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Baked Eggplant Parmesan Ingredients: To make this baked eggplant Parmesan recipe, you will need the following ingredients: Eggplant: 2 medium fresh eggplants (about 2 pounds), sliced into 1/2-inch rounds. Panko breadcrumbs: Which I recommend briefly toasting on a baking sheet in the oven before adding to the casserole, so that the breadcrumbs are extra-crispy and golden.


I made this crispy eggplant parmesan because my kids raved about the crispy chicken parmesan so I wondered if they would like this version just as much. It was a fun afternoon recipe to make and tasted wonderful! I loved the combination of the crispy eggplant topped with the tangy pomodoro sauce and smothered with melted cheese. No soggy eggplant in is recipe!


You can call it eggplant parmesan, or simply eggplant parm, but to us it will always be simply parmigiana. In fact, you can make the classic parmigiana with a variety of vegetables – from zucchini to cardoons! It’s always important to specify which vegetable you used; otherwise, parmigiana is considered, by default, to be eggplant parmigiana!


After, place the eggplant on a paper towel to drain. In a rectangular baking dish, spread one cup of the tomato sauce. Build a layer of eggplant slices, about one-third of the total. Cover the eggplant in tomato sauce and mozzarella cheese. Continue this layering process until all the eggplant is used up. Add remaining parmesan on top.


How do you make eggplant Parmesan without the cheese? Simply substitute your favorite vegan shredded mozzarella cheese for cow’s-milk mozzarella cheese and use nutritional yeast in place of Parmesan cheese. Nutritional yeast has a nutty, cheesy flavor and is packed with plant-based protein, vitamins and minerals. The savory flavor from the ...


Layer half of the Parmesan cheese over eggplant, followed by 3/4 cup mozzarella and half of the spaghetti sauce. Repeat. Step 2. Cover dish and bake for 40 minutes or until eggplant is tender. Uncover, top with remaining 1/2 cup mozzarella cheese, and bake for 5 more minutes or until cheese melts.


Today on the show we learn how to make eggplant parmigiana or parmigiana di melanzane. I'll show you how to make delicious breaded eggplant cutlets as well as how to put together the perfect eggplant parm bake. INGREDIENTS: 2-3 Big Eggplants (5-6 if they are the smaller eggplants) 1 1/2 cups flour 4 Eggs 2 Cups Breadcr


Make baked eggplant parmesan instead of lasagna to skip the unnecessary carbs and still enjoy all the cheesy goodness. When breading the eggplant, make sure to use whole-wheat panko instead of regular panko to avoid sogginess. A great crowd-pleaser Italian dish, elevate this eggplant parmesan with our homemade tomato sauce.


This crispy fried eggplant Parmesan is easy to make and delicious with my homemade Meat Lover’s Tomato Sauce. With the added crunch from the breadcrumbs, the creamy texture of the cheese and fresh tomato flavor from the sauce, this meal is perfect for Sunday dinner or for any day of the week.


How to make Keto Eggplant Parmesan. Preheat the oven 180C/390F. Place a large saucepan over high heat and add the oil, garlic and onion. Saute 3-5 minutes, until the onion turns translucent. Add the tomato paste, basil, thyme, salt, and pepper. Cook for 2-3 minutes then add the diced tomatoes.