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Eggplant Parmesan recipes - 17 recipes

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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
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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
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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
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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
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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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Eggplant Parmesan Casserole Baked Eggplant Parmesan