baked eggplant parmesan recipe

Remove from oven; raise oven heat to 400 degrees. I used fresh mozzarella as well as shredded part skim, and perorino romano for the parmesan. That turned out very chunky and great tasting. This has happened twice. Add some bread or a salad and it's a perfect meal for anyone. I got this recipe out of everyday food several years ago and we've been eating it ever since and I think it's already very healthy! Used a fork). Easy and delicious! All the essential dishes are here, just on a smaller scale. I boiled some whole wheat rotini (about half of a box) and layered sauce pasta cheese then sauce eggplant and cheese. Amount is based on available nutrient data. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. After getting one in our CSA my husband decided to give it a second chance and we realized we had everything we needed for this recipe and gave it a shot. Your email address will not be published. Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara. Arrange half the eggplant in dish; cover with 2 … Sliced the eggplant a little thicker, bake a long time at high heat. I really only look at the recipe for recommended cook temps and times. This is it! What a wonderful recipe. I would even consider making this dish for company. xo. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I was excited to make the Eggplant Parmesan dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. I hope to find an alternate baking method that doesn't use breading the eggplant. This is the best rendition of eggplant parmesan I have encountered. If you use two eggplants, you will surely need more breadcrumbs/parm, because I used the full recipe on just one eggplant. This is really almost foolproof. This is a perfect recipe for a vegetarian! Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. I entered this recipe on myfitnesspal.com. If you purchase a Master Cook CD rom cookbook (about $10.00) you type in your own recipes it calculates all the nutritional info for you ... easy, This is so delicious! This recipe stood out - it appeared fool proof. Frying uses sooo much oil though. This post may contain affiliate links. Copyright 2020 Whole Foods Market IP. I made this for Christmas and my family loved it I also had garlic bread to go with it. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Made this last night and really liked that the eggplant was baked and not fried. I used part skim mozz for the calculation, not full fat, since that is what is most easily found in stores. 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping, 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds, 6 cups (48 ounces) store-bought chunky tomato sauce or homemade. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. I will always prepare my eggplant and zucchini this way. First time I ever made eggplant of any kind. I make the sauce that is included in this recipe as well. Any advice on that? first time i baked this. ♡. Recipe updates: When updating this recipe in the spring of 2020, I have included recommendations for toasting the Panko (to make it extra golden and crispy), I have added garlic powder to the seasoning, and have increased the recommended amount of marinara sauce and basil used. The only negative comment I have is that I didn't have enough room in my oven for both pans. I used this recipe to prepare eggplant and zucchini. Yes, all of those layers of cozy marinara sauce, gooey melted Mozzarella, sweet fresh basil, and of course, lots and lots of freshly-grated Parmesan probably have something to with my love of this eggplant Parm. We only used 1 medium eggplant & kept the rest of ingredients the same thus enough sauce and cheese to meet the taste-bud demands of little girls & leftovers for husband's lunch. If people want to post their own recipes, go ahead, but not here. cheese and a lot of italian seasoning. I have tried your baking method, it works well, however I use flour instead of breadcrumbs and it brings out the flavor of the eggplant this a great dish. It was perfect. Sprinkle the mixture evenly over the dish. Thanks so much for such a great and easy recipe. Also since I eat Gluten-free, I make my own bread crumbs with gluten free bread in a processor, added a bit more parm. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Brush 2 baking sheets with oil; set aside. I made my own pasta sauce (simple) and added ground meat. I wanted them really firm so they wouldn't get soggy sitting in the marinara while baking. Like others, I used one eggplant but kept the other ingredients as written. However; I agree with DAPHNEATCORNELL and Shrinkette that it would be REALLY nice to have the nutrition info for the recipes on the web-site. The only thing I added was some fresh basil and parsley Yummy. I fried it and it was a soggy, oily disaster. Husband loves it! There is probably some dish that requires this but crispy eggplant No! I meant to say I used 1/2 cup of bread crumbs instead of 3/4 cup. Provided courtesy of Ina Garten. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. I didn't have Italian bread crumbs, so I used regular crumbs seasoned with garlic and onion powder, oregano, and parsley. But when it comes to eggplant Parmesan, count me in anytime. Butternut squash might be fall's most versatile (and beloved!) I will be the first to admit that I’m still on the fence about how much I really love eggplant. And mixing the parm with the bread crumbs makes a nice breading as thick or thin as you like. ★☆ Sprinkle with basil. Information is not currently available for this nutrient. I had ordered egg plant parmesan at restaurant and it was soggy and lacked flavor. Fabulous...and the eggplant rounds are a great snack, all by themselves!!! So good! My picky preschooler liked it also my toddler: that is a testimony enough. Allow to sit at room temperature for 10 minutes before serving. Baking the eggplant is key. Allrecipes is part of the Meredith Food Group. It was declicious!! The secret is to use good sauce and bake it long enough.

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