Japanese Eggplant Parmesan Recipe Baked

Divide the marinara over the halves. Sprinkle the mozzarella evenly on each eggplant half. In a small bowl, mix together the panko …

Rating: 5/5(1)
Servings: 4
Total Time: 35 mins
1. Preheat the oven to 400 degrees F.
2. Arrange the halved eggplants, cut side up, on a rimmed baking sheet. Rub them with 2 tablespoons of olive oil, and season with the kosher salt. Roast them for about 15 minutes until tender.
3. Remove the eggplants from the oven. Divide the marinara over the halves. Sprinkle the mozzarella evenly on each eggplant half. In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, and remaining 2 tablespoons of olive oil. Top the eggplant halves with the crumb mixture, then return to the oven for about 12-15 minutes until brown and bubbly.

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Chef notes. This healthier and simplified version of eggplant Parmesan is a perfect fit for an easy weeknight meal. You could use regular …

Rating: 3.6/5(343)
Category: Entrées
1. 1. Preheat the oven to 400°F.
2. 2. Arrange the halved eggplants, cut side up, on a rimmed baking sheet. Rub them with 2 tablespoons of olive oil, and season with the kosher salt. Roast them for about 15 minutes until tender.
3. 3. Remove the eggplants from the oven. Divide the marinara over the eggplant. Sprinkle the mozzarella evenly on each eggplant half. In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, and remaining 2 tablespoons of olive oil. Top the eggplant halves with the crumb mixture, then return to the oven for about 12-15 minutes until brown and bubbly.

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In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, …

Rating: 5/5(8)
Total Time: 1 hr 30 mins
Category: Vegetable
Calories: 239 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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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 mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet. Step 5. Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.

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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 too much cheese. I cut the recipe in half ( 2 lbs of eggplant) but found I still need the full amount of the egg mixture. I probably don’t quite have three cups of sauce but close. As for greasy Parmesan cheese.

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Preheat oven to 400ºF and line a baking sheet with parchment paper. Score the cut side of each eggplant a few times. In a small bowl, combine the cooking oil, garlic and salt. Brush garlicky cooking oil on the cut halves of the eggplant. Transfer to baking sheet, cut side up and roast for about 25-30 minutes or until eggplant is soft.

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Japanese Eggplant: 4 Ways to Cook Japanese Eggplant. In Japan, it’s good luck to dream of eggplant on hatsuyume, the first dream of the new year—one of the many things this culinary staple’s got going for it.

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Step 1. Trim the ends from the eggplants & slice in half the long way. Carefully score the flesh w/short diagonal cuts & sprinkle generously w/sea salt. Allow the eggplant to sit for 20 min to draw out some of the liquid.

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Preheat the oven to 400 degrees F. Arrange the eggplant halves cut-side up on a rimmed baking sheet. Using the tip of a knife, score the flesh of the eggplant, being careful not to cut all the way

Author: Giada De Laurentiis
Steps: 3
Difficulty: Easy

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Our Best Japanese Eggplant Recipes. 1. Soy-Glazed Eggplant Donburi. This vegetarian rice bowl features crispy pan-seared eggplant slices that are smothered with an amazing sweet soy sauce. The simplicity of the dish puts the spotlight on all that eggplant can offer. ‘This was absolutely delicious.

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For the sauce: Heat the oil in a heavy medium saucepan over medium. Add the garlic, shallots and salt. Stir until fragrant, about 2 minutes. Add the …

Author: Giada De Laurentiis
Steps: 4
Difficulty: Easy

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Vegan Eggplant Recipe. An eggplant platter can be a dish of choice for vegans and vegetarians. There are a huge number of vegan eggplant recipes. It can be eaten with rice, noodles, beans, grains, etc. Because of its protein enrichment capabilities, it can act as a genuine meat replacement.

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Top with half of the eggplant and half of the mozzarella, evenly spaced in the dish. Repeat with another third of the sauce and the remaining eggplant and mozzarella. Drizzle with the last of the sauce and sprinkle with the Parmesan. 5. Bake until the sauce is thickened and bubbling and the cheese is golden in spots, about 30 minutes. 6.

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Japanese Style Eggplant Recipes 24,461 Recipes. Last updated Mar 02, 2022. This search takes into account your taste preferences. 24,461 suggested recipes. Gyoza (Japanese Dumplings) Pork. ground pork, sesame oil, water, soy sauce, cabbage, green onions and 10 more. Japanese Cheesecake La Cocina de Babel.

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Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off

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2. Use Japanese Panko breadcrumbs. You can use regular western-style breadcrumbs, but panko would yield a much airy and crispy texture for the eggplant Parmesan. 3. Fry the eggplant. There are recipes that toast and bake the eggplant for eggplant Parmesan, but I like to keep to the classic preparation by frying the eggplant slices.

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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.

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How to cook with a japanese eggplant?

Our Best Japanese Eggplant Recipes

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How to make easy authentic eggplant parmesan recipe?

Instructions

  • Peel the eggplant and slice into 1/4 inch thin slices if not done already. ...
  • Mix the salt and pepper seasoning with the flour and put in large bowl or plate.
  • Dip each slice into the egg then into the seasoned flour.
  • Spray baking sheets with oil and lay eggplant slices on them.
  • Drizzle and then spread olive oil over the eggplant for a thin coating.

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How do you make eggplant parmesan?

Method 1 Method 1 of 3: Making Traditional Italian Eggplant Parmesan Download Article

  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. ...
  5. Cook the eggplant. ...
  6. Layer the ingredients. ...
  7. Finish the top. ...
  8. Bake the dish. ...

How do you cook eggplant in an oven?

Part 3 Part 3 of 3: Baking the Eggplant Download Article

  1. Preheat the oven to 350 °F (177 °C).
  2. Oil the eggplant slices. Lay the eggplant cut-side up on a baking sheet. ...
  3. Bake the eggplant. Place the eggplant in the oven and bake it until the inside is creamy and the edges and surface have turned brown and crispy, about 20 ...
  4. Did you make this recipe? ...

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