eggplant parmesan

One bite of Eggplant Parmesan and you'll be sold. 

Eggplant Parmesan

eggplants,

Kosher salt

c. all-purpose flour

eggs,

c. milk (or water)

c. Panko bread crumbs

oregano

c. mozzarella

Vegetable oil,

parsley,

c. extra-virgin olive oil

onion, chopped

garlic, chopped

tomato paste

tomatoes

c. torn basil leaves

black pepper

First time making eggplant! Loved it. I used Italian breadcrumbs, Parmesan, garlic salt and Italian seasoning for the breading and for my sauce I used leftover pizza sauce I had made two days prior. 
My sauce was homemade, added red pepper chili flakes, bay leaves, fresh Oregano instead of dried
Layered cheeses with ricotta I also had, mozzarella and parm.
Loved it, will make again

I finally found a way to enjoy eggplant! So delicious 😋 Everyone in my family loved it - kids, hubby and parents. Seconds and leftovers were had. Lots of work but worth it.

This is a great recipe because it is really Italian. Most recipes are Italian American. It is like a lasagna though and not a Parma. When I make eggplant Parma, I cut the eggplant long as the chicken would be cut, bread it, etc. The marinara is seasoned right and that makes the dish wonderful. I have no idea why Americans feel the eggplant parma should be like lasagna…does anyone know?

Excellent! But the paper towels kept on getting stuck in my teeth.

THIS! Was. So. GOOD!!!!! Beware, it takes forever to make! But so worth it! Amazing!

I did not like the fried eggplant - it made a weird texture and the flavors overall were not great either. We ended up trying to add more seasonings after it was baked which helped a bit. We won't make this again.

https://streaming.hearstdigitalstudios.com/1a5eac94-1a8d-4aea-87ed-78269e9cbdc7/video_rover_16x9_1080p_hd_1572617184_73469.mp4

This Is The Only Eggplant Parm Recipe You'll Ever Need

This Parmigiana di Melanzane or No Fry Eggplant Parmesan is definitely part of our top 5 decadent Italian dishes. If you haven’t tried it before, your time has come.

No Fry Eggplant Parmesan Recipe

medium black eggplants (aubergine)

mozzarella cheese

oz parmesan cheese

extra virgin oil

oz gross salt

tomato puree

onion

garlic

extra-virgin oil

basil leaves

tsp Black pepper

salt

sugar

Start by washing and slicing the eggplants very thinly with a sharp knife, or even better if you have a mandolin, about 1/8 inch.

Lay the slices on a tray or colander where they can drain and put the gross salt over. The salt will make the eggplant “sweat” and lose some water and bitterness. Let them rest for one hour.

Pre-heat the oven at 400 Fahrenheits.

Prepare the tomato sauce by chopping the onion and garlic finely. Stir fry them in the olive oil for a minute and add the tomato puree. Let it simmer on low heat for 45 minutes.

Wash the eggplants from the extra coarse salt. Dry them with a tablecloth. Oil a tray and put them on it with a splash of extra virgin oil. Put them in the oven and grill for 10-15 minutes.

Shred your mozzarella cheese or grind it with and shredder.

Go back to your tomato sauce and add the basil leaves, sugar, salt, and pepper and take them out of the heat.

Take the eggplant out of the oven and prepare the tray where you are going to assemble the dish.

Put some oil on the bottom of a deep tray.

Place a layer of tomato sauce, followed by a layer of grilled eggplant, salt, and pepper, followed by mozzarella and parmesan cheese.

Repeat until you fill the pan, making sure you finish with a layer of tomato sauce, mozzarella, and parmesan cheese to ensure it looks well grilled.

Place in the oven keeping the 400 Fahrenheit, for 40 minutes.

When you take it out, let it rest for 15 minutes before serving, to ensure all flavors and textures are well consolidated.

Top it with some basil leaves.

This Parmigiana di Melanzane or No Fry Eggplant Parmesan is definitely part of our top 5 decadent Italian dishes. If you haven’t tried it before, your time has come.

eggplant

Kosher salt, as needed,

breadcrumbs

thyme

Vegetable oil

All-purpose flour

milk

Olive oil,

MARINARA

Parmesan, divided

mozzarella,

olive oil

medium onion, diced (about 1/3 cup)

basil

Food Network Kitchen's Eggplant Parmesan for Top Summer Recipes by State, as seen on Food Network.

Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.

Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.

In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.

Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.

In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)

Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

First, this is DELICIOUS! But, you only need about half the eggs and breadcrumbs if making a full batch. I made a half batch and used about 1.25 cups of breadcrumbs and two eggs. All other ingredients I cut in half. I used my own marinara recipe and I air fried the eggplant. This recipe is worth the effort!

I’d been missing my favorite dish at Olive Garden, their eggplant parmigiana.  That brought me here.  The recipe was lots of work, but well worth it, and I want to make it again, because it was such a fun process, completely transforming the eggplant.  I only needed 4, not 6 eggs, and far less breadcrumbs. Next time I plan to lay the eggplant, 4 rounds at a time, slightly overlapping, in the baking dish, before adding the cheese, so it will look pretty when served as a unit, with spaghetti and marinara sauce on the side.  Delectable.

Love eggplant parmesan, trying this one tonight - and so nice to go to a recipe online that you don't have to scroll for 10 minutes to find the recipe.

We loved this! We seasoned the sauce with salt after cooking instead of adding it to the ingredients before/while simmering. 

YUMMY! But you only need about 2 cups of bread crumbs. (I am thinking that this was a typo in the recipe above.) I used a bread crumb/Panko combo, and ultimately had about 3 cups that I threw away.  Also, I only used 3 eggs, though I think 2 would have been plenty. This made a HUGE size dish and a second smaller one. I fried all the eggplant, but didn't prep or bake the second one; just covered it and put in fridge to make in a day or two!

I have tried this amazing eggplant parmesan recipe and i found this recipe really an amazing recipe. One of the best recipe i have ever tried so far.  Thanks for sharing this recipe with all of us. Even i have a special eggplant parmesan recipe as well. Check out the recipe here:    https://www.recipespack.com/eggplant-parmesan-recipe-simplyrecipes-com/

Crispy baked, not fried, eggplant with garlic Parmesan breading. A delicious way to enjoy this fall vegetable!&nbsp;More delicious vegetable recipes: www.crunchycreamysweet.com

Garlic Parmesan Baked Eggplant Recipe

unsalted butter (melted)

Parmesan cheese

smoked paprika

garlic powder

Italian seasoning

Start by preparing the eggplant: wash the eggplant and trim&nbsp;off the green end. You can peel the skin if you like. Next, slice eggplant into 1/2" disks. Place all disks in colander or cooling rack set over baking sheet, sprinkle with salt and let sit for at least 30 minutes

Next, melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl.&nbsp;

Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet.&nbsp;

Bake in 400 degrees F oven for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and the breading crispy.

Serve as side dish, appetizer or use in eggplant Parmesan.&nbsp;

This Baked Eggplant Parmesan is a lighter twist on the classic Italian recipe. It&#x27;s coated in panko breadcrumbs, then baked with layers of cheese &amp; marinara

Baked Eggplant Parmesan

sweet onion (large diced)

eggplants (sliced into 1/2 inche circles)

Salt

panko bread crumbs

parmesan (shredded)

eggs

all purpose flour

mozzarella

In a small saucepan over low-medium heat, sweat the onions for about 4 minutes, add garlic, and cook until lightly golden brown, about 4 minutes. Add crushed tomatoes and simmer on low for 15-20 minutes.

Make the Marinara

Place the eggplant slices on a baking sheet lined with a clean towel, salt the eggplant generously then apply another clean paper towel on top of the eggplant; let it rest for 45 minutes. Then use the paper towels to pat dry and remove the excess salt and moisture.

Preheat oven to 400°F, lightly grease a baking sheet. Combine bread crumbs, olive oil and parmesan cheese in one bowl. Beat eggs in a separate bowl with 1 tablespoon of water. Place flour in a third bowl.

Toss the eggplant with the flour, then dip into the egg wash, and then into the breadcrumbs, making sure to press the breadcrumbs onto the eggplant firmly. Place onto the prepared baking sheet, and repeat with the remaining slices. Bake until the eggplant coating is browned, about 30-35 minutes.

Prepare the Eggplant

Apply enough marinara to cover the bottom of a casserole dish, place half of the eggplant on top of the marinara.  Spoon another layer of marinara over the top followed by ¾ cup mozzarella. Apply the remaining eggplant on top of the cheese followed by the remaining marinara and one remaining cheese.

Lower oven temperature to 375°F. Cover with aluminum foil and place in the oven for 25 minutes. Uncover and bake until the cheese has lightly browned, about 20 more minutes. Broil for 2-3 minutes if necessary.

Remove from heat and allow to rest for 5 minutes before cutting and serving. Serve with fresh herbs, if desired.

Assemble the Eggplant Parmesan

https://content.jwplatform.com/videos/MlNT6vo2.mp4

This Baked Eggplant Parmesan is a lighter twist on the classic Italian recipe. It's coated in panko breadcrumbs, then baked with layers of cheese & marinara

I really think this is what I would eat for my last meal on Earth. It's so simple and, when done right, sublime. I cannot stop eating this!

Eggplant Parmigiana

yellow onions, peeled, halved, and cut into thin slices

garlic,

red pepper flakes

San Marzano whole plum tomatoes

all-purpose flour

thyme leaves

mozzarella cheese,

Parmesan

provolone cheese, grated

fresh basil, leaves only, torn

How to Make Eggplant Parmesan | Eggplant Parmigiana

For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.

For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.

Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.

In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.

To assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!

This recipe mirrors my Italian family's own in may ways with one major difference: Peel the eggplant 1st.  The peel can sometimes be so bitter that it will overpower the dish, regardless of this recipe's optional "salting" step, which I never skip. (Also: splash a little Chianti in that "Gravy")

Like my mom makes. Can’t stop eating it!

Made this for a birthday dinner and it was a huge hit! With 2 medium sized eggplants it made only 2 layers instead of 3 but that didn’t seem to be an issue. The sauce is simple and delicious. The recipe is a bit time consuming, but totally worth the delicious meal you’ll have at end. Perfect!

Didn’t think I’d like eggplant Parmesan, but the reviews prompted me to try? Followed the recipe EXACTLY and WOW! A bit time consuming for a weeknight meal, but WELL worth it! Absolutely fantastic! 

This was my first attempt at making eggplant parmigiana and it did not disappoint!  Sauce was wonderful.  

So its now 2021 and I know this is an old show/video, but man is my mouth watering! Timeless recipe. Timeless chef!  5 stars just for the look of it.  10 stars because I know it will taste Amazing!!!

https://www.foodnetwork.com/videos/alexs-eggplant-parmigiana-0216411

Alexandra's vegetarian eggplant parmigiana rivals the meatiest of meals.

Alex's Eggplant Parmigiana

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.

No-Fry Sheet-Pan Eggplant Parmesan

basil leaves, chopped,

eggplant (about 1 1/2 pounds), sliced into 1/2-inch-thick rounds

eggs, beaten

Food Network Kitchen’s No Fry Eggplant Parmesan for Better In A Sheet Pan, as seen on Food Network

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.

Great recipe.  Love eggplant but get so disappointed when it’s mushy. I will never fry eggplant again.  Perfect

This was very good and I enjoyed the result more than when I've fried them in the past. Crispy outside and perfectly creamy inside. Will be making again for sure. I topped each eggplant round with sauce and cheese individually so it was not as messy looking as the cover photo and had sauce left over for dipping or other needs

First time I’ve made baked Egg Plant Parmesan. I don’t miss the frying and mess. It was delicious and a big hit with the family. I was a little worried that one medium egg plant wouldn’t be enough to feed family of four but there was plenty. Added to my saved recipes as I will be making it again!

https://www.foodnetwork.com/videos/sheet-pan-eggplant-parmesan-0249195

Skip the messy frying process and use a lot less oil by baking this cheesy dish on a sheet pan.

Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara.

Best Baked Eggplant Parmesan

eggplants

pepper

Italian style bread crumbs

marinara sauce

mozzarella (sliced)

parmesan cheese (divided)

Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.

Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.

Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.

Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.

Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.

Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.

Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.

Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.

https://embed.mediavine.com/videos/lvcqwfab6lgnvomxlnvg

Learn how to make eggplant Parmesan with this delicious, lighter baked Eggplant Parmesan Recipe. It's perfect for serving a crowd, so make it for your next gathering or family dinner!

eggs (beaten)

almond milk

panko breadcrumbs

Parmesan cheese (divided)

sea salt (more

Extra-virgin olive oil (for drizzling)

Marinara Sauce

large balls fresh mozzarella (thinly sliced)

Preheat the oven to 400°F and line 2 baking sheets with parchment paper.

In a medium-sized shallow dish, whisk the eggs and almond milk.

In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.

Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.

In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.

Remove from the oven and top with fresh basil.

Simple 10-ingredient vegan parmesan that yields perfectly crispy, savory eggplant that pairs perfectly with red sauce and the pasta of your choice! A healthy filling dinner even picky eaters will love.

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