Garlic Parmesan Baked Eggplant Recipe

Step 3. Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl. Step 4. Dip eggplant slices in beaten egg; coat with bread crumb …

Ratings: 271
Calories: 474 per serving
Category: Italian Recipes

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Directions. Start by preparing the eggplant: wash the eggplant and trim 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, let sit for at least 30 minutes. Pre-heat oven at 400 degrees. Mix breadcrumbs, spices (except Paprika) and

Servings: 4
Calories: 96 per serving

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Place eggplant slices on a double layer of paper towels and sprinkle both sides with salt. Let stand 30 minutes then pat eggplant dry with more paper towels. Preheat oven to 375 degrees. Add eggs to a shallow dish. In a second shallow dish, stir together breadcrumbs, Parmesan, Italian seasoning and garlic powder. Season with salt and pepper, if

Servings: 4
Total Time: 2 hrs
Category: Oven-Baked
Calories: 550 per serving

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

Estimated Reading Time: 5 mins

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Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to …

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This really was an excellent eggplant parm recipe. The baked eggplant was crispy and the end dish was tender and cooked through without …

Category: Casserole Recipes
Calories: 279 per serving
1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

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Eggplant Parmesan (Parmigiana di Melanzane) is the ultimate comfort food recipe. Fried eggplant baked in a dish with tomato sauce, basil, parmesan and mozzarella cheese. Authentic Italian Recipe. #eggplant #parmesan #parmigiana #Italianrecipes #Italianfood #dinner

Estimated Reading Time: 4 mins

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Perfect for Meatless Mondays, this baked eggplant parmesan recipe is not only delicious, but healthy. It comes in at just under 300 calories and 8.5 grams of fat per …

Rating: 4/5(29)
Calories: 298 per serving
1. Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
2. Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
3. Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
4. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.

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Preheat the oven to 400 degrees F and arrange three racks evenly spaced. Lay the eggplant in one layer on three sheet pans and brush both …

Rating: 4.6/5(74)
Author: Ina Garten
Servings: 6
Category: Main-Dish
1. Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
2. Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
3. In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
4. For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.

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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. Step 2. Next, melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl. Step 3. Dip each eggplant disk into butter first, then breading mixture.

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Add onions and garlic to the pan. Cook until translucent. Add ground turkey and season with garlic powder, salt and pepper. Cook until the …

Rating: 96%(591)
Calories: 436 per serving
Category: Lunch
1. Preheat oven to 400°F (200°C).
2. Scoop out inside of eggplant leaving about ½-inch (1 cm) border inside.
3. Chop the remaining eggplant and reserve.
4. Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.

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Meanwhile, combine undrained tomatoes and sauce in small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium …

Cuisine: Mediterranean
Total Time: 30 mins
Category: Main Dish
Calories: 305 per serving
1. Preheat oven to 425°F. Spray baking sheet with cooking spray; set aside. Combine bread crumbs and Parmesan cheese in shallow dish.
2. Cut eggplant into 12 slices, about 1/2-inch thick. Brush slices with Parkay, then coat each side with bread crumb mixture. Place on baking sheet. Bake 15 minutes or until tender, turning once. Top slices evenly with mozzarella cheese.
3. Meanwhile, combine undrained tomatoes and sauce in small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened. Spoon tomato mixture evenly into 4 shallow bowls. Place 3 eggplant slices over sauce in each bowl.

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Lay in an even layer on the baking sheet. Bake for 25-30 minutes flipping halfway through and bake until crispy and brown. In a 9×13 inch baking dish spread ½ cup of the marinara in the bottom. Lay half of the eggplant on top of the sauce. Top with 2 cups of marinara sauce and 1 cup of mozzarella cheese.

Rating: 5/5(1)
Total Time: 1 hr 40 mins
Category: Dinner, Main Course
Calories: 472 per serving

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Instructions. slice the eggplant into 1/2 inch slices (one average sized eggplant should yield 9-11 slices). Preheat the oven to 400. Prepare your assembly line: whisk eggs in …

Category: Appetizer, Main Course, Side Dish
Calories: 211 per serving
Total Time: 30 mins
1. slice the eggplant into 1/2 inch slices (one average sized eggplant should yield 9-11 slices). Preheat the oven to 400.
2. Prepare your assembly line: whisk eggs in a medium bowl and set aside. Toss breadcrumbs, salt, pepper, garlic powder, and parmesan together on a plate and set next to the bowl of egg. Prepare your baking sheet by spraying generously with olive oil.
3. One at a time and using a fork, dip your eggplant rounds into the whisked egg to fully coat, followed by the breadcrumb cheese mixture. Be sure to coast both sides as well as the edges! Then, set on the baking sheet and repeat with all remaining rounds.
4. lightly spray the top of your eggplant with a thin layer of olive oil and bake at 400 for 10 minutes. (Spraying olive oil on top is not necessary, so don't worry if you don't have spray! It just helps it to come out more golden.)

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After 15 minutes, flip the eggplant, rotate the pans and bake for another 15 minutes. Season with salt and pepper while eggplant is hot. Place two jars of marinara sauce in a bowl, reserving ½ cup for the bottom of the baking dish. Combine the sauce, minced garlic and peppers in a bowl.

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Line a baking sheet with parchment paper. Cut each eggplant into ½ inch slices. Season the eggplant front and back with 1 tablespoon of kosher salt. Let eggplant sit on the parchment paper for about 30 to 40 minutes to release excess moisture. Dab eggplant with paper towels front and back to remove moisture and set aside on clean paper towels.

Estimated Reading Time: 1 min

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This simple eggplant dish with few ingredients is first grilled under the broiler and then baked in the oven layered with cilantro, garlic, and cheese.

Rating: 4.6/5(5)
Total Time: 35 mins
Category: Eggplant Side Dishes
Calories: 146 per serving
1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Arrange eggplant slices on a baking sheet and place under the broiler. Cook until slightly browned, about 5 minutes per side.
3. Turn off broiler and heat the oven to 350 degrees F (175 degrees C).
4. Arrange 1/2 of the eggplant slices in a single layer in a baking dish. Season with salt and pepper. Sprinkle with cilantro, garlic, and 1/2 cup Gouda cheese. Top with the remaining eggplant slices and season with salt and pepper. Sprinkle with the remaining cheese.

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Frequently Asked Questions

How to make the best eggplant parmesan recipe?

Instructions

  • ▢ Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. ...
  • ▢ When your eggplant slices have finished draining liquid, brush off the excess salt with a damp paper towel, as you don't want it to be too salty!
  • ▢ In 2 shallow plates, add breadcrumbs to one and whisk eggs and milk in the other. ...

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How do you make garlic eggplant?

How to Make Eggplant with Garlic Sauce

  • Making the sauce. Whisk the ingredients for the sauce in a bowl and leave it on the side.
  • Chop and stir fry the eggplant. Stir fry the eggplant with a little oil for a few minutes over medium heat, until they are tender. ...
  • Cook the garlic, ginger, and chilis. ...
  • Add sauce and scallions. ...
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How far ahead can you make eggplant parmesan?

Method 1 of 3: Making Traditional Italian Eggplant Parmesan

  1. Preheat the oven. Before you begin cooking your tomato sauce, you need to preheat your oven at 400 °F (204 °C).
  2. Make the tomato sauce. In a saucepan, add 4 tablespoons of extra virgin olive oil and the chopped onion.
  3. Make the pastella. ...
  4. Prepare the eggplant. ...
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  6. Layer the ingredients. ...
  7. Finish the top. ...
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