Best 2 RagÚ No Frying Eggplant Parmesan Recipes
Are you ready to dive into the delectable world of ragù no frying eggplant parmesan? This mouthwatering dish combines the rich flavors of Italy with the convenience of modern cooking. From selecting the perfect ingredients to discovering the secrets of creating a succulent sauce and crispy eggplant, this comprehensive guide will lead you on a culinary journey that results in a masterpiece that will tantalize your taste buds.
Here are our top 2 tried and tested recipes!
NO-FRY SHEET-PAN EGGPLANT PARMESAN
Skip the messy process of frying eggplant and bake it on a sheet pan instead. The thick slices get the same crisp exterior and soft interior, but you'll use a lot less oil.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
- Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
- When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
- Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.
NO FRY EGGPLANT PARMESAN
This easy no fry eggplant parmesan is the best homemade Italian dinner. Sliced eggplant is breaded and baked till crispy. Then, they are layered with marinara sauce and both mozzarella and parmesan cheeses!
Provided by Amanda
Categories Main Course
Time 2h40m
Number Of Ingredients 13
Steps:
- Wash the eggplants and slice into approximately ½" - 1" inch rounds. Lay them on a cooling rack or paper towels and generously salt each side of the eggplant with kosher salt. Allow the eggplant to sit for 1 hour to sweat out any extra bitterness and moisture.
- Once eggplants have had time to sweat, rinse them thoroughly with water to remove any excess salt and then pat them completely dry.
- Preheat the oven to 400° and line two sheet pans with parchment paper or foil.
- Crack both eggs into a shallow dish or bowl with the water and scramble them together with a fork or whisk.
- In a separate shallow dish or bowl, mix together the panko breadcrumbs, italian seasoning, garlic powder, salt, and pepper.
- Working with 1-2 slices at a time, dip the eggplant into the egg mixture and then into the breadcrumb mixture. Make sure to allow the excess egg mixture to drip off of the eggplant before transferring to the breadcrumbs. Press breadcrumbs into all sides of the eggplant to make sure they stick properly to form the crust around the entire eggplant slice.
- Place breaded eggplant slices on the prepared sheet pans and spray or drizzle them lightly with olive oil. Bake in the preheated oven for 25-30 minutes until golden brown. Sheet pans may need to be rotated on the shelves halfway through baking to ensure all of the slices brown evenly.
- In a 9x13 baking dish, spread approximately ½ cup of the italian gravy over the bottom of the pan. Layer half of the eggplant slices over the top of the sauce. Then spread 1 cup of the sauce over the eggplant and top with 1 cup of the mozzarella cheese and ¼ cup of the parmesan cheese. Repeat the second layer with the remaining eggplant slices, sauce, and cheeses.
- Reduce oven temperature to 375° and bake uncovered for 20-30 minutes until cheese is melted and bubbly.
Nutrition Facts : ServingSize 1 square, Calories 240 kcal, Sugar 9 g, Sodium 1094 mg, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 24 g, Fiber 6 g, Protein 15 g, Cholesterol 74 mg, UnsaturatedFat 4 g
Tips:
- Use a large skillet or griddle to cook the eggplant slices. This will help them cook evenly and prevent overcrowding.
- Cook the eggplant slices in batches if necessary. Do not overcrowd the skillet or griddle, or the eggplant will not cook evenly.
- Do not flip the eggplant slices too often. Let them cook for a few minutes on each side before flipping to ensure they are golden brown and cooked through.
- Use a good quality marinara sauce. This is the base of the dish, so it is important to use a sauce that you enjoy the flavor of.
- Layer the eggplant slices, marinara sauce, and cheese in a baking dish. Repeat the layers until all of the ingredients have been used.
- Bake the eggplant parmesan in a preheated oven until the cheese is melted and bubbly and the eggplant is tender.
- Serve the eggplant parmesan hot with a side of pasta or bread.
Conclusion:
Eggplant parmesan is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be customized to your liking. With these tips, you can make a perfect eggplant parmesan that your family and friends will love.
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