Eggplant Parmesan recipes - 17 recipes
More Eggplant Parmesan recipes
Baked Eggplant Parmesan
By CheeseDiva
Preheat oven to 375 degrees
- Extra-virgin olive oil, for brushing
- 2 large eggs
- 3/4 cup plain dry breadcrumbs
- 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground pepper
- 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
- 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
- 1 1/2 cups shredded mozzarella
Eggplant Parmesan
By musttryeats
This was a awesomely good, easy and healthy Eggplant Parmesan dish
- 2 Japanese eggplants, cut in half lengthwise
- 1/4 cup olive oil
- 1/2 teaspoon Himalayan salt
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon dried basil
Chicken Parmesan w/Eggplant
By Flyer920
Cheesy chicken parmesan topped with eggplant and mozzarella cheese along with your favorite red sauce will surely b
- 4 boneless chicken breasts washed and patted dry.
- 2 eggs
- 1/4 cup of milk
- 3/4 cup of bread crumbs
- 1/2 cup of grated romano cheese
- 2 Tbls dried basil
- 2 packages of fresh buffalo mozzarella cheese sliced
- 3 oz. parmesan cheese
- 1 pound of spaghetti or angel hair pasta
- 1/4 cup of extra virgin olive oil
- 1 tsp salt
- 1 tsp fresh ground pepper
- spaghetti sauce
Eggplant Parmesan Casserole
By SJ0414
1. Preheat oven to 450 degrees F
- 1 jar (24 oz) Italian Classics Grandma's Pomodoro Sauce, divided
- 2 medium (about 3/4 lb each) eggplants, trimmed, sliced in 1/2-inch rounds
- 3 Tbsp. Italian Classics Toscano Extra-Virgin Olive Oil
- 1/4 cup Italian Classics Seasoned Bread Crumbs
- 1/2 cup Italian Classics Grated Parmigiano-Reggiano, divided
- Lawry's Seasoned Salt, to taste
- Cracked black pepper, to taste
- 1 pkg (8 oz) Wegmans Shredded Whole Milk Mozzarella Cheese
- Cooking spray
Eggplant Parmesan Casserole
By elissa14
A delicious eggplant casserole with way fewer calories than most
- 2 large eggplants
- 2 Tablespoons olive oil
- 1 pinch salt
- 1 Tablespoon olive oil
- 2 cloves garlic, sliced
- 1/2 tsp red pepper flakes
- 3 cups prepared marinara sauce
- 1/2 cups water, plus more as needed
- 3/4 cup ricotta cheese
- 1/2 grated parmesan cheese
- 1/4 cup shredded mozzarella (or pepper jack cheese for a punch)
- Salt and freshly ground black pepper to taste
- 3/4 cup dry bread crumbs
- 1/2 cup grated parmesan cheese
- 2 Tablespoon olive oil
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