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Eggplant Parmesan recipes - 13 recipes

Eggplant parmesan is an Italian dish that consists of layering sliced eggplant, tomato sauce and cheese. The trifecta is then baked in a shallow casserole dish. Whether you choose to fry your eggplants first or add ground meat or herbs, eggplant parmesan is a hearty comfort food that can be made with lots of variation. Explore our recipes and find the right eggplant parmesan recipe for you.

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By á-10360

Rate this recipe 4.2/5 (6 Votes)
Healthy Eggplant and Kale Parmesan 1 Picture
Details

Servings 4
Preparation time 15
Cooking time 75

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Kosher salt
  • One 28-ounce can no-salt whole tomatoes, crushed well by hand
  • 1 small bunch curly kale, stripped from the stems and chopped (about 6 cups)
  • 1 cup torn fresh basil leaves
  • 1 cup almond flour
  • 1/2 cup whole-wheat breadcrumbs
  • 2 large egg whites
  • 2 medium eggplants, sliced into 1/2-inch rounds, ends discarded (about 2 1/2 pounds)
  • Freshly ground black pepper
  • 1 cup shredded part-skim mozzarella
  • 1/4 cup grated Parmesan
  • 2 tablespoons fresh parsley leaves, chopped

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Special equipment: a broiler-safe 9-by-13-inch baking dish Position 2 oven racks in the middle and upper third of ...

Top rated Eggplant Parmesan recipes

By

Cooking Light JUNE 1999

  • 1/4 cup fat-free mayonnaise
  • 1 (3/4-pound) eggplant, cut crosswise into 24 slices
  • 1/2 cup crushed saltine crackers (about 12 crackers)
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • Cooking spray
4.5/5 (181 Votes)

By

HEAT oven to 400°F. LAYER half each of the eggplant and mushrooms in 13x9-inch pan sprayed with cooking spray; to...

  • 1 -eggplant (1 lb.), sliced
  • 1/2-lb. sliced fresh mushrooms
  • 1/2-cup KRAFT Grated Parmesan Cheese
  • 1-1/2-cups KRAFT 2% Milk Shredded Mozzarella Cheese
  • 1 -jar (24 oz.) spaghetti sauce
4.3/5 (23 Votes)

By

Sprinkle some salt on both sides of each slice of eggplant

  • 3 eggplant, sliced 1/4″ thick (you’ll need 12 slices)
  • salt
  • 3 eggs, beaten
  • 1 (8 ounce) box Italian seasoned panko bread crumbs
  • 1 (26 ounce) jar marinara sauce
  • 1 (16 ounce) package fresh mozzarella cheese, sliced thinly
  • 1/2 cup grated parmesan cheese
  • 1/4 cup chopped fresh basil or 1 teaspoon dried basil
  • cooking spray
4.7/5 (15 Votes)

By

from Cooking Light Magazine

  • 4 Portobello mushroom caps, stems removed
  • 3 tablespoons virgin olive oil, divided
  • Kosher salt and pepper to taste
  • Small eggplant sliced thinly, about 2 cups
  • 1/2 ½ cup prepared marinara sauce
  • 4 oz. Sargento® Shredded Reduced Sodium Mozzarella Cheese
  • 1/2 ½ oz. Sargento® Grated Parmesan & Romano Cheese
  • 4 slices vine ripened tomato
  • Basil leaves for garnish
3.8/5 (14 Votes)

By

This classic Italian-American dish is perfect for a weeknight dinner! Golden-brown eggplant get layered with gooey ...

  • 1 eggplant, cut into 3/4-inch slices
  • 8 tablespoons olive oil
  • 8 ounces ricotta cheese
  • 6 ounces Mozzarella cheese, grated
  • 1/2 ground meat in sauce
  • 1/2 cup Parmesan cheese, grated
  • 1 egg beaten
  • 1/2 cup fresh basil, chopped
  • 4 cups pasta sauce
4.5/5 (41 Votes)

By

Makes a nice casserole for 2

  • 1 large egg plant (2 pounds), sliced in 1/2 inch thick rounds
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 cup fat-free (skim) milk
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 1 cup homemade or best-quality store-bought marinara sauce
  • 1/2 cup grated part-skim mozzarella
  • 1/3 cup grated parmesan
4.7/5 (13 Votes)

By

Prep time 5 mins Total Time 25 mins This recipe makes 4 Servings

  • Olive oil cooking spray
  • 1 medium eggplant
  • 1/2 cup whole-wheat flour
  • 1 large egg
  • 2 large egg whites
  • 1 cup whole-wheat panko breadcrumbs
  • 1 cup freshly grated Parmesan
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • Marinara sauce, store-bought marinara or homemade, optional
4.6/5 (14 Votes)

By

If you like a classic eggplant parm, then you'll absolutely love our eggplant parmesan lasagna with ricotta, marina

  • 1 tablespoon olive oil, plus more for the baking sheet and foil
  • 1 large egg
  • 2 egg whites
  • 1 cup panko bread crumbs
  • 1/2 cup all-purpose flour
  • 2 medium eggplants
  • 16 ounces lowfat small-curd cottage cheese
  • 15 ounces part-skim ricotta
  • 6 ounces part-skim mozzarella, grated, about 1 1/2 cups
  • 1/2 cup grated Romano or Parmesan cheese
  • 2 tablespoons grated Romano or Parmesan cheese
  • Black pepper, to taste
  • 1 cup fresh basil, roughly chopped
  • 1/2 cup fresh flat-leaf parsley, roughly chopped
  • 2.50 cups jarred marinara sauce
4.5/5 (20 Votes)

By

The eggplant: Trim the ends off the eggplant and slice into ¼-inch thick rounds

  • 1/2 pound hot or mild Italian sausage, either pork or poultry (ok, hot pork is the way to go)
  • 1 medium eggplant, about 1 pound
  • 4 medium tomatoes, about 1 3/4 pound, or 28 ounces of canned tomatoes, preferably no salt added
  • 1 medium onion, chopped
  • 1 small bell pepper, seeded and chopped
  • 4 or 5 cloves garlic, minced
  • 3 or 4 fresh oregano leaves
  • 4 or 5 fresh basil leaves
  • 1 small sprig flat leaf parsley
  • 1 tsp. crushed dry red pepper, or to taste (optional)
  • 1/2 tsp. sugar (optional but recommended with canned tomatoes to bring out their flavor)
  • 1/4 dry red wine
  • Generous grind black pepper
  • 1/2 pound shredded part-skim mozzarella
  • 1/4 cup grated parmesan
  • Extra virgin olive oil
  • Salt
4/5 (21 Votes)

By

Eggplant Heat oven to 400

  • 3/4 c. panko bread crumbs
  • 1/4 c. grated parmesan cheese
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 egg whites
  • 1 lg. eggplant,about 1 1/2 lbs.,cut into 1/2 inch slices(about 16 slices)
  • Sauce and Pasta
  • 4 cloves garlic,peeled and sliced
  • 2 cans no-salt added diced tomatoes
  • 1 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/2 c. fresh basil
  • 1/2 c. shredded mozzarells
  • 1/2 lb. angel hair pasta,cooked following pkg. directions.
5/5 (1 Votes)

By

"I've never met a vegetarian dish I loved quite as much as this one

  • 2 (1-lb) eggplants, peeled and sliced lengthwise into 1/2" slices
  • 1 Tbsp + 1 tsp kosher salt, divided
  • 1 tsp ground black pepper
  • 1/4 cup flour
  • 3 eggs, beaten
  • 1-1/4 cups Italian seasoned breadcrumbs
  • 4-1/2 cups marinara sauce
  • 4 cups Mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • Oil, for frying eggplant
4.3/5 (17 Votes)

By

Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temp...

  • MARINARA:
  • 1/4 cup olive oil
  • 1 head garlic, cloves crushed
  • 1 large red onion, chopped
  • 3 oil-packed anchovy fillets, optional
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon tomato paste
  • 1/4 cup dry white wine
  • 2 (28 ounce) cans whole peeled tomatoes
  • 1/4 cup torn basil leaves
  • 1/2 teaspoon dried oregano
  • Kosher salt
  • Eggplant and Assembly
  • 4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise 1/2–3/4 inch thick
  • Kosher salt
  • 3 cups panko (Japanese breadcrumbs)
  • 1 1/2 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups Parmesan, finely grated & divided
  • 1 1/2 cups all-purpose flour
  • 5 large eggs, beaten to blend
  • 1 1/3 cups olive oil
  • 1/2 cup finely chopped basil and parsley, plus basil leaves for serving
  • 6 ounces low-moisture mozzarella, grated (1 1/3 cups)
  • 8 ounces fresh mozzarella, thinly sliced
4.4/5 (8 Votes)

By

Spread the sliced eggplant in a single layer onto paper towels

  • 1 medium eggplant, cut into 1/4-inch slices
  • 2 eggs
  • 1 Tbsp water
  • 1 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 2 Tbsps olive oil
  • 1 (25 ounce) jar tomato sauce
  • 8 ounces mozzarella cheese, shredded
  • julienned fresh basil, optional
4.1/5 (10 Votes)

By

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
0/5 (0 Votes)

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Eggplant Parmesan Casserole Healthy Eggplant and Kale Parmesan