Best Allys Eggplant Parmesan Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EGGPLANT PARMESAN



Eggplant Parmesan image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

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

CONTEST-WINNING EGGPLANT PARMESAN



Contest-Winning Eggplant Parmesan image

Because my recipe calls for baking the eggplant instead of frying it, it's much healthier than other parmesans! The prep time is a little longer than for some recipes, but the Italian flavors and rustic elegance are well worth it. -Laci Hooten, McKinney, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

3 large eggs, beaten
2-1/2 cups panko bread crumbs
3 medium eggplants, cut into 1/4-inch slices
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1/2 tsp dried basil
1/8 teaspoon dried oregano
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 jar (28 ounces) spaghetti sauce

Steps:

  • Preheat oven to 350°. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant slices in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake until tender and golden brown, 15-20 minutes, turning once., In a small bowl, combine mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses., Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, a third of the eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes.

Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 912mg sodium, Carbohydrate 32g carbohydrate (12g sugars, Fiber 9g fiber), Protein 18g protein.

EGGPLANT PARMESAN II



Eggplant Parmesan II image

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

Provided by Dolores Gentner-Ryan

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 10

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, Carbohydrate 62.1 g, Cholesterol 72.8 mg, Fat 16 g, Fiber 8.8 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 1663.1 mg, Sugar 19.9 g

BAKED EGGPLANT PARMESAN



Baked Eggplant Parmesan 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     World Cuisine Recipes     European     Italian

Time 4h5m

Yield 6

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, Carbohydrate 43.9 g, Cholesterol 118.9 mg, Fat 20.4 g, Fiber 10.4 g, Protein 29.6 g, SaturatedFat 10.5 g, Sodium 2427.6 mg, Sugar 18 g

Ally's Eggplant Parmesan Recipes: Exploring the Classic Italian Dish

If you're a fan of Italian cuisine, chances are you've tried Eggplant Parmesan before. This traditional dish is a classic in Italian kitchens and is loved by millions of people all over the world. Eggplant Parmesan is a vegetarian recipe that has been around for centuries and has been tweaked and modified over time. Ally's Eggplant Parmesan Recipes are no exception to this custom. These variations of the classic dish provide a unique twist to the traditional recipe.
The History of Eggplant Parmesan
The origins of eggplant Parmesan are quite vague. It is unclear exactly where and when this dish was first created. However, most historians agree that the dish originates from southern Italy, where eggplants are a staple crop. It is likely that the dish was created as a variation of the popular Italian recipe, Chicken Parmesan. The early versions of the dish were quite simple and often consisted of fried eggplant slices covered in tomato sauce and mozzarella cheese. Over time, the recipe became more elaborate and popular in both southern and northern Italy. Today, eggplant Parmesan is a well-known dish that is enjoyed by people all over the world.
The Basic Elements of Eggplant Parmesan
The traditional recipe of eggplant Parmesan includes crispy, breaded eggplant, tangy tomato sauce, and layers of creamy mozzarella cheese. The dish is cooked in the oven until it is hot and bubbly, with a crispy brown crust on top. While the basic elements of the dish remain the same, there are many different ways to prepare and cook eggplant Parmesan. The recipe is incredibly versatile and can be modified in many different ways, making it a perfect dish for anyone.
Ally's Eggplant Parmesan Recipes
Ally's eggplant Parmesan recipes offer a range of variations to the classic Italian dish. Her recipes provide a unique take on the traditional recipe, with different ingredients and cooking methods. Some of the key features of Ally's eggplant Parmesan recipes include: 1. Variations on the Sauce: Ally's recipes offer a range of different tomato-based sauces, each with a unique flavor profile. Some of the sauces are tangy and tomato-heavy, while others are more creamy and rich. 2. Seasoning Options: Ally's seasoning options range from traditional Italian spices like oregano and basil to her own unique blend of herbs and spices. 3. Alternative Ingredients: Ally's recipes offer a range of alternative ingredients to traditional eggplant Parmesan, including zucchini, potatoes, and sweet potatoes. 4. Gluten-Free and Vegan Options: Ally's eggplant Parmesan recipes are not limited to those who are able to enjoy gluten and animal products. Her recipes feature gluten-free and vegan variations for those who have dietary restrictions.
Conclusion
In conclusion, eggplant Parmesan is a classic Italian dish that has been around for centuries. Ally's Eggplant Parmesan Recipes offer unique variations to the traditional recipe that can be enjoyed by anyone. Whether you are a fan of the traditional recipe or are looking for something new and exciting, Ally's recipes offer something for everyone. From the flavorful sauces and seasoning blends to the alternative ingredients and gluten-free options, Ally's eggplant Parmesan recipes are perfect for those who appreciate variety and creativity in their cooking. So next time you want to try something new, give one of Ally's eggplant Parmesan recipes a try and experience the classic Italian dish with a unique twist.
Ally's Eggplant Parmesan Recipe is a classic Italian-American dish that has been enjoyed for generations. This hearty, delicious casserole is made with layers of eggplant, tomato sauce, and melty cheese. Whether you're a seasoned cook or just starting out in the kitchen, there are some valuable tips to keep in mind when making this dish. In this article, we will discuss some of the key tips to creating the perfect eggplant parmesan dish. Tip 1: Choosing the Right Eggplant The first step in making Ally's Eggplant Parmesan is selecting the right eggplant. Eggplants can vary greatly in size, shape, and texture, so it's important to choose the one that will work best for your dish. Look for eggplants that are firm, with smooth, shiny skin. This indicates that the eggplant is fresh and hasn't been damaged. There are two main types of eggplants: globe and Italian. Globe eggplants are large and round, while Italian eggplants are thinner and more oblong in shape. For eggplant parmesan, Italian eggplants are best because they have a milder flavor and less bitterness than globe eggplants. Tip 2: Preparing the Eggplant Eggplants have a naturally bitter taste, which can be reduced by salting them before cooking. To do this, slice the eggplant into rounds, and sprinkle each slice generously with salt. Let the slices sit for about 30 minutes, then rinse them off and pat them dry with paper towels. This will remove excess moisture from the eggplant and help to reduce its bitterness. Tip 3: Coating the Eggplant The key to a crispy, flavorful eggplant parmesan is in the coating. Many recipes call for breading the eggplant in a mixture of flour, eggs, and breadcrumbs. However, there are a few tips to keep in mind to make the coating perfect. First, make sure that the eggplant slices are completely dry before dipping them in the coating mixture. Excess moisture on the eggplant will cause the coating to become soggy and fall off during cooking. Second, use a mixture of panko breadcrumbs and grated parmesan cheese for extra flavor and crunch. Panko breadcrumbs are lighter and fluffier than traditional breadcrumbs, which helps to create a crispier coating. Finally, fry the coated eggplant slices in hot oil until golden brown. This will create a crispy, crunchy exterior that is perfect for eggplant parmesan. Tip 4: Choosing the Right Sauce The tomato sauce used in eggplant parmesan is just as important as the eggplant itself. For best results, use a rich, flavorful sauce made with high-quality tomatoes, garlic, and herbs. Homemade sauces are always ideal, but if you don't have time to make your own, look for a quality canned sauce with a short ingredient list and no added sugars. Tip 5: Layering the Casserole The final step in making Ally's Eggplant Parmesan is layering the casserole. Start by spreading a thin layer of tomato sauce on the bottom of a baking dish. Then, layer the fried eggplant slices over the sauce, followed by another layer of sauce and a generous sprinkle of grated mozzarella cheese. Repeat this layering process until all of the eggplant slices have been used, making sure to finish with a layer of tomato sauce and a generous sprinkle of cheese on top. Tip 6: Baking the Casserole The key to perfectly baked eggplant parmesan is in the cooking time and temperature. Bake the casserole in a preheated 375-degree oven for about 45 minutes, or until the cheese is melted and bubbly and the eggplant is tender. It's important to let the casserole cool for a few minutes before slicing and serving. This allows the cheese to set and makes it easier to cut into neat portions. Tip 7: Adding Variations While Ally's Eggplant Parmesan is a classic dish, there are many variations that you can make to create unique flavors and textures. Consider adding extra vegetables, such as zucchini or mushrooms, to the casserole. You can also experiment with different types of cheese, such as fontina or ricotta, for a creamy, indulgent twist. Conclusion: Ally's Eggplant Parmesan is a delicious and satisfying dish that is perfect for a cozy family dinner or a special occasion. By following these valuable tips, you can create a perfectly crispy, flavorful casserole that will impress even the most discerning eaters. Remember to choose the right eggplant, coat it properly, layer the casserole carefully, and bake it to perfection. With a few simple tweaks, you can make this classic dish your own and enjoy it for years to come.

Related Topics