Best 5 Erins Super Easy Eggplant Parmesan Recipes
**Eggplant Parmesan: A Classic Italian Dish with a Modern Twist**
Eggplant Parmesan, a beloved classic Italian dish, is a symphony of flavors and textures that has captured the hearts of food lovers worldwide. This hearty and satisfying dish, also known as Parmigiana di Melanzane, is made with tender slices of eggplant, coated in a flavorful breadcrumb mixture, and layered with rich tomato sauce, gooey mozzarella cheese, and nutty Parmesan cheese. Each bite offers a delightful balance of crispy, soft, and savory flavors, while the melted cheese creates a stretchy, irresistible pull.
This article presents a collection of three unique Eggplant Parmesan recipes that cater to various dietary preferences and skill levels. From the classic version featuring fried eggplant slices to a healthier baked option and a gluten-free alternative, these recipes offer something for everyone. Whether you're a seasoned home cook or just starting your culinary journey, these detailed guides will lead you through the process of creating this iconic dish in your own kitchen.
EGGPLANT PARMESAN II
This is a no fry variation of this popular dish, and is just as delicious!
Provided by Dolores Gentner-Ryan
Categories World Cuisine Recipes European Italian
Time 1h
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
- In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown.
Nutrition Facts : Calories 487.4 calories, Carbohydrate 62.1 g, Cholesterol 72.8 mg, Fat 16 g, Fiber 8.8 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 1663.1 mg, Sugar 19.9 g
QUICK EGGPLANT PARMESAN
This eggplant goes well with some steamed green beans and French or Italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the amount of red pepper flakes according to your taste.
Provided by Candice
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
- Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
- While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
- Top eggplant with sauce and Parmesan cheese and serve.
Nutrition Facts : Calories 644 calories, Carbohydrate 63.6 g, Cholesterol 167.2 mg, Fat 28.1 g, Fiber 13.1 g, Protein 36.5 g, SaturatedFat 14.3 g, Sodium 1865.7 mg, Sugar 13.8 g
ERINS SUPER EASY EGGPLANT PARMESAN
Steps:
- Slice eggplant about 1/8 to ¼ inch thick cutting the ends off and discarding. You will cover each slice with salt (approx ¼ tsp on each slice) and let sit for 30 min this will sweat the excess liquid out of the eggplant. Rinse off eggplant and pat dry with towel, beat the two eggs and run eggplant through and then into the crumbs (season as you like if you want to add stuff to it). Fry in oil (I use tongs for flipping) before a flip I use tongs to splash the tops with oil so that the breading does not fall off. After I splash it I let sit like 2 min then flip. Fry both sides and lay out on cookie sheet layered with newspaper and paper towels (removes excess grease this way). Take a rectangle casserole dish lightly cover bottom with sauce, just enough to keep food from sticking. Now layer your casserole as follows: eggplant, sauce, cheese. Keep going in this order until you are done or run out of room. I tend to use a lot of cheese; I cover so I can barely see the sauce. Bake at 350° until cheese is melted and starting to brown, of course if you do not like it brown then take out when it's melted the way you like it.
SUPER EASY EGGPLANT PARMESAN
This recipe is so easy it's crazy. You don't even have to fry the eggplant before you assemble the casserole. I think it gives great taste and texture this way. Also saves a lot of calories! You can also throw in other items such as mushrooms, onions or sausage. I do occasionally to make a whole meal in one dish.
Provided by Abbey212
Categories One Dish Meal
Time 1h
Yield 1 casserole, 7-10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Peel eggplant and slice thin. Layer eggplant and other ingredients if desired. Cover with foil and back 45 minutes.
- Take the foil off for the last 5 minutes of baking. Enjoy!
Nutrition Facts : Calories 227.6, Fat 10.8, SaturatedFat 5.1, Cholesterol 27.9, Sodium 734, Carbohydrate 23, Fiber 6, Sugar 13.6, Protein 10.2
EASY EGGPLANT PARMESAN
Make and share this Easy Eggplant Parmesan recipe from Food.com.
Provided by Little Bee
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
- Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper.
- Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
- Bake 20-25 minutes or until mixture is bubbly.
Tips:
- Choose small to medium eggplants, as they tend to have fewer seeds and a milder flavor.
- Slice the eggplants evenly so that they cook evenly.
- Salt the eggplant slices and let them rest for 30 minutes before cooking. This will help to draw out the moisture and prevent them from becoming soggy.
- Use a heavy-bottomed skillet or griddle to cook the eggplant slices. This will help to prevent them from sticking.
- Cook the eggplant slices over medium heat until they are golden brown and tender.
- Use a good quality marinara sauce for the eggplant parmesan. A homemade sauce is always best, but a store-bought sauce can also be used.
- Layer the eggplant slices, marinara sauce, and cheese in a baking dish. Repeat the layers until all of the ingredients have been used.
- 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 bread.
Conclusion:
Eggplant parmesan is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple tips, you can make a tasty eggplant parmesan that the whole family will enjoy. So next time you're looking for a new recipe to try, give eggplant parmesan a try. You won't be disappointed!
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