Best No Fry Eggplant Parmesan For Two Recipes
NO-FRY SHEET-PAN EGGPLANT PARMESAN
Skip the messy process of frying eggplant and bake it on a sheet pan instead. The thick slices get the same crisp exterior and soft interior, but you'll use a lot less oil.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
- Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
- When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
- Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.
EGGPLANT PARMESAN FOR TWO
Eggplant Parmesan for Two? Why not? It's easier than you think-and quicker too-to prepare a scaled-down version of this classic casserole.
Provided by My Food and Family
Categories Home
Time 45m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Cut eggplant crosswise into 8 slices; spray both sides of each slice with cooking spray. Sprinkle with oregano. Heat large nonstick skillet on medium heat. Add eggplant; cook 3 to 4 min. on each side or until lightly browned on both sides. Transfer to plate; cover to keep warm.
- Add onions to skillet; cook and stir on medium-low heat 3 min. Stir in pasta sauce; cook and stir 2 min. or until heated through. Add spinach; cook 1 min. or just until wilted, stirring frequently.
- Arrange 4 eggplant slices in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers. Top with cheeses; cover.
- Bake 20 min. or until heated through. Sprinkle with basil.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 14 g
RAGÚ® NO-FRYING EGGPLANT PARMESAN
Breaded eggplant slices are baked then layered with lots of cheese and sauce for a delicious, family-favorite dinner.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Place bread crumbs in medium bowl.
- Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
- Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer ½ of the baked eggplant slices, then 1 cup Sauce and 1/4 cup Parmesan cheese; repeat layers. Cover with aluminum foil and bake 45 minutes.
- Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.
FARMER'S MARKET, NO FRY, EGGPLANT PARMESAN
Just visit your local farmer's market this time of year to pick up almost everything you need for this fresh tasting eggplant parm. The idea here is add whatever ingredients look fresh at the market.
Provided by Vicki in CT
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Slice eggplant into 1/2 inch rounds. Salt both sides and set on paper towels to drain moisture. Let set for 30 minutes. Blot dry.
- Meanwhile, heat oil to medium and saute peppers, pepper flakes, and garlic. Heat until limp. Add wine. Reduce. Add tomatoes and oregano.
- Stir and simmer for 10 minutes. Stir in basil. Season to taste with salt.
- While tomatoes are cooking, dip eggplant into flour and shake off excess. Discard flour. In same bowl add breadcrumbs. Dip flour coated eggplant into beaten egg, then bread crumbs.
- Place in single layer on cookie sheet, or better yet a cookie drying grate on top of a cookie sheet. Bake at 375°F for 25 minutes until crisp.
- Using a loaf pan sprayed with Pam, layer a spoonful of sauce. Top with a layer of cooked eggplant. Spread more sauce and top with more eggplant. (I get three slices of eggplant per layer).
- Top with mozzarella then another layer of sauce. Top with more eggplant, then cheese then sauce. Repeat one more time giving you four layers. Top with remaining sauce.
- Bake for 20 minutes.
- Top with good quality parmesan. Bake 10 more minutes. Remove from oven and let set for 10 minutes. Cut into four sections of layers.
Nutrition Facts : Calories 144.4, Fat 5.4, SaturatedFat 1, Cholesterol 46.5, Sodium 34.6, Carbohydrate 20.6, Fiber 8.6, Sugar 10.8, Protein 5.8
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