Baked Eggplant Parmigiana

This recipe was given to me by my friend’s mom. One of the best eggplant recipes I have ever had. I think she took this recipe from a Vegetarian magazine, just not sure what issue. It takes a little bit of preparation to make but it is worth all the effort. You will not be disappointed.

Baked Eggplant Parmigiana
Posted recipe on 02/10/2010

1 large eggplant (about 1 pound) or 2 medium sized eggplants
1-1/2 c ups Panko Japanese breadcrumbs (I used both types of bread crumbs fine and Panko and I prefer the Panko it has great flavor and the parmigiana was not so watery)
2 tablespoons of fresh chopped parsley

1 cup of freshly grated Parmesan Cheese
2 eggs, slightly beaten with 1 tablespoon of water
6 tablespoons of olive oil
2 tablespoons of butter
2 cups of your favorite marinara sauce (I used Trader Joe’s Tomato Basil sauce)
½ pound fresh mozzarella cheese thinly sliced

Peel and slice the eggplant in ½” slices. Sprinkle salt on each slice and pile the cut eggplant into a colander for 30 minutes. This will draw the excess water out of the eggplant and prevents the dish from becoming watery.  Rinse and pat dry the sliced eggplant with paper towels.
Combine the bread crumbs, ¼ of the Parmesan cheese and parsley. Melt the 2 teaspoons of butter and 2 tablespoons of the olive oil in a large skillet over medium heat. Dip each eggplant into the egg mixture and then the breadcrumb / cheese mixture and fill the skillet without any overlapping. Fry each side until slightly brown. Repeat the process with butter and oil until all the eggplant slices are browned.

Baked Eggplant Parmigiana on tray

Spread ¼ cup of the marinara sauce on the bottom of 9 x 13 stoneware or baking dish. Place one layer of eggplant slices on the sauce. Cover with half of the fresh mozzarella cheese slices. Spoon 1 cup of the marinara sauce over all the cheese. Sprinkle with half the Parmesan cheese and repeat the layers ending with the Parmesan cheese. You can adjust the cheese amounts to your taste buds. I know that I added more Parmesan cheese to this recipe because I like the extra cheese and flavor.

Baked Eggplant Parmigiana Cooked In Stone

Bake at 350 degrees for 25 to 30 minutes until bubbly. Let stand 10 minutes before serving. Enjoy!

Cooking Tip:
You can put extra slices of eggplant on wax paper lined cookie tray and freeze overnight. Then put in plastic freezer bags for storage and save for a rainy day to make this recipe again).

Nutrition Notes:
The nutrition in eggplant includes potassium, manganese, copper, magnesium, and several B-Complex vitamins.



Eggplant Braid

I was experimenting with a lot of recipes involving mushrooms. I added the eggplant as a wow factor and believe me this recipe is a wow factor!

Eggplant Braid
Created recipe on 11/11/2009

Eggplant Braid

1 large eggplant – peeled and cubed approx 1-1/2” cubes
1 large onion – peeled and diced
2 cloves of garlic – peeled and minced
1 – 10 oz spinach – washed and dried well
1 – 8 oz Creimini or baby portabella mushrooms brushed off with damp towel and sliced
1 medium tomato – seeded and diced
2 Crescent Roll tubes
Salt and pepper to taste
2 Tablespoons butter
2 Tablespoons Olive Oil
¼ cup breadcrumbs (plain or seasoned)
½ cup fresh Parmesan Cheese divided to ¼ cup each
1 cup grated Mozzarella cheese divided to ½ cup each
1 egg – for egg wash – to make the dough golden brown
½ cup walnuts or pine nuts (optional)

• About 2 tablespoons of butter and 2 tablespoons of olive oil – melt in a large pan over medium heat

• Sauté the onions for about 5 to 7 minutes depends on the stove – until they are caramelized a very deep brown color

• Add the garlic and eggplant and mushrooms to the onions around the 4 minute mark so the eggplant, mushrooms and garlic becomes almost caramelized also – you will have to judge on the texture, taste it and then salt and pepper to taste should take no more than 15 minutes – maybe

• Add spinach at the last minute and sauté until semi-wilted

• Add ¼ cup Parmesan Cheese and ½ cup shredded Mozzarella cheese and ¼ cup breadcrumbs– fold into mixture (the breadcrumbs will help prevent the vegetable juices from becoming too runny)

• Remove from heat and cool completely (because the crescent rolls will be too hard to manage if the filling is hot or warm)

• Prepare the crescent dough into one large square

• Cut 2” strips up to 3” on each side of square to leave a 6” dough path for filling

• Put the cool eggplant filling down the center of the crescent dough

• Sprinkle tomatoes on top with the rest of the cheeses – Parmesan and Mozzarella

• Bring one strip of the dough and twist gently to the middle and meet with the other strip and pinch dough together

• Continue all the way until the filling is braided – remember the filling will show because the dough does not cover it completely

• Mix egg with 1 tablespoon of water and brush over the dough

• Sprinkle with nuts on top

• Bake 350 degrees for 20 to 25 minutes until crust is golden brown and all the cheeses are completely melted

• Serve with a salad


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