Best 7 Balsamic Eggplant Aubergine Parmesan Recipes

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Balsamic eggplant aubergine parmesan is a delightful vegetarian dish that combines the rich, earthy flavors of eggplant and balsamic vinegar with the classic Italian flavors of Parmesan cheese and marinara sauce. This dish is a popular choice for dinner parties and family gatherings and can also be enjoyed as a light lunch or vegetarian main course. The preparation process involves slicing the eggplant, dredging it in a mixture of flour and spices, and pan-frying it until tender. The eggplant slices are then layered with marinara sauce, Parmesan cheese, and balsamic glaze, and baked in the oven until the cheese is melted and bubbly. The result is a delicious and flavorful dish that is sure to impress your guests.

Let's cook with our recipes!

EGGPLANT PARMESAN WITH BALSAMIC GLAZE



Eggplant Parmesan with Balsamic Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 27

2 cups balsamic vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
3 tablespoons olive or canola oil
1 medium Spanish onion, finely chopped
4 cloves garlic, smashed and chopped to a paste
1/4 teaspoon red pepper flakes
Two 28-ounce cans plum tomatoes in their juices
Kosher salt and freshly ground black pepper
6 canned piquillo peppers, drained and pureed in a blender until smooth
2 teaspoons granulated sugar
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
Butter, for greasing
6 cups canola oil
8 ounces grated fontina
8 ounces mozzarella (not fresh), shredded
2 cups dried breadcrumbs
2 cups panko breadcrumbs
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
6 large eggs, beaten
2 to 3 medium eggplants, peeled and sliced lengthwise into 1/2-inch-thick slices (about 12 slices)
3/4 cup grated Parmigiano-Reggiano
1/2 cup fresh basil leaves, torn
8 ounces fresh mozzarella, thinly sliced

Steps:

  • For the balsamic glaze: Put the vinegar in a small nonreactive saucepan over high heat and cook until reduced to 1/2 cup, 12 to 15 minutes. Stir in the honey and season with salt and pepper. Transfer to a small bowl and let cool to room temperature.
  • For the roasted red pepper tomato sauce: Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red chile flakes and cook for 1 minute.
  • Add the tomatoes and their juices, salt and pepper, bring to a boil and cook, stirring occasionally, until the tomatoes begin to soften, 20 minutes. Coarsely mash the tomatoes with a potato masher. Add the pureed piquillo peppers and cook over high heat, stirring occasionally. Add the oregano and half of the basil and cook until the sauce is thickened, about 25 minutes more. Taste for seasoning and stir in the parsley. Reserve the remaining basil for serving.
  • For the eggplant: Preheat the oven to 400 degrees F. Lightly butter the bottom and sides of a 15-by-10-by-2-inch flameproof baking dish and set aside. Heat the oil in a large Dutch oven or deep fryer to 365 degrees F.
  • Combine the fontina and shredded mozzarella in a bowl and set aside. Combine the breadcrumbs and panko in a large shallow baking dish and season with salt and pepper. Place the flour in a medium shallow baking dish or large plate and season with salt and pepper. Whisk the egg and 2 tablespoons of water together in another medium shallow baking dish and season with salt and pepper.
  • Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off the excess, then dip it in the egg and dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant slices. Fry the eggplant slices in batches until tender and golden brown on each side and tender, about 2 minutes per side. Remove to a baking sheet lined with paper towels and season with salt.
  • Lay 8 slices of the fried eggplant in the prepared baking dish, top each slice with about 1/4 cup of the roasted red pepper tomato sauce, 1/4 cup of the combined cheeses and a tablespoon of the remaining chopped basil. Season with salt and pepper. Take 4 of the topped eggplant slices and place them on the other 4 so you have a total of 4 eggplant stacks. Top each stack with one more eggplant slice, 1/4 cup of the sauce, some of the basil and a few thin slices of the fresh mozzarella. Bake until the cheese melts, 8 to 10 minutes. Place under the broiler and broil until the fresh mozzarella is golden brown, about 30 seconds. Top with the remaining chopped fresh basil and drizzle with the balsamic glaze.

HEALTHIER EGGPLANT PARMESAN II



Healthier Eggplant Parmesan II image

I like this recipe because it is not fried and very tasty. I like to make it healthier by using whole wheat breadcrumbs and reducing the amount of fat. Also, by using mostly egg-whites instead of whole eggs I am able to reduce the cholesterol level.

Provided by MakeItHealthy

Categories     Main Dish Recipes     Vegetable Main Dish Recipes     Eggplant Parmesan Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 whole egg
3 egg whites
1 tablespoon water
3 eggplant, peeled and thinly sliced
2 cups whole wheat bread crumbs
6 cups spaghetti sauce, divided
¾ pound part-skim mozzarella cheese, shredded and divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
  • Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
  • Bake in preheated oven until golden brown, about 35 minutes.

Nutrition Facts : Calories 424 calories, Carbohydrate 51.1 g, Cholesterol 58.6 mg, Fat 15.5 g, Fiber 12.7 g, Protein 22.4 g, SaturatedFat 7 g, Sodium 1301.6 mg, Sugar 21.2 g

THE BEST EGGPLANT PARMESAN RECIPE BY TASTY



The Best Eggplant Parmesan Recipe by Tasty image

Here's what you need: medium eggplants, coarse salt, all-purpose flour, dried oregano, dried basil, garlic powder, pepper, vegetable oil, marinara sauce, fresh basil, low-moisture mozzarella, shredded parmesan cheese, fresh mozzarella cheese

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 medium eggplants, washed
1 tablespoon coarse salt
1 cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon pepper
2 cups vegetable oil
2 ½ cups marinara sauce, divided
2 tablespoons fresh basil, minced, plus more for garnish
2 cups low-moisture mozzarella, shredded
1 cup shredded parmesan cheese
8 slices fresh mozzarella cheese

Steps:

  • Cut each eggplant into about ½-inch (1-cm) thick round slices.
  • Arrange the slices in a single layer on a baking sheet lined with paper towels.
  • Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
  • Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
  • Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
  • In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
  • Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
  • Coat each eggplant slice in the flour mixture, shaking off any excess flour.
  • Preheat the oven to 350°F (180°C).
  • Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
  • Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
  • Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
  • Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
  • Let cool for 10 minutes, then serve garnished with fresh basil.
  • Enjoy!

EGGPLANT (AUBERGINE) PARMESAN



Eggplant (Aubergine) Parmesan image

this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.

Provided by bratty

Categories     Vegetable

Time 40m

Yield 1-2 eggplant slices, 8 serving(s)

Number Of Ingredients 10

1 eggplant, washed and sliced into 8 1/2 inch slices, i use the nicer ones from the center and work my way out
2 cups mozzarella-parmesan cheese blend
1 egg
1/2 cup milk
1 1/2 cups breadcrumbs, seasoned with garlic powder
salt
pepper
1 cup olive oil
2 cups spaghetti sauce
cooked pasta

Steps:

  • preheat oven to 350 degrees.
  • mix egg and milk together in bowl, blend.
  • heat olive oil in med frying pan.
  • dip eggplant slices into egg/milk mixture.
  • dip eggplant into breadcrumbs.
  • place 4 slices at a time, into olive oil in frying pan.
  • fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
  • remove eggplant from skillet, and place on paper towels to drain excess oil.
  • repeat dipping and frying proces with other 4 eggplant slices.
  • place 1/2 cup spaghetti sauce into 9x13 casserole dish.
  • place eggplant into bottom of cassserole.
  • pour spaghetti sauce over top of eggplant.
  • sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
  • bake in 350 degree oven for 30 minutes or until cheese is melted.
  • serve over pasta if desired.

Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1

BALSAMIC EGGPLANT (AUBERGINE) PARMESAN



Balsamic Eggplant (Aubergine) Parmesan image

This is so good! I love the flavors and I hope you do too! I got this off the internet (I don't remember where) and tweaked it a bit. Not only is this yummy but only 3 weight watcher points! Enjoy!

Provided by Sharon123

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons balsamic vinegar
1 tablespoon olive oil
salt and pepper
sugar
1/2 teaspoon oregano
2 medium eggplants, cut in 1/2 inch slices, peel if desired
1 cup onion, chopped
1 tablespoon garlic, minced (I like a lot, you may use less)
4 tablespoons dry white wine, divided (or use other liquid, such as water)
1 (14 ounce) can stewed tomatoes, no added oil
1 cup fresh tomato, seeded and chopped
1/4 cup fresh basil or 2 tablespoons dried basil
1 cup lowfat mozzarella cheese, shredded
1 tablespoon grated parmesan cheese

Steps:

  • Preheat oven to 400°F.
  • Combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar.
  • Coat large cookie sheet with vegetable cooking spray.
  • Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
  • Bake 15 minutes per side or until fork-tender.
  • Combine onions, garlic, and 2 Tbsp of wine in large non-stick skillet, stirring over medium-high head until onions are soft, approximately 5 minutes.
  • Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 Tbsp wine, 1/2 tsp salt and 1/4 tsp sugar.
  • Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minute.
  • Makes approximately 2 1/2 cup sauce.
  • Note: In a pinch I have used canned spaghetti sauce, and it worked just fine.
  • Spoon one third of the sauce into shallow 2-quart baking dish.
  • Arrange half the eggplant over sauce.
  • Spoon half the remaining sauce over eggplant.
  • Sprinkle on half of the mozzarella.
  • Layer again with remaining eggplant, sauce and mozzarella.
  • Top with parmesan.
  • Cover with foil and bake 30 minutes.
  • Bake uncovered 15 to 20 minutes more, until bubbly.
  • Let stand 15 minutes before serving for easier cutting.
  • Enjoy!

PERFECT EGGPLANT (AUBERGINE) PARMESAN SECRETS



Perfect Eggplant (Aubergine) Parmesan Secrets image

I don't like mushy eggplant so had to develop my own recipe. I've checked in Zaar and although there are some close to mine, there is just enough difference to make it worthwhile posting. When I'm having spaghetti, I always make enough sauce and freeze it so that I can have eggplant the following week or so. I don't peel eggplant but that's your choice.

Provided by CoolMonday

Categories     Vegetable

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 medium eggplants (or 3-4 Chinese eggplants)
salt
1/4 cup oil (vegetable or canola)
1 cup all-purpose flour
4 eggs, more if needed (beaten)
2 cups breadcrumbs (Italian flavor or flavor your own)
3 cups mozzarella cheese (shredded)
1/2 cup parmesan cheese (grated)
2 cups pasta sauce (make your own or purchase)

Steps:

  • Wash eggplant, dry, trim ends.
  • Slice to 1/4 inch rounds.
  • Sprinkle salt on both sides.
  • Spread out in strainer over sink, or in bowl for 1 hour to drain moisture.
  • Rinse well and pat dry with paper towels.
  • Put flour in flat dish, eggs in bowl, breadcrumbs in separate flat dish.
  • Coat both sides of slices in flour.
  • Dip in egg.
  • Coat in breadcrumbs.
  • Stack in separate dish.
  • Heat oil in pan.
  • Brown slices in oil a few at a time, may have to change oil if it gets too brown.
  • Drain on papertowels (I just do this in layers).
  • In a 9x13 baking dish, spread a couple of tablespoons of sauce on the bottom.
  • Place a layer of eggplant (can be overlapped), spread sauce, sprinkle with mozzarella and parmesan.
  • Repeat layers till done. Takes me three layers, so divide all items in three.
  • Bake at 350 for 30-35 minutes until cheese melts.

Nutrition Facts : Calories 668.3, Fat 31.9, SaturatedFat 12.2, Cholesterol 177.3, Sodium 1144.7, Carbohydrate 65.8, Fiber 10.6, Sugar 14.9, Protein 30.1

EGGPLANT (AUBERGINE) PARMESAN



Eggplant (Aubergine) Parmesan image

This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.

Provided by Elly in Canada

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

2 medium eggplants
1 lb mozzarella cheese, sliced
8 ounces parmesan cheese
3 cups marinara sauce (Such as Trader Joe's)
1 bunch fresh basil, chopped
salt and pepper

Steps:

  • Slice eggplant into rounds at least 1/4 inch thick.
  • Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
  • In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
  • Repeat until all ingredients are used.
  • Bake in a 375 degree oven until the casserole is bubbling.
  • Remove from oven and let rest for 5-10 minutes before serving.

Tips:

  • Choose small or medium-sized eggplants: They will be less bitter and easier to cook evenly.
  • If you have time, salt the eggplant slices and let them rest for 30 minutes before cooking. This will help to draw out any bitterness.
  • Be careful not to overcrowd the pan when cooking the eggplant slices. This will prevent them from cooking evenly.
  • If you don't have a meat mallet, you can use a rolling pin to flatten the eggplant slices.
  • If you don't have balsamic vinegar, you can use white wine vinegar or red wine vinegar instead.
  • If you are using store-bought tomato sauce, be sure to taste it before adding it to the eggplant. You may want to add some additional seasonings, such as garlic, basil, or oregano.
  • Serve the eggplant immediately with your favorite pasta or bread.

Conclusion:

Balsamic eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a quick and easy weeknight meal or an impressive dish for a special occasion, balsamic eggplant is sure to please everyone at the table.

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