Best Aubergine Eggplant Parmigiana Recipes
EASY EGGPLANT (AUBERGINE) PARMIGIANA
Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From "The Sopranos" The one hour of prep time includes 30 minutes of draining.
Provided by Barefoot Beachcomber
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim the eggplants and cut them into 1/4 inch thick slices.
- Layer the slices in a colander, sprinkling each layer with salt.
- Let drain for 30 minutes.
- Rinse the eggplant and pat dry.
- Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
- Fry the slices, in a single layer, turning once, until browned on both sides.
- Drain on paper towels.
- Preheat the oven to 350.
- Spread a thin layer of tomato sauce in a shallow baking dish.
- Make a layer of eggplant slices, overlapping them slightly.
- Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
- Repeat the layering, ending with eggplant, sauce, and grated cheese.
- Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
- Let stand for 10 minutes before serving.
OLIVE GARDEN EGGPLANT (AUBERGINE) PARMIGIANA
I have never eaten this at the "Olive Garden" so I don't know if this is their recipe. However, this is a nice take on eggplant parmiagiana and it tastes great. Have made a few changes hopefully you will like it. Source: Kitchen Link (Copycat Collection) at kitchenlink.com.in 05/04/2001. The remaining eggplant slices can be frozen and used in the future.
Provided by Manami
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 375°F.
- Moisten eggplant slices and coat lightly in flour.
- Quickly brown slices in hot oil, dusting each side generously with seasoned salt and the parmesan cheese.
- When fork tender and golden brown transfer to jelly roll pan.
- Cover loosely with foil and bake about 20-25 minutes or until tender.
- Use 8 slices for this amount of sauce.
- Sauce:.
- In a medium saucepan combine jelly and tomatoes that have been broken with a fork.
- Heat on medium heat until piping hot.
- Do not boil. Be sure jelly is melted.
- Arrange 2 eggplant slices on each of 4 plates.
- Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely.
- Place plates in oven, just to melt cheese.
- Serve immediately.
Nutrition Facts : Calories 197.9, Fat 6.9, SaturatedFat 3.9, Cholesterol 22.8, Sodium 426.5, Carbohydrate 28.5, Fiber 5.2, Sugar 17.5, Protein 8.6
EGGPLANT (AUBERGINE) PARMIGIANA
Adapted from a recipe by Australian chef Huey (Iain Hewitson) who hosts a popular TV cooking show twice daily. Posted for the 2005 Zaar World Tour. UPDATE: In her review, BarbryT commented that it is not specified where the fresh basil is used. You could add it on top of the dish with the parmesan, although when I've made this I've sprinkled it on top just before serving. If you're undecided, perhaps do half and half, then you'll know which you prefer a second time.
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C.
- Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
- Drain well on paper towels.
- Heat a little oil in a large non-stick pan and gently sauté onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
- Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
- Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
- Serve with a simple green salad.
EGGPLANT (AUBERGINE) PARMIGIANA SOUP
Make and enjoy. It tastes so much like Eggplant Parm that you'll flip. This is a catering size recipe serving 30 portions. Cutting it in half will serve a family well, as 15 portions will go quickly. A great way to have a fave meal in a soup. It's easier to heat up a soup than an entree or hero. Enjoy any leftovers as a lunch.
Provided by DeSouter
Categories Vegetable
Time 1h10m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Combine oil, onions and garlic and sauté for about 2 minutes.
- Add the eggplant, chicken stock, tomato juice, parsley and thyme.
- Bring to a boil, lower heat and simmer, covered for about 30 minutes.
- Serve with mozzarella cheese sprinkled over the top.
SOPRANO'S EGGPLANT (AUBERGINE) PARMIGIANA
Make and share this Soprano's Eggplant (Aubergine) Parmigiana recipe from Food.com.
Provided by Lightly Toasted
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim the eggplants and cut them into 1/2 thick slices.
- Layer the slices in one or more colanders, sprinkling each layer with salt.
- Let drain for 30 minutes (this pulls the water out so you don't have a soggy dinner).
- Rinse the eggplant and pat dry.
- Put about 1/2 inch of oil into one or more large deep skillets over medium heat.
- Fry the slices in batches, in a single layer, turning once until browned on both sides.
- Drain on paper towels.
- Preheat oven to 350°F.
- Spread a thin layer of sauce in one or more shallow baking dishes.
- Make a layer of eggplant slices, overlapping them slightly.
- Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
- Repeat the layering, ending with eggplant, sauce and grated cheese.
- (The eggplant can be made ahead to this point and covered with plastic wrap. Can be refrigerated for several hours or overnight. Remove it from the frige about 30 minutes before baking).
- Bake for 45-60 minutes or until sauce is bubbling and the mozzarella is melted.
- Let stand for 10 minutes before serving.
AUBERGINE (EGGPLANT) PARMIGIANA
Categories Vegetable Bake Vegetarian Quick & Easy Wheat/Gluten-Free Healthy
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for 2 minutes. Add the tomatoes and cinnamon and simmer for 15 minutes until thickened. Stir in the basil and season. Slice the aubergines lengthways about 1/2cm thick. Brush both sides with oil, season and griddle (chargrill), turning a few times until completely tender (you could also do this in a non-stick frying pan). It's important to get the aubergine as tender as possible, so give it time. Remove the cinnamon stick and put a few spoonfuls of the sauce in the bottom of an ovenproof dish. Cover with the aubergine and mozzarella then repeat, ending with a thin layer of sauce (you'll have roughly 3-4 layers). Sprinkle with Parmesan and bake for 30-40 minutes until bubbling and golden.
BUDGET EGGPLANT (AUBERGINE) PARMIGIANA
I've called this recipe Budget Eggplant (Aubergine) Parmigiana not because it skimps on ingredients but first because I already have another eggplant parmigiana recipe posted - Recipe #135928; and secondly, when I compare the two, this one would certainly be less expensive to make. If you wanted to stretch this recipe further, you also could add a fourth layer of lasagne sheets. If I were to add lasagne sheets, I'd also be inclined to add a thin layer of ricotta immediately on top of each layer of the lasagna sheets or, even better, some ricotta mixed with cooked (well-drained) spinach. I'd recommend still having the final layer as the mixed cheeses and oregano. That means including this fourth layer only twice - and not on top! The Zaar Kitchen Dictionary has some excellent advice on choosing eggplants: "Look for smooth, shiny skin with a firm but slightly springy texture" and suggests using the eggplant within a day or two of purchasing it. This is important for this recipe as some of the skin is left on the eggplant. And don't discard the skin peelings from your eggplants: save them in a freezer bag with all your vegetable peelings and stalks for use in my Recipe #135453, the ultimate budget recipe! This is the fourth recipe I've adapted and posted here from a recipe I found in 'The Australian Women's Weekly's Cooking on a Shoestring' which has been published this year and contains lots of super recipes that certainly reflect needs of the times! The others are Recipe #365835, Recipe #366203 and Recipe #366217.
Provided by bluemoon downunder
Categories Cheese
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Using a vegetable peeler, peel random strips of skin from the eggplants; save the skins for use in my Vegetable Stock Recipe #135453; slice the eggplants thinly.
- Heat the oil in a large - preferably non-stick - pan. Make sure that the oil is hot (but not so hot that the crumbed eggplant slices burn) before adding each batch of crumbed eggplant slices so that the surface is immediately sealed; eggplant is notorious for absorbing oil and will do just that if the oil is too cool and you'll end up using a very large quantity of oil!
- Mix the minced garlic and dried basil with the breadcrumbs.
- Coat the eggplant slices in flour; shake off the excess; dip in the egg, then in the breadcrumb mixture; shallow-fry in batches, until lightly browned; drain on absorbent paper.
- Preheat the oven to 200°C/180°C fan-forced/400°F/gas mark 6.
- Mix cheeses together and mix in the walnuts (if using).
- Spread about one-third of the pasta sauce over the base of a well-greased 2.5 litre (10-cup) ovenproof dish; top with about one-third of the eggplant, one-third of the cheeses and one-third of the oregano; repeat layering.
- Bake, covered, for 20 minutes; uncover (and add chopped bacon, if using); bake for 10 minutes or until the surface is lightly browned (and the bacon, if using, is cooked and crisped).
Nutrition Facts : Calories 456.1, Fat 14.5, SaturatedFat 5.3, Cholesterol 159.4, Sodium 1097, Carbohydrate 62.7, Fiber 10.8, Sugar 18.4, Protein 20.7
EGGPLANT (AUBERGINE) PARMIGIANA
This comes from Linda McCartney's Home Cooking. I have made it several times, it is very good. Serve it with tagliatelli and a crisp green salad.
Provided by wizkid
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350F (180 deg C) (Gas Mark 4).
- Lightly grease a baking dish.
- Wash the eggplants and slice lengthways into thin strips.
- Heat 1 tablepoon of the olive oil in a saucepan and saute the onion.
- Add the tinned tomatoes to the saute.
- Then add the tomato puree and the herbs.
- Stir well and bring the sauce to a simmer.
- Cover the pan and cook over a low heat for 30 minutes.
- Place the flour in a small bowl and dip the eggplant strips into it so that each piece is well coated.
- Heat the remaining olive oil in a frying pan and saute the eggplant until lightly browned.
- (Add more oil if necessary).
- Pour some tomato sauce into the baking dish and then a layer of egg plants. Continue layering the sauce and eggplant strips until they are all used up.
- Arrange the cheese slices over the top layer.
- Bake in the oven for 30-40 minutes until the topping is golden brown.
- Serve immediately.
Nutrition Facts : Calories 545.8, Fat 40.7, SaturatedFat 11.4, Cholesterol 44.8, Sodium 381.5, Carbohydrate 32.5, Fiber 11.5, Sugar 14.1, Protein 18.1
EV'S EGGPLANT (AUBERGINE) PARMIGIANA
Make and share this Ev's Eggplant (Aubergine) Parmigiana recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Trim and wash eggplant; do not remove skin.
- Cut crosswise into ¼ inch slices.
- Place on baking sheet, put a cup on one end of baking sheet to make it tilt (so that liquid that drains off will gather at one end); sprinkle eggplant slices with salt and let drain 30 minutes.
- Preheat oven to 400 degrees F.
- Lightly oil a 12 x 8 inch baking dish.
- Rinse eggplant and pat dry.
- Beat eggs in shallow bowl.
- Spread half of the breadcrumbs on large platter.
- Dip each eggplant slice first in the egg, letting excess drip back into bowl, then into the breadcrumbs, shaking off excess.
- Place slices as they are breaded onto a baking sheet.
- Heat ¼ cup of olive oil in large skillet over medium-high heat until rippling.
- Add enough eggplant slices to fin in one layer without crowding and saute on both sides until lightly-browned, 2-3 minutes per side.
- Transfer to paper toweling to drain as the slices become done.
- Continue, adding more oil if necessary.
- When finished frying eggplant, add mushrooms, olives and spinach to same skillet, reduce heat to medium.
- Saute, stirring frequently, until spinach has just wilted, about 2 minutes.
- Remove from heat.
- Make a layer of half the eggplant slices in baking dish.
- Spread ricotta cheese evenly over; sprinkle with Parmesan, then cover with mushroom mixture.
- Add remaining eggplant slices; pour on 2 cups marinara sauce and top with slices of mozzarella.
- Bake until hot and bubbly, about 20-25 minutes.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 895.3, Fat 61.5, SaturatedFat 21.4, Cholesterol 165.8, Sodium 1601.2, Carbohydrate 48.3, Fiber 6.9, Sugar 14, Protein 40.2
EASY EGGPLANT (AUBERGINE) PARMIGIANA RECIPE - FOOD.COM
Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From The Sopranos The one hour of prep time includes 30 minutes of draining.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Trim the eggplants and cut them into 1/4 inch thick slices.
- Layer the slices in a colander, sprinkling each layer with salt.
- Let drain for 30 minutes.
- Rinse the eggplant and pat dry.
- Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
- Fry the slices, in a single layer, turning once, until browned on both sides.
- Drain on paper towels.
- Preheat the oven to 350.
- Spread a thin layer of tomato sauce in a shallow baking dish.
- Make a layer of eggplant slices, overlapping them slightly.
- Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
- Repeat the layering, ending with eggplant, sauce, and grated cheese.
- Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
- Let stand for 10 minutes before serving.
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