Best 2 Contest Winning Eggplant Parmesan Recipes

Eggplant Parmesan, a classic Italian dish, is a delightful combination of flavors and textures. It features tender slices of eggplant, coated in a crispy breadcrumb mixture, and layered with rich tomato sauce and melted cheese. This mouthwatering dish is often served with a side of pasta or salad, making it a complete and satisfying meal.

The recipes in this article offer variations on the traditional Eggplant Parmesan, catering to different preferences and dietary restrictions. From a classic Eggplant Parmesan recipe using fresh eggplant and homemade tomato sauce to a healthier version made with grilled eggplant and low-fat cheese, there's a recipe for every eggplant lover. Additionally, there are recipes for Eggplant Parmesan Casserole, perfect for feeding a crowd, and Air Fryer Eggplant Parmesan, a guilt-free alternative with a crispy, flavorful crust. These recipes provide step-by-step instructions, ensuring success even for novice cooks. With their vibrant colors and delectable flavors, these Eggplant Parmesan recipes are sure to impress your family and friends.

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

CONTEST-WINNING EGGPLANT PARMESAN

Contest-Winning Eggplant Parmesan image

Because my recipe calls for baking the eggplant instead of frying it, it's much healthier than other parmesans! The prep time is a little longer than for some recipes, but the Italian flavors and rustic elegance are well worth it. -Laci Hooten, McKinney, Texas

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 large eggs, beaten
2-1/2 cups panko bread crumbs
3 medium eggplants, cut into 1/4-inch slices
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1/2 tsp dried basil
1/8 teaspoon dried oregano
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 jar (28 ounces) spaghetti sauce

Steps:

Preheat oven to 350°. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant slices in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake until tender and golden brown, 15-20 minutes, turning once., In a small bowl, combine mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses., Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, a third of the eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes.

Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 912mg sodium, Carbohydrate 32g carbohydrate (12g sugars, Fiber 9g fiber), Protein 18g protein.

THE BEST EGGPLANT PARMESAN

The Best Eggplant Parmesan image

Truly delicious! I love eggplant and have many recipes, but this one's my favorite. The cheeses and seasonings make this dish unforgettable. -Dottie Kilpatrick, Wilmington, North Carolina

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 23

Ingredients

3 garlic cloves, minced
1/3 cup olive oil
2 cans (28 ounces each) crushed tomatoes
1 cup pitted ripe olives, chopped
1/4 cup thinly sliced fresh basil leaves or 1 tablespoon dried basil
3 tablespoons capers, drained
1 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
EGGPLANT:
1 cup all-purpose flour
4 large eggs, beaten
3 cups dry bread crumbs
1 tablespoon garlic powder
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
4 small eggplants (about 1 pound each), peeled and cut lengthwise into 1/2-inch slices
1 cup olive oil
CHEESE:
2 large eggs, beaten
2 cartons (15 ounces each) ricotta cheese
1-1/4 cups shredded Parmesan cheese, divided
1/2 cup thinly sliced fresh basil leaves or 2 tablespoons dried basil
1/2 teaspoon pepper
8 cups shredded part-skim mozzarella cheese

Steps:

In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 45-60 minutes or until thickened., Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine bread crumbs, garlic powder and oregano. Dip eggplant in flour, eggs, then bread crumb mixture., In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper., Preheat oven to 350°. In each of two greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, four eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle each with remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 10 minutes before cutting.

Nutrition Facts :

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the final dish.
Don't overcrowd the pan when frying the eggplant. This will help the eggplant cook evenly and prevent it from becoming soggy.
Make sure the eggplant is well-browned before flipping it. This will help to prevent it from breaking apart.
Use a good quality tomato sauce. This is the base of the dish, so it's important to use one that you like.
Layer the eggplant, sauce, and cheese evenly. This will help to ensure that each bite is flavorful.
Bake the eggplant parmesan until it is bubbly and golden brown. This will help to ensure that it is cooked through.
Let the eggplant parmesan cool for a few minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

Eggplant parmesan is a delicious and classic Italian dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With a few simple tips, you can make a restaurant-quality eggplant parmesan at home. So next time you're looking for a delicious and satisfying meal, give this recipe a try!