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eggplant parmesan

Dinner last night was cheesy, saucy, salty eggplant parm, which I’ve attempted to make several times before (and always failed in one way or another). Last night’s was excellent, and reminded me how much I like eggplant (some fantastic baigan bharta at Tiffin Wallah Friday night helped too). It’s easy and done in under an hour and doesn’t even require a side of linguine or garlic bread (although I’m sure there wouldn’t be complaints).

Eggplant parmesan:

One large eggplant (you’ll only use half, if that)

About 3/4 cup shredded parmesan

About 3 oz fresh mozzarella

1 cup breadcrumbs

3 eggs

6 tbsp olive oil

1 jar sauce, or homemade (this was Trader Joe’s marinara)

lots of salt, pepper, oregano, thyme, and garlic powder

Begin by slicing the eggplant into pieces about 1/2 inch thick. Salt them on both sides and let them sit in a colander for 15-30 minutes to let out some of the moisture. Rinse them and pat them dry.

Beat the eggs in a bowl. In another bowl, mix together breadcrumbs and seasoning. Dip each eggplant slice in the breadcrumbs, then the eggs, then the breadcrumbs again. Fry in about 2 tbsp of olive oil, 2-3 minutes on each side or until browned. Add more olive oil to the pan after each batch.

Coat the bottom of a 9x9 square baking dish with sauce. Add a layer of fried eggplant. Top with some shredded parmesan and more sauce. Then add another layer of fried eggplant, more parmesan, more sauce, and on top, the mozzarella in pieces.

Bake, covered, for about 20-25 minutes. Uncover and bake for an additional 10 minutes or until the mozzarella is browned and the sauce is bubbly.

3 months ago 16 notes

phagosome:

Polpette di melanzane by Checiàp on Flickr.

3 months ago 9 notes View high resolution

fattributes:

(via Eggplant Parmesan aka Eggplant Parmigiana (Vegetarian) - Recipe | Herbivoracious - Vegetarian Recipe Blog - Easy Vegetarian Recipes, Veggie Recipes, Kosher Recipes, Meatless Recipes)

4 months ago 64 notes View high resolution

(via phagosome)

4 months ago 16 notes

smittytabb:

Daily Global Recollection for November 14, 2011. This market with amazing eggplant, lemons and garlic is part of a larger group of stalls where the main attraction is the seafood. Located behind Piazza Duomo in Catania, Italy on the island of Sicily, it sells everything needed to prepare a great Mediterranean meal.

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4 months ago 11 notes View high resolution

doubletheappetite:

Eggplant Parmesan

Ingredients

3 large eggplants

2 cups flour

Olive oil

1 cup of your favorite tomoato sauce

8 oz. fresh mozzarella

Handful of basil leaves, torn

1 cup grated parmesan cheese

Directions

Preheat oven to 350 degrees F.

Slice the eggplants into 1/3 inch thick disks. Sprinkle slices with salt.

Lightly dredge eggplant slices in the flour.

Heat olive oil in a large skillet over medium-high heat so that the pan is coated in oil a quarter of an inch high. Add the eggplant slices in a single layer and cook until golden brown on both sides. Repeat until all eggplant slices are cooked. Add more oil if necessary.

In a 13” X 9” baking dish, or cast-iron skillet, spread a spoonful of tomato sauce on the bottom. Arrange eggplant pieces in a single layer on bottom. Top each slice of eggplant with a small spoonful of tomato sauce, a few small pieces of torn mozzarella and a torn piece of basil. Once each piece is covered with ingredients, dust entire layer with some Parmesan cheese.

Continue layering, evenly distributing the ingredients, until you have used all of the ingredients.

Bake for 30 minutes or until the cheese has melted and is bubbling.

5 months ago 15 notes

f-word:

eggplant parmesan pizza

photo by muyyum

5 months ago 95 notes View high resolution

How to Make: Eggplant Parmesan

courtcollects:

Usually I make eggplant parmesan during the winter months, but it was so gloomy out yesterday that a warm meal like this seemed perfect. This is my healthy no-fry version that I’ve cobbled together from a few different recipes.

Just a warning, the process I go though to prep the eggplant takes about 2 hours, so plan ahead! You could do steps 1 through 6 in the morning or even a day ahead. You can skip the eggplant prep part, but I think it makes a huge difference!

What You Need:

I didn’t get a picture of this, sorry! The ingredients below are enough if you’re using a square baking dish.

1 eggplant

1 1/2 cups whole wheat breadcrumbs

1 cup shredded mozarella cheese (I use reduced fat or fat free)

Grated parmesan cheese (I say use as much as you like!)

1 T basil

1 T oregano

1 egg white

1 1/2 cups tomato sauce

Olive oil

Skim milk

Kosher salt

What You Do:

1) Pre-heat your oven to 375.

You could leave the entire peel on, but sometimes it can make for a tough/rubbery bite when eating. I like to peel off half using this striped method below. Sort of looks like something from Alice in Wonderland when you’re finished.

2) Slice the eggplant into about 1/4” thick slices. Keeping the slices about the same thickness is important so they bake evenly.

3) This process is called “sweating” the eggplant. Who knew eggplant sweat? What’s going to happen is the juices are going to sweat out of the eggplant along with any bitter flavor.

The first step in the “sweating” process is to sprinkle each slice (both sides) with kosher salt. Stack the salted slices in a colander, making sure to place the colander in the sink or with a plate underneath to catch the juices.

Let sit for 45 minutes to an hour.

In this shot you can see the slices starting to sweat. Isn’t it weird?

4) Once the sweating is done rinse the slices under cool water and squeeze to get rid of excess water. Place the slices on paper towels to help dry even more.

5) Get two shallow bowls. In one, beat together the egg white and milk. In the other, mix together the breadcrumbs, oregano, basil, and parmesan cheese.

Slice by slice, dip the eggplant in the egg mixture and then in the breadcrumb mixture. Place the slices on a cookie sheet brushed with olive oil.

6) Bake at 375 degrees for 20 minutes. Then, flip slices over and bake another 20 minutes. I admit, at this point I ate a few slices, which I regretted later as I was short a few pieces when assembling :)

When you take the slices out of the oven, turn the temperature up to 400 degrees.

7) Spread a layer of tomato sauce on the bottom of your baking dish, then layer with eggplant. Spread more sauce and mozarella cheese on top and repeat as many layers as you have eggplant.

8) Bake at 400 degrees for 15 minutes.

9) I ate mine over some whole wheat pasta…yuuuuuummmm!!

Sometimes I make my own tomato sauce too, but it seemed a little ambitious a task yesterday. Next time!

7 months ago 18 notes

munjster:

Homemade eggplant parmesan.

7 months ago 9 notes View high resolution

eggplant parmesan

ingestibles:

Dinner last night was cheesy, saucy, salty eggplant parm, which I’ve attempted to make several times before (and always failed in one way or another). Last night’s was excellent, and reminded me how much I like eggplant (some fantastic baigan bharta at Tiffin Wallah Friday night helped too). It’s easy and done in under an hour and doesn’t even require a side of linguine or garlic bread (although I’m sure there wouldn’t be complaints).

Eggplant parmesan:

One large eggplant (you’ll only use half, if that)

About 3/4 cup shredded parmesan

About 3 oz fresh mozzarella

1 cup breadcrumbs

3 eggs

6 tbsp olive oil

1 jar sauce, or homemade (this was Trader Joe’s marinara)

lots of salt, pepper, oregano, thyme, and garlic powder

Begin by slicing the eggplant into pieces about 1/2 inch thick. Salt them on both sides and let them sit in a colander for 15-30 minutes to let out some of the moisture. Rinse them and pat them dry.

Beat the eggs in a bowl. In another bowl, mix together breadcrumbs and seasoning. Dip each eggplant slice in the breadcrumbs, then the eggs, then the breadcrumbs again. Fry in about 2 tbsp of olive oil, 2-3 minutes on each side or until browned. Add more olive oil to the pan after each batch.

Coat the bottom of a 9x9 square baking dish with sauce. Add a layer of fried eggplant. Top with some shredded parmesan and more sauce. Then add another layer of fried eggplant, more parmesan, more sauce, and on top, the mozzarella in pieces.

Bake, covered, for about 20-25 minutes. Uncover and bake for an additional 10 minutes or until the mozzarella is browned and the sauce is bubbly.

How to Make: Eggplant Parmesan

courtcollects:

Usually I make eggplant parmesan during the winter months, but it was so gloomy out yesterday that a warm meal like this seemed perfect. This is my healthy no-fry version that I’ve cobbled together from a few different recipes.

Just a warning, the process I go though to prep the eggplant takes about 2 hours, so plan ahead! You could do steps 1 through 6 in the morning or even a day ahead. You can skip the eggplant prep part, but I think it makes a huge difference!

What You Need:

I didn’t get a picture of this, sorry! The ingredients below are enough if you’re using a square baking dish.

1 eggplant

1 1/2 cups whole wheat breadcrumbs

1 cup shredded mozarella cheese (I use reduced fat or fat free)

Grated parmesan cheese (I say use as much as you like!)

1 T basil

1 T oregano

1 egg white

1 1/2 cups tomato sauce

Olive oil

Skim milk

Kosher salt

What You Do:

1) Pre-heat your oven to 375.

You could leave the entire peel on, but sometimes it can make for a tough/rubbery bite when eating. I like to peel off half using this striped method below. Sort of looks like something from Alice in Wonderland when you’re finished.

2) Slice the eggplant into about 1/4” thick slices. Keeping the slices about the same thickness is important so they bake evenly.

3) This process is called “sweating” the eggplant. Who knew eggplant sweat? What’s going to happen is the juices are going to sweat out of the eggplant along with any bitter flavor.

The first step in the “sweating” process is to sprinkle each slice (both sides) with kosher salt. Stack the salted slices in a colander, making sure to place the colander in the sink or with a plate underneath to catch the juices.

Let sit for 45 minutes to an hour.

In this shot you can see the slices starting to sweat. Isn’t it weird?

4) Once the sweating is done rinse the slices under cool water and squeeze to get rid of excess water. Place the slices on paper towels to help dry even more.

5) Get two shallow bowls. In one, beat together the egg white and milk. In the other, mix together the breadcrumbs, oregano, basil, and parmesan cheese.

Slice by slice, dip the eggplant in the egg mixture and then in the breadcrumb mixture. Place the slices on a cookie sheet brushed with olive oil.

6) Bake at 375 degrees for 20 minutes. Then, flip slices over and bake another 20 minutes. I admit, at this point I ate a few slices, which I regretted later as I was short a few pieces when assembling :)

When you take the slices out of the oven, turn the temperature up to 400 degrees.

7) Spread a layer of tomato sauce on the bottom of your baking dish, then layer with eggplant. Spread more sauce and mozarella cheese on top and repeat as many layers as you have eggplant.

8) Bake at 400 degrees for 15 minutes.

9) I ate mine over some whole wheat pasta…yuuuuuummmm!!

Sometimes I make my own tomato sauce too, but it seemed a little ambitious a task yesterday. Next time!

eggplant parmesan

How to Make: Eggplant Parmesan

eggplant parmesan

How to Make: Eggplant Parmesan

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