Authentic Eggplant Parmesan Recipe: Italian Cooking
Video taken from the channel: cookingguide
Best Eggplant Parmesan
Video taken from the channel: Tasty
Lighter Eggplant Parmesan Everyday Food with Sarah Carey
Video taken from the channel: Everyday Food
Lighter Eggplant Parmesan Recipe
Video taken from the channel: Skinnytaste
Low-Carb Eggplant Parmesan
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How to Make Baked Eggplant Parmesan | The Stay At Home Chef
Video taken from the channel: The Stay At Home Chef
Baked Eggplant Parmesan Recipe | Clean & Delicious
Video taken from the channel: Clean & Delicious
Season thick slices of eggplant with a little olive oil, salt and pepper, then grill or roast until just tender. Add more flavor with dried oregano and a pinch of red pepper flakes.Preheat oven to 450 degrees, with racks in upper and lower thirds.
Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway.
Directions Preheat the broiler. Mist both sides of the eggplant slices with nonstick cooking spray and sprinkle both sides with the Meanwhile, combine the.To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish.
Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray.
Perfect for Meatless Mondays or a family-style Italian potluck, our healthier eggplant parmesan recipe is a winner. We recommend using Italian eggplants, as they tend to have less seeds than other varieties. Elevate the recipe by substituting our homemade tomato sauce for store bought.
Don’t skimp on the fresh basil—it gives a fresh and earthy flavor to the entire dish.Directions. Step 1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Pour bread crumbs in a shallow bowl. Step 2. Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Step 3.
Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels.
Repeat with the remaining eggplant.Place eggplant and tomato slices onto baking sheets. Brush with 2 tablespoons of olive oil, then sprinkle with Italian seasoning, salt and pepper.
Bake for 20-25 minutes or until eggplant is golden brown, rotating sheets halfway through cooking time. Remove sheets from oven (but don’t turn it off!) and allow them to cool for about 5 minutes.Ingredients (12) 3 Eggplants ¼ cup Extra Virgin Olive Oil 2 Garlic Cloves 1 T Italian Herb Blend 1 tsp Kosher Salt 1 tsp Freshly Ground Black Pepper 8 oz Provolone Cheese 1 cup Shredded Parmesan Cheese or 1 cup Shredded Asiago Cheese 5 cup Marinara Sauce 8.After slicing, salt each slice and let it sit in a colander for 30 minutes.
Chop the parsley, shred the cheese, and prepare the ricotta mixture. When the eggplant is ready, sautee the slices in batches. Put 1 cup of tomato sauce in your casserole dish.How to prepare the Eggplant Parmesan: Spread a thin layer of tomato sauce in the bottom of a baking dish.
Next, arrange half of the eggplant slices over the sauce, slightly overlapping (like roof shingles). Spoon more tomato sauce over the eggplant, then.Ingredients.
1 medium eggplant(about 2 pounds total), trimmed, cut lengthwise into 1/4-inch-thick slices. 2 cloves of garlic. 1 bunch spinach or half a package frozen spinach (kale or chard would be great too!) 1 large egg.
1/2 15-ounce container whole-milk ricotta cheese. ½-¾ cup parmesan, finely grated and divided.Preheat oven to 400F. Place eggplant slices on a sheet pan. Brush with a tablespoon of olive oil and season with salt and oregano. Bake for 15 to 20 minutes or until just tender.
Ingredients 1/4 cup olive oil 1 small onion (peeled, finely diced) 2 cloves garlic (peeled, minced).EatingWell’s Eggplant Parmesan This is the perfect recipe. It is delicious and easy to make. I made the eggplant parmesan for Easter and followed the same recipe for zucchini parmesan during the week. Both times I received raves.
I didn’t have basil leaves for the zucchini dish so mixed dry leaves with the parmesan.
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40 comments
Hi Rachael. What size is the red dish you serve from in the end of the video? Is it also 9×13? It looked to be the perfect size for my family. Thanks!! ❤
This was great to watch but she could have went a little slower. After she made the sauce, she took out the eggplant but was it in for 25 minutes already?
Eggplant parm looks good in vid. Problem is I Can’t pull up written recipe when clicking where it indicates. I even subscribed in hopes that would help. Very frustrating as I already have the eggplant. Any suggestions? Thanks
I had melanzane alla parmigiana today, but this recipe with flour and spices looks delicious!
I’m so curious to know where you are from! I’m in England and a few of your words sound funny… Please let me know.
With that amount of cheese even a banana leaf would taste good. However, it looks delicious. Thanks for sharing!
Back again. It is soooooo good. Don’t leave out the fresh basil. It MAKES this dish.
I made this for my boyfriend and me tonight! Delish! I will make it again and again!
Great recipe, Dani. Made it last night and not only was it excellent, but super easy! How good was it? Well, our daughter is a very particular (boring) eater, and she ended up going back for seconds and then, took some for lunch the next day!!! hashtag “easy”, hashtag “favorite dish”!!!
This looks very yummy going to have to try it. I normally cut the eggplant a lot thinner to get more layers out of it and use less mozzarella. Parmigiana for dinner it is:)
wow,i grow all types of eggplants in my garden,i love them,next to soybeans,eggplants are the closest to meat tasting veggie i know of.i am trying to come up with a recipes or idea to make this with added meat sauce for an extra good meat and eggplant parmesan! instead of basil,i would recommend plenty of the ol fav, Italian seasoning mix!i always use it when making my homemade from 50-to-60 tomato recipe from scratch! i grow 15 to 25 different tomatoes and include some of each in my special sauce, hot peppers,all types of milder tastier one,banana peppers and bell peppers all colors,few heads of garlic,and many onions!!!!!! all my veggies are gifts from heaven,the difference from store bought,well,imagine the difference between a bar of fine chocolate compared to dog poop lol!:) I JUST SUBBED BTW!!!
This recipe is really delicious!!! I’m a big fan of eggplant parmigiana and I was impressed with the level of flavor I was able to reach by just following your recipe. Thanks for sharing!!
This is more like Francese style of coating and frying. I’ve never made it this way. I’m Sicilian, and have always used egg and breadcrumbs. I also salt them for a few hours to remove the bitterness. I may try this though, it looks wonderful! I have about 15 lbs. of eggplant that I picked today.:)
So you don’t salt the eggplant to get rid of the extra moisture?
To make it even cleaner, lighter and lower calorie, I’d just pierce a whole eggplant in several places and place it in the oven for an hour. Then in another saucepan, saute some garlic and onions and then add your tomato sauce. Then, when finished baking in the oven, cut the eggplant in half and scoop out the contents and add to your sauce. Add your garlic powder and parsley and some salt and pepper and maybe some cayenne pepper if you want. Serve it with your choice of cheese on top or even skip the cheese and top with fresh chopped basil. You could pour it on a roll and place the cheese on top and broil until the cheese melts or pour on cooked pasta. No need for all the ricotta cheese. The herbs are what give it most of the flavor anyway.
I took this recipe and modified it a bit
I put parm in the bread crumbs and added some pizza seasoning as well as garlic, paprika and a bit of lemon. I also deep fried the eggplant instead of baking!
Everytime I make this. I drown it in extra layers of cheese and butter flakes so when it comes out of the oven, it bubbles and spits like a volcano ready to break. So no light version for me, I guess.
Forget the salty disc cuts. Put it through a juicer, mixing the pulp with a binder before the initial bake or fry.
awesome recipe…. nice and lite and better for you…. if your worried about sodium…lighten up on the salt….try some Miss Dash or another spice….. I also think the presentation is pretty good….. don’t listen to haters…. thanks for posting…..
I take the skin off mine does anyone else? its much nicer i think,and sometimes i add rigotta if i have some left over.
Since I’ve made my hubby this dish he will not eat eggplant No Other way..Thanks Winning in my house….��������
The four stages of dredging… the first is denial… And, where’s all the little pieces of eggplant? It looks like you used an eggplant that was all 4″ across.
I’ve never seen these older videos before, they’re GREAT��thoroughly enjoying them!��
this great Dani, I love your style. I will make it today:-)
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채널에서 요리 고르지 말자고 했슴
남편하고 같이 만들었는데
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I love egg plant. My mum fries it after using a very simple batter. Declious.
you do things so perfectly, the people that complain about the salt, probably get stuck into bottles of wine and other non healthy stuff. You know we need salt in our diet, end of story. Keep up the good work Sarah!!!1
Wow…. You are truly amazing as a teacher, presenter & an actual tv chef. Man, you were like watching an actual tv show! ALL THUMBS UP!��
I made this tonight and it was absolutely DELICIOUS. Thank you for sharing as I’m trying to eat better to lose the high blood pressure pills.
Hi! I’m so happy to have happened upon your channel AND this recipe. Would you happen to have a recipe for the homemade tomato sauce? Thanks!
what type of other cheese could you use if you don’t like ricotta
Great recipe! Saves the mess of frying the eggplant when baking it is just as delish!
Make a big pot of extra Marinara sauce. Put down serving of eggplant, then pour so much sauce over it that you need garlic bread to sop it all up. Tossed green salad, done!
made this last night according to your instructions, with one change: I used an outdoor propane grill as a heat source; didn’t want to heat up the kitchen. It came out wonderfully. Thank you.
The only one of these eggplant parmesean/lasagna videos where it actually looks appetizing. I’ll be trying this recipe.
Why you showing different dish????
You don’t used eggs…
I don’t like this video and I would never use this recipe!!!!
I cannot believe it!!! ��������
Sorry, didn’t understand which kind of flour to make the first sauce. O… something flour… Any help?
Added sauteed onion and tomato. Topped it with sour cream to eat. Delicious!
Hi Dani,
I have watched the video three times to see if it was me who missed the part where you mention the basil, but I can’t seem to locate the part. I was listed in the ingredients, but after that is not mentioned when you are preparing the recipe. I’m guessing that is goes with the ricotta cheese. Am I right? Thanks.
Great recipe! Love your enthusiasm
Great recipe! We’ve made this at least 7 times already. It was a hit at a recent family gathering!