Best 13 Balsamic Eggplant Aubergine Parmesan Recipes

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**Eggplant Parmesan:** A Classic Italian Dish with a Twist

Eggplant Parmesan, also known as "Melanzane alla Parmigiana" in Italian, is a beloved classic dish that combines the rich flavors of eggplant, cheese, and tomato sauce. In this article, we present a collection of delectable recipes that offer unique twists on this traditional dish, capturing the essence of Eggplant Parmesan while adding exciting variations. From the classic recipe to vegan and air-fryer versions, each recipe promises a satisfying and flavorful culinary experience. Whether you're a seasoned home cook or a beginner looking to explore new dishes, these recipes will guide you in creating a memorable Eggplant Parmesan that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT PARMESAN WITH BALSAMIC GLAZE



Eggplant Parmesan with Balsamic Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 27

2 cups balsamic vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
3 tablespoons olive or canola oil
1 medium Spanish onion, finely chopped
4 cloves garlic, smashed and chopped to a paste
1/4 teaspoon red pepper flakes
Two 28-ounce cans plum tomatoes in their juices
Kosher salt and freshly ground black pepper
6 canned piquillo peppers, drained and pureed in a blender until smooth
2 teaspoons granulated sugar
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
Butter, for greasing
6 cups canola oil
8 ounces grated fontina
8 ounces mozzarella (not fresh), shredded
2 cups dried breadcrumbs
2 cups panko breadcrumbs
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
6 large eggs, beaten
2 to 3 medium eggplants, peeled and sliced lengthwise into 1/2-inch-thick slices (about 12 slices)
3/4 cup grated Parmigiano-Reggiano
1/2 cup fresh basil leaves, torn
8 ounces fresh mozzarella, thinly sliced

Steps:

  • For the balsamic glaze: Put the vinegar in a small nonreactive saucepan over high heat and cook until reduced to 1/2 cup, 12 to 15 minutes. Stir in the honey and season with salt and pepper. Transfer to a small bowl and let cool to room temperature.
  • For the roasted red pepper tomato sauce: Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red chile flakes and cook for 1 minute.
  • Add the tomatoes and their juices, salt and pepper, bring to a boil and cook, stirring occasionally, until the tomatoes begin to soften, 20 minutes. Coarsely mash the tomatoes with a potato masher. Add the pureed piquillo peppers and cook over high heat, stirring occasionally. Add the oregano and half of the basil and cook until the sauce is thickened, about 25 minutes more. Taste for seasoning and stir in the parsley. Reserve the remaining basil for serving.
  • For the eggplant: Preheat the oven to 400 degrees F. Lightly butter the bottom and sides of a 15-by-10-by-2-inch flameproof baking dish and set aside. Heat the oil in a large Dutch oven or deep fryer to 365 degrees F.
  • Combine the fontina and shredded mozzarella in a bowl and set aside. Combine the breadcrumbs and panko in a large shallow baking dish and season with salt and pepper. Place the flour in a medium shallow baking dish or large plate and season with salt and pepper. Whisk the egg and 2 tablespoons of water together in another medium shallow baking dish and season with salt and pepper.
  • Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off the excess, then dip it in the egg and dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant slices. Fry the eggplant slices in batches until tender and golden brown on each side and tender, about 2 minutes per side. Remove to a baking sheet lined with paper towels and season with salt.
  • Lay 8 slices of the fried eggplant in the prepared baking dish, top each slice with about 1/4 cup of the roasted red pepper tomato sauce, 1/4 cup of the combined cheeses and a tablespoon of the remaining chopped basil. Season with salt and pepper. Take 4 of the topped eggplant slices and place them on the other 4 so you have a total of 4 eggplant stacks. Top each stack with one more eggplant slice, 1/4 cup of the sauce, some of the basil and a few thin slices of the fresh mozzarella. Bake until the cheese melts, 8 to 10 minutes. Place under the broiler and broil until the fresh mozzarella is golden brown, about 30 seconds. Top with the remaining chopped fresh basil and drizzle with the balsamic glaze.

JAMIE OLIVER'S EGGPLANT PARMESAN



Jamie Oliver's Eggplant Parmesan image

This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 1h45m

Yield 4 to 5 servings

Number Of Ingredients 12

3 medium-large eggplants, cut crosswise into 1/2-inch slices
Olive oil
1 large onion, finely chopped
1 large clove garlic, thinly sliced
1 1/2 teaspoons dried oregano
1 28-ounce can no-salt plum tomatoes or crushed tomatoes
1 tablespoon red wine vinegar
1/2 cup (packed) fresh basil leaves
Salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano, or as needed
1/3 cup fine dry bread crumbs
1 tablespoon chopped fresh oregano leaves, optional

Steps:

  • Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
  • Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
  • Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
  • Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 1283 milligrams, Sugar 18 grams

ROASTED EGGPLANT PARMESAN



Roasted Eggplant Parmesan image

Provided by Ina Garten

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
3/4 cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 (24-ounce) jar marinara sauce, such as Rao's
1/2 cup julienned fresh basil leaves
1 pound fresh buffalo mozzarella, thinly sliced
8 ounces garlic and herb goat cheese, such as Montrachet
1½ cups freshly grated Italian Parmesan cheese
1 1/3 cups fresh bread crumbs from a country loaf
4 garlic cloves, minced
1/4 cup chopped fresh basil or parsley leaves
1/4 cup good olive oil

Steps:

  • Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
  • Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
  • In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
  • For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
  • Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.

BALSAMIC EGGPLANT (AUBERGINE) PARMESAN



Balsamic Eggplant (Aubergine) Parmesan image

This is so good! I love the flavors and I hope you do too! I got this off the internet (I don't remember where) and tweaked it a bit. Not only is this yummy but only 3 weight watcher points! Enjoy!

Provided by Sharon123

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons balsamic vinegar
1 tablespoon olive oil
salt and pepper
sugar
1/2 teaspoon oregano
2 medium eggplants, cut in 1/2 inch slices, peel if desired
1 cup onion, chopped
1 tablespoon garlic, minced (I like a lot, you may use less)
4 tablespoons dry white wine, divided (or use other liquid, such as water)
1 (14 ounce) can stewed tomatoes, no added oil
1 cup fresh tomato, seeded and chopped
1/4 cup fresh basil or 2 tablespoons dried basil
1 cup lowfat mozzarella cheese, shredded
1 tablespoon grated parmesan cheese

Steps:

  • Preheat oven to 400°F.
  • Combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar.
  • Coat large cookie sheet with vegetable cooking spray.
  • Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
  • Bake 15 minutes per side or until fork-tender.
  • Combine onions, garlic, and 2 Tbsp of wine in large non-stick skillet, stirring over medium-high head until onions are soft, approximately 5 minutes.
  • Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 Tbsp wine, 1/2 tsp salt and 1/4 tsp sugar.
  • Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minute.
  • Makes approximately 2 1/2 cup sauce.
  • Note: In a pinch I have used canned spaghetti sauce, and it worked just fine.
  • Spoon one third of the sauce into shallow 2-quart baking dish.
  • Arrange half the eggplant over sauce.
  • Spoon half the remaining sauce over eggplant.
  • Sprinkle on half of the mozzarella.
  • Layer again with remaining eggplant, sauce and mozzarella.
  • Top with parmesan.
  • Cover with foil and bake 30 minutes.
  • Bake uncovered 15 to 20 minutes more, until bubbly.
  • Let stand 15 minutes before serving for easier cutting.
  • Enjoy!

EGGPLANT (AUBERGINE) PARMESAN (EASY!)



Eggplant (Aubergine) Parmesan (Easy!) image

I'm the only one in my household that likes eggplant, so when I found this easy recipe years ago, I held onto it tight. Adjust the cheese amounts to suit yourself.

Provided by GinnyP

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4

2 1/2 cups pasta sauce
1 medium eggplant (about 1 1/2 to 2 lb.)
4 ounces mozzarella cheese, grated (or more)
1/2 cup grated parmesan cheese, about

Steps:

  • Preheat oven to 350 degrees F.
  • Spray or lightly oil a 9 x 13-inch pan.
  • Spread 1/2 c sauce in pan.
  • Peel eggplant and slice 1/2" thick.
  • Arrange 1/2 the slices in the baking pan.
  • Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
  • Cover with aluminum foil and bake 45 to 55 minutes.
  • Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.

EASY EGGPLANT (AUBERGINE) PARMESAN



Easy Eggplant (Aubergine) Parmesan image

This is a quick and easy meal my family loves! Never any leftovers! This recipe can easily be doubled.

Provided by Kathy in Fla

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 large eggplant
1/2 cup Italian breadcrumbs
1/8-1/4 cup of grated parmesan cheese
1 (26 ounce) jar spaghetti sauce
2 eggs (beaten)
1 cup shredded mozzarella cheese
salt and pepper

Steps:

  • Slice eggplant into 1/4 inch slices.
  • Salt and pepper.
  • Dip in beaten egg.
  • Dredge in bread crumbs mixed with parmesan cheese.
  • Fry till golden brown.
  • Place in baking dish.
  • Pour spaghetti sauce over top.
  • Top with mozzarella cheese.
  • Bake at 350 for about 30 minutes.
  • Serve over angel hair pasta and with a salad.

EASY EGGPLANT (AUBERGINE) PARMIGIANA



Easy Eggplant (Aubergine) Parmigiana image

Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From "The Sopranos" The one hour of prep time includes 30 minutes of draining.

Provided by Barefoot Beachcomber

Categories     One Dish Meal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 6

2 medium eggplants (about 1 pound)
salt
olive oil or vegetable oil, for pan frying
2 1/2 cups marinara sauce
8 ounces mozzarella cheese, thinly sliced
1/2 cup grated parmesan cheese or 1/2 cup romano cheese

Steps:

  • Trim the eggplants and cut them into 1/4 inch thick slices.
  • Layer the slices in a colander, sprinkling each layer with salt.
  • Let drain for 30 minutes.
  • Rinse the eggplant and pat dry.
  • Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
  • Fry the slices, in a single layer, turning once, until browned on both sides.
  • Drain on paper towels.
  • Preheat the oven to 350.
  • Spread a thin layer of tomato sauce in a shallow baking dish.
  • Make a layer of eggplant slices, overlapping them slightly.
  • Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
  • Repeat the layering, ending with eggplant, sauce, and grated cheese.
  • Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
  • Let stand for 10 minutes before serving.

EGGPLANT (AUBERGINE) PARMESAN



Eggplant (Aubergine) Parmesan image

this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.

Provided by bratty

Categories     Vegetable

Time 40m

Yield 1-2 eggplant slices, 8 serving(s)

Number Of Ingredients 10

1 eggplant, washed and sliced into 8 1/2 inch slices, i use the nicer ones from the center and work my way out
2 cups mozzarella-parmesan cheese blend
1 egg
1/2 cup milk
1 1/2 cups breadcrumbs, seasoned with garlic powder
salt
pepper
1 cup olive oil
2 cups spaghetti sauce
cooked pasta

Steps:

  • preheat oven to 350 degrees.
  • mix egg and milk together in bowl, blend.
  • heat olive oil in med frying pan.
  • dip eggplant slices into egg/milk mixture.
  • dip eggplant into breadcrumbs.
  • place 4 slices at a time, into olive oil in frying pan.
  • fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
  • remove eggplant from skillet, and place on paper towels to drain excess oil.
  • repeat dipping and frying proces with other 4 eggplant slices.
  • place 1/2 cup spaghetti sauce into 9x13 casserole dish.
  • place eggplant into bottom of cassserole.
  • pour spaghetti sauce over top of eggplant.
  • sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
  • bake in 350 degree oven for 30 minutes or until cheese is melted.
  • serve over pasta if desired.

Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1

EGGPLANT (AUBERGINE) PARMESAN



Eggplant (Aubergine) Parmesan image

This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.

Provided by Elly in Canada

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

2 medium eggplants
1 lb mozzarella cheese, sliced
8 ounces parmesan cheese
3 cups marinara sauce (Such as Trader Joe's)
1 bunch fresh basil, chopped
salt and pepper

Steps:

  • Slice eggplant into rounds at least 1/4 inch thick.
  • Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
  • In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
  • Repeat until all ingredients are used.
  • Bake in a 375 degree oven until the casserole is bubbling.
  • Remove from oven and let rest for 5-10 minutes before serving.

EGGPLANT PARMIGIANA CAPONATA



Eggplant Parmigiana Caponata image

I made this recipe to combine the tastes of eggplant parmesan and caponata, an Italian eggplant appetizer. It is quite rich and uses a lot of olive oil. It is best served with linguini or some other kind of pasta on the side. It is a bit sweet and a bit salty with a nice texture.

Provided by JenFen

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 8

Number Of Ingredients 18

1 cup olive oil, divided
1 eggplant, sliced into 1/2 inch rounds
2 red bell peppers, chopped
8 slices mozzarella cheese
1 small onion, chopped
2 cloves garlic, minced
1 (16 ounce) can stewed tomatoes, with juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
¼ cup balsamic vinegar
¼ cup red wine vinegar
½ cup brown sugar
8 tablespoons tomato paste
8 anchovy fillets, chopped
3 tablespoons capers, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.
  • Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy fillets, if using, and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.
  • Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 30 g, Cholesterol 30.1 mg, Fat 35.2 g, Fiber 4.5 g, Protein 14.3 g, SaturatedFat 8.5 g, Sodium 1120.6 mg, Sugar 22.2 g

GRILLED EGGPLANT (AUBERGINE) PARMESAN



Grilled Eggplant (Aubergine) Parmesan image

I got this recipe from Bon Apetit a few years ago, and it is a summertime favorite. If you don't have garlic oil on hand, just add a half teaspoon of garlic powder to the cheese mixture and use plain olive oil instead.

Provided by Grooved Pavement

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 1/3 cups shredded mozzarella cheese
2 tablespoons dry Italian seasoned breadcrumbs
1/3 cup thinly sliced fresh basil, plus
2 tablespoons thinly sliced fresh basil
1 medium eggplant, cut lengthwise into1/2-inch-thick slices (about 1 pound)
8 ounces plum tomatoes, thinly sliced
1/4 cup garlic-flavored olive oil
2 tablespoons freshly grated parmesan cheese

Steps:

  • Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
  • Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.

EGGPLANT (AUBERGINE) PARMESAN - VEGAN



Eggplant (Aubergine) Parmesan - Vegan image

Make and share this Eggplant (Aubergine) Parmesan - Vegan recipe from Food.com.

Provided by turtledove

Categories     European

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

1 medium eggplant, peeled, sliced 1/4 inch thick
1 cup flour
1 cup water or 1 cup soymilk
2 cups breadcrumbs
1 (16 ounce) package firm tofu
1 (10 ounce) package frozen spinach, thawed, drained
3 -4 garlic cloves
1 (26 ounce) jar pasta sauce
1 cup shredded vegan mozzarella cheese or 1 cup shredded vegan mozzarella cheese
1 pinch nutmeg
salt
pepper
oil, for frying

Steps:

  • Preheat oven to 350 degrees F.
  • In a food processor process till smooth: tofu, spinach, garlic, nutmeg, salt/pepper to taste and set aside.
  • Place flour, water or soymilk, bread crumbs each in separate bowls.
  • Heat olive oil in med frying pan.
  • Dip eggplant slices into flour then into water or soymilk and finally into breadcrumbs.
  • Place 4 slices at a time, into olive oil in frying pan.
  • Fry eggplant on each side or until golden brown.
  • Place on paper towels to drain excess oil.
  • In a lasagna baking dish, spread about 2-4 tablespoons pasta sauce onto bottom of pan to evenly cover.
  • Layer eggplant, tofu-spinach mixture and sauce.
  • Repeat till all ingredients are done.
  • Sprinkle cheese and bake for 30-45 minutes.

PERFECT EGGPLANT (AUBERGINE) PARMESAN SECRETS



Perfect Eggplant (Aubergine) Parmesan Secrets image

I don't like mushy eggplant so had to develop my own recipe. I've checked in Zaar and although there are some close to mine, there is just enough difference to make it worthwhile posting. When I'm having spaghetti, I always make enough sauce and freeze it so that I can have eggplant the following week or so. I don't peel eggplant but that's your choice.

Provided by CoolMonday

Categories     Vegetable

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 medium eggplants (or 3-4 Chinese eggplants)
salt
1/4 cup oil (vegetable or canola)
1 cup all-purpose flour
4 eggs, more if needed (beaten)
2 cups breadcrumbs (Italian flavor or flavor your own)
3 cups mozzarella cheese (shredded)
1/2 cup parmesan cheese (grated)
2 cups pasta sauce (make your own or purchase)

Steps:

  • Wash eggplant, dry, trim ends.
  • Slice to 1/4 inch rounds.
  • Sprinkle salt on both sides.
  • Spread out in strainer over sink, or in bowl for 1 hour to drain moisture.
  • Rinse well and pat dry with paper towels.
  • Put flour in flat dish, eggs in bowl, breadcrumbs in separate flat dish.
  • Coat both sides of slices in flour.
  • Dip in egg.
  • Coat in breadcrumbs.
  • Stack in separate dish.
  • Heat oil in pan.
  • Brown slices in oil a few at a time, may have to change oil if it gets too brown.
  • Drain on papertowels (I just do this in layers).
  • In a 9x13 baking dish, spread a couple of tablespoons of sauce on the bottom.
  • Place a layer of eggplant (can be overlapped), spread sauce, sprinkle with mozzarella and parmesan.
  • Repeat layers till done. Takes me three layers, so divide all items in three.
  • Bake at 350 for 30-35 minutes until cheese melts.

Nutrition Facts : Calories 668.3, Fat 31.9, SaturatedFat 12.2, Cholesterol 177.3, Sodium 1144.7, Carbohydrate 65.8, Fiber 10.6, Sugar 14.9, Protein 30.1

Tips:

  • Choose firm, ripe eggplants for the best texture and flavor.
  • Slice the eggplants evenly to ensure they cook evenly.
  • Dredge the eggplant slices in flour, eggs, and breadcrumbs to create a crispy coating.
  • Use a large skillet with plenty of hot oil to prevent the eggplant from sticking.
  • Fry the eggplant slices in batches to avoid overcrowding the skillet and ensure they cook evenly.
  • Drain the eggplant slices on paper towels to remove excess oil.
  • Layer the eggplant slices with cheese, tomato sauce, and Parmesan cheese to create a delicious and savory dish.
  • Bake the eggplant Parmesan in a preheated oven until the cheese is melted and bubbly.
  • Serve the eggplant Parmesan hot with a side of pasta or salad.

Conclusion:

Balsamic eggplant Parmesan is a delicious and versatile dish that can be enjoyed as a main course or as a side dish. With just a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that is sure to impress your family and friends. Whether you are looking for a quick and easy weeknight dinner or a special occasion dish, balsamic eggplant Parmesan is a great choice. So next time you are looking for a new and exciting way to enjoy eggplant, give this recipe a try. You won't be disappointed!

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