Best 8 Broiled Eggplant With Parmesan Recipes

GRILLED EGGPLANT PARMESAN

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper.
• Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through.
• Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve!

THE BEST EGGPLANT PARMESAN RECIPE BY TASTY

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!

GRILLED EGGPLANT PARMESAN

Steps:

• Place eggplant in a large bowl. Add 4 tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Stir to combine and let marinade for 20 minutes.
• Preheat an outdoor grill to medium-high heat and lightly oil the grate.
• Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them. Grill for 4 minutes. Flip and grill 4 minutes more.
• Transfer grilled tomatoes and shallot to a blender. Add vinegar, garlic, crushed chili flakes, 1/2 teaspoon salt, and remaining 2 tablespoons olive oil. Pulse until blended but still chunky. Set aside.
• Grill eggplant slices for 5 minutes. Flip, and sprinkle the remaining 1/4 teaspoon of salt over them. Top each with a slice of mozzarella and grill until cheese begins to melt, about 2 minutes.
• Spoon tomato mixture on a serving platter. Top with eggplant. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil.

GRILLED EGGPLANT PARMESAN STACKS

Steps:

• Trim ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes., Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender. Remove from grill., Top eggplant with mozzarella cheese, tomato and Parmesan cheese. Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil.

MINI EGGPLANT PARMESAN

Steps:

• Preheat a grill to medium heat. Preheat a pizza oven or regular oven to 475 degrees F.
• Add the eggplant halves to a 9-by-13-inch baking dish, cut-side up. Drizzle with 2 to 3 tablespoons olive oil and sprinkle with salt and pepper. Place the eggplant on the grill cut-side down and grill until nicely charred, about 5 minutes.
• Meanwhile, place a medium cast-iron pan on the grill and add 2 tablespoons olive oil; heat until hot. Add the garlic and onion and saute until the onions are translucent, about 3 minutes. Add the tomatoes and anchovy, then stir to combine, cooking the tomatoes until nicely broken down, about 10 minutes.
• Evenly divide the eggplant, cut-side up, among six 10-ounce cast-iron rectangular pans arranged on a sheet tray for easy transfer to the oven. Spoon over the tomato sauce, then bake until sauce has reduced more, started to char and the eggplants have softened, about 15 minutes.
• Remove the sheet tray from the oven and top each pan with the grated Parmesan. Evenly top with the sliced mozzarella, then season with freshly ground black pepper and place back in the oven. Let cook to melt the cheese, another 5 to 8 minutes.

EGGPLANT PARMESAN

Steps:

• 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 pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.
• Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed.
• To dry out the bread crumbs:
• Preheat the oven to 300 degree F.
• Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry.
• Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 15 by 10 by 2-inch baking dish and set aside.
• Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.
• Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.
• Heat 1/2-inch of oil in 2 large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.
• Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.

BROILED EGGPLANT WITH PARMESAN

Steps:

• Preheat oven to broil.
• Trim eggplants and cut into 16 slices of equal thickness.
• Arrange eggplant slices in one layer on a baking sheet. Sprinkle with salt and pepper and brush both sides with olive oil.
• Place eggplant under broiler about 4 inches from heat source. Broil about 3 minutes, and turn slices and broil for 3 minutes more.
• In a small dish, blend garlic with Parmesan, and sprinkle mixture evenly over eggplant. Place under broiler until bubbling. Serve immediately.

BROILED EGGPLANT WITH PROVOLONE

Steps:

• Lightly oil heavy large baking sheet. Brush both sides of 12 eggplant rounds generously with dressing; arrange on prepared sheet. Sprinkle rosemary and oregano over. Let stand at room temperature 30 minutes.
• Preheat broiler. Broil eggplant on baking sheet until brown and cooked through, about 5 minutes per side. (Can be prepared 1 hour ahead. Let stand at room temperature.)
• Preheat oven to 450°F. Top each eggplant slice with 1 rounded tablespoon sauce. Place 1 provolone slice atop each eggplant round and trim to fit. Sprinkle each with 1 tablespoon Parmesan. Bake until cheeses melt and eggplant is heated through, about 5 minutes.