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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.

Chef Tips and Tricks

VIDEO: Cheesy Stuffed Chicken Bombs

Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!

Ingredients

  • Chicken breast
  • 6 -8 bacon slices
  • 1 cup spinach leaves
  • 1 small jar semi-dried tomatoes
  • 1 cup shredded cheese
  • Salt and pepper

Method

  1. Carefully slice the chicken breasts, forming a pocket, without cutting right through.
  2. Fry the breasts until golden brown on both sides.
  3. Layer bacon slices on a chopping board.
  4. Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
  5. Roll the chicken breast in the bacon slices, folding it closed as you go.
  6. Cook in the oven for 20 minutes at 375°F.
  7. Serve, and enjoy!

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
3.3/5 (176 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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