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www.lacucinaitaliana.com/italian-food/italian-dishes/eggplant-parmesan-the...

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!

www.simpleitaliancooking.com/simple-eggplant-parmesan-recipe

Eggplant Parmesan is no longer confined to the four walls of a restaurant. You can make a great eggplant parmesan in your own home, with minimal effort. One great thing about this particular classic Italian recipe is that the eggplant is not fried, it’s baked, making it a tad more healthy and helps cuts down on the prep and cooking time quite ...

www.epicurious.com/recipes/food/views/eggplant-parmesan-109739

Preparation. Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes. While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and ...

www.thespruceeats.com/classic-eggplant-parmesan-3056400

Layer half of the eggplant, half of the mozzarella cheese slices, another one-third of the sauce, and half the Parmesan cheese. Repeat layers, ending with the remaining sauce and Parmesan cheese. Bake for 30 minutes, or until the dish is hot and bubbly.

www.themediterraneandish.com/eggplant-parmigiana-recipe

Cooked eggplant parmesan would keep safe in the freezer, if wrapped well and protected, for 3 months or so. But personally, I would use it up earlier because the quality of the eggplant may be compromised the longer it sits in the freezer. Watch the Video for How to Make Eggplant Parmesan:

cooking.nytimes.com/recipes/1018942-crunchy-eggplant-parmesan

In most eggplant Parmesan recipes, crusty slices of fried eggplant go into a casserole with sauce and cheese -- where they quickly turn to sludge This recipe holds on to the crunch by transforming each whole eggplant into a crisp cutlet You can make one eggplant per person to serve this as an appetizer, or add a bed of pasta to make it more substantial

www.theendlessmeal.com/easy-vegetarian-eggplant-parmesan

Bake the eggplant in the oven for 20 minutes. Spread a couple of small scoops of the tomato sauce in the bottom of an 11×9 inch baking dish. Lay half the eggplant rounds over the sauce then cover with half of the remaining sauce and half of the cheeses. Finish assembling the vegetarian eggplant parmesan with the remaining eggplant, sauce and ...

www.womansday.com/food-recipes/food-drinks/recipes/a10189/make-ahead-eggplant...

Line with 1/2 the eggplant. Spoon on 1 1/4 cups sauce; top with 1 cup mozzarella, then remaining eggplant, sauce and mozzarella. Sprinkle with Parmesan; cover with foil. Bake 45 minutes or until ...

www.michaelangelos.com/product/eggplant-parmigiana

Eggplant Parmigiana. Sizes: Single Serve Family Large Family Freshly sliced eggplant lightly breaded then smothered in vine-ripened tomato sauce and three cheeses. COOKING INSTRUCTIONS. DO NOT THAW. KEEP FROZEN UNTIL READY TO USE. ...

www.ehow.com/how_5767051_freeze-eggplant-parmigiana.html

Eggplant parmigiana is a rich combination of fried eggplant and tomato sauce, along with Parmesan and mozzarella cheeses. Cooking it can be a time-consuming process because it requires an extensive amount of preparation: slicing and frying the eggplant, making the tomato sauce and assembling all the ingredients, in addition to its baking time.