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Eggplant Parmesan recipes - 4 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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Ingredients

  • 4 slices of bread
  • 4 slices of ham
  • 6 cherry tomatoes
  • Mozzarella cheese
  • Flour
  • Egg yolk
  • Breadcrumbs

Method

  1. Preheat the oven to 350°F.
  2. On a large piece of plastic wrap, press one slice of bread flat with a rolling pin.
  3. Add one slice of ham, cherry tomatoes, and mozzarella cheese.
  4. Take the four corners of the bread, pull them in towards the center, pinch them together so that the bread maintains the shape.
  5. Envelope the bread in the plastic wrap. Gather and twist the ends on top to seal the sandwich dumpling.
  6. Repeat this step with the other slices of bread.
  7. Refrigerate.
  8. Remove the bread balls from the fridge and roll each one in flour, then egg yolk, then breadcrumbs.
  9. Bake for 15 minutes.
  10. Serve alone or with dipping sauces of your choice.

Top rated Eggplant Parmesan recipes

By

Preheat the broiler. Cover two hotplates with parchment paper

  • 1 cup breadcrumbs
  • 4 medium eggplants, cut into 3 lengthwise and drizzle with olive oil on each side.
  • 3 tbsp of olive oil
  • 2 cups of homemade tomato sauce
  • 1 1/2 cups grated mozzarella
  • 1 1/2 cups grated Parmesan cheese
4.4/5 (34 Votes)

By

Served with angel hair pasta and fresh mozzarella

  • 1 ripe eggplant sliced
  • 1 lb of fresh mozzarella sliced
  • 3 cups of bread crumbs
  • 6 eggs
  • 2 tablespoons of oil
  • 1 package of angel hair pasta
  • 1 jar of tomatoe sauce
3.1/5 (189 Votes)

By

David's Eggplant Parm. Discover our recipe

  • 2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds
  • 3 1/4 teaspoons salt
  • 5 lb plum tomatoes
  • 1 1/2 cups plus 3 tablespoons olive oil
  • 2 large garlic cloves, finely chopped
  • 20 fresh basil leaves, torn in half
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon dried hot red pepper flakes
  • 1 cup all-purpose flour
  • 5 large eggs
  • 3 1/2 cups panko * (Japanese bread crumbs)
  • 2 ozfinely grated Parmigiano-Reggiano (2/3 cup)
  • 1 lb chilled fresh mozzarella (not unsalted), thinly sliced
2.9/5 (19 Votes)

By

This is a classic favorite in my family

  • 1 Large Eggplant, skinned and cut into slices 1/4 inch thick
  • 2 Large eggs (beaten)
  • 1c Italian Style Bread Crumbs
  • Virgin Olive Oil
  • 2 cans of Campbell's Tomato soup
  • 1 c of shredded Mozzarella cheese
  • 1/2 c of Parmesan cheese
2.8/5 (10 Votes)

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