EMERGENCY (and easy) RECIPE needed! Eggplant Parmisan, please? ???

Question

I was about to guess---but I turned CHICKEN!

Answer 1

Quick & Easy Eggplant Parmesan in the Microwave

This is my grandmother's recipe, I'm not sure where she got it. It only takes about 14 minutes in the microwave for a quick dinner. If you want meat you can add it to your sauce.

1 medium eggplant
1 (6 ounce) can low-sodium tomato paste
1 cup water
1 (14 1/2 ounce) can chunky low-sodium tomatoes
1 tablespoon oregano
1 tablespoon basil
1 cup mozzarella cheese, shredded
3 tablespoons parmesan cheese

Peel eggplant; cut into 1/8" slices. In bowl combine tomato paste, water and tomatoes. Mix well. Add oregano and basil, Spread sauce on bottom of 2-Qt casserole. Layer half of eggplant, more sauce, and half the mozzarella cheese. Repeat layers. Finish by sprinkling Paremsan cheese on top. Cover casserole.

Place in microwave and cook on High 14 minutes, turning dish once after 7 minute if your microwave does not rotate. Make sure cheese has melted.

Serves 4

Answer 2

Eggplant, peeled and cut into 3/8 inch slices Mayonnaise Lemon pepper Parmesan cheese Coat each side of eggplant with mayonnaise and dust with lemon pepper and Parmesan cheese. Place on Teflon coated pan and bake at 450 degrees for 8 to 10 minutes. Serves 2 slices per person. Serve immediately. Easy.

Answer 3

Easiest I know of is this:

Preheat oven to 350 degrees.

Peel 2 eggplant and slice about 3/4 inch thick rounds. Coat with egg wash and dredge in Italian seasoned bread crumbs. Fry at medium high heat in about a tablespoon of canola oil until breadcrumbs are a nice brown color. Make certain you turn slices and fry both sides. Drain on paper.

Mix together in a large bowl, one carton of cottage cheese, one pack of grated mozzerella, about a half cup of grated parmesan cheese and two eggs. You can add a little dried oregano to this if you want. Mix well.

Take a jar of your favorite spaghetti sauce (Prego, Ragu...) and put about about a cup or so in the bottom of a casserole dish. Enough sauce to completely coat the bottom. Arrange the slices of eggplant next, then put a good "dollop" of the cheese mix on top of each eggplant and spread it out a bit. You can fill in the spaces between eggplant with a little more cheese mix. Put a little more sauce on top of cheese, then repeat with eggplant slices.

To finish the layers put some sauce on top of the eggplant. Put a dollop of the cheese on top of eggplant and a little more in any empty spaces. Now sprinkle some of the grated parmesan on top of everything.

Bake in 350 degree oven for 45 minutes. Let cool a bit before you serve or it might get watery. Good with pasta on the side.

Total shopping list:

2 eggplant
Italian Seasoned bread crumbs
Spaghetti Sauce in jar
One carton Cottage cheese 16oz
One pack grated mozzerella 16 oz
One shaker of grated parmesan cheese 12 oz
2 eggs
Oil to fry breaded eggplant
Dried (NOT FRESH) oregano (optional)

Answer 4

Here you go!!

Eggplant Parmesan: Parmigiana di Melanzane
Recipe courtesy Mario Batali

Difficulty: Easy
Prep Time: 45 minutes
Cook Time: 25 minutes
Yield: 4 servings
Rating: * * * * *

2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano


Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.

In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.



Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt


In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.


(You can use jar sauce instead.)

----------

Eggplant Parmesan

Recipe Rating: * * * *
Prep Time: 10 min
Total Time: 50 min
Makes: 6 servings

1 medium eggplant (about 1 lb.), peeled, sliced
1/2 lb. sliced fresh mushrooms
1 jar (26 oz.) spaghetti sauce
1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping, divided
2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided



SPRAY 13x9-inch baking pan with cooking spray. Place 1/2 each of the eggplant and mushrooms in prepared pan; top with 1/2 each of the grated topping and mozzarella cheese. Repeat layers.
TOP with spaghetti sauce; cover.
BAKE at 400°F for 35 minutes. Remove from oven. Top with remaining grated topping and mozzarella cheese. Bake an additional 5 minutes or until cheese is melted.

Answer 5

2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups QUICK MARINARA SAUCE, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced

Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.

In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.

Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.

In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)

Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.


QUICK MARINARA SAUCE

3 tablespoons extra-virgin olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tablespoon kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Yield: about 3 1/2 cups

Answer 6

pan fry breaded egg plant till crumbs turn brown
layer a pan with tomatoe sauce add egg plant thinny sliced of course and sauce then mozzerella and ricotta then egg plant sauce ricotta and mozzerella and ther u have it put in oven till everything is warm and cheese melted

Answer 7

Here ya go -- lots of versions to choose from

http://allrecipes.com/Search/Recipes.aspx?WithTerm=eggplant+Parmesan&SiteId=0

Answer 8

Mmmm yummy! All the above answered recipies sound great! What is the emergency for it? My husband made it for me to induce labor with my second baby -- it worked!

Answer 9

Not sure if you want regular or vegitarian. So I found one of each. Hope they help! Good luck and happy cooking!

Answer 10

eggplant is my favorite