Eggplant Parmesan The Cozy Cook

Easy Eggplant Parmesan Recipe Munchkin Time

Preheat the oven to 425°F and set an oven rack in the middle position. Spread ¾ cup of the marinara sauce over the bottom of a 9×13-inch baking dish. Layer in one-third of the eggplant slices, overlapping the slices to fit. Cover the eggplant with another ¾ cup of marinara sauce.

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Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish. Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender.

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Preheat oven to 400° F. Get out two rimmed baking sheets and spread 2 tablespoons of olive oil on each. In a shallow bowl, beat the eggs (2) with the milk (2 tablespoons), ½ teaspoon kosher salt, and ¼ teaspoon black pepper. In another shallow bowl, mix the panko breadcrumbs (1 cup) with the Italian seasoning (1 teaspoon), and the remaining.

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In a large skillet, cook eggplant in batches in 1/2 in. hot oil until golden brown on each side; drain. Place half the eggplant in a greased 13x9-in. baking dish. Top with half the Parmesan cheese, beef and tomato mixture. Sprinkle with 1 cup mozzarella cheese.

Eggplant Parmesan The Cozy Cook

Sprinkle with 1/3 of the parmesan, and 1/3 of basil leaves. Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan. Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer (we will garnish after baking).

Baked Eggplant Parmesan Recipe with Low Carb Eggplant Parmesan Option

Thinly slice the eggplant (a little less than ¼ inch), place in a bowl and toss with approximately 1 teaspoon of salt. Let sit then drain. Lightly towel dry. Dip the slices in flour, shake out any excess, then fry in hot oil until golden and tender. Move to a paper towel lined plate and drain.

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Step-by-step instructions. Toss the eggplant with 1 tablespoon salt and let it drain in a colander for about 40 minutes. In a medium saucepan over medium-high heat, heat oil until shimmering. Add garlic cloves and sauté until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes.

Easy Baked Eggplant Parmesan (Eggplant Parmigiana)

Cut eggplant into ⅓ inch (8.5 mm) thick rounds and soak in water for 10 minutes. Pat dry the eggplant slices with paper towels to remove moisture completely. Working with 1 slice at a time, dredge eggplant in flour, shaking off the excess, then dip in the beaten egg. Let the excess drip off, and dredge in panko until evenly coated.

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Assemble: Before you start putting everything together, preheat the oven to 400°F. Add about 1 cup of your meat sauce to the bottom of a 9×13-inch baking dish, spreading it out to cover the bottom of the pan. Place 6 slices of fried eggplant on top of the sauce, followed by half of the ricotta mixture.

Eggplant Parmigiana RecipeTin Eats

Slice the eggplants into 1/4 to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for at least 1 hour and up to 2 hours.

BEST BAKED EGGPLANT PARMESAN Grandma's Simple Recipes

To fry eggplant slices. Preheat oil to 350F in a large cast iron pot or a deep fryer. Two-three at a time, dip the eggplant slices in the batter, then carefully lower into the hot oil. Cook several minutes per side, until golden brown. Remove and place on a tray lined with paper towels to remove excess oil.

Baked Eggplant with Meat Sauce Cookin Canuck

Preheat oven to 350°F. Line a baking sheet with parchment paper. Coat with nonstick cooking spray and set aside. Slice eggplant horizontally into ¼-½ inch thick rounds and lay flat on paper towel. Sprinkle generously on both sides with kosher salt and let sit for 20 minutes. Pat dry with paper towel to remove excess moisture.

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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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Continue to fry the eggplant slices, adding more oil as needed to the skillet. Step. 5 Preheat the oven to 375°. Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Add 3/4 cup of marinara sauce to the base of the casserole dish and spread to coat the bottom. Top with a third of the eggplant.

Eggplant Parmesan A Classic Italian Comfort Food Dish

Add in 3 Tablespoons of water and whisk again. In another shallow dish mix bread crumbs, Parmesan cheese, garlic salt, and pepper. Dip eggplant into the egg wash and then dip into the bread crumbs being sure all sides are coated. Place sliced, coated eggplant into the frying pan. Cook until light golden brown.

Stuffed Eggplant Parmesan With Ground Beef Recipe

While the oil is heating, mix the breadcrumbs and grated parmesan together in a small bowl. In another bowl, whisk the eggs together until smooth. Dip the eggplant slices in the egg and dredge in the bread crumb mixture. Place 3-5** breaded eggplant slices into the hot oil and fry for 2-3 minute on each side, or until golden brown.