ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)
Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.
Provided by Beatrice
Categories World Cuisine Recipes European Italian
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
- Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
- Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
- Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
- Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.
Nutrition Facts : Calories 591.9 calories, Carbohydrate 30.6 g, Cholesterol 76.5 mg, Fat 38.5 g, Fiber 9.1 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 3313.2 mg, Sugar 13.5 g
STUFFED EGGPLANT ITALIANO
This is a fantastic stuffed eggplant recipe. Veggies are sauteed, stuffed into the eggplant shell, sprinkled with Parmesan cheese, and roasted to perfection. The combination of ingredients creates a flavorful Italian meal. Hearty enough for a main dish or cut into smaller pieces for a side dish. This is simple and wonderful!
Provided by Susan Bickta
Categories Vegetables
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Pre-heat oven to 350 degrees F. Cut eggplant in half lengthwise.
- 2. Carefully scoop out the flesh, reserving shell. Coarsely chop scooped out eggplant into bite-size pieces.
- 3. Place a 12" non-stick skillet over medium-high heat and saute eggplant, green pepper, and onion in olive oil for 10-12 minutes or until onion becomes transparent. (You may have to add more olive oil or vegetable oil while sauteeing.)
- 4. Add the tomatoes and garlic to the eggplant mixture and stir to combine.
- 5. Add the beaten egg, torn bread, and Italian seasoning to the skillet and stir quickly to combine ingredients and to prevent the egg from "scrambling". Add salt and pepper to taste. Continue to cook for 5 more minutes, stirring constantly.
- 6. Transfer mixture to reserved eggplant shells.
- 7. Sprinkle with Parmesan cheese.
- 8. Place stuffed shells in a baking dish.
- 9. Bake for 30-35 minutes or until hot and bubbly. Serves 6-8 (depending on the size of eggplant).
BAKED EGGPLANT ITALIANO
"When my husband I decided that we wanted to lose weight, I created this main dish as a downsized substitute to lasagna," Traci Chatterton recalls from Windsor, New York. "It's fast, easy and cleans up in no time. And it makes a great dinner after a busy day at the office."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Brush both sides of eggplant slices with 2 tablespoons oil; sprinkle with garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium heat or broil 4-6 in. from the heat for 2-3 minutes on each side. Set aside., In a large skillet, saute the tomatoes, onion, Italian seasoning, and remaining salt and pepper in remaining oil. Add spinach; cook 1 minute longer. Add spinach; stir until wilted. Combine the ricotta, 1/2 cup mozzarella and egg; stir into tomato mixture., Arrange eggplant in a single layer in a 13x9-in. baking dish coated with cooking spray. Top with tomato mixture and pasta sauce. Sprinkle with remaining mozzarella. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 275 calories, Fat 15g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 885mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges
BAKED EGGPLANT (AUBERGINE) ITALIANO
This broiled method is less greasy. Leave the skin on the eggplant--it gives a nice texture and vitamins to the dish
Provided by southern chef in lo
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the broiler.
- Slice the eggplant thinly, place on a baking sheet, and brush both sides with olive oil.
- Broil until lightly browned, turning once, about 7 minutes per side.
- Preheat the oven to 350°F.
- Coat a 9x13-inch pan with cooking spray. Alternate layers of eggplant, garlic, basil, several spoonfuls of tomato sauce, mozzarella, adding pepper to taste. Repeat until all the ingredients have been used. Top with parmesan cheese.
- Bake for about 30 minutes until bubbly and light browned.
Nutrition Facts : Calories 227.7, Fat 12.9, SaturatedFat 4.2, Cholesterol 18.4, Sodium 189, Carbohydrate 22.7, Fiber 12.8, Sugar 8.9, Protein 9.8
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