I'm looking for the tastiest eggplant parmesan recipe?

Question

I've come across various eggplant parmesan recipes but each one seemed to be a bit different than the other in terms of ingredients, so I'm confused. I would like to know the recipe of the tastiest eggplant parmesan.

Answer 1

This is my go-to recipe for eggplant parm:

- 2 eggs, beaten with 1 Tbsp of water
- flour to dredge
- 1 cup of bread crumbs
- 1 cup of pecorino-romano cheese
- 1 Tbsp of garlic powder
- Eggplants sliced thin

Dredge the eggplant in flour, dip into egg mixture, then roll into a mixture of the breadcrumbs, cheese, and garlic powder. Allow them to sit on a cooking rack for 5 mintues so that the crust has a chance to congeal (at which point you could easily repeat for a thicker crust). I also tend to use Panko breadcrumbs, which are a jagged Japanese breadcrumb that makes for a nice crunchy crust.

For the sauce, I typically make a normal marinara--which is sauteed garlic in olive oil, followed by a sweat of mirepoix (celery, carrots, and onions thinly brunoised), then adding a can of crushed tomatoes, 1 tbsp of tomato paste, oregano, basil, salt, and pepper.

After you have the fried eggplants and the sauce, layer them in a baking dish with motz. cheese and bake until cheese is bubbly and slightly browned. Serve over your favorite pasta (I tend to like capellini).

Answer 2

EGGPLANT PARMESAN

1 med. eggplant
1 tsp. salt
1 tbsp. butter
1 onion, chopped
1/3 c. chopped green pepper
1 1/2 lb. ground beef
1 (28 oz.) can tomatoes, undrained & coarsely chopped
1 (6 oz.) can tomato paste
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1 tsp. salt
1/2 tsp. pepper
2 eggs, beaten
3/4 c. dry bread crumbs
1/2 c. butter, divided
2 c. shredded mozzarella cheese
3/4 c. grated Parmesan cheese
Green pepper rings
Fresh parsley sprigs

Peel eggplant. Cut into 1/4 inch slices. Sprinkle with 1 teaspoon salt; let stand 1 hour. Melt 1 tablespoon butter in a saucepan. Add onion, green pepper and ground beef. Cook over medium heat, stirring to crumble, until beef is browned. Drain. Add next 7 ingredients. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes.
Dip eggplant slices in egg; coat with bread crumbs. Melt 1/4 cup butter in a heavy skillet. Arrange a single layer of eggplant slices in skillet and brown on both sides. Drain on paper towels; set aside. Repeat with remaining eggplant slices, adding more butter as needed.

Layer 1/3 of meat sauce, half of eggplant, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese in a lightly greased 13 x 9 x 2 inch baking dish. Repeat layers. Add remaining meat sauce and top with remaining Parmesan cheese. Bake at 350 degrees for 30-35 minutes. Garnish with green pepper rings and parsley. Can be made ahead and put in refrigerator. Bake the next day.

Answer 3

Eggplant Parmigiana recipe
2 large eggplants
1 tablespoon oil
6 tablespoons bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 large jar marinara sauce
8 slices mozzarella cheese

Peel eggplant and slice in 1/4-inch slices. Pour boiling water over slices and soak for 5 minutes. Drain. Pat dry. Heat skillet. Using 1 teaspoon of oil at a time, quickly brown eggplant slices. Mix crumbs, Parmesan cheese, salt, pepper and garlic powder. In large, shallow baking dish, arrange alternate layers of eggplant, crumbs, spice mixture and marinara sauce. Layer mozzarella cheese on each layer. Cover top with mozzarella cheese. Bake uncovered at 325 degrees F for 30 minutes.

Answer 4

Low fat Eggplant Parmesan

1 cup Italian-seasoned bread crumbs
1/2 cup egg substitute
1 medium eggplant, sliced into 6 (1/2-inch) rounds
1 tablespoon olive oil
1 small yellow onion, sliced
3 cloves garlic, crushed and then minced
1 teaspoon crushed red chili flakes
2 (15-ounce) cans crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh basil leaves
1 cup shredded part-skim mozzarella
1/2 cup grated Parmesan

Preheat oven to 350 degrees F.

Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack. Repeat for each round of eggplant and then bake in oven for 15 minutes.

While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat. Add onion and garlic and saute until soft, about 1 1/2 minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.

Remove eggplant from oven and leave oven at 350 degrees F. Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with the cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.

Nutrition Information
Nutritional Analysis per serving Calories 245
Fat 10 grams Saturated Fat 4 grams
Carbohydrates 26 grams Fiber 5 grams

Enjoy

Answer 5

Deep fry potatoes - cubes and egg plant also deep fry which is cubed. I fry in a pan, diced onions till brown, the add grated tomato and crushed garlic. Cook for like 2 minutes. Then add a spoon of tomato paste and spices (cinammon, garam masala),stir and let it cook for about 2-3minutes. Add in fried potatoes and fried egg plant and salt to taste and stir. pour in a little water and let it simmer. Serve with chapatti, roti or bread. Another recipes - we cut the egg plant into four length wise without cutting it off its stems. Prepare a paste of spices (garam masala, black pepper, red chilli powder, salt) and apply on the egg plant -white part. tie the egg plant with strings so that the four pieces become one(as eggplant was before). Deep fry while tied. when ready. Untie the string and have the flesh of egg plant with rice and curry or as an appetizer.