I need a recipe for Eggplant parmesan please? Thanks?

Answer 1

1 to 2 nice eggplants
breadcrumbs
1 jar of spaghetti sauce
1 container of ricotta cheese
2 cups grated parmesan cheese
2 cups mozzerella cheese

make an egg bath out of 2 eggs and some water
slice eggplant seperate layers of eggplant with paper towels let stand for about one hour then dip eggplnat in egg wash then breadcrumbs fry in olive oil until goden brown then drain between layers of paper towels for another hour then put one layer of eggplant in 13x9x2 baking dish followed by ricotta then sauce then cheeses repeat i like to use more parmesan cheese than mozz to cut back on oil bake about 30 to 35 minutes on 350 degrees perfect every time

Answer 2

I used to order Eggplant Parmesan in a little Italian restaurant in South Seattle. The fellow and his wife came over from Italy. He was the cook and she was the waitress - they lived on the upper floor. Then his business grew, the upper floor became a party room. It was the first time I had ever had Eggplant Parmesan. I thought it was meat in the recipe it was so textured. The way he cooked it was to cut the eggplant from the top to bottom instead of into rings. He lightly floured them, placed them on a cookie sheet and heated them in a 500º oven until lightly browned. Then he layered them with shredded Parmesan, Mozzarella cheese, and Maranara sauce. It looked like a big chunk of lasagna it was so nice and thick. Wonderful. The place no longer exists. I miss it. He and his wife would make unscheduled visits there to make sure every cook on every shift fixed everything exactly the same way so that no matter when you went in, you could always count on it being the same each time. They still used the red checkered tablecloths with the candle on the table in the wine bottle.

Answer 3

This is my personal recipe for Eggplant Parmesan:
Bread sliced eggplant with a mixture of bread crumbs and flour.
Pan fry then drain on papertowels.
Layer in the bottom of a small casserole dish.
Top with a layer of tomato sauce
Sprinkle with Parmesan cheese
Repeat theses layers until the casserole dish is full then top wiht mozarella cheese and bake just until the cheese is melted and the tomato sauce is bubbly.

Answer 4

3 lg. eggplants (approx. 3 lbs.)
1 (1 lb. 12 oz.) can peeled tomatoes (Progresso)
1 1/2 c. water
Salt, as needed
1 lg. clove garlic
Olive oil for frying (or other vegetable oil)
1 c. freshly ground Parmesan cheese

Wash eggplants; slice them 1/2" slices; sprinkle slices lightly with salt and place them in colander to drain. Place 2 tablespoons of oil in a 3 quart saucepan; add 1 clove of garlic pressed or finely minced; heat and when the garlic browns and add 1 can of peeled tomatoes and 1 1/2 cups of water. Bring mixture to a boil then let simmer, uncovered for 20 to 30 minutes. Fry eggplants in hot oil browning both sides. Place eggplants in layers in Corningware 10" skillet serving, topping each layer with tomato sauce and generous sprinkling of Parmesan cheese. Bake in 350 degree oven for 20 minutes. May be served hot or cold.
Serves 8.

Answer 5

INGREDIENTS

* 2 fairly large purple eggplants, peeled and thinly sliced, about 1/4". You can cut the largest slices in half to fit in your pan
* 2 eggs, beaten
* 2 cups Italian seasoned bread crumbs or as needed
* 1 large jar of spaghetti sauce, Ragu, homemade or your favorite, but not Prego, it is too sweet.
* 1 (16 ounce) package mozzarella cheese, shredded
* 1/2 cup shredded fresh Parmesan cheese, not powdered
* 1 tablespoon fresh or if you absolutely must,1/2 teaspoon of dried basil (easy to grow)

DIRECTIONS

1. Preheat oven to 350 degrees F

2. Dip eggplant slices in egg, then in bread crumbs. Place in refrigerator for half an hour to set. (If you don't all the breading will slide right off in the pan, and par baking leaves it dry or undercooked every time). Then pan fry in oil until golden brown on paper towel lined plate using two skillets if possible.

3. In a 9x13 inch or large oval baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle fresh basil on top and of course more Parmesan.

4. Bake in preheated oven for 45 minutes, or until bubbly and starting to brown.

Answer 6

EGG PLANT WITH MOZZARELLA CHEESE
(MELANZANE MOZZARELLA)
3 LB EGGPLAINT
SALT OLIVE OIL
2 ONIONS -CHOPED
1 CLOVE GARLIC CRUSHED
2LB TOMADOES -CHOPED
THYME-----OREGANO ----TO TASTE
1/2 C GRATED PARMESAN
1 LB MOZZARELLA

slice the egg plaint -sprinkle with salt - set aside for 1 hour -drain and pat dry- saute in olive oil -drain and place in a bakin dish

saute the onions and garlic in olive oil -for 2 minutes add tomatoes -thyme - oregan0-simmer 1/2 hour

pour tomado sauce over the egg plaint and sprinkle with parmesan cheese

slice the mozzarella and arange slices on top -dot with butter

bake 325* 1 hour serves 6

Answer 7

try allrecipes.com