Eggplant Parmesan Recipe


This rich, cheesy, delicious eggplant parmesan recipe is easy to make and totally delicious! There is a low(er)-fat version of this eggplant parm recipe further down the page as well as the classic Italian delicacy.


I made this classic Italian Eggplant Parmesan Recipe for my family last week and they really couldn’t get enough of it. It was absolutely YUMMY! And for those of us who prefer not to fry the eggplant slices for this wonderful Italian vegetarian meal, I have included instructions for a no-fry Eggplant Parmesan recipe which is equally delicious and a tad healthier.

INGREDIENTS
2 large eggplants (sliced thinly lengthwise)
1 cup breadcrumbs
½ cup flour
1 egg
1 tsp. dried oregano
1 large can of diced tomatoes (crushed with a hand blender)
1/4 cup of extra virgin olive oil
¼ cup vegetable oil (more if needed)
3 cloves of garlic (minced)
1 tsp. dried oregano (yes, another one)
1 tsp. dried basil
salt and pepper (to taste)
1 cup shredded cheese
½ cup grated parmesan cheese

PREPARATION
1. Slice the eggplant into thin slices (lengthwise).

2. Beat the egg with 3 tbsp. water.

3. Mix the flour and breadcrumbs together with salt, pepper and 1 tsp. oregano.

4. Heat ½ the olive oil and ½ the vegetable oil in a frying pan.

5. Dip eggplant slices in egg, then in the bread crumb/flour mixture.

6. Place in the hot oil and brown on both sides. Continue until all the slices are browned.

7. Mix the crushed tomatoes, salt, pepper, oregano, basil and crushed garlic together. (OR use one jar prepared pasta sauce). Pour 1/3 of the sauce into the bottom of a Pyrex baking dish.

8. Preheat oven to 180C degrees F (350F).

9. Place a layer of eggplant slices over the sauce. Sprinkle with ½ the grated cheese and ½ the Parmesan cheese. Spoon 1/3 of the sauce over top.

10. Repeat with another layer of eggplant slices, cheese and sauce.

11. Bake in preheated oven for 35 minutes, or until golden brown and bubbly.

And now for the fry-free version for this Eggplant Parmesan Recipe which is equally delicious, equally simple and more figure friendly!

INGREDIENTS
2 large eggplants (sliced thinly lengthwise)
1 cup breadcrumbs
½ cup flour
1 egg
1 tsp. dried oregano
1 large can of diced tomatoes (crushed with a hand blender)
1/4 cup of extra virgin olive oil
3 cloves of garlic (minced)
1 tsp. dried oregano (yes, another one)
1 tsp. dried basil
salt and pepper (to taste)
1 cup shredded cheese
½ cup grated parmesan cheese (parmigiano-reggiano)

PREPARATION
1. Slice the eggplant into thin slices (lengthwise).

2. Beat the egg with 3 tbsp. water.

3. Mix the flour and breadcrumbs together with salt, pepper and 1 tsp. oregano.

4. Dip eggplant slices in egg, then in the bread crumb/flour mixture.

5. Using a flat baking pan (cookie sheet), liberally brush the bottom of the pan with olive oil (or use baking spray). Place the coated eggplant slices in a single layer on the baking pan and drizzle a little olive oil over top.

6. Preheat oven to 180C degrees (350F degrees).

7. Bake the eggplant slices approx. 15 minutes. They should be soft and golden but not brown and mushy. Remember, they will continue to cook once assembled into the casserole with the sauce and cheese so don’t over-bake them.

8. While the slices are in the oven, mix the crushed tomatoes, salt, pepper, oregano, basil and crushed garlic together. (OR use one jar prepared pasta sauce). Pour 1/3 of the sauce into the bottom of a Pyrex baking dish.

9. Place a layer of baked eggplant slices over the sauce. Sprinkle with ½ the grated cheese and ½ the Parmesan cheese. Spoon 1/3 of the sauce over top.

10. Repeat with another layer of eggplant slices, cheese and sauce.

11. Bake in preheated oven for 25-35 minutes, or until golden brown and bubbly.

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Simply-Vegetarian.com

Welcome to Simply-Vegetarian.com where you'll find simple, nutritious and delicious meatless recipes.

Mimi Avishai









I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!

On simply-vegetarian.com I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!

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