EASY EGGPLANT (AUBERGINE) PARMIGIANA
Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From "The Sopranos" The one hour of prep time includes 30 minutes of draining.
Provided by Barefoot Beachcomber
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim the eggplants and cut them into 1/4 inch thick slices.
- Layer the slices in a colander, sprinkling each layer with salt.
- Let drain for 30 minutes.
- Rinse the eggplant and pat dry.
- Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
- Fry the slices, in a single layer, turning once, until browned on both sides.
- Drain on paper towels.
- Preheat the oven to 350.
- Spread a thin layer of tomato sauce in a shallow baking dish.
- Make a layer of eggplant slices, overlapping them slightly.
- Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
- Repeat the layering, ending with eggplant, sauce, and grated cheese.
- Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
- Let stand for 10 minutes before serving.
OLIVE GARDEN EGGPLANT (AUBERGINE) PARMIGIANA
I have never eaten this at the "Olive Garden" so I don't know if this is their recipe. However, this is a nice take on eggplant parmiagiana and it tastes great. Have made a few changes hopefully you will like it. Source: Kitchen Link (Copycat Collection) at kitchenlink.com.in 05/04/2001. The remaining eggplant slices can be frozen and used in the future.
Provided by Manami
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 375°F.
- Moisten eggplant slices and coat lightly in flour.
- Quickly brown slices in hot oil, dusting each side generously with seasoned salt and the parmesan cheese.
- When fork tender and golden brown transfer to jelly roll pan.
- Cover loosely with foil and bake about 20-25 minutes or until tender.
- Use 8 slices for this amount of sauce.
- Sauce:.
- In a medium saucepan combine jelly and tomatoes that have been broken with a fork.
- Heat on medium heat until piping hot.
- Do not boil. Be sure jelly is melted.
- Arrange 2 eggplant slices on each of 4 plates.
- Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely.
- Place plates in oven, just to melt cheese.
- Serve immediately.
Nutrition Facts : Calories 197.9, Fat 6.9, SaturatedFat 3.9, Cholesterol 22.8, Sodium 426.5, Carbohydrate 28.5, Fiber 5.2, Sugar 17.5, Protein 8.6
EGGPLANT (AUBERGINE) PARMIGIANA
Adapted from a recipe by Australian chef Huey (Iain Hewitson) who hosts a popular TV cooking show twice daily. Posted for the 2005 Zaar World Tour. UPDATE: In her review, BarbryT commented that it is not specified where the fresh basil is used. You could add it on top of the dish with the parmesan, although when I've made this I've sprinkled it on top just before serving. If you're undecided, perhaps do half and half, then you'll know which you prefer a second time.
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C.
- Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
- Drain well on paper towels.
- Heat a little oil in a large non-stick pan and gently sauté onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
- Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
- Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
- Serve with a simple green salad.
AUBERGINE PARMIGIANA LASAGNE
Combine two Italian classics - parmigiana and lasagne - in this veggie bake. It's ideal for batch cooking as you can freeze it before or after baking
Provided by Barney Desmazery
Categories Dinner
Time 1h30m
Number Of Ingredients 11
Steps:
- For the sauce, heat the oil in a large pan over a medium heat and fry the garlic for 1 min until golden. Add the sugar and vinegar, simmer for 30 seconds, then add the tomatoes. Season with salt and return to a simmer. Bubble for 10 mins, then remove from the heat and set aside. Can be prepared up to two days ahead and chilled.
- Heat a griddle or large frying pan over a medium-high heat. Brush the aubergine slices on both sides with the olive oil and season with a little salt, then griddle in batches until the slices are softened and slightly charred (ensure the heat isn't too high or the aubergine will char before it softens). Transfer the cooked slices to a plate as you go.
- To assemble, lay a third of the aubergine slices over the base of a rectangular or square gratin dish, then pour over a third of the sauce. Scatter with a small handful of both cheeses (you'll want to keep most of the cheese for the top) and half the basil, then top with half the lasagne sheets. Repeat once more, then finish with a final layer of aubergines topped with the rest of the sauce. Scatter over the remaining cheese. After leaving to cool completely, the dish can be covered and chilled for up two days or frozen for up to three months. Defrost fully before cooking.
- Heat the oven to 200C/180C fan/gas 6. Put the dish on a baking tray and bake for 30 mins until the cheese is golden and the sauce is bubbling at the edges. Leave to cool for at least 10 mins, then scatter with the reserved basil and serve. The cooked lasagne will keep frozen for up to three months, covered with foil. Defrost thoroughly, uncover and bake as stated above. Or to cook from frozen, bake at 180C/160C fan/gas 4 for 40 mins. Remove the foil, turn the oven up to 200C/180C fan/gas 6 and bake for a further 30 mins.
Nutrition Facts : Calories 466 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 0.6 milligram of sodium
AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA
GoodFood Magazine, 04/2009 edition, is where I found this recipe. I imagine everyone has at least one version of this meal - so I'm just adding mine One of the biggest advantages is that it tastes better the second day!. Of course I like mine the best!:) Can be frozen without topping, vegetarian & "posh" comfort food! Marvelous, just wonderful.
Provided by Manami
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 360ºF.
- In a shallow pan, mix together the garlic, crushed red pepper flakes, and 4 tbsp of the olive oil.
- Cook over a high heat for 3 mins, pour in the tomatoes, then simmer for 8 mins, stirring every now and then; stir in the tomato purée.
- Meanwhile, heat a griddle pan until very hot.
- Brush a few of the aubergines with a little oil, then add to the pan.
- Cook over a high heat until well browned and cooked through, about 5-7 minutes.
- Turn them halfway through cooking.
- Lift onto kitchen paper and do the next batch (Once you have added the correct amount of oil - if the pan looks dry, don't add more oil - the aubergines will release their juices and oils.).
- When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce.
- Sprinkle with Parmesan and basil leaves.
- Add seasoning, then repeat this process with the remaining ingredients.
- Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.
Nutrition Facts : Calories 283.6, Fat 19.1, SaturatedFat 4.7, Cholesterol 43.5, Sodium 240.9, Carbohydrate 21.9, Fiber 11.5, Sugar 9.6, Protein 10.5
EGGPLANT (AUBERGINE) PARMIGIANA SOUP
Make and enjoy. It tastes so much like Eggplant Parm that you'll flip. This is a catering size recipe serving 30 portions. Cutting it in half will serve a family well, as 15 portions will go quickly. A great way to have a fave meal in a soup. It's easier to heat up a soup than an entree or hero. Enjoy any leftovers as a lunch.
Provided by DeSouter
Categories Vegetable
Time 1h10m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Combine oil, onions and garlic and sauté for about 2 minutes.
- Add the eggplant, chicken stock, tomato juice, parsley and thyme.
- Bring to a boil, lower heat and simmer, covered for about 30 minutes.
- Serve with mozzarella cheese sprinkled over the top.
SOPRANO'S EGGPLANT (AUBERGINE) PARMIGIANA
Make and share this Soprano's Eggplant (Aubergine) Parmigiana recipe from Food.com.
Provided by Lightly Toasted
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim the eggplants and cut them into 1/2 thick slices.
- Layer the slices in one or more colanders, sprinkling each layer with salt.
- Let drain for 30 minutes (this pulls the water out so you don't have a soggy dinner).
- Rinse the eggplant and pat dry.
- Put about 1/2 inch of oil into one or more large deep skillets over medium heat.
- Fry the slices in batches, in a single layer, turning once until browned on both sides.
- Drain on paper towels.
- Preheat oven to 350°F.
- Spread a thin layer of sauce in one or more shallow baking dishes.
- Make a layer of eggplant slices, overlapping them slightly.
- Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
- Repeat the layering, ending with eggplant, sauce and grated cheese.
- (The eggplant can be made ahead to this point and covered with plastic wrap. Can be refrigerated for several hours or overnight. Remove it from the frige about 30 minutes before baking).
- Bake for 45-60 minutes or until sauce is bubbling and the mozzarella is melted.
- Let stand for 10 minutes before serving.
AUBERGINE (EGGPLANT) PARMIGIANA
Categories Vegetable Bake Vegetarian Quick & Easy Wheat/Gluten-Free Healthy
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for 2 minutes. Add the tomatoes and cinnamon and simmer for 15 minutes until thickened. Stir in the basil and season. Slice the aubergines lengthways about 1/2cm thick. Brush both sides with oil, season and griddle (chargrill), turning a few times until completely tender (you could also do this in a non-stick frying pan). It's important to get the aubergine as tender as possible, so give it time. Remove the cinnamon stick and put a few spoonfuls of the sauce in the bottom of an ovenproof dish. Cover with the aubergine and mozzarella then repeat, ending with a thin layer of sauce (you'll have roughly 3-4 layers). Sprinkle with Parmesan and bake for 30-40 minutes until bubbling and golden.
AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)
Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead
Provided by Ursula Ferrigno
Categories Dinner, Main course, Vegetable
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
- Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
- When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.
Nutrition Facts : Calories 225 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.52 milligram of sodium
BUDGET EGGPLANT (AUBERGINE) PARMIGIANA
I've called this recipe Budget Eggplant (Aubergine) Parmigiana not because it skimps on ingredients but first because I already have another eggplant parmigiana recipe posted - Recipe #135928; and secondly, when I compare the two, this one would certainly be less expensive to make. If you wanted to stretch this recipe further, you also could add a fourth layer of lasagne sheets. If I were to add lasagne sheets, I'd also be inclined to add a thin layer of ricotta immediately on top of each layer of the lasagna sheets or, even better, some ricotta mixed with cooked (well-drained) spinach. I'd recommend still having the final layer as the mixed cheeses and oregano. That means including this fourth layer only twice - and not on top! The Zaar Kitchen Dictionary has some excellent advice on choosing eggplants: "Look for smooth, shiny skin with a firm but slightly springy texture" and suggests using the eggplant within a day or two of purchasing it. This is important for this recipe as some of the skin is left on the eggplant. And don't discard the skin peelings from your eggplants: save them in a freezer bag with all your vegetable peelings and stalks for use in my Recipe #135453, the ultimate budget recipe! This is the fourth recipe I've adapted and posted here from a recipe I found in 'The Australian Women's Weekly's Cooking on a Shoestring' which has been published this year and contains lots of super recipes that certainly reflect needs of the times! The others are Recipe #365835, Recipe #366203 and Recipe #366217.
Provided by bluemoon downunder
Categories Cheese
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Using a vegetable peeler, peel random strips of skin from the eggplants; save the skins for use in my Vegetable Stock Recipe #135453; slice the eggplants thinly.
- Heat the oil in a large - preferably non-stick - pan. Make sure that the oil is hot (but not so hot that the crumbed eggplant slices burn) before adding each batch of crumbed eggplant slices so that the surface is immediately sealed; eggplant is notorious for absorbing oil and will do just that if the oil is too cool and you'll end up using a very large quantity of oil!
- Mix the minced garlic and dried basil with the breadcrumbs.
- Coat the eggplant slices in flour; shake off the excess; dip in the egg, then in the breadcrumb mixture; shallow-fry in batches, until lightly browned; drain on absorbent paper.
- Preheat the oven to 200°C/180°C fan-forced/400°F/gas mark 6.
- Mix cheeses together and mix in the walnuts (if using).
- Spread about one-third of the pasta sauce over the base of a well-greased 2.5 litre (10-cup) ovenproof dish; top with about one-third of the eggplant, one-third of the cheeses and one-third of the oregano; repeat layering.
- Bake, covered, for 20 minutes; uncover (and add chopped bacon, if using); bake for 10 minutes or until the surface is lightly browned (and the bacon, if using, is cooked and crisped).
Nutrition Facts : Calories 456.1, Fat 14.5, SaturatedFat 5.3, Cholesterol 159.4, Sodium 1097, Carbohydrate 62.7, Fiber 10.8, Sugar 18.4, Protein 20.7
ROAST AUBERGINE PARMIGIANA
An Italian-style roasted vegetable gratin with tomato and basil sauce, Parmesan and mozzarella
Provided by Jane Hornby
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of the oil in a pan. Soften the garlic and the basil stalks for 1 min, without letting the garlic colour. Add both types of tomatoes, the honey, most of the thyme leaves and plenty of seasoning. Simmer for 5 mins - you don't want the sauce to reduce too much at this stage.
- Meanwhile, heat oven to 200C/180C fan/gas 6. Cut 6 slits down into the flesh of each aubergine crosswise, taking care not to cut all the way through. Season inside, then push a slice of the mozzarella and a basil leaf into each gap.
- Pour the tomato sauce into a large baking dish and sit the aubergines in it (or use 4 individual dishes). Drizzle with the remaining oil. Cover with foil and scrunch it tightly at the edges. Bake for 50 mins-1 hr until soft.
- Remove the foil. Mix the breadcrumbs and Parmesan, and scatter over the aubergines with the rest of the thyme. Bake, uncovered, for another 15 mins or until the aubergines are very tender and the crumbs are golden and crisp. (The best way to tell if they are ready is to prod the largest aubergine in the centre with a skewer.) Let the dish rest for 5 mins, then scatter over the rest of the basil leaves. Serve with crusty bread, if you like.
Nutrition Facts : Calories 381 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 13 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium
OVEN BAKED CHICKEN AND AUBERGINE (EGG PLANT) PARMIGIANA
Parmesan crusted chicken breasts with meltingly tender aubergines in a tangy tomato sauce and a melted mozzarella topping, this tasty dish is great with ciabatta or baguette and assorted salad leaves. A wonderful version of the Italian classic where the chicken is quickly pan fried to seal in all those lovely juices before being oven baked for ease and convenience. This can be prepped earlier in the day making it a great and tasty meal for a dinner party or company; prepare to oven bake stage and then cover with cling film and store in the fridge - allow to come to room temperature before baking. (Prep time includes pan frying the chicken and aubergines.)
Provided by French Tart
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Aubergines. Fry the aubergine slices in olive oil until golden brown, then set aside. OR, brush them lightly with olive oil and spread the slices on a baking (cookie) sheet and place in a pre-heated oven (200C/400F/Gas 5) for about 15 minutes or until golden brown and slightly crispy.
- Tomato sauce. Heat the olive oil in a heavy-based saucepan. Add the onion and garlic and fry until softened, around 5 minutes. Add the chopped tomatoes and fry for a further 3-5 minutes, mixing well. Add the capers, tomato puree, olives and red wine. Season with salt and freshly ground pepper. Bring to the boil. Reduce heat and simmer for 10-15 minutes.
- Mix the breadcrumbs and parmesan cheese together, then beat together the eggs with the water. Dip the chicken in the egg mixture, then coat thoroughly in the breadcrumbs and parmesan cheese.
- Heat the olive oil in a heavy-based frying pan. Add the coated chicken and fry until golden on both sides - about 5 minutes. Set aside.
- Preheat the oven to 180°C/350F/Gas 4. Oil a shallow ovenproof dish and rub with garlic. Place the aubergines in a layer over the base of the dish and then add the fried chicken breasts and pour half of the tomato sauce in and around the chicken.
- Layer the sliced mozzarella over the chicken, then spoon the remaining tomato sauce over the chicken breasts. Sprinkle with a little more grated parmesan. Tuck a few fresh oregano leaves in and around the chicken and sauce.
- Bake the chicken for 40 to 45 minutes until cooked through.
- Serve the chicken on a bed of mixed salad leaves, flavoured with a squeeze of lemon and garnish with basil or oregano and more Parmesan shavings.
Nutrition Facts : Calories 749.7, Fat 32.5, SaturatedFat 11.9, Cholesterol 137, Sodium 1615.6, Carbohydrate 76.2, Fiber 21.1, Sugar 18.1, Protein 35.4
EGGPLANT (AUBERGINE) PARMIGIANA
This comes from Linda McCartney's Home Cooking. I have made it several times, it is very good. Serve it with tagliatelli and a crisp green salad.
Provided by wizkid
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350F (180 deg C) (Gas Mark 4).
- Lightly grease a baking dish.
- Wash the eggplants and slice lengthways into thin strips.
- Heat 1 tablepoon of the olive oil in a saucepan and saute the onion.
- Add the tinned tomatoes to the saute.
- Then add the tomato puree and the herbs.
- Stir well and bring the sauce to a simmer.
- Cover the pan and cook over a low heat for 30 minutes.
- Place the flour in a small bowl and dip the eggplant strips into it so that each piece is well coated.
- Heat the remaining olive oil in a frying pan and saute the eggplant until lightly browned.
- (Add more oil if necessary).
- Pour some tomato sauce into the baking dish and then a layer of egg plants. Continue layering the sauce and eggplant strips until they are all used up.
- Arrange the cheese slices over the top layer.
- Bake in the oven for 30-40 minutes until the topping is golden brown.
- Serve immediately.
Nutrition Facts : Calories 545.8, Fat 40.7, SaturatedFat 11.4, Cholesterol 44.8, Sodium 381.5, Carbohydrate 32.5, Fiber 11.5, Sugar 14.1, Protein 18.1
EV'S EGGPLANT (AUBERGINE) PARMIGIANA
Make and share this Ev's Eggplant (Aubergine) Parmigiana recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Trim and wash eggplant; do not remove skin.
- Cut crosswise into ¼ inch slices.
- Place on baking sheet, put a cup on one end of baking sheet to make it tilt (so that liquid that drains off will gather at one end); sprinkle eggplant slices with salt and let drain 30 minutes.
- Preheat oven to 400 degrees F.
- Lightly oil a 12 x 8 inch baking dish.
- Rinse eggplant and pat dry.
- Beat eggs in shallow bowl.
- Spread half of the breadcrumbs on large platter.
- Dip each eggplant slice first in the egg, letting excess drip back into bowl, then into the breadcrumbs, shaking off excess.
- Place slices as they are breaded onto a baking sheet.
- Heat ¼ cup of olive oil in large skillet over medium-high heat until rippling.
- Add enough eggplant slices to fin in one layer without crowding and saute on both sides until lightly-browned, 2-3 minutes per side.
- Transfer to paper toweling to drain as the slices become done.
- Continue, adding more oil if necessary.
- When finished frying eggplant, add mushrooms, olives and spinach to same skillet, reduce heat to medium.
- Saute, stirring frequently, until spinach has just wilted, about 2 minutes.
- Remove from heat.
- Make a layer of half the eggplant slices in baking dish.
- Spread ricotta cheese evenly over; sprinkle with Parmesan, then cover with mushroom mixture.
- Add remaining eggplant slices; pour on 2 cups marinara sauce and top with slices of mozzarella.
- Bake until hot and bubbly, about 20-25 minutes.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 895.3, Fat 61.5, SaturatedFat 21.4, Cholesterol 165.8, Sodium 1601.2, Carbohydrate 48.3, Fiber 6.9, Sugar 14, Protein 40.2
LIGHTER AUBERGINE PARMIGIANA
We've baked the aubergines and used creamy ricotta in this healthy version of Parmigiana di melanzane - far lower in fat and calories than the original
Provided by Angela Nilsen
Time 1h30m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Measure the 2 tbsp of oil into a small bowl. Brush just a little of it onto 2 large, non- stick baking sheets (if you only have 1 tray, bake the aubergines in batches). Mix the lemon juice into the measured oil. Lay the aubergine slices snugly in a single layer on the baking sheets, brush the tops with half the oil and lemon, season with pepper and bake for 20 mins. Turn the slices over, give the remaining oil and lemon mixture a good stir as it will have separated, and brush it over again. Season with pepper and bake for 10-15 mins more or until softened.
- Meanwhile, heat the remaining 1 tsp oil in a medium saucepan. Add the onion and garlic and fry for 3-4 mins, stirring often, until the onion is softened and starting to brown. Tip in the cans of tomatoes, stir to break them up, then mix in the purée, pepper and a pinch of salt. Simmer uncovered for about 10-12 mins until thickened and saucy, then stir in the oregano.
- Spread a little of the tomato sauce in the bottom of a shallow ovenproof dish (about 25 x 20 x 5cm). Start by laying a third of the aubergine slices widthways across the dish, spread over a third of the remaining sauce and put half the ricotta on top in small spoonfuls, then half the mozzarella. Scatter over half the torn basil and season well with pepper. Repeat the layering of aubergine slices, tomato sauce, ricotta, mozzarella and basil, and finish with the final aubergine slices, the sliced tomatoes and the last of the sauce. Season with pepper and scatter over the Parmesan. Bake for about 20 mins, or until the cheese is golden and the juices are bubbling.
Nutrition Facts : Calories 241 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
EASY EGGPLANT (AUBERGINE) PARMIGIANA RECIPE - FOOD.COM
Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From The Sopranos The one hour of prep time includes 30 minutes of draining.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Trim the eggplants and cut them into 1/4 inch thick slices.
- Layer the slices in a colander, sprinkling each layer with salt.
- Let drain for 30 minutes.
- Rinse the eggplant and pat dry.
- Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
- Fry the slices, in a single layer, turning once, until browned on both sides.
- Drain on paper towels.
- Preheat the oven to 350.
- Spread a thin layer of tomato sauce in a shallow baking dish.
- Make a layer of eggplant slices, overlapping them slightly.
- Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
- Repeat the layering, ending with eggplant, sauce, and grated cheese.
- Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
- Let stand for 10 minutes before serving.
AUBERGINE PARMIGIANA
Make this classic bake, also known as melanzane parmigiana, for guests. It's made with tomato, aubergine and vegetarian mozzarella, and garnished with parmesan-style cheese
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.
- Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don't have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
- In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up - and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.
- Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see 'goes well with').
Nutrition Facts : Calories 481 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 25 grams sugar, Fiber 17 grams fiber, Protein 24 grams protein, Sodium 1.3 milligram of sodium
CHEAT'S AUBERGINE PARMIGIANA
A cheat's way to create that classic Italian dish, aubergine Parmigiana, with just four ingredients and no fuss. Assemble this family-friendly meal in minutes
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h2m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the aubergines on a baking tray and make a slit down the centre of each. Drizzle with 2 tbsp olive oil and season. Bake for 50-55 mins or until the flesh is soft. Heat the grill. Tip the tomatoes into a bowl and season well. Fill the aubergines with layers of tomatoes and mozzarella, and finish with the Parmesan. Put under the grill for 5-7 mins until the cheese is golden.
Nutrition Facts : Calories 596 calories, Fat 42 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 11 grams fiber, Protein 33 grams protein, Sodium 1.5 milligram of sodium
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