Cut the eggplant into 1-inch chunks, or you can cut it into long planks or round slices. Stir in pesto and tomato paste and remove from the heat. Beat the egg. Chop the . Stir to coat in oil/butter mixture. Repeat layers twice, ending with tomato mixture. Ingredients. In a 10x14x2-inch baking dish, spread a third of the tomato sauce. Arrange the four you've left on the baking sheet to be evenly spread out. Remove all but four roasted eggplant slices to a plate. Preheat oven to 425°F. Season generously with kosher salt and black pepper on both sides. Slice eggplants into 1/2-inch thick rounds and place, in one layer, onto baking sheets. Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. Step one. 1. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender. In a 10x14x2-inch baking dish, spread a third of the tomato sauce. Set aside. Transfer crumbs to a medium bowl, let cool for a few minutes and then stir in herbs and parmesan cheese. Arrange one layer of prepared eggplant over the sauce in the dish. Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture. Roasted Eggplant Steps. I line it from small to big of each eggplant which makes it easier to pair into stacks. Instructions. Heat oven to 425°. Repeat with remaining eggplant. Line a large sheet pan (or two half sheet pans) with parchment paper, and set aside. Directions. Scoop a ladle or two of the sauce into the bottom of a 9x13 casserole dish. 1. Preheat oven to 350°F. 2 tablespoons extra-virgin olive oil. Wash hands with soap and water after cracking the raw egg. Spray a large baking sheet with non-stick cooking spray. Makes sure each eggplant are well covered. Top with 2 cups of marinara sauce and 1 cup of mozzarella cheese. Preheat oven to 425°F. Bake for 25-30 minutes flipping halfway through and bake until crispy and brown. Step 4. Deselect All. Leave for 30 minutes to allow the eggplant to "sweat." Meanwhile, arrange a rack in the middle of the oven and preheat to 400 degrees F. Make the tahini sauce according to this recipe and set aside for now. Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. Step 8. At this stage preheat the oven to 200 C. Into an individual baking dish, place the large eggplant slices evenly spaced apart. Flip and brush other side. Advertisement. Once butter melts and garlic starts to sizzle, add breadcrumbs to the pan. 9. 2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick. Place the slices in a colander to drain off any excess liquid. Line two large baking sheets with parchment paper or silicone baking mats. Toss eggplant and zucchini with olive oil and salt. Sprinkle evenly with the salt and toss once more. Line a couple of large baking sheets with parchment paper. Add the eggplant, garlic, oil, salt and pepper to a bowl and mix together. Baked Rice Pilaf with Pine Nuts, Raisins, and Currants. Sprinkle with kosher salt & pepper. Prepare a baking sheet with a nonstick baking mat or parchment paper and set aside. Bake at 350° for 35 to 40 minutes or until bubbly and golden brown. Spread half of the remaining sauce over the eggplant. To roast the eggplant: Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two baking sheets with parchment. In a shallow bowl, whisk the egg with a tablespoon of water. Let sit for 10 minutes, then rinse and pat dry with paper towels. First, she asked me to season my sliced eggplant with 1 1/2 tablespoons of salt. Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer (overlapping a little is okay, but if you're stacking, use 2 pans). Allow the rounds to cool completely (do NOT skip this step). Keto Eggplant Parmesan. Preheat the oven to 350 degrees. After baking the eggplant for 10-15 minutes, remove the baking the sheet from . Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Trim top and bottom of each eggplant and trim skin away from 2 sides, then slice all the eggplant into thin long pieces, cutting top to bottom into ¼-inch planks. 2. Step 2. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Preheat oven to 400° F. Get out two rimmed baking sheets and spread 2 tablespoons of olive oil on each. Place on aluminum foil or parchment paper lined baking sheet. Preheat the oven to 400 °F (200 °C). In a small dish, blend garlic with Parmesan, and sprinkle mixture evenly over eggplant. Heat the oil in a medium saucepan over medium-high heat. Remove the eggplant from the water, place in a colander set over a bowl, and allow to drain for 5 minutes. Cook and stir until lightly browned. Spoon 4 oz. Beat the egg. Spoon 1 cup tomato mixture over cheese mixture. Set aside. 3. Brush (don't drizzle) each slice with olive oil. Preheat oven to 400°F, lightly grease a baking sheet. Set the oven to 400-F. 7. This eggplant goes well with some steamed green beans and French or Italian bread. Preheat an oven or pellet grill to 400 F. Trim top of eggplants; slice in half lengthwise. Season with salt. Spread out on paper towels to blot the oil. Slice vertically as you would for an Eggplant Parmesan recipe. Broil about 3 minutes, and turn slices and broil for 3 minutes more. In a small bowl stir together mayonnaise, dried onion, and salt. Set aside. It's the bomb. One-and-a-half tablespoons is way more than your average . Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Roast for 20-25 minutes and then turn the rounds over. Brush each piece with olive oil and season with salt and pepper. Preheat the oven to 400 degrees F and arrange three racks evenly spaced. 5. 1/4 teaspoon freshly ground black pepper. In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper. Your entrée already takes a lot of effort to make, so a quick and easy side is ideal. 2. The best part of this is how crispy and flavorful the eggplant is. Prepare the eggplant: Preheat oven 425°. I line it from small to big of each eggplant which makes it easier to pair into stacks. While the eggplant is baking add the olive oil and minced garlic to a pan and saute. Trim off the top and bottom of the eggplant and slice into 2-centimeter (1-inch) thick disks. Dip each eggplant disk into butter first, then breading mixture. Bake at 375F for 20 minutes. Place oven racks in upper and lower third of oven. Heat oven to 425°F. To freeze eggplant: Slice the eggplant into 1-inch rounds. and add the first layer of eggplant rounds and add on some of the . Step 5. Place the eggplant onto the baking sheet with the skin side down. Add the fire roasted tomatoes and juice simmering for 15 minutes. Repeat layers twice, ending with tomato mixture. While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil. Put the eggplant in a bowl, and mix in the olive oil and spices. Transfer to a bowl. 10. ). Instructions Checklist. In another shallow bowl, mix the panko breadcrumbs (1 cup) with the Italian seasoning (1 teaspoon), and the remaining . Spray the casserole dish with nonstick cooking spray. Cover the baking sheet with foil entirely and place in the oven to cook for 15-20 mins (depending on the thickness of your eggplant slices). 10. And if you like cheese, you're in luck because this recipe is insanely cheesy. Dip eggplant slices in beaten egg; coat with bread crumb mixture. And with my recipe of Eggplant parmesan up your sleeve, you are sure to please any picky eaters or even foodies alike! Arrange the eggplant slices evenly on baking sheet. In a medium-sized shallow dish, whisk the eggs and almond milk. In a medium pot over high heat, bring the quinoa, water and 1/2 teaspoon kosher salt . Heat a skillet and add 2 TBS olive oil, Saute onion, garlic, and bellpepper until soft. Label with the date and freeze up to eight months. In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil. Cook, stirring often, until crumbs turn golden brown, 4 minutes. Sprinkle with a third of the parmesan and a third of the mozzarella. Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side. Rating: 4.5 stars. Set aside. Melt butter in a bowl. Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and spray it with cooking spray. Place in single layer on baking sheets. Divide among the 6 sandwiches and top well. Slice the unpeeled eggplant into ½-inch rounds, discarding the ends. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Repeat twice, starting with the marinara and ending with the Parmesan . Line two large rimmed, baking sheets with parchment paper for easy cleanup. Wash the eggplant, pat dry, we like the skin on for color and fiber. Remove from the oven and sprinkle with lemon juice. This list starts off with a classic, eggplant parmesan. Preheat oven to 325 degrees F (165 degrees C). Instructions. Arrange the eggplant on top. While the eggplant is baking add the olive oil and minced garlic to a pan and saute. Mix breadcrumbs, spices and Parmesan cheese in another bowl. Step 8. Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. eggplant, kosher salt, egg whites, whole wheat panko.. All information about healthy recipes and cooking tips Sprinkle lemon pepper and salt on top of each slice. Step 6. Season with salt and pepper. Advertisement. Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer (overlapping a little is okay, but if you're stacking, use 2 pans). Line a baking sheet with a layer of paper towel or a clean kitchen towel. Squeeze the juice of ½ lemon. Set the oven to 400-F. 7. In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil. Season the eggplant slices with salt, pepper, and garlic powder. Pour the rest of the tomato sauce over the eggplant and sprinkle the top with parmesan cheese. Place slices in a freezer -safe bag. Preheat oven to 450 degrees. Wash hands with soap and water after cracking the raw egg. Meanwhile, toss the 2 cups bread crumbs with 1/3 cup of the grated parmesan cheese, 1/4 cup olive oil, and salt and pepper to taste. Let stand at room temperature for about 1 hour. 1 teaspoon salt. Remove from the oven and reduce oven to 350 degrees F. Add the roasted eggplant mixture back to the bowl, add 3/4 cup of the cheese, sauce and breadcrumbs; mix well. Preheat an oven to 425 degrees Fahrenheit. Place the eggplant face down on an oiled baking sheet. Layer and bake: Gather a 9×13 inch baking dish. Place the eggplant slices and garlic head on a foil-lined baking sheet. Place under broiler until bubbling. In a large bowl, quickly mix with olive oil and kosher salt and fresh ground pepper (the eggplant soaks up the oil in an instant, so mix as soon as you add it! Add the tomatoes and the herb sprigs and bring to a boil. In a 10×14×2-inch ceramic baking dish, spread 1/3 of the marinara sauce. Preheat oven to 400°F. 1. Layer the vegetables with jarred marinara sauce, freshly grated Parmesan cheese, and mozzarella cheese. In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs). Heat oven to 425˚F with rack in center. Bake in 400 degrees F oven for 15 minutes, then flip each disk and baked for 7 more minutes. Mix together the remaining cup of parmesan cheese, the provolone cheese, and the mozzarella cheese in a bowl. It's not only healthy but also rich in flavors and textures. Sprinkle with garlic and roast for another 20 minutes. Cover with a second layer and sprinkle with salt. Stir together cottage cheese and feta cheese; spoon 1/3 cup cheese mixture over eggplant. Spray a large baking sheet with non-stick cooking spray. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Break the egg into a separate small, shallow bowl. Bread the eggplant. Most eggplant parmesan recipes consist of breaded slices of eggplant that have been fried, smothered in tomato sauce and covered in melted cheese. This will help remove the bitterness from the eggplant. Make sure to use enough oil so that it coats the pan. Layer up eggplant parmesan in a 10×15-inch baking dish. 8. To create two layers, use half of the ingredients at a time. Heat oven to 425°. Ina roasts her eggplant instead of frying it in this still-decadent eggplant parm (plus, she uses jarred marinara)!Subscribe http://foodtv.com/YouTubeGet t. Bake -- at 350 for 30-40 minutes until nice and bubbly and bread crumbs are nice and brown. Beat eggs in a separate bowl with 1 tablespoon of water. Toast breadcrumbs over medium heat for about 5-7 minutes or until golden brown. Reduce oven temperature to 400 degrees. Slice the eggplant into 1/2-inch (1.3 cm) thick rounds. Step 3. Sprinkle on . Arrange on baking sheet or pizza stone. Set aside. Sprinkle with salt and pepper and brush both sides with olive oil. Spray the casserole dish with nonstick cooking spray. Next spoon the tomato basil sauce over each of the slices. Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese. Over each eggplant, place a sliced mozzarella cheese. In a shallow bowl, whisk together the Panko breadcrumbs, Italian seasoning, garlic powder and (1 teaspoon) fine sea salt and black pepper until combined. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Lay half of the eggplant on top of the sauce. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. 6 medium plum tomatoes, cut crosswise into 1/4-inch slices. Directions. Preheat oven to 375 degrees. Parmesan Breadcrumbs. Heat olive oil in a large skillet over medium high heat. Combine cornflakes, Parmesan cheese, garlic powder, and Italian seasoning in a small shallow bowl. Arrange a third of the eggplant on top in one layer. Assemble roasted peppers and fried eggplant on a buttered toasted garlic bread roll sprinkle with Italian herb seasoning and drizzle with a tiny bit of olive oil. Quick Eggplant Parmesan. Arrange coated eggplant slices in a single layer on the prepared baking sheet. Step 1. Crunchy, tasty, and insanely easy to prepare, sauteed green beans perfectly fit the bill. Drizzle or brush eggplant slices with olive oil and season with salt and pepper. Instructions. Combine cornflakes, Parmesan cheese, garlic powder, and Italian seasoning in a small shallow bowl. Add the fire roasted tomatoes and juice simmering for 15 minutes. Place a slice of cheese on top of each piece of eggplant. Place eggplant under broiler about 4 inches from heat source. Wipe the salt from the eggplant and dry with a paper towel. Set aside. Heat oven to 425 degrees Fahrenheit. Break the egg into a separate small, shallow bowl. Then top with bread crumbs, and parmesan. Place on rack in broiler pan. Turn heat to medium and cook until the garlic sizzles and turns fragrant but not brown, about 1 minute. Add breadcrumbs and toss in the garlicky oil. Place flour in a third bowl. Drizzle evenly with olive oil and, working quickly, toss to evenly distribute the oil. Line two baking sheets with parchment. Step 3. In a 9×13 inch baking dish spread ½ cup of the marinara in the bottom. Add cubed eggplant to the parchment-lined baking sheet. You should be able to get about 10-12 eggplant sticks. Stir together ricotta, mozzarella, egg, and remaining 1/2 teaspoon salt in a small bowl until combined. 137. Step 4. Bake at 350° for about 15 minutes. Then mushrooms, sauce , cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Trim eggplant and slice into 1/4 to 1/2-inch thick rounds. Place the eggplant slices on a baking sheet lined with parchment paper. Cutting: Peel and trim your eggplants. This is a dish worth serving for the family meal! Stir in the wine and chicken broth and reduce to about 1/2 Cup. Then cut those slices into 4-6" long sticks depending how long you want your fries. Brush eggplant flesh with Williams' Sonoma garlic parmesan dipping oil or EVOO. Preheat oven to 425 degrees F. Put a baking sheet in the oven to heat for 10 minutes. Roast the eggplant slices at 425 degrees for 30-40 minutes, until thoroughly cooked and browned. Set oven control to broil. Set aside. 2 cloves garlic, minced. Top with breadcrumbs, then roast until the inside is bubbling and the outside is golden brown and crisp. Arrange the eggplant slices evenly on baking sheet. Season with salt. and add the first layer of eggplant rounds and add on some of the . Brush (don't drizzle) each slice with olive oil. Then slice each long piec in half ( easiet to fit a smaller dish ) Spray cooking oil lightly on oven baking sheets ( 2 or 3 large ) Place on slices to fit sheet and spray or brush slices with oilve oil. Directions. Lightly oil a small casserole dish and place a layer of the roasted eggplant in the bottom of the dish. Repeat the layers twice. Into a 9×13-inch baking dish, spoon a small amount of sauce, then a single layer of eggplant, then a thin layer of parmesan. Layer half of roasted . Then sprinkle some grated Parmigiano cheese. 9. Spoon 1 cup tomato mixture over cheese mixture. A simple lemon vinaigrette is fantastic with eggplant parmesan! Why Ina's Roasted Eggplant Parmesan Is Better than the Classic. 6 to 8 basil leaves, finely chopped, or about 1 teaspoon dried leaf basil. In a casserole dish sprinkle the remaining 1 TBS olive oil and lay one layer of eggplant slices on top. Place a slice of cheese on top of each piece of eggplant. While the eggplant roasts, mix the cheeses, except for 1 cup of the Romano/Parmesan. Spray two large baking sheets and one 13x9-inch baking dish with olive oil spray. Cook over medium to medium-high heat for 3 minutes per side. Brush each slice on both sides with olive oil. Preheat oven to 425°F. Drop into hot frying oil about 1/2 inch of oil, fry each piece until golden brown. Step 1. Salt the eggplant and drain 30 minutes to 1 hour on layered kitchen towels. Step 3. 9. Cut slices that are ½"-¾" thick. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the . Salt and pepper liberally. Adjust the amount of red pepper flakes according to your taste. 3/4 cup good olive oil 1 tablespoon dried oregano Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Combine bread crumbs, olive oil and parmesan cheese in one bowl. Discard cinnamon stick. Preheat the oven to 400°F and line 2 baking sheets with parchment paper. Lay in an even layer on the baking sheet. Bake at 350° for 35 to 40 minutes or until bubbly and golden brown. (See photos above.) Use a mildly flavored and high-heat oil such as avocado oil for the best results. Bake for 20 minutes, turning halfway through until eggplant is golden. Stir in lemon zest and chopped parsley. Remove from heat. Leave the oven at 400°F. Generously spray both sides of each eggplant slice with cooking spray. Prepare the eggplant: Preheat oven 425°. Preheat oven to 350 degrees F. Slice the eggplant into 1/4" slices and sprinkle liberally with salt. Add the parsley and basil. The size of your eggplant will determine the total yield. Preheat the oven to 400º. Sprinkle with remaining Parmesan cheese. Then topped with eggplant, and the sauce. Preheat oven to 425°F. Place mixture on a baking sheet and bake for 15-20 minutes; turning halfway. Slice off both rounded ends on one eggplant, then stand it up on its widest flat side. Put 1/3 of the tomato sauce on the bottom of the casserole dish. Roast until custardy and golden brown. Sauteed Green Beans. Stir together cottage cheese and feta cheese; spoon 1/3 cup cheese mixture over eggplant. Step 1. Brush 2 baking sheets with oil; set aside. Bake at 400º F for 20 minutes or until the cheese is golden and bubbly. The eggplant should be golden brown and . 2 small eggplants, cut crosswise into 1/4-inch slices. Brush the eggplant with the oil and place on a cookie sheet with sides. Use clean paper towels to pat dry any excess moisture. Preheat the oven to 425 degrees F. Place the eggplant slices in a single layer on a parchment lined baking sheet and season them with salt, pepper, oregano and a drizzle of olive oil. Sprinkle both sides of eggplant slices with kosher salt and arrange on a large tray lined with paper towels. Then use the paper towels to pat dry and remove the excess salt and moisture. red sauce over the top and sides of eggplant; top with 1/2 oz. The secret is in the breading, which of course, is not made with bread.