Best Inside Out Eggplant Parmigiana Recipes

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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

TRADITIONAL EGGPLANT PARMIGIANA



Traditional Eggplant Parmigiana image

Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 2h

Number Of Ingredients 10

2 medium eggplants (1 1/2 pounds total), cut into 1/4-inch rounds
Coarse salt and pepper
2 cans (28 ounces each) whole peeled tomatoes, pureed
3 cloves garlic, smashed and peeled
1 1/2 cups plain dried breadcrumbs
1/2 cup grated Parmesan or Pecorino Romano (2 ounces), divided
1 cup all-purpose flour
3 large eggs, lightly beaten
1 cup vegetable oil
1 pound fresh mozzarella, thinly sliced

Steps:

  • In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
  • Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
  • In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
  • Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
  • Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
  • Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 447 g, Fat 25 g, Fiber 7 g, Protein 28 g, SaturatedFat 4 g

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.

INSIDE-OUT EGGPLANT PARMIGIANA



Inside-Out Eggplant Parmigiana image

Provided by Gina Marie Miraglia Eriquez

Categories     Tomato     Vegetarian     Dinner     Lunch     Eggplant     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 (Main course)

Number Of Ingredients 21

For Tomato Sauce:
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 (14-ounce) can whole tomatoes in juice
1/2 cup water
1/2 teaspoon sugar
3 tablespoons finely chopped basil
For Eggplant Stacks:
2 (1-pound) eggplants
6 tablespoons olive oil, divided, plus additional for drizzling
3/4 cup plain dry bread crumbs
1/2 cup grated Parmigiano-Reggiano
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, minced, divided
6 large eggs, lightly beaten
1/2 cup water
1/4 teaspoon hot red-pepper flakes
1/2 pound arugula, coarse stems discarded, coarsely chopped
1 cup packed basil leaves, coarsely chopped
1/2 pound cold fresh mozzarella, ends trimmed and remainder cut into 4 (1/2-inch-thick) slices

Steps:

  • Make tomato sauce:
  • Heat oil in a heavy medium saucepan over medium heat until it shimmers, then cook onion and garlic, stirring occasionally, until softened, about 6 minutes.
  • Meanwhile, blend tomatoes with juice in a blender until almost smooth. Add to onion mixture in saucepan with water, sugar, and 1/4 teaspoon salt and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes. Stir in basil and keep warm, covered.
  • Bake eggplant:
  • Preheat oven to 450°F with rack in lowest position.
  • Cut 12 (1/3-inch-thick) rounds from widest portion of eggplants. Brush both sides with 2 tablespoons oil and season with 1/2 teaspoon salt (total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes. Transfer to a plate and keep warm, covered. Leave oven on.
  • Make egg patties and sauté arugula:
  • Stir together bread crumbs, parmesan, parsley, half of garlic, and 1/4 teaspoon each of salt and pepper, then stir in eggs and water.
  • Heat 3 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop 4 rounded 1/3 cups of egg mixture into skillet and cook, turning once, until patties are golden brown and puffed, about 5 minutes. Transfer to paper towels to drain.
  • Add remaining tablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds. Add arugula and basil and stir until just wilted, then stir in 1/8 teaspoon salt.
  • Assemble stacks:
  • Arrange 4 egg patties about 3 inches apart on a baking sheet. Top each with 2 Tbsp tomato sauce, 1 slice mozzarella, 1 eggplant slice, 2 more tablespoons tomato sauce, another eggplant slice, arugula mixture, and remaining eggplant. Bake until cheese melts, 5 to 10 minutes. Drizzle with additional oil and serve remaining sauce on the side.

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