Reciepe for eggplant parmigiana?

Answer 1

This is one of my most favorite dishes. Hope you enjoy it as much as I do.
Ingredients
1 Medium-size eggplant (about 1 lb)
1 large egg
2 tablespoons Water
1/3 cup All-purpose flour
1/2 teaspoon Dried oregano, crumbled
4 tablespoons Vegetable oil, divided
1/3 cup Grated Parmesan cheese
1 cup Prepared plain spaghetti sauce
4 oz Mozzarella cheese, coarsely grated (1 cup)

Preparation
1. Peel eggplant and cut it crosswise into 1/2-inch thick slices. In a pie plate, beat egg with water. On a sheet of wax paper, combine flour and oregano. Dip the eggplant slices first into the egg mixture, then into the flour mixture, shaking off the excess.

2. In a large skillet, heat 2 tablespoons oil over moderately high heat. Add enough eggplant to cover the bottom of the skillet without crowding; cook until golden brown, turning once, about 3 minutes on each side. Drain the eggplant on paper towels.

3. Add the remaining 2 tablespoons of oil to the skillet; cook the remaining eggplant until golden, and drain.

4. Wipe out the skillet with paper towels. Return the eggplant slices to the skillet, overlapping to fit if necessary. Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Cover and cook over moderately low heat until heated through, 5 to 7 minutes. Spoon the eggplant onto plates, and serve immediately.

Answer 2

I don't know what your proficiency is in cooking but here's how I do it. BTW, my sister-in-law loves it but I can't do it in her kitchen anymore because it was messy (But I did clean it up!)

This is my basic spaghetti, pizza sauce and I tend to make a lot at a time
Spaghetti sauce:
1 Tbs olive oil
1 15oz can crushed or whole tomatoes
2 8oz cans tomato sauce
1 6oz can tomato paste
1 garlic clove crushed
1/2 onion chopped fine
1 bellpepper chopped fine
5-6 stalks celery chopped fine
use these seasoning to taste generally 1/2 to 1 teaspoon
fennel
oregano
basil
thyme
salt
pepper
1 Tbs parmasian cheese
2 ts. sugar
5-6 bay leaves
water

saute the chopped veggies in olive oil and add the spices
when they start to tenderize add the canned contents, bay leaves, and parmasian cheese. I start sauteeing the celery first because it takes longer to cook.
Add the amount of water you want for the thickness you prefer. You may not want to add any at all.

Preparing the eggplant.
I cut the eggplant about 3/8" thick and soak the slices in salt water overnight in the fridge.

take them out and drain.
dip them in an eggwash and coat them in this mixture:
flour/cornmeal 1 to 1 amounts
1 to 2 teaspoons of the following:
garlic powder
fennel
bay leaves (powder)
basil
oregano
onion powder
thyme
salt
pepper

fry in very hot oil. Do 1 for a test taste.

Assembling
spoon sauce over pasta place two or ever how many eggplant pieces you like and then top it off with shredded mozarella and parmasian cheese.
You can nuke it for about 20 to 30 seconds or until the cheese starts to melt.

Answer 3

Frank Sinatra's Eggplant Parmigiana Recipe

For the Eggplant:
1/4 cup all-purpose flour
1/2 teaspoon salt
1 medium eggplant, peeled and cut crosswise in 1/2-inch thick slices
1 egg, beaten
1/4 cup vegetable oil
1/2 cup (1-1/2 ounces) grated Parmesan cheese
1 (6 ounce) package mozzarella cheese
Tomato sauce (recipe below)

Prepare tomato sauce (recipe below) and set aside. Combine flour and salt. Dip eggplant in egg, then in seasoned flour. Saute eggplant slices in hot oil in large skillet for 3 minutes on each side, adding more oil if necessary. Drain slices well on paper towel.

Place 1/2 of eggplant in single layer in 10 x 6 x 2-inch baking dish, cutting slices to fit. Sprinkle with 1/2 of Parmesan cheese, 1/2 sauce and 1/2 mozzarella cheese. Cut remaining mozzarella into triangles. Repeat layers.

Bake, uncovered, at 400 degrees for 15 to 20 minutes or until hot.

Tomato Sauce:
Ingredients
1/2 cup chopped onion
1/4 cup chopped celery
1 small clove garlic, minced
2 tablespoons vegetable oil
1 (14-1/2 ounce) can tomatoes, cut up
1/3 cup tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon parsley flakes
1/2 teaspoon dried oregano, crushed
1 bay leaf

Saute the onion, celery, and garlic in oil in a large skillet until tender. Add the tomatoes, tomato paste, salt, pepper, parsley, oregano and bay leaf. Simmer uncovered for about 15 minutes or until desired consistency. Remove bay leaf and set aside. Proceed with eggplant as above.

Yield: 6 servings

Answer 4

Spaghetti with Eggplant Parm and Sliced Turkey with Mashed Potatoes = <3

Answer 5

i slice 2 eggplants in 1/4 inch slices, dip in flour, then in egg, then in seasoned italian breadcrumbs to which i add a little parm cheese. i lightly fry, on both sides, drain on paper towel, . in my casserole dish i add some sauce, layer with eggplant and mozzarella and sauce, top with mozarella and italian seasoning and bake 350 till bubbly, about 30-45 min.
you may want to try layering with riccotta cheese in the layering process as well as the other ingrediants, also, ham adds a nice flavor.
i serve with spaghetti or a penne pasta, and sometimes fettuccini. happy cooking!!!!

Answer 6

try this:
http://www.dianaskitchen.com/page/recipes03/081303eggplant.htm

Answer 7

http://www.recipezaar.com/17763 try this one