Any good eggplant parm recipes?

Question

I love eggplant but stink at making it. It always comes out bitter or oily or soft...Help : )

Answer 1

I created my own recipe based upon my love for lasagne and eggplant parmesan:

1 or 2 Japanese eggplant, peeled and sliced into 1/4 inch slices
1 egg mixed with 1/2 cup milk
1 cup flour seasoned with salt, pepper, and garlic powder
1 1/2 cups Italian bread crumbs
1/2 cup olive oil
1 small container ricotta cheese
1 6 oz package shredded Italian cheese
1 4 oz package of shredded parmesan cheese
2 lb turkey Italian sausage, casings removed
1/2 yellow onion, diced
1 28 oz can tomato sauce
3 T dried Italian herbs
1/2 cup good olive oil
1 tsp fresh ground pepper

Sprinkle sliced eggplant with salt and set aside to "sweat".
Saute sausage and onion until cooked thru and drain. Add tomato sauce, herbs, pepper, and olive oil. Bring to a boil and then reduce heat and simmer for 15 minutes. Drain eggplant, rinse and pat dry. Dredge in flour, then dip in egg mixture and roll in bread crumbs. Place in hot skillet in olive oil and fry until golden brown. Set aside on paper towels to drain. Place some of the sauce on bottom of baking dish and top with several slices of egg plant. Top with 1/3 of the shredded cheese and 1/3 of the ricotta, sprinkle with some of the parmesan and top with sauce and repeat layers until you end with sauce. Top with ricotta, shredded cheese and parmesan. Cover and bake for 1 hour, or until bubbling, in a 350 degree oven. Remove and let sit for 15 minutes to "set up". Serve with french bread and green salad.

Answer 2

Hopefully this recipe helps but to get my eggplant crispier I usually dip in beaten eggs and coat with seasoned bread crumbs before frying
INGREDIENTS:
1 large eggplant, about 2 pounds
3/4 cup olive oil
2 cups cups canned tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
8 ounces shredded Mozzarella cheese
PREPARATION:
Peel eggplant and cut into 1/4-inch slices. Fry on both sides in skillet in hot oil until browned. Drain well on paper towels. Place a layer of eggplant slices in a shallow baking dish; cover with some tomato sauce, a sprinkling of basil and garlic powder, a little Parmesan cheese, and a little of Mozzarella cheese.
Repeat layers until all ingredients are used, ending with Mozzarella cheese. Bake, uncovered, at 400° for 15 to 20 minutes.

Answer 3

Eggplant Parmesan:

Bring a classic Italian restaurant dish into your home kitchen with this 15-minute recipe.

Prep Time:5 min
Start to Finish:15 min
Makes:6 servings

1 medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)
Cooking spray
1/3 cup finely shredded Parmesan cheese
1/4 cup Progresso® dry bread crumbs (any flavor)
2 teaspoons olive or vegetable oil
1 cup spaghetti sauce
1 1/2 cups shredded reduced-fat mozzarella cheese (6 ounces)

1. Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
2. While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
3. Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.
4. Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.

Answer 4

Fried eggplant strips with seasoned cornmeal coating, topped with Parmesan cheese. Serve these eggplant strips with a little marinara sauce on the side, if desired.
INGREDIENTS:
1 eggplant (about 1 pound)
1 teaspoon salt
3/4 cup cornmeal
1/4 teaspoon white pepper
1/8 teaspoon garlic powder
vegetable oil
1/4 cup grated Parmesan cheese
PREPARATION:
Peel eggplant, and cut into 2- x 3/4-inch strips; sprinkle with salt, and let stand 30 minutes. Pat dry. Combine cornmeal, pepper, and garlic powder. Dredge eggplant in cornmeal mixture, and fry in deep, hot oil (375°) until golden brown, cooking only a few at a time.

Answer 5

Olive backyard Eggplant Parmigiana author/Submitted via: Gloria Pitzer Servings: 4 categories: greens ingredients: a million Eggplant, peeled, sliced a million/4" Flour Oil pro salt a million pound Spaghetti sauce, meat flavored a million/4 cup Grape jelly a million 14 oz. Can Stewed tomatoes, sliced 4 slices mozzarella cheese guidelines: a million. Moisten eggplant and coat gently in flour. immediately brown slices in warm oil, dusting the two area generously with pro salt. while fork gentle and golden brown flow to jelly roll pan. disguise loosely with foil and bake at 375~ approximately 20 to twenty-5 minutes or until gentle. Use 8 slices for this volume of sauce. 2. SAUCE-combine sauce, jelly and tomatoes that have been broken up with a fork. warmth on medium until piping warm. do not boil verify jelly is melted. organize 2 sl eggplant on each of four plates. disguise each with a million sl of mozzarella. Ladle sauce over all, to not disguise thoroughly. place plates in 375~ oven merely to soften cheese and serve immediately.

Answer 6

Ingredients

2 cups sliced eggplant

1 egg

bread crumb 1/4 cup

1 cup sauce

4oz mozz cheese

3 tablespooon oil

1 tablespoon parm cheese


Directions
dip eggplant slices in egg and bread crumb
fry or bake
arrange a layer of sauce, eggplant more sauce and cheeses. repeat 2 more times. cheese on top. place foil on top. bake 30-40 min at 400.

Answer 7

Mousssaka it is a greek recipe.
INGREDIENTS:
5-6 large eggplants
sea salt
olive oil
4 medium onions, chopped
2 1/2 pounds of ground beef (or lamb)
3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
3 cloves of garlic, minced
6-8 whole cloves
1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)
1/8 teaspoon of ground allspice
2 bay leaves
1 cup of grated parmigiano reggiano
1 cup of breadcrumbs
1/2 cup of dry red wine
3 tablespoons of tomato paste
freshly ground pepper
béchamel with cheese* or 6 cups of basic béchamel**

Answer 8

GARLIC PARMESAN EGGPLANT SLICES

These crispy eggplant slices are pan-fried and topped with garden-fresh tomato.

1 med. (1 lb.) sliced 1/4 inch eggplant
1 tsp. salt
1/2 c. all-purpose flour
1/2 c. seasoned bread crumbs
1/4 c. freshly grated Parmesan cheese
1 tbsp. basil leaves
1/3 c. olive or vegetable oil
1/2 tsp. pepper
1 tsp. minced fresh garlic
2 eggs, slightly beaten
1 c. (1 med.) chopped ripe tomatoes

Place eggplant on 15 x 10 x 1 inch jelly roll pan; sprinkle with salt. In 9 inch pie pan stir together flour, bread crumbs, Parmesan cheese and basil. In 10 inch skillet cook olive oil, pepper and garlic over medium heat until sizzling. Meanwhile, dip eggplant slices into eggs; coat with flour mixture. Fry 1/2 of eggplant slices in olive oil until golden brown (2 to 3 minutes on each side). Remove to serving platter; keep warm. Repeat with remaining eggplant slices. Remove to serving platter; sprinkle with tomato. Cover with aluminum foil; let stand 2 minutes or until tomato is heated through. 4 servings. 30 minutes.

ITALIAN EGGPLANT PARMESAN

1 lb. ground beef
1 clove garlic, chopped
3 tbsp. olive oil
1/4 c. tomato paste
1 (16 oz.) can tomatoes
1 c. bouillon (beef)
1/2 tsp. salt
1/4 tsp. pepper
2 eggplants
2 eggs
1/2 c. bread crumbs
1/2 lb. Mozzarella cheese
1/2 c. Parmesan cheese
1/2 tsp. oregano
1/4 tsp. basil

1. Cook beef and garlic in 1 tablespoon olive oil in heavy saucepan until meat is browned. Stir with fork for even browning.
2. Add tomato paste, bouillon, salt, pepper, oregano and basil.
3. Stir and cook slowly 25 minutes.
4. Wash, pare and slice eggplant.
5. Dip slices in beaten egg then crumbs.
6. Brown in 2 tablespoons olive oil.
7. Place layers of eggplant in 9"x13" casserole dish.
8. Cover with Mozzarella cheese, meat sauce and Parmesan cheese.
9. Repeat layers.
10. Bake 30 to 40 minutes at 350 degrees

this is a GREAT recipe....
EGGPLANT MOUSSAKA

Eggplant:

2 eggplants (1 1/2 pounds each)
1 1/2 pounds ground round beef
1 medium onion, chopped
1/4 cup fresh Italian parsley, chopped
1 can (8 ounces) tomato sauce
4 ounces (1/2 can) water
garlic powder
salt and pepper to taste
olive or vegetable oil

Slice eggplants into rounds half an inch thick and sprinkle with salt.
In a skillet, brown eggplants in olive or vegetable oil. Drain and blot on paper towels.

Brown meat over high heat (about 10 minutes), then add onions and garlic. Continue to cook an additional five minutes.

And tomato sauce, half can water (or 1/2 c.), salt and pepper to taste. Cook uncovered, checking occasionally, until dry and no water remains. This should take about two hours.


Cream Sauce:

6 tablespoons flour
1 quart milk
1 teaspoon salt
1/8 pound butter
1/4 cup grated Romano and Parmesan cheese
6 eggs, beaten

Heat milk in microwave. In a medium saucepan, brown butter and flour; stir in warm milk.
Add cheese and salt, continuing to cook over low heat and stirring until thickened.

In a small bowl, beat eggs until frothy. Stir in a few tablespoons of the hot mixture (to temper the eggs) then add the eggs slowly back to the sauce to combine.


Assembly:

Lightly oil 9" x 12" baking dish. Cover the bottom with bread crumbs.
Place one layer of eggplant, spacing close together. Sprinkle with grated cheese and chopped parsley. Spread one half of the meat mixture over the top.

Repeat, overlapping eggplant and using remaining ingredients (except cream sauce), ending with a layer of eggplant sprinkled over with a final layer of cheese.

Pour cream sauce over all.

Bake 1 to 1 1/2 hours on the middle rack of a preheated 350°F oven.

Allow to stand 15 to 20 minutes before cutting into serving portions.


and this one is good and super easy
PASTA WITH EGGPLANT AND SAUSAGE

1 can of crushed tomatoes
2 cloves garlic
2 tablespoons olive oil
tomato paste
1 eggplant or 2 baby eggplants
1 lb. sausage (all sweet or half hot)
1 box of rigatoni or other favorite pasta
1-4 teaspoons salt
1-4 teaspoons pepper, to taste
1 teaspoon basil, dried or fresh

Add olive oil to a large sauce pot on medium heat. Sauté chopped garlic in oil until translucent. Add tomatoes and enough paste to slightly thicken. Let simmer. In a skillet, sauté sausage in a little olive oil until browned.
Cut sausage into slices. Add to the tomato sauce and cover pot halfway. Cut eggplant into thin slices leaving skin on. Add to sauce, cover halfway and let sauce reduce.

Cook pasta until al denté. Save some of the pasta water to thin the sauce out to the consistency you would like it.

Add sauce to pasta with some Parmesan cheese and enjoy.