baked eggplant parmesan recipe

All Rights Reserved. I made this dish exactly as the recipe and for someone who just started cooking, as myself, I thought this was VERY easy and it turned out AMAZING! This is the best rendition of eggplant parmesan I have encountered. The eggplant wasn't soggy! https://www.tasteofhome.com/recipes/the-best-eggplant-parmesan The nutrition data for this recipe includes the full amount of salt and breading used on the eggplant. Lay the I have made it twice in two weeks. Fixing the eggplant takes a little time but the assembly is quick and easy. So freakin' delicious!!! 26 g Delicious! I used 1/2 of breadcrumbs and low fat mozzarella. I salted the eggplant and put it between paper towels with a heavy plate on top for about an hour before making, just to draw some of the liquid out. Required fields are marked *, Rate this recipe I didn't have Italian bread crumbs, so I used regular crumbs seasoned with garlic and onion powder, oregano, and parsley. Time in the oven for the assembled dish seemed good. Your email address will not be published. If using homemade, I recommend making a double batch of this marinara sauce recipe. Spread 2 cups sauce in a 9-by-13-inch baking dish. It was a first time for eggplant for both. I loved that the eggplant was baked but was also breaded. I've made this twice, and both times it has been excellent. ★☆ It was delicious fresh and the next day as leftovers too. This recipe was the 'bom diggity". Can make ahead- arrange in baking dish and keep overnight in refrigerator, bring to room temp and then bake. You are an American treasure! Great, easy to make and it froze well! Thank you Martha Stewart! first time i baked this. We only salted ours for about 20 minutes and it wasn't bitter at all. I previously thought I didn't like eggplant and this recipe totally changed my mind. Martha Stewart is part of the Meredith Home Group. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. Easy, and delicious. I had ordered egg plant parmesan at restaurant and it was soggy and lacked flavor. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. *It is even better left over. I'll definetely do this again! Preheat the oven to 400 degrees F and arrange three racks evenly spaced. It was very good. While the eggplant is baking I make the tomato sauce. Found the recipe very easy to make with a 5 and 4 year old at my heels (not quick, but not demanding for attention either). And mixing the parm with the bread crumbs makes a nice breading as thick or thin as you like. I did whiz the sauce in the food processor for family with texture issues, and it was delightful. It turned out perfect. You should follow the advice of your health-care provider. Allrecipes is part of the Meredith Food Group. I was afraid it wouldn't be as good as when the eggplant is fried, but it was just as good or even better. Actually, I forgot to peel it too, but it made no difference and didn't detract at all. My favorite thing in life is time spent around the table. a healthful alternative: fry 1/4 inch eggplant slices in DRY pan on low heat on both sides until brown, no egg, no oil, no breadcrumbs -- use 2 cups fat free mozzarella, fat free cottage cheese mixture -- add 1/4 cup vegetable protein and 1/4 cup ITALIAN bread crumbs when adding parmesean to layers -- make three or four layers when assembling -- add THIN-sliced mushrooms and/or zucchini for variation -- also can add cooked seasoned ground turkey -- same herbs / sauce, but add garlic! i AGREE WITH "DAPHNEATCORNELL" THAT IT WOULD NOT ONLY BE "NICE" TO GET NUTRITIONAL CONTENT FOR THIS RECIPE AND OTHERS, BUT MY HUSBAND AND I NEED THE INFORMATION DUE TO DIETARY AND HEALTH CONCERNS. Get some good parmesan, preferably Italian and it does not get greasy in cooking. Welcome guests to your home this autumn with rustic gourd garlands, decorated pumpkins, and wreaths and centerpieces made from foraged materials. so salty.... will try again some other recipe.. Congrats! I hope to find an alternate baking method that doesn't use breading the eggplant. A winner with my guests! I used part skim mozz for the calculation, not full fat, since that is what is most easily found in stores. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. Fabulous...and the eggplant rounds are a great snack, all by themselves!!! I can't say enough about it, It's fantastic! My husband loved it. Leave the oven at 400 degrees F. In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. I served over angel hair and I'll say it again! I knew I could do better. I use Rao's marinara which is expensive but worth it. I used seasoned breadcrumbs and omotted the seasonings. Save my name, email, and website in this browser for the next time I comment. I served it will Cavatappi and a salad.

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