Eggplant Parmesan (Parmigiana) Recipes

Eggplant Parmesan

This is a vegetarian dish that is so good served with a tossed salad.

Ingredients:

• 1 (1 1/2 lb.) eggplant
• 1 cup shredded Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 1/2 cups of spaghetti sauce or marinara sauce

Directions:

Peel eggplant and cut into 1/4 inch thick slices. Let eggplant slices sit for five minutes.

Layer half of eggplant, 1/2 cup of Parmesan cheese, 3/4 cup mozzarella, and half of spaghetti sauce in a lightly greased 11x7 inch baking dish. Repeat layers.

Cover and bake at 375 degrees F for 40 minutes or until eggplant is tender. Uncover, top with remaining 1/2 cup mozzarella cheese and bake 5 more minutes until cheese melts.

Source: Southern Living Fast Family Suppers

By Robin F. from TN

Eggplant Parmigiana

Ingredients

• 2 medium eggplant, peeled and cut into 1/2 inch slices
• 2 tsp. salt
• 2 large onions, chopped
• 2 Tbsp. minced fresh basil or 2 tsp. dried basil
• 2 bay leaves
• 1 Tbsp. minced fresh oregano or 1 tsp. dried oregano
• 1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
• 3 Tbsp. olive oil
• 1 can dived tomatoes, undrained (14oz.)
• 1 can tomato paste (12oz.)
• 1 Tbsp. honey
• 1 1/2 tsp. lemon pepper seasoning
• 4 garlic cloves, minced
• 2 eggs, beaten
• 1/2 tsp. pepper
• 1 1/2 cup dry bread crumbs
• 1/4 cup butter, divided
• 2 lb. shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Directions

Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute onions, basil, bay leaves, oregano and thyme in oil until onions are tender. Add the tomatoes, tomato paste, honey and lemon pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves

Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into egg, then coat with crumbs. Let stand for 5 minutes. In a large skillet, cook half of the eggplant in 2 tablespoons of butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter.

In each of two greased 11x7 inch baking dishes, layer half of the eggplant, half of the tomato sauce and half of the mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees F for 35 minutes or until bubbly.

By Robin from Washington, IA

Eggplant Parmesan

Ingredients

• 2 eggplants
• salt, to taste
• 2 pkgs. sliced Mozzarella cheese
• seasoned bread crumbs (mixed with Parmesan cheese)
• 2 eggs, beaten with 1/4 c. milk
• spaghetti sauce
• flour

Directions

Cut eggplant in 1/2 inch slices and peel. Coat with flour, egg mixture and bread crumbs. Brown in oil in frying pan. In baking dish, put a thin layer of tomato sauce, then a layer of eggplant, then a layer of tomato sauce, then a layer of Mozzarella cheese. alternate until all eggplant is covered. Then sprinkle with oregano, Parmesan cheese and minced garlic. Bake at 350 degrees F for 40 minutes.

By Robin from Washington, IA

Eggplant Parmesan

Love this recipe!

Ingredients:

• 1 large eggplant
• 3 eggs, beaten
• 1 cup pkg. dried bread crumbs
• 3/4 cup oil
• 1/2 cup grated Parmesan cheese
• 2 tsp. dried oregano
• 1/2 lb. Mozzarella cheese, sliced
• 3 (8 oz.) cans tomato sauce

Directions:

Pare eggplant, cut into 1/4 inch thick slices. Dip each slice first into eggs, then into crumbs. Saute in oil until golden brown on both sides. Place layer of eggplant in 2 quart casserole. Sprinkle with some Parmesan, oregano and Mozzarella, then cover well with some of tomato sauce. Repeat until all eggplant is used, topping last layer of sauce with several slices of Mozzarella. Bake, uncovered, 1/2 hour or until sauce is bubbly and cheese is melted in 350 degree F oven.

By Robin from Washington, IA