Best 3 Easy Eggplant Aubergine Parmesan Recipes
Eggplant aubergine parmesan is a classic Italian dish that is both delicious and easy to make. It is a versatile dish that can be served as an appetizer, main course, or side dish. The combination of eggplant, cheese, and tomato sauce is a perfect balance of flavors. The eggplant is soft and tender, the cheese is melted and gooey, and the tomato sauce is rich and flavorful. Aubergine parmesan is a hearty and satisfying dish that is sure to please everyone at your table.
Check out the recipes below so you can choose the best recipe for yourself!
EASY CHICKEN EGGPLANT (AUBERGINE) PARMESAN
This recipe is an easy recipe because you don't cook the chicken or the eggplant before putting them in the casserole. It's also easy because you use sauce from a jar. Of course, you can use your favorite homemade pasta sauce if desired.
Provided by GrandmaIsCooking
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Peel and slice eggplant.
- Lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels.
- Line bottom of 13x9 inch baking dish with the chicken breast slices.
- Cover chicken with the eggplant slices.
- Sprinkle breadcrumbs over eggplant.
- Cover breadcrumbs with mozzarella cheese slices (or grated if you prefer).
- Pour marinara sauce over cheese.
- Sprinkle Parmesan cheese over top.
- Bake for 30-40 minutes at 350 degrees.
EGGPLANT (AUBERGINE) PARMESAN (EASY!)
I'm the only one in my household that likes eggplant, so when I found this easy recipe years ago, I held onto it tight. Adjust the cheese amounts to suit yourself.
Provided by GinnyP
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Spray or lightly oil a 9 x 13-inch pan.
- Spread 1/2 c sauce in pan.
- Peel eggplant and slice 1/2" thick.
- Arrange 1/2 the slices in the baking pan.
- Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
- Cover with aluminum foil and bake 45 to 55 minutes.
- Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.
EASY EGGPLANT (AUBERGINE) PARMESAN
This is a quick and easy meal my family loves! Never any leftovers! This recipe can easily be doubled.
Provided by Kathy in Fla
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice eggplant into 1/4 inch slices.
- Salt and pepper.
- Dip in beaten egg.
- Dredge in bread crumbs mixed with parmesan cheese.
- Fry till golden brown.
- Place in baking dish.
- Pour spaghetti sauce over top.
- Top with mozzarella cheese.
- Bake at 350 for about 30 minutes.
- Serve over angel hair pasta and with a salad.
Tips:
- To ensure the eggplant is not bitter, choose small to medium-sized eggplants, as they contain fewer seeds.
- To remove the bitterness from the eggplant, sprinkle it with salt and let it sit for 30 minutes before rinsing and patting it dry.
- Use fresh, high-quality ingredients for the best flavor.
- Don't overcrowd the pan when frying the eggplant. This will prevent it from cooking evenly.
- Use a heavy-bottomed pan or skillet to prevent the eggplant from sticking.
- Don't overcook the eggplant. It should be tender but still slightly firm.
- Layer the eggplant, sauce, and cheese in a baking dish and bake until the cheese is melted and bubbly.
- Serve Eggplant Parmesan with a side of pasta or salad.
Conclusion:
Eggplant Parmesan is a delicious and versatile dish that can be enjoyed by people of all ages. With its crispy eggplant, flavorful sauce, and melted cheese, it's a dish that is sure to please. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at your next dinner party, Eggplant Parmesan is a great option. So next time you're looking for a new and exciting recipe to try, give Eggplant Parmesan a try. You won't be disappointed!
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