Eggplant Parmesan recipes - 4 recipes
Eggplant parmesan is an Italian dish that consists of layering sliced eggplant, tomato sauce and cheese. The trifecta is then baked in a shallow casserole dish. Whether you choose to fry your eggplants first or add ground meat or herbs, eggplant parmesan is a hearty comfort food that can be made with lots of variation. Explore our recipes and find the right eggplant parmesan recipe for you.
Chef Tips and Tricks
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
Top rated Eggplant Parmesan recipes
Eggplant Parmesan
By Danièle du blog Un Instant Cuisine
Preheat the broiler. Cover two hotplates with parchment paper
- 1 cup breadcrumbs
- 4 medium eggplants, cut into 3 lengthwise and drizzle with olive oil on each side.
- 3 tbsp of olive oil
- 2 cups of homemade tomato sauce
- 1 1/2 cups grated mozzarella
- 1 1/2 cups grated Parmesan cheese
Eggplant parmesan
By joeyangelo
Served with angel hair pasta and fresh mozzarella
- 1 ripe eggplant sliced
- 1 lb of fresh mozzarella sliced
- 3 cups of bread crumbs
- 6 eggs
- 2 tablespoons of oil
- 1 package of angel hair pasta
- 1 jar of tomatoe sauce
David's Eggplant Parm
By steven.mcmullen
David's Eggplant Parm. Discover our recipe
- 2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds
- 3 1/4 teaspoons salt
- 5 lb plum tomatoes
- 1 1/2 cups plus 3 tablespoons olive oil
- 2 large garlic cloves, finely chopped
- 20 fresh basil leaves, torn in half
- 3/4 teaspoon black pepper
- 1/4 teaspoon dried hot red pepper flakes
- 1 cup all-purpose flour
- 5 large eggs
- 3 1/2 cups panko * (Japanese bread crumbs)
- 2 ozfinely grated Parmigiano-Reggiano (2/3 cup)
- 1 lb chilled fresh mozzarella (not unsalted), thinly sliced
Eggplant Parm
By pmkreationstation7@gmail.com
This is a classic favorite in my family
- 1 Large Eggplant, skinned and cut into slices 1/4 inch thick
- 2 Large eggs (beaten)
- 1c Italian Style Bread Crumbs
- Virgin Olive Oil
- 2 cans of Campbell's Tomato soup
- 1 c of shredded Mozzarella cheese
- 1/2 c of Parmesan cheese
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