To make eggplant parmigiana you need 1 large eggplant, 2 eggs, 1 1/2 cups panko breadcrumbs, 2 tablespoons of extra-virgin olive oil, 1 jar of pasta sauce, 1 cup of shredded mozzarella cheese and 1/2 cup of shredded Parmesan cheese. Slice the eggplant lengthwise into 8 1/2-inch-thick pieces.
Chicken Parmigiana is made with breaded chicken breasts, Parmesan cheese, mozzarella cheese, tomato sauce and seasonings. The chicken is fried and then baked with the sauce and cheese. It can be served with or without pasta.
A simple recipe for chicken parmigiana is available on Food.com. It requires chicken breasts, Italian seasoned breadcrumbs, Parmesan and mozzarella cheese, an egg and butter. Spaghetti sauce is also required.
This baked eggplant recipe is made with eggplant, extra-virgin olive oil, garlic, salt and ground black pepper, and Italian parsley. It's simple and has few steps from start to finish.
Eggplant can be made into a tasty dip very easily by roasting with a number of vegetables (such as onions and peppers), before blending in a food processor and serving with bread or crackers. The dip makes a great entree or snack.
Whole Food's easy baked eggplant Parmesan and All Recipe's easy fried eggplant are some simple eggplant recipes. Both recipes serve four people and cook in less than an hour.
Two highly rated Italian eggplant recipes are Food Network's Eggplant Parmigiana and AllRecipe.com's Italian Eggplant Salad. The Food Network recipe combines baked eggplant with tomato sauce and cheese, while the AllRecipe.com recipe mixes baked eggplant with balsamic vinegar and spices for a simple
Sandra Lee's Crispy Eggplant Parmesan and Fountain Avenue Kitchen's Crispy Baked Eggplant are some recipes for crispy baked eggplant. Both recipes make about four servings.
A healthy recipe for eggplant is Eggplant and Kale Parmesan. The dish is prepared by cooking a sauce of tomatoes, browned garlic, kale and basil. This is then layered between sliced eggplant, which has been breaded with a crust of egg whites, almond flour and whole-wheat breadcrumbs.
One eggplant Parmesan recipe calls for 3 medium eggplants, cut into rounds about 1/3-inch thick, 3 1/4 teaspoons of salt, 5 pounds of plum tomatoes, 1 1/2 cups plus 3 tablespoons of olive oil and 2 large, finely chopped cloves of garlic. The recipe serves eight.