Best 3 Spicy Eggplant Parmesan Recipes
**Spicy Eggplant Parmesan: A Unique and Flavorful Twist on a Classic Dish**
If you're looking for a delicious and satisfying vegetarian meal that's packed with flavor, look no further than spicy eggplant parmesan. This dish combines the classic flavors of eggplant parmesan with a spicy kick that will tantalize your taste buds. Made with tender eggplant slices, a flavorful tomato sauce, and a crispy breadcrumb topping, this dish is sure to be a hit with everyone at your table.
The recipe includes step-by-step instructions for preparing the eggplant, making the tomato sauce, and assembling the dish. It also includes tips for achieving the perfect crispy breadcrumb topping and suggestions for serving.
In addition to the classic spicy eggplant parmesan recipe, the article also includes variations for a baked version, an air fryer version, and a vegan version. These variations make it easy to enjoy this delicious dish regardless of your dietary preferences or cooking methods.
Whether you're a seasoned cook or a beginner in the kitchen, this article has everything you need to make a delicious and satisfying spicy eggplant parmesan dish. So gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece!
EGGPLANT PARMESAN BOATS
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Halve the eggplant, then use a paring knife to cut vertical and horizontal slits into the flesh about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing the skin on the other side.) Place the halves on the lined baking sheet flesh-side up.
- Spread a tablespoon of olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. Roast until the eggplant is softened and golden brown on top, 15 to 20 minutes. Remove the eggplant from the oven and spread 1/4 cup marinara on each half, then top with the cheeses. Return to the oven and bake until the cheese is golden and bubbling, another 8 to 10 minutes. Allow to cool slightly before serving.
JAMIE OLIVER'S EGGPLANT PARMESAN
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
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
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
Tips:
- Choose the right eggplant. Look for small to medium-sized eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are large or have bruises or cuts.
- Slice the eggplant evenly. This will help ensure that it cooks evenly. You can slice the eggplant by hand or use a mandoline.
- Salt the eggplant slices. This will help to remove the bitterness from the eggplant. Place the eggplant slices in a colander in a sink and sprinkle them with salt. Let them sit for 30 minutes, then rinse them off and pat them dry.
- Dredge the eggplant slices in flour. This will help them to brown nicely in the pan. Place the flour in a shallow bowl and dredge the eggplant slices in it, shaking off any excess flour.
- Fry the eggplant slices in hot oil. Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan. Fry the eggplant slices in batches until they are golden brown and crispy on both sides.
- Make the tomato sauce. While the eggplant is frying, make the tomato sauce. Heat some olive oil in a saucepan over medium heat and add the onion and garlic. Cook until the onion is softened, then add the tomatoes, tomato paste, and oregano. Bring to a simmer and let cook for 30 minutes, or until the sauce has thickened.
- Assemble the eggplant parmesan. Preheat the oven to 375 degrees Fahrenheit. Grease a 9x13 inch baking dish. Layer the eggplant slices, tomato sauce, and cheese in the baking dish, repeating until all of the ingredients are used up. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Conclusion:
Spicy Eggplant Parmesan is a delicious and easy-to-make dish that is perfect for a weeknight meal. The eggplant is crispy and flavorful, the tomato sauce is rich and tangy, and the cheese is melted and bubbly. This dish is sure to be a hit with your family and friends.
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