Best 2 Crispy Eggplant Parmesan Recipes
Crispy Eggplant Parmesan: A Culinary Delight for Eggplant Enthusiasts
Eggplant Parmesan, a classic Italian dish, is a delightful symphony of flavors and textures that tantalizes the taste buds. This beloved dish features tender eggplant slices, carefully coated in a flavorful breadcrumb mixture, then pan-fried to golden perfection. Layered with rich tomato sauce, melted cheese, and a sprinkling of Parmesan cheese, each bite offers a harmonious blend of crispy, soft, savory, and tangy flavors. This article presents a collection of carefully curated Eggplant Parmesan recipes, each offering unique variations on this timeless dish. Whether you prefer a traditional approach or a more adventurous twist, these recipes cater to diverse culinary preferences. From a classic Eggplant Parmesan recipe that stays true to its Italian roots to a healthier baked version, and even a vegetarian option that uses zucchini instead of eggplant, this article provides a comprehensive guide to crafting this delectable dish. Get ready to embark on a culinary journey that will leave you craving more.
CRISPY EGGPLANT PARMESAN STACKS
Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 1h
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
- Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
- Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
- Reduce oven temperature to 350 degrees (175 degrees C).
- To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
- Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.
Nutrition Facts : Calories 397 calories, Carbohydrate 49.9 g, Cholesterol 122.3 mg, Fat 16 g, Fiber 9.9 g, Protein 26.1 g, SaturatedFat 7.8 g, Sodium 1261.9 mg, Sugar 4.3 g
CRISPY EGGPLANT PARMESAN
Steps:
- In a large pot over medium-high heat, add the canola oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes. Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.
- Preheat oven to 375 degrees F.
- Set up a breading station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes. Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.
- Turn the oven to broil. Put the eggplant, overlapping, into a flameproof baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.
Tips:
- To ensure the eggplant slices are crispy, make sure to slice them thinly and evenly. This will help them cook evenly and become nice and crispy.
- When breading the eggplant slices, be sure to coat them evenly in the flour, egg, and breadcrumb mixture. This will help them stay crispy and golden brown when fried.
- Don't overcrowd the pan when frying the eggplant slices. This will cause them to steam instead of fry and they won't be as crispy.
- Make sure the tomato sauce is simmering before adding the eggplant slices. This will help the sauce to thicken and develop flavor.
- Top the eggplant slices with plenty of cheese before baking. This will help them to melt and become gooey.
- Serve the eggplant parmesan hot out of the oven. This is when it will be at its crispiest and most delicious.
Conclusion:
Eggplant parmesan is a delicious and satisfying dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. Whether you like it crispy or gooey, cheesy or light, there's an eggplant parmesan recipe out there for you. So next time you're looking for a tasty and versatile dish, give eggplant parmesan a try. You won't be disappointed!
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