small bowl until well blended. Spread 1 generous teaspoon of the sauce over each eggplant slice. Top with a rounded teaspoon of the cheese mixture; spread out to cover and press lightly to adhere. Transfer the eggplant slices to a rimmed baking sheet. Broil until the cheese has melted, 1 to 2 minutes. Transfer the mini eggplant parmesans to a platter and garnish each with small basil leaf. Let stand 2 to 3 minutes before serving.
BAKED EGGPLANT PARMESAN RECIPE | ALLRECIPES
From allrecipes.com
EGGPLANT CHIPS RECIPE | ALLRECIPES
From allrecipes.com
ITALIAN RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BAKED EGGPLANT PARMESAN RECIPE | ALLRECIPES
From allrecipes.com
EGGPLANT CHIPS RECIPE | ALLRECIPES
From allrecipes.com
ITALIAN RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com