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
We are definitely making these Easy Cheesy Mini Pizzas for our next party!
Ingredients
- Pizza Dough (homemade or store bought)
- Shredded cheese
- Pizza sauce
- Cured ham, shredded
- 4 eggs
- Cherry tomatoes
- Fresh basil
Method
- Roll out the dough
- Use a small bowl to cut the dough into rounds
- Add shredded cheese
- Place in oven on an oven tray afr 10 min at 355°F
- Put each dough round into a ramekin
- Add 1 tbsp pizza sauce, a handful of shredded cured ham
- Break an egg into each pizza
- Top with sliced cherry tomatoes and a basil leaf
- Place in oven for another 15 mins at 355°F
- Garnish with parsley and a pinch of pepper
- Serve and enjoy!
Top rated Eggplant Parmesan recipes
Eggplant Parmesan

By Danièle du blog Un Instant Cuisine
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
Eggplant parmesan

By joeyangelo
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
David's Eggplant Parm

By steven.mcmullen
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
Eggplant Parm

By pmkreationstation7@gmail.com
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
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