Best Eggplant Parmesan Sauce Recipes

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

EGGPLANT PARMESAN WITH EASY HOMEMADE SAUCE



Eggplant Parmesan With Easy Homemade Sauce image

I wasn't an eggplant lover until a friend gave me this recipe which I have tweaked and updated. The few ingredients in the sauce is far tastier than canned sauce and makes the dish. All you need is a side salad and crusty bread to make a meal!

Provided by Brenda

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 15

½ cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
1 pinch red pepper flakes, or to taste
1 eggplant - trimmed, peeled, and sliced 1/2-inch thick
½ cup olive oil
1 (6 ounce) can tomato paste
1 ½ (6 ounce) cans water
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried parsley
1 clove garlic, crushed
1 teaspoon brown sugar
sea salt and ground black pepper to taste
1 (8 ounce) package fresh mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
  • Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C).
  • Whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.
  • Place eggplant slices into prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
  • Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 14.4 g, Cholesterol 41.4 mg, Fat 30.6 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 680.5 mg, Sugar 5.5 g

EGGPLANT-PARMESAN SAUCE



Eggplant-Parmesan Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Soak 1 pound cubed eggplant in warm salted water, about 15 minutes, then drain and squeeze dry. Season 1 cup flour with salt and pepper in a bowl. Beat 2 eggs with 1/2 cup milk in another bowl. Mix 1 1/2 cups flour and 1/2 cup grated parmesan in a third bowl. Dip the eggplant in the seasoned flour, the egg and then the flour-cheese mixture. Fry in 1/4 inch olive oil over medium-high heat until golden; drain on paper towels. Mix with 4 cups Perfect Marinara Sauce, recipe follows. Toss with rigatoni.
  • Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).

LAYERED EGGPLANT PARMESAN CASSEROLE W/ MEAT SAUCE



Layered Eggplant Parmesan Casserole w/ Meat Sauce image

Please don't be put off by the number of ingredients or steps. This casserole comes together easily. It will be worth the time and effort.

Provided by Daily Inspiration S

Categories     Beef

Time 1h15m

Number Of Ingredients 18

1 Tbsp oil
1 lb lean ground beef
1 medium onion, chopped
2 clove garlic, pressed
1 can(s) 15 oz. whole tomatoes, drained
1 can(s) 8 oz. can tomato sauce
1 can(s) 6 oz. tomato paste
3/4 c water
1 Tbsp spaghetti seasoning
1 1/2 tsp dried oregano
salt & pepper to taste
2 eggs
2 Tbsp water
1 large or two medium eggplants, peeled and thinly sliced
enough flour for coating eggplant slices
vegetable oil for frying eggplant
1 1/2 - 2 c parmesan cheese
12-16 oz mozzarella cheese, shredded

Steps:

  • 1. Add oil to a dutch oven and brown the ground beef with the onion and garlic.
  • 2. Add the tomatoes, tomato sauce, tomato paste, water, spaghetti seasoning, oregano and salt/pepper. Break up the tomatoes with a wooden spoon. Simmer spaghetti sauce for 1 hour - covered.
  • 3. In the meantime, beat the eggs and water together. Dip eggplant slices in egg mixture and coat with flour. Heat oil in a heavy skillet and fry the eggplant slices until golden. Drain on paper towels.
  • 4. Preheat oven to 375 degrees. To assemble casserole, add a small amount of the spaghetti sauce to a 9 x 13 inch pan - enough to coat the bottom.
  • 5. Add enough eggplant slices to cover bottom and top with parmesan cheese, meat mixture and mozzarella. Repeat layers ending with mozzarella cheese.
  • 6. Bake for 30 minutes or until cheese is lightly browned and bubbly.

Related Topics