EGGPLANT PARMESAN RECIPE | TYLER FLORENCE | FOOD NETWORK
Provided by Tyler Florence
Categories side-dish
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 8 servings
Number Of Ingredients 20
Steps:
- First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.
- Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.
- Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.
- Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper.
- Preheat the oven to 350 degrees F.
- To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano. To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture. Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the 3/4 cup Parmigiano.
- Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.
MINI EGGPLANT PARMESAN RECIPE | GIADA DE ... - FOOD NETWORK
Provided by Giada De Laurentiis
Categories appetizer
Total Time 35 minutes
Cook Time 35 minutes
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the sauce: Heat the oil in a heavy medium saucepan over medium. Add the garlic, shallots and salt. Stir until fragrant, about 2 minutes. Add the tomato sauce, basil, oregano and crushed red pepper. Simmer the sauce until the flavors blend and the sauce thickens, stirring often, about 5 minutes. Mix in the vinegar.
- For the eggplant: Mix the flour, salt and pepper in a shallow bowl. Place the panko breadcrumbs in another shallow bowl. Whisk the egg whites in a medium bowl until frothy. Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely.
- Heat the oil in a heavy medium skillet over medium-high heat until hot (the surface will appear to be shimmering), 2 to 3 minutes. Add half of the eggplant slices. Cook until deep golden brown, 1 to 2 minutes per side. Transfer the eggplant to a paper-towel-lined plate. Fry the remaining eggplant. (Can be made 1 hour ahead. Let stand at room temperature.)
- 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.
More about "italian eggplant parmesan recipes recipes"
GLUTEN-FREE EGGPLANT PARMESAN RECIPE | FOOD NETWORK ...
An Italian favorite gets a gluten-free makeover thanks to almond meal. Cleanup is also easier: Instead of frying in a skillet, we bake the nut-crusted eggplant on a rack until it's golden brown.
From foodnetwork.com
Reviews 5
Total Time 1 hours 10 minutes
Category main-dish
From foodnetwork.com
Reviews 5
Total Time 1 hours 10 minutes
Category main-dish
- Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 cup of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Broil until the cheese is melted and browned, about 1 minute. Sprinkle the parsley over the top, and serve immediately, while the cheese is still warm.
See details
CRUNCHY EGGPLANT PARMESAN RECIPE | ALLRECIPES
Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese. Step 9 Bake casserole in the 350 degree oven …
From allrecipes.com
From allrecipes.com
See details
EGGPLANT RECIPES | ALLRECIPES
Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them …
From allrecipes.com
From allrecipes.com
See details
ITALIAN RECIPES : FOOD NETWORK | FOOD NETWORK
Polenta is a traditional starch in Italian cooking, an alternative to pasta, rice and potatoes that pairs deliciously well with robust sauces and meats. Giada's Parmesan Pomodoro Video | 03:38
From foodnetwork.com
From foodnetwork.com
See details
VEGAN EGGPLANT PARMESAN | MINIMALIST BAKER RECIPES
Eggplant parmesan (or parmigiana di malanzane) is an Italian casserole dish made with fried eggplant slices, tomato sauce, and cheese. It’s exact origin, however, is hotly debated! Some claim …
From minimalistbaker.com
From minimalistbaker.com
See details
CHEESY EGGPLANT PARMESAN CASSEROLE RECIPE | ALLRECIPES
Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients. Step 6
From allrecipes.com
From allrecipes.com
See details
GRANDMA'S ITALIAN EGGPLANT PARMIGIANA RECIPE | ALLRECIPES
Pour a small amount of tomato sauce into the bottom of a 9x13-inch baking pan to cover. Place 1/3 of the eggplant slices over sauce, slightly overlapping them. Sprinkle 1/3 of the remaining Pecorino-Romano cheese and Parmesan …
From allrecipes.com
From allrecipes.com
See details
EGGPLANT PARMESAN RECIPE - LOVE AND LEMONS
Because eggplant’s in peak season, I thought it was the perfect time to develop an eggplant Parmesan recipe of my own. It’s a delicious, lighter ode to my mom’s classic recipe. Just like my mom, I …
From loveandlemons.com
From loveandlemons.com
See details