EGGPLANT CHICKEN RECIPES RECIPES

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BAKED EGGPLANT PARMESAN RECIPE | ALLRECIPES



Baked Eggplant Parmesan Recipe | Allrecipes image

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

2 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
¼ cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
½ teaspoon dried basil

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

EGGPLANT PARMESAN II RECIPE | ALLRECIPES



Eggplant Parmesan II Recipe | Allrecipes image

This is a no fry variation of this popular dish, and is just as delicious!

Provided by Dolores Gentner-Ryan

Categories     Italian Recipes

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 8 to 10 servings

Number Of Ingredients 7

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
  • In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  • Bake in preheated oven for 35 minutes, or until golden brown.

Nutrition Facts : Calories 487.4 calories, CarbohydrateContent 62.1 g, CholesterolContent 72.8 mg, FatContent 16 g, FiberContent 8.8 g, ProteinContent 24.2 g, SaturatedFatContent 6.7 g, SodiumContent 1663.1 mg, SugarContent 19.9 g

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