eggplant parmesan recipe

Eggplant Parmigiana or Eggplant Parmesan (in Italian Parmigiana di Melanzane) is one of the most successful dishes of the Mediterranean tradition and of Italian cuisine. This recipe is loved and known throughout Italy, from North to South and has become one of the symbols of Italian cuisine in the world. Eggplant Parmigiana is a very rich and nutritious baked dish. Eggplant, parmigiano cheese, mozzarella, tomato sauce and basil are the classic ingredients of this delicious recipe. A bonus of this Italian recipe is that you can prepare it ahead of time, keep in the fridge and then bake when you need it. The next day eggplant parmigiana is even tastier.

Eggplant Parmigiana | Parmigiana di Melanzane

eggplants

600 ml (about 3 cups) of tomato passata

g (3/4 cup) of all purpose flour

g Parmigiano cheese

300 g (10,6 0z) of Mozzarella cheese

500 ml (2 1/3 cups) of extra virgin olive oil

basil leaves

garlic

salt

salt black pepper

Cut and salt the eggplants

Wash the eggplants then dry them. Cut them into slices lengthwise to a thickness of about 5 mm (about half inch). Place them on a plate and sprinkle with a little coarse salt to make them lose their bitter water. Cover and let them loose their water for at least 30 minutes.

Make the tomato sauce

Put three tablespoons of extra virgin olive oil and the Tomato Passata in a saucepan. Cook over low heat with the lid closed for about half an hour with a few basil leaves and two cloves of garlic. Add a pinch of fine salt and a little ground black pepper to taste.

Fry the eggplants

Rinse the eggplants to remove the salt and dry them very well. Flour the slices one by one and then fry them in plenty of oil. Remove the eggplant slices when they are nicely browned and dry up excess oil on paper towels.

Make the layers

Take a baking dish and place 3 or 4 tablespoons of tomato sauce on the bottom. Arrange the first layer of fried eggplants. Place a few slices of mozzarella and sprinkle 2 or 3 tablespoons of Parmigiano cheese. Now repeat the layers until you finish all the ingredients. Finish the last layer with tomato sauce and grated Parmigiano.

Bake

Preheat the oven to 180°C (350 F) and bake for about 30 minutes. In the last 3 minutes set the oven to grill mode and brown the top. Let cool eggplant Parmigiana for 10 minutes before serving. Add few fresh basil leaves on top for decoration.

This is one healthy dish that’s sure to be on your weekly menu and the best thing is that it’s so easy to make. Have you tried making Healthy Baked Eggplant Parmesan? Let me teach you how…

Easy Baked Eggplant Parmesan

eggplant,

almond meal

chickpea flour

oregano

thyme

basil

tsp sea salt

tsp black pepper

garlic powder

olive oil,

tomato sauce ((or marinara sauce))

Parmesan, (grated, divided)

oz fresh mozzarella, (thinly sliced)

basil, (for garnish)

Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.

In a shallow dish, combine the almond meal, garbanzo bean flour, oregano, thyme, basil, sea salt, and pepper.

Heat 1 tbsp. of the olive oil in a large skillet over medium-high heat.

Dredge each eggplant slice in the almond meal mixture. Shake off any excess coating.

Transfer 3-5 eggplant slices at a time to the hot pan, depending on size. Try not to overcrowd the slices. Cook until golden brown on each side, about 2-3 minutes per side. Add more olive oil, as needed, to keep from sticking. Repeat with the remaining eggplant slices.

Place browned eggplant on a dish and set aside.

Once all slices are cooked, lay the largest eggplant slice onto the baking sheet. Gently spoon about 1-2 tbsp. of the tomato sauce over the eggplant until coated.&nbsp;

Place a layer of sliced mozzarella evenly over the tomato sauce. Sprinkle grated parmesan over the layer.&nbsp;

Place the second largest eggplant slice next and repeat steps for the tomato sauce and mozzarella. Sprinkle parmesan over the top layer.&nbsp;

Repeat with the remaining eggplant, tomato sauce, parmesan and mozzarella.

Bake until just beginning to brown, approximately 10-15 minutes.

Remove from oven, garnish with fresh basil, and serve.

https://content.jwplatform.com/videos/KwYNWIX4.mp4

Vegan Eggplant Parmesan Recipe. Breaded Eggplant baked and served over spaghetti and chunky marinara, then topped with cashew mozzarella cream. Fancy and so Delicious! Vegan Soy-free Recipe. Nut-free option

Vegan Eggplant Parmesan

tsp oil

onion

oz diced tomatoes

tomato paste

tsp italian herbs (oregano, thyme, rosemary, marjoram, basil)

red pepper flakes

tsp salt

cashews

water

tsp flour

lemon juice

onion powder

tsp miso

eggplant

Breading:

breadcrumbs

yeast

Non dairy milk (such as almond

cornstarch

tsp garlic

flour

oz spaghetti (, use gluten-free spaghetti or spaghetti squash to make gf)

basil and pepper flakes

Pasta Sauce: at oil in a saucepan over medium heat. Add garlic and cook for a few seconds. Add onion and a pinch of salt and cook for a minute. Add the rest of the ingredients and mix well. Cook for 5 minutes. if the mixture is too thick, add 1/2 cup water.

Reduce heat to medium low. Partially cover and continue to cook for another 6 to 8 minutes. Taste and adjust flavor. (Sauce can be made ahead and refrigerated for 3 days. Or use store bought marinara or pasta sauce)

Mozzarella Cream:(See notes for nut-free) Blend everything under mozzarella cream until smooth. Add to a skillet over medium heat. Cook until the mixture thickens evenly. about 3-4 mins. Mix and stir occasionally so the thickening mixture at the bottom doesnt stick. (Can be made ahead and refrigerated for upto 3 days. Or use store bought vegan mozzarella and top the baking eggplant in the last 10 mins of baking. at step 7)

Eggplant Parmesan: Slice the eggplant. Sprinkle with salt and let sit for 15-20 mins. Then rinse and dab in paper towels. (You can skip the salting step. Salting helps reduce the bitterness of the eggplant, but can be skipped to reduce work)

Assemble the breading stations. In a shallow bowl, mix the breadcrumbs with nutritional yeast, herbs, salt. In another bowl mix the milk with cornstarch, garlic and a good pinch of salt. Mix well. Add flour to another bowl.

Brush oil liberally on a baking dish. Dip each eggplant slice into flour, then milk then breadcrumb mixture to coat all sides, then place in the baking dish. Repeat for all slices. Spray oil on top.

Bake at 425 deg F (220 F) for 25 to 30 mins or until golden. (You can also pan fry the eggplant in a cast iron skillet at medium heat so the slices cook through.)

Cook the pasta according to instruction on the package if you haven&#x27;t already. Assemble plates with spaghetti topped with pasta sauce and crisp eggplant. Add dollops of the vegan mozzarella or sprinkle some vegan parm and serve.

https://www.youtube.com/watch?v=ktRFXC1iacY

Vegan Eggplant Parmesan Recipe. Breaded Eggplant baked and served over spaghetti and chunky marinara, then topped with cashew mozzarella cream. 
FULL RECIPE: https://www.veganricha.com/2019/11/vegan-eggplant-parmesan-recipe.html

Make the easy Chunky pasta sauce or use premade, Make the vegan mozzarella or my nut-free vegan alfredo for topping or use vegan parmesan instead for a quicker option, get the breading station ready, Bread the eggplant slices and bake or pan fry. Assemble everything and swoon. Fancy and so Delicious! 

The recipe looks long as it has recipes for sauce, vegan mozz and the breaded eggplant. You can use premade portions for a much quicker meal. The pasta sauce can be made ahead and refrigerated for upto 4 days, same with the vegan mozzarella. Just make the eggplant parmesan fresh for a nice crispy result! lets make this.



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VEGAN EGGPLANT PARMESAN with Cashew Mozzarella | Vegan Richa Recipes

This healthy air fryer eggplant parmesan is a lighter lower calorie way to enjoy eggplant parmesan without all of the extra fat and calories. It comes out perfectly crispy, and golden topped with zesty tomato sauce and melted cheese in minutes!

Air Fryer Eggplant Parmesan 

Italian breadcrumbs

parmesan cheese + more for topping

Italian seasoning

black pepper

eggs

tomato sauce

mozzarella cheese

basil – optional

Slice the ends off of the eggplant

using a sharp knife, about 1/4 inch from the stem.  Then slice the eggplant into 1/2 -inch thick rounds and place the eggplant onto a small baking sheet or plate. Pro tip: you can also place the sliced eggplant onto a paper towel to let it dry a bit after slicing it if it looks wet. 

Make the breadcrumb mixture

&#8211; Combine the breadcrumbs + parmesan cheese + garlic powder + Italian seasoning + salt &amp; pepper into a medium-sized shallow bowl and mix to combine into a breadcrumb mixture. 

Set up a dredging station

 crack the eggs into another medium size shallow bowl, season with salt &amp; pepper and whisk well to combine. Then set up the breadcrumb mixture + the egg mixture+the sliced eggplant next to each other and dredge each piece of eggplant in the egg, then the breadcrumb mixture, pressing the breadcrumbs into the eggplant as you dredge them.  Then place the breaded eggplant slices back onto the baking sheet.  Continue until you have breaded all of the eggplants. 

Preheat the air-fryer to 390 degrees F

 (this usually takes 5 minutes).  Once the air-fryer is preheated, spray the basket with olive oil cooking spray and place the eggplant pieces into the air-fryer, spraying each with olive oil cooking spray.  Close the basket and cook for 8 minutes, flipping each piece over and spraying the other side with cooking spray halfway through the cooking time.

Once they are done and super crispy, top each with some tomato sauce, then some shredded mozzarella cheese.  Close the air-fryer and cook for 2-3 more minutes to melt the cheese. 

Remove, top with freshly chopped basil, and enjoy. 

So good and it doesn't take more than 20 minutes start to finish.

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Harrell Henneberg

Such a great quick meal! I salted the eggplant after slicing and let sit for twenty minutes. I blotted it with paper towels before breading.Love that this is so healthy, low calorie and economical. I served it with a side salad. This meal is very elegant and great for a date night. Would also be great for entertaining, however, my air fryer will only accommodate four slices. The oven version would be great for cooking for more people.

This was so delicious and crispy! My new go to recipe. Thank you!

Loved this! Especially because the eggplant isn’t mushy like it can get sometimes when I make eggplant parm in the oven. 
I didn’t have gf breadcrumbs, so I used plain fine breadcrumbs- reduced the amount to 1.5 cups, and increased the parmesan cheese to a 1/2 cup. Also, because I used marinara with garlic in it already, I reduced the garlic powder in half. This was easy &amp; delicious! Thanks for sharing!

Just excellent! Made them for dinner. So good with spaghetti sauce and mozzarella cheese on top. Definitely will be making again. Nice and crispy.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1652917093/bynh3fbqpmgb6pgd5ntt.mp4

This healthy air fryer eggplant parmesan is an easy, lighter Italian dish that you can make in under 20 minutes with the help of your air fryer. It tastes fried but contains no oil and is a wonderful hearty meatless meal that your whole family will love!

Healthy Air Fryer Eggplant Parmesan

Eggplant layered with tomatoes, mushrooms and cheese and baked until golden and bubbling. Parmigiana di Melanzane is the perfect low carb comfort food.

Parmigiana di Melanzane (Eggplant Parmesan)

eggplant/aubergine

mozzarella

100 g (1 cup) Parmesan cheese

red onion (finely chopped)

garlic (finely chopped)

250 g (¼lb) mushrooms (sliced (I used portobellini/cremini mushrooms))

tomatoes

thyme leaves

rosemary (finely chopped)

basil (finely chopped)

salt & pepper

Brush the eggplant slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside.

Pre-heat the oven to 200°C/400°F.

To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent.

Add the garlic and mushrooms and herbs and fry until the mushrooms are golden brown.

Add the remaining ingredients and allow to simmer for 10 minutes until the sauce has reduced slightly.

To assemble the bake, layer the grilled eggplant with the sauce and cheese in an oven-proof dish, reserving some of the mozzarella for the topping.

Place the dish in the oven and allow to bake for 15-20 minutes until the sauce is bubbling.

Remove from the oven and allow to cool for 5 minutes, then serve with salad/bread of your choice.

I love this recipe - I had some aubergine and mushrooms so looked for a recipe and found this.  I adore aubergine parmigiana so bought a tin of tomatoes and some mozzarella.  I baked the aubergine slices on a baking sheet  with a bit of oil for 20 mins while the sauce was cooking.  I pan fried mushroom slices with a bit of garlic and layered them with the aubergine.  Utterly delicious.  Thank you!

Made this version several times.  Delicious

This looks amazing but tinned tomatoes can be high in sugar (and therefore carbs). Did you used reduced sugar tinned tomatoes to keep the carb count low? The nutritional info for this recipe would be really helpful!

I am not a vegetarian, nor to I gravitate towards particularly healthy recipes. This recipe caught my eye because of the cheesy mound on top in the photos. Winter is beginning and I was looking for warming comfort food and it did not disappoint. 
I cheated a little and used dried Thyme, canned cherry tomatoes and just a bag of "pizza cheese" (mixed mozzarella, colby and parmesan) but goddamn it was good. And so quick! I will be making this a lot more. Any ideas on variations?

Lovely - I did change the ratio (serving for 2: 3 aubergine, 400g mushroom, 1 can tom, 100g cherry tom) To reduce the fat I used a combination of cottage cheese and a little grated cheese. Super tasty! Will make it again.

Was really delicious, I served mine with veg and crusty bread. My husband loved it. Would like to know what the calorie count is? Will definitely cook it again

This is a fabulous dish but I wish there was a carb count on it

This recipe is just lovely! I added some pine-nuts and served with a simple cos lettuce salad and fresh bread. And then poof! Gone! (just like that)

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