EGGPLANT PARM NEAR ME RECIPES

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EGGPLANT PARMESAN RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Eggplant Parmesan Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 2 hours 15 minutes

Prep Time 1 hours 15 minutes

Cook Time 1 hours 0 minutes

Yield about 4 to 6 main course servi

Number Of Ingredients 22

2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups QUICK MARINARA SAUCE, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tablespoon kosher salt
Freshly ground black pepper

Steps:

  • Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
  • Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
  • In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
  • Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
  • In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
  • Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
  • Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
  • Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
  • Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
  • Yield: about 3 1/2 cups
  • Copyright 2001 Television Food Network, G.P. All rights reserved

EGGPLANT PARMESAN STACKS RECIPE | MYRECIPES



Eggplant Parmesan Stacks Recipe | MyRecipes image

Notes: Look for tubes of cooked polenta in the supermarket refrigerator case; they are often stocked near the cheese.

Provided by MyRecipes

Yield Makes 4 servings

Number Of Ingredients 12

1 eggplant (1 lb.)
1 tube (1 lb.) cooked polenta (see notes)
Olive oil cooking spray
1 onion (8 oz.), peeled and chopped
2 cloves garlic, peeled and pressed or minced
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil
1 can (14 oz.) tomato purée
Salt and pepper
1?½ cups shredded part-skim mozzarella cheese (6 oz.)
? cup grated parmesan cheese
4 fresh rosemary sprigs (optional)
8 to 12 breadsticks (2 to 3 oz. total)

Steps:

  • Rinse eggplant and trim off and discard both ends. Cut eggplant crosswise into 8 equally thick slices. Cut polenta crosswise into 8 equal rounds. Lightly coat a 14- by 17-inch baking sheet with olive oil cooking spray. Arrange eggplant and polenta slices in a single layer on sheet. Lightly coat tops of slices with more cooking spray.
  • Bake in a 425° regular or convection oven until eggplant is soft when pressed and polenta is heated through (cut to test), 20 to 25 minutes.
  • Meanwhile, in an 8- to 10-inch nonstick frying pan over medium-high heat, stir onion, garlic, and basil occasionally until onion is lightly browned, 4 to 5 minutes. Add tomato purée and 1/4 cup water; simmer uncovered, stirring occasionally, until flavors are blended, 5 to 10 minutes. Add salt and pepper to taste. Cover and keep warm over low heat, stirring occasionally, until eggplant is done.
  • When eggplant is soft, sprinkle mozzarella and parmesan cheeses equally over eggplant and polenta. Return to oven and bake until cheese is melted, about 2 minutes.
  • On each of four dinner plates, place 1 eggplant slice (use largest slices first) and drizzle with 1 tablespoon sauce; top with 1 polenta slice and 1 tablespoon sauce. Repeat until all slices are used. If desired, garnish each stack with rosemary sprig. Spoon remaining sauce around base of eggplant stacks. Serve with breadsticks.

Nutrition Facts : Calories 376 calories, CarbohydrateContent 49 g, CholesterolContent 30 mg, FatContent 11 g, FiberContent 6.9 g, ProteinContent 20 g, SaturatedFatContent 5.8 g, SodiumContent 1017 mg

EGGPLANT PARMESAN RECIPES | ALLRECIPES
A tasty, healthy version of the traditional eggplant Parmesan. Most eggplant Parmesan recipes call for the eggplant to be fried. By treating the eggplant with the olive oil and letting it bake, I have tried to make a healthier version. Great for a lunch or dinner. Can be served with a vegetable pasta with an olive oil and oregano dressing.
From allrecipes.com
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EGGPLANT PARMESAN DELIVERY NEAR YOU | BEST RESTAURANTS ...
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HOW TO MAKE BAKED EGGPLANT PARMESAN | THE STAY AT HOME ...
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THE BEST-EVER EGGPLANT PARMIGIANA - SAVEUR
Jun 11, 2019 · In a large high-sided skillet over medium-high heat, heat ½ cup oil until shimmering. Turn the heat down to medium and add some eggplant slices in a single layer until the skillet is full. Cook ...
From saveur.com
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10 AWESOME SIDE DISHES TO SERVE WITH EGGPLANT PARMESAN
Total calories (per 100 gm)– 210 Total preparation time-30 minNothing beats a side of Classic Italian Pasta Salad next to cheesy Eggplant Parmesan. Made with tender rotini pasta, fresh and colorful veggies, dried herbs, meats and extra cheese and covered in a tangy homemade Italian dressing, this pasta salad is a beautiful blend of textures- from crisp to chewy.
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EGGPLANT PARM STRAIGHT FROM THE FARM - FOOD BABE
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EGGPLANT PARMESAN SANDWICH DELIVERY NEAR YOU | BEST ...
Get Eggplant Parmesan Sandwich delivered from national chains, local favorites, or new neighborhood restaurants, on Grubhub. Order online, and get Eggplant Parmesan Sandwich delivered, fast. Deals and promos available.
From grubhub.com
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EGGPLANT PARMESAN TAKEAWAY IN ADELAIDE | DISCOVER EGGPLANT ...
With Uber Eats, you can enjoy the best Eggplant parmesan Adelaide offers without ever having to leave your home. The restaurants available for Eggplant parmesan delivery or pickup may vary depending on your Adelaide delivery address so be sure to check out which restaurants offer delivery to home, work, a friend’s house – wherever it is that you may want to enjoy some delicious Eggplant …
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EGGPLANT PARMIGIANA | RECIPETIN EATS
May 18, 2021 · Think of Eggplant Parmigiana as a pasta-less vegetarian Lasagna, made with thin slices of eggplant instead of pasta, layered with tomato sauce, fresh basil and plenty of molten cheese.Called Parmigiana di Melanzane in Italian and known as Eggplant Parmesan in the US, it’s a low-carb dream come true!. To call this outrageously good would be the understatement of the year.
From recipetineats.com
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HEALTHY AIR FRYER EGGPLANT PARMESAN RECIPE (NO BREADING)
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BAKED EGGPLANT PARMESAN | GIMME SOME OVEN
May 06, 2020 · Baked Eggplant Parmesan Ingredients: To make this baked eggplant Parmesan recipe, you will need the following ingredients: Eggplant: 2 medium fresh eggplants (about 2 pounds), sliced into 1/2-inch rounds. Panko breadcrumbs: Which I recommend briefly toasting on a baking sheet in the oven before adding to the casserole, so that the breadcrumbs are extra-crispy and golden.
From gimmesomeoven.com
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