Best 3 Breaded Eggplant With Arugula And Parmesan Recipes
Eggplants are a delicious and versatile vegetable that can be used for a variety of recipes. From savory appetizers to hearty entrées, eggplant dishes can be a great addition to your cooking repertoire. One beloved dish is breaded eggplant with arugula and Parmesan cheese, a combination of flavors that creates a crispy, savory, and satisfying meal. This popular recipe is relatively simple to make, and with the right ingredients and techniques, you can create a restaurant-quality dish that will impress your family and friends.
Here are our top 3 tried and tested recipes!
BREADED EGGPLANT WITH ARUGULA AND PARMESAN
Our vegetarian take on veal Milanese is both crisp and tender, with a flavor brightened by lemon. Salting the eggplant helps temper its bitterness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Arrange eggplant in a large colander and season generously with salt. Let stand 30 minutes, then rinse and pat dry.
- Divide flour, egg mixture, and breadcrumbs among 3 shallow bowls. Dip each eggplant slice, turning to coat and shaking off excess, in the flour, then egg mixture, then breadcrumbs.
- Heat oil in a 12-inch skillet (oil should be about 1/2-inch deep) over medium heat, and, working in batches, fry eggplant until golden and crisp, about 4 minutes per side.
- Transfer to a paper-towel-lined plate and season with salt and pepper.
- Top each cutlet with arugula, Parmesan, and a squeeze of lemon.
Nutrition Facts : Calories 512 g, Cholesterol 57 g, Fat 31 g, Fiber 7 g, Protein 12 g, SaturatedFat 5 g, Sodium 547 g
BAKED EGGPLANT PARMESAN
Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!
Provided by Dollface
Categories World Cuisine Recipes European Italian
Time 4h5m
Yield 6
Number Of Ingredients 9
Steps:
- Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
- Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
- Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
- Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
- Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.9 g, Cholesterol 118.9 mg, Fat 20.4 g, Fiber 10.4 g, Protein 29.6 g, SaturatedFat 10.5 g, Sodium 2427.6 mg, Sugar 18 g
ALMOND-BREADED EGGPLANT PARMESAN
Eggplant "breaded" with a ground almond, flaxseed meal, and oatmeal mix. I was really impressed how the breading came out. The slices were good enough to eat on their own!
Provided by Anonymous
Time 2h5m
Yield 8
Number Of Ingredients 18
Steps:
- Peel eggplant. Cut into 1 1/2-inch wide by 1/4-inch thick slices. Sprinkle slices with sea salt, transfer to a colander, and let sweat for at least 30 minutes. Pat slices dry.
- Preheat the oven to 350 degrees F (175 degrees C). Set out 2 baking sheets.
- Beat eggs in a wide bowl. Mix ground almonds, flaxseed meal, oats, Italian seasoning, and salt together in a bowl until well combined, then transfer 1/2 of the mixture to a large plate.
- Dip eggplant slices in egg wash until completely covered. Allow excess to drain off, then dip in ground almond mixture until coated on both sides, adding more almond mixture to the plate as needed. Place on the baking sheets in a single layer.
- Bake one sheet at a time in the preheated oven for 14 to 16 minutes, flipping slices halfway through.
- Mix spaghetti sauce, tomatoes, onion, bell peppers, and zucchini together in a large bowl. Spread some sauce in the bottom of a 9x13-inch baking pan. Place a single layer of eggplant on top of the sauce, then sprinkle with mozzarella and Parmesan cheeses. Repeat layering with sauce, eggplant, and cheeses. Sprinkle basil and Italian seasoning on top.
- Return to the oven and bake until cheese is golden brown, about 30 minutes.
Nutrition Facts : Calories 1002 calories, Carbohydrate 61.8 g, Cholesterol 133.5 mg, Fat 65.9 g, Fiber 26.7 g, Protein 51.2 g, SaturatedFat 15.7 g, Sodium 1710.4 mg, Sugar 21.8 g
Tips:
- Choose small, firm eggplants for the best texture and flavor.
- To prevent the eggplant from absorbing too much oil, slice it thinly and pat it dry with paper towels before breading.
- Use a light hand when breading the eggplant to avoid making the coating too thick.
- Cook the eggplant in hot oil over medium heat until it is golden brown and crispy.
- Drain the eggplant on paper towels to remove any excess oil.
- Serve the eggplant immediately with your favorite dipping sauce or topping.
Conclusion:
Breaded eggplant is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is also a great way to use up leftover eggplant. With its crispy coating and tender interior, breaded eggplant is sure to be a hit with everyone at your table.
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