Best 3 Johnny Carinos Eggplant Parmesan Recipes

Are you craving a mouthwatering dish that combines the flavors of tender eggplant, savory marinara sauce, and melted cheese? If so, then Johnny Carino's Eggplant Parmesan is the perfect recipe for you. This classic Italian dish is sure to be a hit with your family and friends, and it's easier to make than you might think. With a few simple steps, you can create a delicious and satisfying meal that will leave everyone asking for seconds.

Here are our top 3 tried and tested recipes!

BAKED EGGPLANT PARMESAN

Baked Eggplant Parmesan image

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

Ingredients

2 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
¼ cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
½ teaspoon dried basil

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

ROASTED EGGPLANT WITH GARLIC AND HERBS

Roasted Eggplant with Garlic and Herbs image

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 4 servings (3 cups)

Number Of Ingredients 8

Ingredients

2 large eggplants (3 pounds), unpeeled, cut into 1 1/2-inch chunks
2 tablespoons kosher salt
1/2 medium shallot
1 clove garlic
1/2 cup flat-leaf parsley, packed
2 tablespoons full flavored walnut oil
1/4 cup extra-virgin olive oil, plus as needed
1/2 teaspoon freshly ground pepper

Steps:

Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
Preheat oven to 425 degrees F.
Put a baking sheet in the oven to heat for 10 minutes.
Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.

EGGPLANT PARMIGIANO

Eggplant Parmigiano image

Crispy layers of eggplant between homemade marinara sauce and lots of fresh mozzarella and parmigano reggiano cheese.

Provided by KellyC

Categories Vegetable

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 medium eggplant
2 tablespoons extra virgin olive oil
1 small onion, chopped
3 garlic cloves, minced
1 (28 ounce) can tomatoes with basil, crushed
1 sprig fresh basil
2 cups breadcrumbs
1/2 tablespoon dried oregano
1 tablespoon dried thyme, divided
2 large eggs
1 tablespoon whole milk
1/2 cup parmigiano-reggiano cheese, grated
8 ounces fresh mozzarella balls, sliced
all-purpose flour, for dredging
kosher salt
fresh ground black pepper
vegetable oil, for frying

Steps:

Slice the eggplant into 1/2 inch round slices. Arrange the slices on a baking sheet and sprinkle generously with kosher salt on both sides. Set aside for 1 hour to let the bitter juices weep from the eggplant. Meanwhile, make the marinara sauce.
Heat the 2 Tbs olive oil over medium-high heat. Saute the onion for 2 minutes and stir in the garlic. Saute for another minute until lightly browned. Add the can of tomatoes, a sprig of fresh basil and 1/2 Tbs of the dried thyme (or a fresh sprig of thyme if you have it). Bring the sauce to a boil. Lower the heat and simmer for 15 minutes. Turn off the burner, remove the herb sprigs and leave the sauce until you are ready to assemble the casserole.
Heat enough vegetable oil over med-high heat in a large dutch over or high-side skillet to completely cover the slices of eggplant.
Preheat the oven to 400 degrees.
Place the flour in a deep plate.
Whisk the eggs with the milk in another another deep plate.
Combine the bread crumbs, 1 tsp salt, oregano and other 1/2 Tbsp thyme and season well with black pepper in a third deep plate.
Transfer the eggplant to a colander and rinse well with cold water. Blot the slices dry with clean kitchen towels.
Dredge the eggplant in the flour, then dip it in the egg and finally dredge it in the breadcrumb mixture. Shake off any excess breading and lay the eggplant on a baking sheet.
Fry the eggplant in the vegetable oil in small batches. The oil should be 400 degrees. Basically, it needs to be hot. Turn it over once during the frying process and it should be golden brown and crispy on both sides. Remove the eggplant to a baking sheet lined with paper towels. Repeat with remaining eggplant.
Prepare a 13x9 baking dish by brushing lightly with olive oil.
Cover the bottom of the baking dish with 1/3 of the marinara sauce. Arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan cheese and layer half of the mozzarella over the eggplant. Repeat with the remaining eggplant, sauce, parmesan and mozzarella.
Bake until hot and just beginning to brown, about 30 minutes.
Serve immediately.

Nutrition Facts : Calories 412.9, Fat 25.8, SaturatedFat 11.2, Cholesterol 145.4, Sodium 671.4, Carbohydrate 23.3, Fiber 6.2, Sugar 5.9, Protein 23.4

Tips:

To make the eggplant less bitter, slice it and sprinkle with salt. Let it rest for 30 minutes, then rinse and pat dry.
To make the eggplant parmesan ahead of time, assemble the dish and bake it for 30 minutes. Let it cool completely, then cover and refrigerate for up to 3 days. When ready to serve, reheat in a 350°F oven until warmed through.
For a crispy eggplant parmesan, make sure to fry the eggplant slices until they are golden brown on both sides.
If you don't have a meat mallet, you can use a rolling pin to pound the eggplant slices.
To make the marinara sauce, you can use your favorite store-bought sauce or make your own using fresh tomatoes.
To make the cheese mixture, you can use a combination of mozzarella, Parmesan, and ricotta cheeses.
To assemble the eggplant parmesan, layer the eggplant slices, marinara sauce, and cheese mixture in a baking dish. Repeat the layers until all of the ingredients have been used.
Bake the eggplant parmesan in a 350°F oven for 30-40 minutes, or until the cheese is melted and bubbly.
Let the eggplant parmesan cool for a few minutes before serving.

Conclusion:

Eggplant parmesan is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is easy to make and can be customized to your liking. With its crispy eggplant, flavorful marinara sauce, and melted cheese, eggplant parmesan is sure to be a hit with everyone.