As others, I use one large eggplant rather than two. I will never fry again! We are not huge red sauce fans so we went light on it and two of my kids ate it. We had fresh mozzarella so we sliced that as one of the layers and used the parmesan on top. This is really almost foolproof. Keep everything from your countertops to your dining room chairs germ-free. As for greasy Parmesan cheese. Liked baking the eggplant versus pan frying. *It is even better left over. The eggplant wasn't soggy! Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. Baked Eggplant Parmesan Recipe Tips. Bakein a 400 degree F oven for 20 minutes. 31 Days of Christmas Cookies—It's the Most Wonderful Time of Year for Baking! While the eggplant is baking I make the tomato sauce. Time in the oven for the assembled dish seemed good. My Italian son said this was the best thing that happened to him all month. It turned out so well. This really was an excellent eggplant parm recipe. Panko breadcrumbs: Which I recommend briefly toasting on a baking sheet in the oven before adding to the casserole, so that the breadcrumbs are extra-crispy and golden. I stuck it in the fridge for later. Don't double layer and skip the bottom layer of sauce. Yum! This is an amazing recipe made just as detailed. I used 1/2 of breadcrumbs and low fat mozzarella. I will definitely be making it this way from now on. It was a first time for eggplant for both. Place eggplant on a paper towel lined baking sheet. When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. Notes. this link is to an external site that may or may not meet accessibility guidelines. I also make my own (Nigella's recipe) sauce. Spread oil on the hot baking sheet and arrange eggplant slices on it in a single layer. Eggplant parmesan (or parmigiana di malanzane) is an Italian casserole dish made with fried eggplant slices, tomato sauce, and cheese. I did it and it was 5 pts per serviing with the skim Mozarella, but with Fat Free Mozarella it was 4 pts per serving. This was good, but a little soggy- I would say 1 eggplant would suffice for a family of 4. You saved Baked Eggplant Parmesan to your. From the perfectly cooked eggplant to the delicious sauce to the indulgent gooey cheesiness, this dish is one of my favorites We love this recipe and I make it quite often. Coat eggplant slices with egg, then coat each slice on both sides with panko. Be sure to download our complete guide here! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Can make ahead- arrange in baking dish and keep overnight in refrigerator, bring to room temp and then bake. Most of us are watching what we eat and having this information makes it so much easier to "live to 100"! Repeat layers with remaining ingredients, ending with a cheese layer. I have made it twice in two weeks. Assuming 12 servings, there are 185 calories per serving. This recipe was amazingly simple and very, very good. Lightly salt … To note, I used Sea Salt to sweat them, and I don't like salt and didn't think this tasted salty at all. Beat the eggs in a shallow bowl with a fork or whisk. wanna know what it tastes like? I can't say enough about it, It's fantastic! Definitely will make this again! 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping, 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds, 6 cups (48 ounces) store-bought chunky tomato sauce or homemade. Also, I used fresh mozzarella cheese. Made the Homemade Chunky Tomato Sauce recipe while the eggplant slices were baking and used a hand emulsifier to give the sauce a smoother texture. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. The recipe is wonderfull...I got rave reviews from people at work who "Don't like eggplant". Delicious! A winner recipe. And they didn't burn. Freezes well too! Slice the eggplant as evenly as you can. This has happened twice. It was perfect. I did whiz the sauce in the food processor for family with texture issues, and it was delightful. Otherwise it cooked nicely. However; I agree with DAPHNEATCORNELL and Shrinkette that it would be REALLY nice to have the nutrition info for the recipes on the web-site. Made exactly as directed but missed peeling the eggplant. Thank you for a new family favorite! Martha Stewart may receive compensation when you click through and purchase from links contained on The only thing I added was some fresh basil and parsley Yummy. Thanks so much for such a great and easy recipe. It isn't quick, but it is very easy to make, so I do it on the weekends and then have leftovers during the week. Still turned out delicious! My husband and I loved it. I use Rao's marinara which is expensive but worth it. This recipe is a staple in my house. Prepare the Eggplant: Slice eggplant into 1/4″ to 1/2″ slices or coins. I would even consider making this dish for company. Play with the flavors YOU want to bring out. Baking the eggplant first really gets the water out. © Copyright 2020 Meredith Corporation. This sounds wonderful and easy enough for a novice cook. Found the recipe very easy to make with a 5 and 4 year old at my heels (not quick, but not demanding for attention either). This is it! The baked eggplant was crispy and the end dish was tender and cooked through without too much cheese. Spread 2 cups sauce in a 9-by-13-inch baking dish. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese. This will be a keeper in my home. Clean and not greasy at all. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. I made this recently, and I had to review it because I am now finally happy with a method for cooking eggplant! So much better baking the eggplant vs frying. This is a very good and easy receipe. It was delicious. Amount is based on available nutrient data. Looks to be really good and simple to follow. 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. Also, leave the skin on organic eggplants, although you may have to cook it a tad longer, since there are so many nutrients in it. This baked eggplant parmesan recipe is pure Italian comfort food and a family favorite. The 2nd time, I cut it in half. And I thoroughly enjoyed it. Add a salad, and maybe some good bread (if you want the extra carbs), and you have a meatless main dish. I always add to the tomato sauce extra onions, garlic, chopped carrots, bell pepper and mushrooms. This vegetarian dish is easy to make. I will always prepare my eggplant and zucchini this way. So simple and so good. Flipthe eggplant slices, then continue baking for 15 more minutes. Served with garlic bread. I knew I could do better. From POPSUGAR Food, Sarah Lipoff. Thanks for sharing this wonderful recipe. I entered this recipe on myfitnesspal.com. Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted … We also used fresh basil because we got that in our CSA also. From which platforms to use and the best books to read, bibliophiles share their advice. :) Just delicious. Spray a rimmed baking sheet generously with cooking spray. Martha Stewart is part of the Meredith Home Group. It's very easy and everyone loved it. Mine came out pretty mushy. Also used fresh buffalo mozarella and garished with fresh basil after baking. 17 carbs, 8 grams fat, 10 grams protein, 252 mg sodium, 6 g sugar. Didn't think the smashing part would be so messy but it was (I didn't have a smasher. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Thank you Martha Stewart! I halved this recipe (only two of us here) and fried the eggplant in a mix of light and ex-v olive oil for the flavor, but otherwise stayed to the recipe. WE LOVE EGGPLANT AND WOULD LIKE TO COOK THIS IF IT FITS INTO OUR DIETARY REQUIREMENTS AND LIMITATIONS. Like others, I used one eggplant but kept the other ingredients as written. I want to start off saying this recipe is very forgiving! Brush 2 baking sheets with oil; set aside. It was delicious and digestible, with the mozzarella melting into pretty white dapples on the surface, and the cheese did not become gluey or browned (a blasphemy with this delicate cheese, in my opinion) I did use about 5 times the amount of breadcrumbs prescribed and bumped up the parmesan a fair amount. I also made her Homemade Tomato Sauce. You are an American treasure! Then I only put the mozarella on top to bake. I would add some garlic in the future and use fresh oregano and basil if possible. Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. 2 eggplant, peeled and cut into 1/2-inch slices, 1 (28 ounce) jar garlic-and-tomato pasta sauce, 1 (16 ounce) package shredded mozzarella cheese, or as needed. It would be nice to be able to get nutritional information for recipes like this. Let stand 5 minutes before serving. Delicious! Used panko style bread crumbs and Herbs de Provence. It makes a lot - which is a good thing. All Rights Reserved. My boyfriend keeps asking me to make this dish. Best eggplant parm ever and so healthy! They were nice and crunchy, and I can't cut slices precisely so some were thicker than others and none of them burnt! Even slices mean even cooking, so try to cut your eggplant slices to a consistent width. I made the Chunky Tomato Sauce and added extra garlic. Allrecipes is part of the Meredith Food Group. I wanted them really firm so they wouldn't get soggy sitting in the marinara while baking. Soaking eggplant for two hours in salted water? I made a salad and served Italian bread with it. That turned out very chunky and great tasting. I served it will Cavatappi and a salad. Enter to Win $10,000 to Makeover Your Home! Brush both sides of the eggplant slabs lightly with olive oil (you’ll likely need about 1/4 cup oil). 474 calories; protein 29.6g; carbohydrates 43.9g; fat 20.4g; cholesterol 118.9mg; sodium 2427.6mg. This delicious eggplant parmesan is a lot easier to make than you would think. This is definitely a special occasion dish, worthy of serving to company. This recipe was simple and delicious. I used half eggplant and half zucchini. I might try it unpeeled--isn't most of the nutrition in the skin? In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. Thanks for making me an eggplant convert! What a wonderful recipe. Here’s how to make the Best Baked Eggplant Parmesan Recipe. My recipe is basically the same, but I just never had luck with the oven baking of the eggplant slices. Try it tonight! I previously thought I didn't like eggplant and this recipe totally changed my mind. Plus, we have the scoop on that "add corn syrup to the water" myth. Preheat oven to 375 degrees. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Choose firm, smooth eggplants. And this is my first time ever making or trying eggplant Parmesan. It's easy, very tasty and vegetarian-friendly. Made this last night and really liked that the eggplant was baked and not fried. Definitely going in my rotation! To make this baked eggplant Parmesan recipe, you will need the following ingredients: Eggplant: 2 medium fresh eggplants (about 2 pounds), sliced into 1/2-inch rounds. But other than the prep instructions I followed this recipe to the T. This is going to in my cook book! This is the best rendition of eggplant parmesan I have encountered. this website. YUM! Easy and delicious! I got nothing but compliments for this dish!! I loved that the eggplant was baked but was also breaded. Just a really good way to make eggplant parm. Just awesome! I got this recipe out of everyday food several years ago and we've been eating it ever since and I think it's already very healthy! Thank you so much. We did however brush Olive Oil again when we turned the Eggplant . Thanks, Martha. Baked the eggplant … a healthful alternative: fry 1/4 inch eggplant slices in DRY pan on low heat on both sides until brown, no egg, no oil, no breadcrumbs -- use 2 cups fat free mozzarella, fat free cottage cheese mixture -- add 1/4 cup vegetable protein and 1/4 cup ITALIAN bread crumbs when adding parmesean to layers -- make three or four layers when assembling -- add THIN-sliced mushrooms and/or zucchini for variation -- also can add cooked seasoned ground turkey -- same herbs / sauce, but add garlic! I read in one of the previous reviews that all though this wasn't a difficult recipe, it was however, time consuming. This info is listed in the Everyday Food magazine - it can't be that difficult to add it to the web-site. Love this recipe! Nutrient information is not available for all ingredients. I've just mage it for mother's day and it was a success. Made it and it came out very good. You don’t want some pieces to … All can be made in 45 minutes or less. I added pine nuts and currents. This was delicious! Add comma separated list of ingredients to exclude from recipe. It is delicious, and you can make it ahead of time. Wipe excess moisture from eggplant slices with paper towels. I had to bake them one on top of the other and alternating the pans on top so they would't burn. I was excited to make the Eggplant Parmesan dish. Well Martha's technique was the key. I fish fact most pretreated cheese contains cellulose (wood fiber) and other ingredients to keep it from asking an clumping. My husband love it and me too. Every Sunday I check the planned meals from my rotation and I don’t always feel like venturing into the unknown. I also substituted chick pea crumbs for the breadcrumbs to lower the carb count. It might have been because I used Sea Salt which isn't so "salty" tasting. It was declicious!! Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Allow to sit for at least 3 hours. I followed this recipe exactly and it was AMAZING. It's delicious! Thanks Martha. Arrange coated eggplant slices in a single layer on the prepared baking sheet. This batter works well for zucchini fries, my only recommendation after playing around is to sprinkle the veggies with salt to make them "sweat" for 30 mins and thus a little firmer. … I cover when baking. From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. My husband loved it. That speaks volumes. Will definitely make again! Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Want a meal in itself? Personally I rate this a 5! If you use two eggplants, you will surely need more breadcrumbs/parm, because I used the full recipe on just one eggplant. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I added fresh tomatoes and whole canned tomatoes to the chunky sauce. I only sweated for (1) hour. Will definitely make again! I made my own pasta sauce (simple) and added ground meat. Also, just throw away the measurements for this recipe. Thank you! The actual amount of salt and breading consumed will vary. I double the ingredients in the sauce because the first two times I made it it was dry. We bake rather than fry ours for less mess and less fat. first time i baked this. I have my own recipe but this one takes less effort. What drew me to this recipe is, the eggplant is baked and not fried. The only changes I made was to bake for 7 minutes each side before assembling (instead of 5) and I used homemade tomato sauce instead of a jarred variety. These things do nasty things when heated. I followed the recipe (using my homemade sauce) and just love it! Dip eggplant slices in egg, then in bread crumbs, pressing crumbs down with fingers if needed to cover evenly. This is the best Eggplant Parmesan recipe. You don't need EXACTLY 1/2 a cup of cheese and EXACTLY 2 cups of sauce. It was very good and my whole family enjoyed it! Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking It is not chunky as the recipe calls for but chunkiness is not a necessary thing for this recipe. I made this for my mom's bday as this is her favorite dish...it was excellent..loved baking eggplant and didn't take away from flavour at all...in fact made it better...not greasy!! Everyone LOVED it with the added bonus of a third helping by my husband and seconds by the 5 year old. I can't count the number of times I have made this since it was in Everyday Food. gross gross gross, never again. My husband and I don't care for fried foods. I have tried your baking method, it works well, however I use flour instead of breadcrumbs and it brings out the flavor of the eggplant this a great dish. 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My boyfriend keeps asking me to make eggplant Parmesan is a classic main dish for holidays, family get-togethers and... For an hour or two was written, was delicious the sauce in the first,! Also breaded dish i used fresh buffalo mozarella and garished with fresh layered! N'T let me put the dipped eggplant slices substituted chick pea crumbs for the eggplant and mixing the with! For dinner the other and alternating the pans on top and cover with 2 cups in..., and seasoning mozzarella and i sprinkled that on top, sprinkle with remaining,! Our CSA also rendition of eggplant ) but found i still need full. Alternate baking method that does n't use breading the eggplant was crispy and the eggplant slices then!