Best 3 Fried Eggplant Parmesan Recipes
Embark on a culinary journey with our delectable Fried Eggplant Parmesan recipe, a symphony of flavors and textures that will tantalize your taste buds. This classic Italian dish features tender eggplant slices, coated in a crisp golden crust, layered with savory marinara sauce, melted cheese, and fresh herbs. Each bite offers a delightful balance of tangy, savory, and cheesy goodness.
In this comprehensive guide, we'll walk you through the steps of preparing this mouthwatering dish, from selecting the perfect eggplant to crafting the perfect breading and sauce. We'll also provide variations to suit your dietary preferences, including a gluten-free option and a vegan alternative. Whether you're a seasoned home cook or just starting your culinary adventures, our detailed instructions and helpful tips will ensure success. Get ready to indulge in the irresistible charm of Fried Eggplant Parmesan, a dish that will become a favorite in your kitchen. So, let's get cooking!
FRIED EGGPLANT PARMESAN
My dad made me eggplant parm one night and I thought, Hmm, I wonder if this would be good as a fried dish. Take this as a State Fair-style spin on a classically iconic Italian staple. This dish is quick and easy, and something anyone can do. You may think teens are lazy, but they'll come to life making this dish.
Provided by TeenChef99
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 23m
Yield 6
Number Of Ingredients 8
Steps:
- Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.
- Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.
- Dip eggplant slices in the eggs, then the bread crumb mixture. Drop into oil a few slices at a time until breading turns golden brown, about 2 1/2 minutes. Drain on paper towels.
- Heat spaghetti sauce in a saucepan over medium heat until heated through, about 10 minutes. Stir in remaining 1/4 cup Parmesan cheese and garlic powder.
Nutrition Facts : Calories 487.8 calories, Carbohydrate 73.2 g, Cholesterol 103.1 mg, Fat 13.3 g, Fiber 7.2 g, Protein 18.7 g, SaturatedFat 3.3 g, Sodium 1025.7 mg, Sugar 9.6 g
LIGHT (BAKED NOT FRIED) EGGPLANT PARMESAN
Eggplant Parmesan is always rich in flavor, but it can also be high in fast since the eggplant is fried. In this recipe, the eggplant bakes with a bread crumb crust before it's layered with San Marzano tomatoes and cheese. It's made with far less fat, but not lacking at all in flavor. You really taste the Parmesan cheese flavor...
Provided by Malinda Coletta
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. To the one can of San Marzano tomatoes, add olive oil, oregano, and salt to taste. If your can of tomatoes is whole or chopped use a blender, or food processor to make into a smooth sauce. Set aside. You do not cook this - trust me it gives the parmesan a FRESH tomato taste!
- 2. Fill one dish with seasoned bread crumbs; fill another one with the eggs and water beaten.
- 3. Start to cut your eggplant. I do not peel mine as we like the flavor of the skin of the Japanese eggplant, if using the Italian style eggplant you may want to peel. (Japanese eggplant is banana-shaped - Italian style is more bulb-shaped). Slice eggplant into 4-inch sections.
- 4. Turn on its side so the round part is facing down and then cut in 1/2 inch slices - you now have a sort of rectangle piece of eggplant NOT a round slice. I do this because it makes it easier to layer.
- 5. Spray 2 cookie sheets with cooking spray.
- 6. Place eggplant in egg wash.
- 7. Then into bread crumbs; shake off excess.
- 8. Fill one tray.
- 9. Spray the battered eggplant with cooking spray.
- 10. Place into pre heated 450F oven on the bottom rack. Repeat for tray two rotate bottom tray to the top. If you have not finished slicing eggplant you can do this while you are waiting for the top rack to finish cooking. No more than 10 mins for each sheet.
- 11. In a 13 x 9 glass baking dish, lightly coat the bottom with the tomato sauce.
- 12. Start by adding a layer of eggplant.
- 13. Next add a layer of Parmesan cheese, mozzarella cheese, and a bit of salt if you think it needs it.
- 14. Repeat starting with the tomato again, but layer the eggplant going in the opposite direction as the layer before. If you are doing this while the eggplant is cooking in the oven you will save a ton of time! Also keep in mind I do not put a ton of cheese in the layers as we are trying to keep this full flavor - lower calories!
- 15. Once ALL the eggplant is in the dish cover with the remaing tomato sauce and a generous helping of the Parmesan and mozzarella cheese.
- 16. Put in the 450F oven for about 15-20 minutes or until the cheese is brown.
- 17. With the leftovers, I portion out into single servings and place in small freezer bags - grab and go for lunches!
EGGPLANT PARMESAN BALLS BAKED OR FRIED
Eggplant parmesan takes a new shape! Easy as making meatballs, these balls are meatless. Using eggplant instead of meat. You could even shape these into patties for a vegetarian burger! Delicious!
Provided by Deb Crane
Categories Burgers
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Grease a baking sheet lightly.
- 2. Heat olive oil in pan and sauté garlic till fragrant, about 1 or 2 minutes. Add eggplant cubes and water. Cover pot and let simmer on low, stirring occasionally so it doesnt stick. Simmer for about 20 minutes or until eggplant cubes are completely softened. I keep mushing them as I check them. If by chance it seems very liquid, drain the liquid out.
- 3. After eggplant is soft, put to the side and let it cool off until it is room temperature.
- 4. When cool, add the 2 eggs and mix well. Add the parmesan cheese.... and please, use fresh shaved into big shavings. It makes a big difference! Add the bread crumbs and salt and pepper and mix everything very well.
- 5. Put mixture in the refrigerator for about 20 minutes. This will make forming the balls or patties easier.
- 6. Form into balls or patties. Place on the greased sheet, and bake for 30 minutes turning them after 20 minutes. You could also fry them in oil for a crisper texture.
- 7. Endless possibilities with these! Would make a perfect eggplant parmesan sandwich with the addition of mozzarella cheese slice and a bit of sauce! Can use in any recipe calling for meatballs. Could even put them in a casserole and top with sauce and more cheese.
- 8. Delicious and simple! My step daughter brought a friend to visit who is a vegetarian who has never had eggplant! This is a very good recipe for the introduction of eggplant. The texture is much like a meatball and the flavor is subtle. She now LOVES eggplant! :) I served them with spaghetti and red sauce.
Tips:
- Choose the right eggplant. Look for eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are too large, as they may be bitter.
- Slice the eggplant evenly. This will help them cook evenly. If you are using a mandoline, be sure to use the safety guard.
- Soak the eggplant slices in milk. This will help to remove the bitterness and make them more tender. You can also soak them in water, but milk is a better option.
- Dredge the eggplant slices in flour, eggs, and breadcrumbs. This will help them to get crispy and golden brown.
- Shallow fry the eggplant slices in hot oil. Be sure to flip them halfway through cooking. You can also bake them in the oven, but they will not be as crispy.
- Serve the eggplant parmesan immediately. It is best enjoyed hot and crispy. You can garnish it with grated Parmesan cheese, fresh basil, or marinara sauce.
Conclusion:
Fried eggplant parmesan is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover eggplant, and it is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
