Best Eggplant Parm Recipes

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SIMPLE EGGPLANT PARM



Simple Eggplant Parm image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 to 8 servings

Number Of Ingredients 9

4 Japanese eggplants, cut in half lengthwise
1/4 cup olive oil
1 teaspoon kosher salt
1 cup jarred marinara sauce
1 cup shredded mozzarella cheese
1/2 cup panko breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/3 cup fresh basil leaves, torn
1/2 teaspoon red pepper flakes

Steps:

  • Preheat the oven to 400 degrees F.
  • Arrange the eggplant halves cut-side up on a rimmed baking sheet. Using the tip of a knife, score the flesh of the eggplant, being careful not to cut all the way through. Rub them evenly with 2 tablespoons olive oil and season with the salt. Roast until tender, 15 to 20 minutes.
  • Remove the eggplant from the oven and divide the marinara evenly over the halves. Sprinkle with the mozzarella. Mix together the breadcrumbs, Parmesan and remaining 2 tablespoons olive oil in a small bowl. Top the eggplant with the breadcrumb mixture and return to the oven until golden brown and bubbly, about 12 minutes. Sprinkle with the basil and pepper flakes.

ONE SHEET CRISPY EGGPLANT PARM



One Sheet Crispy Eggplant Parm image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 9

1 cup panko breadcrumbs
1/2 cup freshly grated Parmesan (the fresher and finer, the crispier)
Kosher salt and freshly ground black pepper
1 medium eggplant, peeled and cut into 1/4-inch slices
2 large eggs, whisked
1/4 cup olive oil
2 cups favorite red sauce
8 ounces sliced whole-milk mozzarella from the deli
Fresh basil leaves, for topping

Steps:

  • Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Position a wire rack over a second baking sheet and set aside.
  • Mix the panko and Parmesan in a shallow bowl and season with salt and pepper. Season both sides of the eggplant with salt and pepper. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack.
  • Carefully remove the baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices panko-side down onto the oiled baking sheet. Dollop sauce directly on the center of each eggplant slice, then top with a nice slice of mozzarella (drape it over the sides of the eggplant for legendary crispy bits). Put immediately back on the bottom rack of the oven and bake until the bottoms are golden brown and the tops are melted and bubbly, 15 to 20 minutes.
  • Garnish each eggplant medallion with a basil leaf. Serve immediately, either individually or in a giant stack.

EGGPLANT PARM STACKS



Eggplant Parm Stacks image

Ready in half the time it takes to make traditional eggplant Parmesan, this inventive version is stacked with fresh herbs and melted-cheese goodness.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 12

1 eggplant (1 1/4 pounds total), sliced crosswise 1/3-inch thick (12 slices total)
4 tablespoon olive oil, divided
Coarse salt
1/2 cup fine breadcrumbs
1/4 cup freshly grated Parmesan cheese
Fresh ground black pepper
1 1/2 teaspoons fresh oregano, finely chopped
2 tablespoons fresh basil, chopped
1 1/2 cups Basic Italian Tomato Sauce
1 pound fresh mozzarella, halved lengthwise and sliced crosswise 1/4-inch thick (12 slices total)
Extra-virgin olive oil to drizzle
Parmesan for garnish

Steps:

  • Preheat grill pan over medium-high heat. Preheat oven to 375 degrees, with oven rack in center position.
  • Brush eggplant slices with 3 tablespoons olive oil and season with salt. Grill 8-10 minutes, flipping once, until charred and soft.
  • In a medium bowl combine breadcrumbs, Parmesan, pepper, herbs, and remaining tablespoon olive oil.
  • Place 4 slices grilled eggplant on parchment-lined baking sheet. Top with 2 tablespoons tomato sauce, 1 tablespoon breadcrumbs, and slices of mozzarella. Repeat with two more layers. Drizzle with olive oil.
  • Bake in oven for 20 minutes. Serve with a garnish of olive oil and Parmesan cheese.

JAMIE OLIVER'S EGGPLANT PARM



JAMIE OLIVER'S EGGPLANT PARM image

Categories     Vegetable

Number Of Ingredients 14

Eggplant Parmesan
Serves 4 or 5 as a main-course
3 medium-large eggplants, cut crosswise into ½-inch slices
Olive oil
1 large onion, finely chopped
1 large clove garlic, thinly sliced
1½ teaspoons dried oregano
1 28-ounce can no-salt plum tomatoes or crushed tomatoes
1 tablespoon red wine vinegar
½ cup (packed) fresh basil leaves (or not)
Salt and freshly ground black pepper
½ cup freshly grated Parmigiano-Reggiano, or as needed
1/3 cup fine dry bread crumbs
1 tablespoon chopped fresh oregano leaves, optional

Steps:

  • 1. Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees. 2. Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes. 3. Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking. 4. Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

EGGPLANT PARM BITES



Eggplant Parm Bites image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 8 servings (24 bites)

Number Of Ingredients 8

1/4 cup plus 2 tablespoons olive oil
2 graffiti or Japanese eggplants (about 1 pound total), cut into 1/2-inch pieces
1 teaspoon kosher salt
1/3 cup jarred marinara sauce
2 tablespoons chopped fresh basil
1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
8 sheets frozen phyllo dough, defrosted (14-by-8 1/2-inch sheets)
1 cup shredded mozzarella

Steps:

  • Position an oven rack in the lower third of the oven and preheat to 450 degrees F.
  • Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat another 30 seconds. Add the eggplant and salt and cook, stirring often, until the eggplant is golden brown and soft, about 12 minutes. Remove from the heat and stir in the marinera, basil and 1/4 cup of the Parmesan.
  • Lay one sheet of phyllo on a cutting board. Brush it gently with some of the remaining oil. Lay another sheet on top of that sheet and brush with oil. Do this 2 more times until you have 4 layers of phyllo, finishing the top layer with oil. Cut the sheet into 12 squares. Press one square (with all 4 phyllo layers) oil-side down into each cup of a 24-cup metal mini muffin tin. Repeat with the remaining phyllo.
  • Divide the eggplant mixture among the cups, about 1 teaspoon per cup. Divide the mozzarella over the top of the bites. Sprinkle with the remaining 2 tablespoons Parmesan. Bake on the lower rack until golden brown and bubbly, 13 to 15 minutes. Remove to a wire rack to cool slightly. Serve warm or at room temperature.

AIR FRYER EGGPLANT PARM



Air Fryer Eggplant Parm image

Eggplant Parmesan is a dish I grew up eating-both at my Nonna's house in the Bronx and any red checkered tablecloth Italian joint. This version is lightened up thanks to the air fryer, but still delivers on the promise of crispy eggplant smothered in red sauce and ooey gooey cheese. The best part: it comes together in a snap and there is no oil to clean up after dinner. So, pour yourself a glass of chianti and enjoy!

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1 1/4 cups panko or plain dried breadcrumbs
3/4 cup grated Parmesan, plus more for serving
2 tablespoons dried Italian herb seasoning
3 teaspoons garlic powder
One 1-pound eggplant, peeled and very thinly sliced crosswise
2 cups jarred tomato sauce
3 tablespoons chopped fresh basil leaves, plus more leaves for serving if desired
16 ounces fresh pre-sliced mozzarella
Extra-virgin olive oil, for serving, optional

Steps:

  • Preheat a 6-quart air fryer to 375 degrees F. Line a baking sheet with parchment paper.
  • Whisk together the flour, 1/4 teaspoon kosher salt and a couple grinds of pepper in a shallow bowl. Whisk together the eggs and a splash of water in a second shallow bowl. Whisk together the panko, Parmesan, dried Italian herb seasoning, 2 teaspoons garlic powder, 1/4 teaspoon salt and a couple grinds of pepper in a third shallow bowl.
  • Dip the eggplant slices into the flour mixture and shake off any excess. Place into the egg wash and flip to evenly coat. Allow any excess egg to drip off, then press in the panko mixture, making sure both sides are evenly coated. Place on the prepared baking sheet.
  • Gently place half of the breaded eggplant into the air fryer basket, shingling to create a single layer. Cook, shaking the tray halfway through to separate any rounds that may have stuck together, until golden brown and crispy, 13 to 15 minutes. Place the cooked eggplant on the prepared baking sheet, then repeat with the remaining uncooked breaded eggplant.
  • Meanwhile, stir together the tomato sauce, the remaining 1 teaspoon of garlic powder and the chopped basil in a small saucepan and cook over medium-low heat until simmering and warmed through, about 5 minutes.
  • Line the air fryer basket with parchment, then add half of the cooked eggplant in a single layer. Cover the eggplant to the edges with 1 cup of the seasoned tomato sauce. Top with 8 ounces of the mozzarella. Repeat with the remaining cooked eggplant, 1 cup seasoned tomato sauce and 8 ounces mozzarella to create a second layer. Cook until the edges are deeply golden brown and the cheese melts, 5 to 7 minutes.
  • Remove to a serving platter. Drizzle with olive oil and garnish with fresh basil leaves if desired. Serve immediately, although it will be even better the next day!

EGGPLANT PARM BITES RECIPE BY TASTY



Eggplant Parm Bites Recipe by Tasty image

Here's what you need: medium eggplants, salt, fresh basil, ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, eggs, flour, italian bread crumb, oil, marinara sauce

Provided by Tasty

Categories     Appetizers

Yield 11 pieces

Number Of Ingredients 11

2 medium eggplants, thinly sliced
salt, to taste
8 leaves fresh basil, chopped
15 oz ricotta cheese, drained
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
4 eggs, beaten, divided
flour
italian bread crumb
oil, for frying
marinara sauce, for dipping

Steps:

  • Slice the eggplant and lay out on a paper towel lined baking sheet.
  • Generously salt the eggplant on both sides and leave to sit for 30 minutes to soften and draw out excess moisture.
  • Blot off the water and excess salt from the eggplant with additional paper towels.
  • In a medium mixing bowl add the basil, ricotta, mozzarella, parmesan, and one egg (beaten). Mix together.
  • Picking two equal sized eggplant slices, sandwich about a tablespoon of the ricotta mixture between the slices and place on a wax paper lined baking tray.
  • Freeze for 30 minutes to 1 hour.
  • In three separate bowls, place the flour, bread crumbs, and the remaining 3 eggs, beaten.
  • Remove eggplant from the freezer and coat each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in the bread crumbs. Place back in the freezer while you prepare to fry.
  • In a large saucepan, heat oil to 350˚F (180˚C). Fry eggplant in batches, 3 at a time, until nicely browned on all sides.
  • Remove and place on a paper towel lined plate to drain off any excess oil. Sprinkle with salt. Serve with marinara sauce.
  • Enjoy!

Nutrition Facts : Calories 211 calories, Carbohydrate 11 grams, Fat 13 grams, Fiber 2 grams, Protein 12 grams, Sugar 3 grams

EGGPLANT PARM STACKS



Eggplant Parm Stacks image

Provided by Rachael Ray : Food Network

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 23

6 roasted or peeled tomatoes with their juice, chopped, recipe follows
2 medium eggplants, sliced into 1/2 inch-thick rounds (about 2 pounds)
Salt
3 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
3 to 4 cloves garlic, chopped or thinly sliced
1 small chile pepper, seeded and finely chopped, optional
1 sprig fresh marjoram or oregano, leaves picked and finely chopped
1 cup all-purpose flour
4 large eggs
1 1/2 cups panko (Japanese) bread crumbs
1 cup grated Parmigiano-Reggiano cheese
1/2 cup corn meal, a couple of handfuls
2 teaspoons fennel pollen or ground fennel seed, optional
Vegetable oil plus Omega-3, for shallow frying
1 pound fresh mozzarella, thinly sliced
1 large clove garlic, finely chopped
1 bundle fresh green or red chard, washed, stemmed and shredded
Freshly grated nutmeg
1 cup fresh basil leaves
24 ripe organic vine tomatoes or large plum tomatoes
Several cloves garlic, crushed
Extra-virgin olive oil, for liberal drizzling

Steps:

  • Set aside or prepare the roasted tomatoes.
  • Salt the eggplant and drain in colander, 30 minutes.
  • Meanwhile, heat a little extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the onions, garlic, chile pepper, if using, marjoram, salt, and pepper. Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat. Cook's Note: The mixture should be very thick.
  • Preheat the oven to 400 degrees F.
  • While the sauce cooks make a breading station (3 sections) for the eggplant: flour, beaten egg, and panko bread crumbs mixed with cheese, corn meal, and fennel. Coat the eggplant slices in order and arrange on a plate. Heat a thin layer of frying oil in a large heavy-bottom skillet over medium to medium-high heat and cook the eggplant 3 to 4 minutes on each side. Drain the eggplant on a cooling rack, wipe out the skillet and repeat. Sprinkle the hot eggplant with a little salt. When all of eggplant has been cooked, wipe the pan clean again and heat 1 tablespoon extra-virgin olive oil in the skillet over medium heat, add the garlic and stir 1 minute. Add the greens and wilt them, season with salt, pepper, and nutmeg. Turn off the heat. Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella, and eggplant. Place in oven 5 minutes to melt the mozzarella. Serve immediately.
  • For the tomatoes:
  • Heat the oven to 500 degrees F.
  • Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

EGGPLANT PARM PENNE RECIPE BY TASTY



Eggplant Parm Penne Recipe by Tasty image

Upgrade your pasta night with this easy spin on a classic dish!

Provided by Prego

Categories     Dinner

Yield 6 servings

Number Of Ingredients 10

1 eggplant, cut into 1-inch pieces
1 tablespoon kosher salt
½ cup Italian-style bread crumbs
½ cup all-purpose flour
2 large eggs
¼ cup canola oil
16 oz dried penne pasta
1 jar Prego® Traditional Italian Sauce
8 oz fresh mozzarella cheese, torn into 1-inch pieces
¼ cup roughly chopped fresh basil leaves, divided

Steps:

  • Line a baking sheet with paper towels. Spread the eggplant on the prepared baking sheet and season with the salt. Let sit for 20-30 minutes to draw out excess moisture.
  • While the eggplant drains, add the bread crumbs and flour to 2 separate small bowls. Beat the eggs in a third small bowl.
  • Pat the eggplant dry with paper towels. Dredge each piece of eggplant in the flour to coat thoroughly, shaking off any excess. Dip each piece in the eggs, then coat in the bread crumbs, pressing to adhere.
  • Heat the canola oil in a large nonstick skillet over medium-high heat until it shimmers. Working in batches to avoid overcrowding the pan, add the eggplant to the hot oil and fry until golden brown on all sides, about 5 minutes. Transfer to a paper towel-lined sheet tray to drain.
  • *Tip: Eggplant can alternatively be oven or air fried. Cooking times will vary.
  • Heat the Prego® Traditional Italian Sauce in a medium pot over medium heat for about 5 minutes, or until warmed through.
  • Add the cooked penne, fried eggplant, mozzarella, and half of the basil to the sauce, and toss to combine.
  • Garnish with remaining basil.
  • Enjoy!

EGGPLANT PARM SOUP



Eggplant Parm Soup image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

8 cups (2 quarts) prepared tomato soup
1 Parmesan rind
1 1/3 cups all-purpose flour
2 large eggs, beaten
2 cups Italian-style breadcrumbs
Salt and freshly ground black pepper
1 medium eggplant, peeled and cut into 1-inch cubes
Vegetable oil, for frying
8 slices whole milk mozzarella
2 tablespoons fresh basil, cut into chiffonade

Steps:

  • Put the soup in a medium pot, add in the Parmesan rind and bring to a slight simmer.
  • Set up a standard breading station with the flour, eggs and breadcrumbs in separate shallow bowls. Lightly season each station with salt and pepper. In batches and using a spider or slotted spoon, dredge each eggplant cube in flour and shake off the excess; dip in egg and let the excess drip off; and then coat in breadcrumbs. Set aside on a wire rack.
  • Heat 1/2 inch of oil in 2 large straight-sided saute pans over medium heat. Working in small batches, fry the eggplant pieces, turning once, until golden brown, about 4 to 5 minutes a side.
  • Preheat the oven to broil. Ladle the soup into individual ovenproof crocks on a parchment-lined baking sheet. Cover each crock with 2 slices of mozzarella. Broil until golden brown and bubbly. Top each crock with several fried eggplant cubes and some basil chiffonade.

INSIDE-OUT AIR-FRIED EGGPLANT PARM



Inside-Out Air-Fried Eggplant Parm image

Gooey, rich, flavorful, and indulgent, this eggplant is super tender, especially around the edges. Marinara sauce and cheese are the perfect rich complements to hide any slight bitterness left behind from the eggplant.

Provided by NicoleMcmom

Time 30m

Yield 2

Number Of Ingredients 8

1 medium eggplant, halved lengthwise
4 tablespoons olive oil, divided
1 pinch kosher salt, divided
½ teaspoon ground black pepper, divided
1 cup marinara sauce
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh basil

Steps:

  • Score eggplant all the way through the flesh lengthwise, being careful not to cut through the skin. Score again widthwise to create cubes. Gently turn the eggplant inside out. Repeat with second half. If eggplant breaks, manipulate the outer edges to stand up or use a long skewer to hold it open.
  • Drizzle both halves with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place in an air fryer basket.
  • Air-fry at 390 to 400 degrees F for 10 minutes.
  • Open the air fryer and top each eggplant with marinara sauce, mozzarella cheese, and Parmesan cheese, trying to fill each groove. Air-fry 5 minutes longer.
  • Serve immediately sprinkled with fresh basil.

Nutrition Facts : Calories 579.7 calories, Carbohydrate 34.9 g, Cholesterol 43.1 mg, Fat 41.3 g, Fiber 12.6 g, Protein 20.7 g, SaturatedFat 11.3 g, Sodium 1145 mg, Sugar 18.1 g

JUDY'S EGGPLANT (AUBERGINE) PARM



Judy's Eggplant (Aubergine) Parm image

This is my mother-in-law's eggplant parm, and it is incredible. Simple ingredients yield a dish filled with complexity of flavors. While it is easy to prepare, it is also labor-intensive... all that eggplant frying takes some time! It is definitely worth the results. Serve with some bread or foccacia to soak up those wonderful juices. This dish can also be assembled ahead of time, and refrigerated until ready to pop in the oven. It also freezes well (unbaked).

Provided by skat5762

Categories     Vegetable

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 lbs eggplants
olive oil
flour, as needed
2 cups canned imported Italian plum tomatoes, well-drained and coarsely chopped (or use fresh if in season)
1 tablespoon olive oil
sea salt
3/4 lb fresh mozzarella cheese, thinly sliced
10 basil leaves, to taste
butter, for smearing dish
1/2 cup freshly grated parmigiano-reggiano cheese

Steps:

  • Slice eggplant lengthwise 3/8-inch thick.
  • Salt both sides, and stack upright in colander.
  • Set colander in sink, or set in tray to catch drippings.
  • Let sweat for 30 minutes.
  • Remove, rinse and pat eggplant dry.
  • Place olive oil in pan, about 1 1/2 inches worth.
  • Heat until oil is quite hot, but not smoking.
  • Dredge eggplant on both sides in flour.
  • Place in pan, not overlapping, until golden brown.
  • Flip and continue frying until other side is golden brown.
  • Remove, drain, and place on paper towels.
  • Repeat with remaining eggplant.
  • Meanwhile, as eggplant is being fried, place tomatoes, salt and olive oil in another pan.
  • Turn to low, or low-medium, and let simmer as you fry the eggplant.
  • Cook down until tomatoes are reduced by half.
  • Preheat oven to 400 degrees.
  • Smear bottom and sides of (approximately 11X7 baking dish, ceramic preferred) baking dish with butter.
  • Place a single layer, overlapping, of eggplant in bottom of dish.
  • Dot with cooked tomato.
  • Cover with layer of mozzarella, sprinkle quite liberally with grated parm, and snip basil leaves across.
  • Repeat process, finishing with a layer of eggplant on top.
  • Sprinkle with remaining parm and place dish in upper third of oven.
  • Check dish after 20 minutes.
  • If there is too much liquid being released, remove excess with spoon.
  • Cook for another 15 minutes.
  • Let rest before serving.
  • For a wonderful freezer meal:.
  • To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. Individual portions can be cut and microwaved as well for a quick meal!
  • To heat: Thaw and preheat oven to 350°F Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.

EXTRA EXTRA LARGE EGGPLANT PARM SANDWICH



Extra Extra Large Eggplant Parm Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 16

One 28-ounce can whole peeled tomatoes, cut in half
Olive oil, for drizzling
Kosher salt and freshly cracked black pepper
Nonstick cooking spray, for the bundt pan
Two 11-ounce tubes refrigerated French bread dough
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan
1 teaspoon dried oregano
2 small eggplants, about 1 1/2 pounds, peeled and sliced into 1/2-inch rounds
Vegetable oil, for frying
8 ounces fresh mozzarella, sliced into 1/4-inch-thick slices
8 ounces deli sliced pepperoni
One 12-ounce jar roasted red peppers, cut into quarters
1/2 cup pickled banana peppers

Steps:

  • Preheat the oven to 300 degrees F.
  • Line a rimmed baking sheet with parchment paper and arrange the tomatoes in a single layer on it. Drizzle with oil and season with salt and pepper. Bake until the tomatoes have decreased in size and look slightly dry, 1 to 1 1/2 hours.
  • Raise the oven temperature to 350 degrees F. Grease a bundt pan with cooking spray.
  • Arrange the dough in the prepared pan so the ends touch each other, then pinch the ends together so the dough makes one large ring. Using a knife, make a few slices in the top of the dough. Bake until the bread is golden brown and the internal temperature reaches 200 degrees F, 25 to 30 minutes. Let cool 5 minutes, then remove the bread to a wire rack to cool completely.
  • To set up the 3-step breading process, gather 3 medium shallow bowls or plates. In the first, add the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the second, add the eggs and 2 tablespoons of water and whisk well. In the third, add the breadcrumbs, Parmesan and oregano and stir to combine.
  • Pat the eggplant dry with paper towels. Dredge one round in the flour, shaking off any excess. Now, using your other hand (keeping one hand dry and one hand wet), dip into the egg mixture to coat completely. Finally, dredge in the breadcrumb mixture and coat completely. Set on a parchment-lined baking sheet and repeat the process with the remaining eggplant.
  • Add 1/2 inch of vegetable oil to a 12-inch heavy-bottomed skillet, set over medium-high heat and heat to 375 degrees F. In batches, fry the eggplant until golden brown, 1 to 2 minutes per side. Transfer to paper towels to dry.
  • Slice the bread ring horizontally to build your giant sandwich. Layer on the mozzarella, pepperoni, eggplant, roasted red pepper, oven-roasted tomatoes and banana peppers. Carefully slice the sandwich into 8 pieces and enjoy! Or wrap in foil and bring to tailgate.

EGGPLANT PARM LASAGNA



Eggplant Parm Lasagna image

Make and share this Eggplant Parm Lasagna recipe from Food.com.

Provided by Food.com

Categories     Vegetable

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil, plus 3/4 -1 cup
2 medium eggplants, peeled and sliced into 1/2-inch rounds (about 3 pounds)
4 cups panko breadcrumbs
2 teaspoons italian seasoning
1 cup finely grated parmesan cheese, plus 1/2 cup
6 large eggs, beaten
1 cup all-purpose flour
kosher salt
ground black pepper
1 lb ricotta cheese
1/4 cup chopped parsley, plus 2 tablespoons
4 cups marinara sauce
3 1/2 cups shredded mozzarella cheese
12 oven-ready lasagna noodles
1/2 cup sliced basil

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with a cooling rack. Lightly coat a 9x13-inch baking dish with 2 tablespoons olive oil. Season eggplant slices with salt, then place in a colander set over a plate. Set aside.
  • Combine panko, Italian seasoning, 1 cup parmesan cheese, 1 teaspoon salt and 1/4 teaspoon ground black pepper in the bowl of a food processor. Pulse to combine until finely ground, then transfer crumbs to a shallow dish or bowl. Place eggs and flour in separate shallow dishes or bowls.
  • To prepare eggplant, dredge each slice on both sides in the flour, then eggs, then the panko parmesan mixture and place on the cooling rack. Heat 3/4 cup olive oil in a large skillet over medium heat. Working in batches, fry the eggplant until golden and crisp, about 2 minutes per side. Add additional olive oil if needed during frying. Drain fried eggplant on a towel-lined plate.
  • In a large bowl, stir to combine ricotta cheese, 1/2 cup parmesan cheese, 1/4 cup chopped parsley, and salt and pepper to taste.
  • To assemble lasagna, spoon 1/2 cup marinara sauce into the bottom of the pan, spreading to coat. Top with 4 lasagna noodles, then 1/3 of the ricotta mixture, a layer of eggplant, 1 cup marinara sauce and 1 cup shredded mozzarella. Repeat layering twice more and top last layer of lasagna noodles with sauce, 1 1/2 cups shredded mozzarella and 2 tablespoons chopped parsley. Cover with foil and bake for 30 minutes. Uncover and continue to bake for 10 minutes.
  • Let sit 10 minutes, then slice and serve. Top with sliced basil.

EGGPLANT PARM ONE-POT PASTA



Eggplant Parm One-Pot Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 serving

Number Of Ingredients 15

2 tablespoons salted butter
1 cup seasoned panko breadcrumbs
2 tablespoons olive oil
2 cloves garlic, sliced
1 medium eggplant, cut into medium dice
1 small yellow onion, thinly sliced
1 teaspoon kosher salt
Two 14.5-ounce cans stewed tomatoes
12 ounces casarecce pasta
2 cups chicken stock
1/2 teaspoon red pepper flakes
8 to 10 fresh basil leaves, plus more for garnish
1 cup freshly grated Parmesan, plus more for serving
1/2 cup mozzarella pearls
Chopped fresh parsley, for garnish

Steps:

  • Add the butter to a large Dutch oven over medium heat. When the butter is melted, add the breadcrumbs and toast until golden, 2 to 3 minutes. Transfer to a plate and set aside.
  • Heat the olive oil in the Dutch oven until hot. Add the garlic, eggplant and onion, season with the salt and cook, stirring, until softened, 1 to 2 minutes. Add the tomatoes, pasta, chicken stock, red pepper flakes and basil. Bring to simmer, cover and cook, stirring occasionally, until the pasta is al dente, 12 to 15 minutes.
  • Remove the lid and stir in the Parmesan and mozzarella. Turn off the heat and continue to stir until the cheese has melted and the sauce is thick.
  • Serve garnished with plenty of toasted breadcrumbs, Parmesan, parsley and basil.

GRILLED EGGPLANT PARM



Grilled Eggplant Parm image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

1/3 cup plus 1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
One 15-ounce can crushed tomatoes
2 tablespoons pitted Kalamata olives, chopped
1 sprig basil, plus 1/4 cup thinly sliced leaves, for garnish
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 large eggplant, cut into 1/4-inch rounds
12 ounces fresh mozzarella, sliced 1/4-inch thick
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add the crushed tomatoes, olives, 1/4 cup water and the basil sprig and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and discard the basil sprig. Remove from the heat, add the butter and stir to incorporate.
  • Meanwhile, heat a grill or grill pan over medium high. Brush both sides of the eggplant slices with the remaining 1/3 cup olive oil and sprinkle lightly with salt and pepper. Grill, turning once, until well-marked and tender, about 4 minutes per side.
  • Spread about a third of the sauce onto the bottom of a small rectangular (8-by-10-inch) baking dish. Top with half of the eggplant and half of the mozzarella, evenly spaced in the dish. Repeat with another third of the sauce and the remaining eggplant and mozzarella. Drizzle with the last of the sauce and sprinkle with the Parmesan.
  • Bake until the sauce is thickened and bubbling and the cheese is golden in spots, about 30 minutes.
  • Sprinkle with the sliced basil and serve warm.

MY MOM'S FAVORITE EGGPLANT PARM



My Mom's Favorite Eggplant Parm image

This is a recipe I've been making for over a decade (Ahhh!). I used to make it for my mom when I was growing up. The eggplant is crispy, and salty, while the homemade sauce is a little sweet, and has lots of basil and garlic. Yumm.

Provided by Anastasia G.

Categories     Vegetable

Time 2h10m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 12

1 eggplant
1 (28 ounce) can san marzano tomatoes
1 fresh tomato
1 red onion
2 garlic cloves
1 bunch fresh basil leaf, chopped
1 fresh mozzarella ball
5 ounces parmesan cheese
1 (8 ounce) bottle olive oil
all-purpose flour
salt
sugar

Steps:

  • Ok. So. This is time-consuming but totally totally worth it.
  • First you have to sweat the eggplant. Slice the eggplant into thin slices and layer the slices in a bowl after salting them generously but carefully. Try to make the salt evenly distributed. After they're salted, cover and set aside.
  • While the eggplant is sweating, work on the sauce.
  • Add some olive oil to the pot and heat. Then add in the chopped onion and garlic and a dash of salt. Cook until the onions soften a bit.
  • Chop some of the basil leaves and add into the onion mixture. Stir, then add in the chopped fresh tomatoes, not the canned. Cook down until the tomatoes soften. Add salt to taste.
  • Finally, add in the San Marzano tomatoes. Mix in sugar to taste. You want the sauce a bit on the sweet side, but not actually fully sweet. Just somewhere in between.
  • Simmer for about 30 minutes.
  • While the eggplant is still sweating/your sauce is cooking down, prep the cheese. Slice the mozzarella ball into half then into thin slices, should be about 12 or so total.
  • Get out a bowl of all purpose flour for dredging.
  • Check your eggplant. there should be a pool of water at the bottom of the bowl, and the slices should have softened. You can choose to either pat the eggplant dry or not, I haven't found it to make a big difference other than that it's easier to coat it in flour before frying.
  • Get out your favorite large frying pan, fill that boy up with olive oil, and turn the heat up to medium high.
  • Dredge each slice of eggplant in flour and fry until golden. If they get a little darker, it's ok. Set each fried slice aside. I like to put them on paper towels to get some of the extra oil out.
  • Once they're done, it's time to actually build the dish.
  • Layer the slices, sauce and cheeses in a baking pan. I usually do the eggplant, sauce, parmesan, then mozzarella. You should be able to do two layers. On the top layer, add in single basil leaves between the basil slices.
  • Bake at 350 for about 30 to 40 minutes, or until the cheese is bubbly and browned.
  • Let cool for about 10 minutes.
  • Eat. :).

EGGPLANT PARM EMPANADAS



Eggplant Parm Empanadas image

Provided by Yvan Lemoine, Food Network Star Season 8 Finalist

Categories     appetizer

Time 2h30m

Yield 16 empanadas

Number Of Ingredients 20

1 Japanese eggplant
Kosher salt
1 cup all-purpose flour
4 large eggs, beaten
1 cup dry breadcrumbs
Vegetable oil, for frying
Freshly ground black pepper
2 tablespoons olive oil
1 onion, diced
1 tablespoon dried oregano
Pinch crushed red chile flakes, optional
3 cloves garlic, minced
One 28-ounce can whole peeled tomatoes, drained and chopped
4 fresh basil leaves, chopped
Kosher salt and freshly ground black pepper
2 packages (17 ounces or more) puff pastry, thawed
8 ounces low-moisture mozzarella cheese, sliced into 1/4-inch-thick slices and then into 1/2-inch-by-3-inch rectangles
1 large egg
Dried oregano, for sprinkling
1/2 cup grated Parmesan

Steps:

  • For the eggplant: Slice the eggplant in half lengthwise, and then into 1/4-inch half-moon slices. Put on a cookie sheet lined with paper towels and sprinkle with salt. Allow the salt to extract some of the moisture from the eggplant slices for at least 10 minutes while you prep the rest of your ingredients.
  • Take three plates and fill one with the flour, one with the beaten eggs and the third with the breadcrumbs. Dry the eggplant slices with the paper towels. Then coat each slice in the flour, then the eggs and finishing with the breadcrumbs. Allow these slices to rest for a minute; this will make the coating stick a little better and dry out to make a crispier crunch.
  • Coat a large nonstick skillet over medium heat with enough vegetable oil for shallow frying. Fry the eggplant slices in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on paper towels. Season with salt and pepper as soon as soon as they come out. Allow to cool completely.
  • For the tomato concasse: In a saute pan, heat the olive oil over medium heat. Add the onions, oregano and chile flakes if using, and cook until translucent, about 3 minutes. Add the garlic and cook for another minute. Add the tomatoes, lower the heat and simmer until the sauce is thick and chunky, about 10 minutes. Cool completely.
  • For the empanadas: Preheat the oven to 375 degrees F. Roll out each sheet of puff pastry dough to a 12-by-12-inch square and cut four 6-inch rounds out of each sheet. Place 1 slice eggplant in the middle of the dough round. Top with a tablespoon of tomato concasse, followed by a piece of the mozzarella cheese. Fold the dough over and seal using the back of a fork. Whisk the egg with a little water and brush the empanadas. Sprinkle a little dried oregano and the Parmesan on the tops. Bake until golden, about 15 minutes.
  • Puree the remaining tomato concasse; that'll be your dipping sauce for the empanadas.

STUFFED EGGPLANT PARM



Stuffed Eggplant Parm image

Provided by James Briscione

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

2 medium Italian eggplant, peeled (about 2 1/2 pounds)
1/2 cup extra-virgin olive oil
1 tablespoon minced garlic
Kosher salt
1 cup marinara sauce, plus more as needed
8 ounces round mozzarella, thinly sliced
2 cups all-purpose flour
2 large eggs, beaten
1/2 cup milk or water
2 cups breadcrumbs
Canola or peanut oil, for frying
1/2 cup grated Parmesan

Steps:

  • Preheat oven to 400 degrees F. Fit 2 baking sheets with cooling racks.
  • Cut the eggplant into round slices about 1/2-inch thick and place on the prepared baking sheets.
  • Combine the olive oil and garlic in a small bowl and mix well. Pat the eggplant slices dry, brush each slice with the olive oil mixture and season with salt. Place the eggplant in the oven to roast until just tender, about 8 minutes.
  • Remove from the oven and working one at a time, spread 1 to 2 teaspoons marinara sauce over each eggplant slice. Add a slice of mozzarella and another spoonful of marinara. Place another slice of roasted eggplant on top and gently press together. Set aside and repeat until all the eggplant has been used.
  • Set up 3 bowls or shallow dishes on the countertop - one with flour and 1 teaspoon salt, one with beaten eggs, milk and 1 teaspoon salt and the third with breadcrumbs and 1 teaspoon salt.
  • Carefully take the assembled eggplant stacks and dip them into flour, then the egg making sure that all sides are completely coated. Roll in the breadcrumbs, again taking care to cover all sides. Set aside on a clean baking sheet while the remaining pieces are breaded.
  • Pour oil into a large cast-iron pan to a depth of 3/4-inch. Heat the oil to 375 degrees F.
  • Carefully add the eggplant pieces, 3 or 4 at a time, and fry until golden brown, 3 to 5 minutes. Drain on a cooling rack and rest for 1 minute before transferring to a plate to serve. Repeat with the remaining eggplant stacks. Sprinkle with Parmesan and serve with extra sauce on the side.

EGGPLANT PARM



Eggplant Parm image

This recipe is full of flavor. Anyone that never tasted eggplant or does not like it, always loved mine! The time is in the frying, but it is well worth it!

Provided by Franchi Nicola

Time 1h5m

Number Of Ingredients 17

2 eggplants
1 pkg shredded monterey jack cheese
1 pkg shredded swiss cheese
1 pkg shredded mozzarella cheese
1 jar(s) parmesean or romano grated cheese
1 c fontina cheese
2 qt italian sauce
3 whole eggs
1 can(s) breadcrumbs
2 clove garlic
1 tsp onion powder
1 c low fat butter milk
2 Tbsp olive oil for frying
1 frying pan
paper towels
a laddle, 2 teaspoons, 1 tablespoon, whisk or fork, a pair of tongs (optional)
extra slices of cheese for the topping

Steps:

  • 1. First take all of your ingredients out. Then take a skillet add 2 tablespoons of olive oil.
  • 2. Next take the two eggplants and peel them with a vegetable peeler. Once they are peeled slice them horizontally into 1/4 inch slices. You will have to estimate the width. You want the eggplant to be thick but not too thick. Also you have to be carefull that the eggplant is not too thin. Otherwise it will fall apart when you fry it.
  • 3. Take the sliced eggplant place it in a bowl with cold water. Add to the bowl a teaspoon of salt and a teaspoon of sugar. Let it sit for 15 minutes. You will notice that the water is changing colors. The salt will pull out any insect that may be in the vegetable. The sugar will help with the bitterness and pull the acid along with the salt.
  • 4. Next take the slices, place them on a couple of paper towels to dry. Now prepare your egg mixture and breadcrumb mixture.
  • 5. For the egg mixture, add the three eggs,buttermilk, garlic powder, and onion powder. Whisk combining these ingedients.
  • 6. Even if you are using seasoned breadcrumbs, you may still add a pinch of garlic and onion powder to it. The more flavor you add, the more enjoyable it will be!
  • 7. This step will differ from the practices of a professional chef. Take the eggplant and put it into the egg mixture. Now dredge it in the breadcrumbs. Depending on the size of your pan try to have 3 or 4 slices completed.
  • 8. Take the 2 tablespoons of olive oil and place it in the frying pan. Put on a medium flame to first heat the oil. Be careful not to let the oil start to smoke, this means it is starting to burn. Check the oil's heat by placing a few breadcrumbs in it. If the crumbs start to fry, then you know it is ready.
  • 9. Once the oil is ready, fry the eggplant. Be sure to watch the heat of the pan. After you turn the eggplant over, you will see that it becomes tender in the middle. This is what you want to acheive. You do not want the eggplant to be hard in the middle. Repeat process until all the eggplant is cooked.
  • 10. Take the eggplant out and place them on sheets of paper towel to drain the excess oil.
  • 11. Take the Italian sauce that you are using and line a pan with it. Place a layer of the eggplant on the bottom of the pan. Then add a tablespoon of sauce on top of the eggplant. This helps to keep it moist as it bakes.
  • 12. Combine all the cheeses in a separate bowl to make it easier. Take approximately two teaspoons of the cheese mixture and layer it on top of the sauced eggplant. Sprinkle parmigiana cheese over it.
  • 13. Repeat this until the eggplant is gone. Please note that depending on the amount of cheese you use, you may have to make another bowl of it. I always make extra, especially for the little hands that want to taste the cheese!
  • 14. Finally cover with sauce and parmegean cheese. I prefer the romano cheese instead of just parmigiana. Place this into the oven on 375 degrees for about an 30 minutes. You will know that it is down because of the way the cheese melts and it bubbles.
  • 15. Take it out, let it cool for at least 15 minutes. Slice and enjoy! Serve it with your favorite pasta or rice. Buon Appetito!
  • 16. Recipe Variation: Instead of using whole milk products substitute low fat, or fat free. Instead of using the whole eggs, use six (6) egg whites. In lieu of frying the eggplant bake it on a cookie sheet with a drop of oil on the bottom. When you lay the eggplant spinkle oil over the top of it to keep it from drying out. If you do not want to use buttermilk use regular milk or plain yogart.

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