Best Italian Seasoned Baked Eggplant Recipes

ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)

Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane) image

Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.

Provided by Beatrice

Categories World Cuisine Recipes European Italian

Time 3h5m

Yield 8

Number Of Ingredients 12

Ingredients

3 pounds large eggplants, sliced lengthwise into 1/4-inch slices
2 tablespoons coarse salt, or as needed
5 cups vegetable oil for frying
2 tablespoons flour for dredging
2 tablespoons extra-virgin olive oil
½ onion, finely chopped
3 cloves garlic, halved
3 (15 ounce) cans tomato puree
8 leaves fresh basil leaves, halved
salt to taste
1 ½ (16 ounce) packages fresh mozzarella cheese, sliced
2 ½ cups freshly grated Parmesan cheese

Steps:

Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
Preheat oven to 350 degrees F (175 degrees C).
Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

Nutrition Facts : Calories 591.9 calories, Carbohydrate 30.6 g, Cholesterol 76.5 mg, Fat 38.5 g, Fiber 9.1 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 3313.2 mg, Sugar 13.5 g

GRANDMA'S BAKED EGGPLANT PARMESAN

Grandma's Baked Eggplant Parmesan image

My grandmother's easy Baked Eggplant Parmesan is a delicious vegetarian dinner with just 15 minutes of prep!

Provided by Blair Lonergan

Categories Dinner

Time 55m

Number Of Ingredients 9

Ingredients

3 tablespoons melted butter
½ cup Corn Flakes cereal crumbs
¼ cup grated Parmesan cheese
½ teaspoon salt
Dash of pepper
1 small eggplant
1 egg, beaten
1 cup marinara sauce
2 ounces (½ cup) shredded mozzarella cheese

Steps:

Preheat oven to 400°F (200°C).
Pour melted butter into an 11 x 7-inch baking dish. Set aside.
Place egg in a shallow dish. Set aside.
In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper. Set aside.
Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in a single layer in the prepared baking dish.
Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes.
Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3-5 more minutes, or until cheese is melts.

Nutrition Facts : ServingSize 1 /4 of recipe, Calories 262.9 kcal, Carbohydrate 21.6 g, Protein 10.4 g, Fat 16.1 g, SaturatedFat 8.5 g, Cholesterol 82 mg, Sodium 792.2 mg, Fiber 3.9 g, Sugar 4.6 g