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Eggplant Parmesan w Fresh Marinara Recipe

Updated on May 24, 2013

Eggplant Parmesan with fresh Marinara Recipe

5 stars from 5 ratings of Eggplant Parmesan

Your nugget of nutritional info for this post:

The peel of an eggplant contains: nasunin, a powerful antioxidant that protects your grey matter from free radicals. Rich in manganese, thiamin & folic acid, it's naturally low in calories and high in fiber, too, while its phytochemicals reduce the bad cholesterol LDL.

The Results!

Source

The Ingredients:

ingredients for the eggplant patties
ingredients for the eggplant patties
cheeses to top
cheeses to top
4 cups fresh marinara--recipe available at the following link:
4 cups fresh marinara--recipe available at the following link: | Source

Recipe in Rebus:

Strip peel into stripes. (this is optional) Remove entirely if preferred or leave intact.
Strip peel into stripes. (this is optional) Remove entirely if preferred or leave intact.
Cut eggplant into about 1" patties
Cut eggplant into about 1" patties
assemble a mise en place for breading patties
assemble a mise en place for breading patties
roll in flour, careful to coat sides, too. Let this absorb for at least 5 minutes
roll in flour, careful to coat sides, too. Let this absorb for at least 5 minutes
then dip into egg, dip into bread crumbs, and press crumbs firmly into flesh
then dip into egg, dip into bread crumbs, and press crumbs firmly into flesh
let the breaded patties sit for ten minutes
let the breaded patties sit for ten minutes
Head over to pan--cook 2-3 minutes each side.
Head over to pan--cook 2-3 minutes each side.
golden (ish) brown. When cooked remove to paper towel to drain.
golden (ish) brown. When cooked remove to paper towel to drain.
spread thin layer of sauce into 9x13 casserole dish
spread thin layer of sauce into 9x13 casserole dish
fill in with patties
fill in with patties
and so on...
and so on...
sprinkle cheese...
sprinkle cheese...

Cook Time (assumes red sauce is ready)

Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: Serves 4

Ingredients:

  • 1 cup Panko, breadcrumbs
  • 1 cup Italian Seasoning, breadcrumbs
  • 2 eggs
  • ½ cup flour
  • 1 good-sized eggplant, sliced
  • 4-5 cups marinara
  • ¼ cup 4 cheese, Italian & shredded
  • ¼ cup Parmesan, shredded
  • 4 TBSP. olive oil

How to Do It:

  1. As you can see by the photo, I peel the eggplant into "stripes" because I find the peel is tough (even when cooked) and so this "striping" method is my compromise between health benefits and mouth feel. You can use the entire peel, or none at all--as you prefer.
  2. Anyway. Once that's done or undone, slice eggplant into 1" thick slices, give or take.
  3. Mix the breadcrumbs together. Assemble a mise en place as follows: dish of fork beaten egg, dish of flour, dish of mixed breadcrumbs, and empty plate on which to place breaded patties.
  4. Coat the sliced eggplant in flour right away, as like apples and taters, it wants to go brown. let the flour absorb for a few minutes.
  5. Dip flour coated patties first into egg, and then into breadcrumb mixture. Press the crumbs into eggplant flesh.
  6. Let the breaded patties sit for at least ten minutes to insure maximum adherence.
  7. Heat olive oil to medium--to med/high, and when sizzling, place patties into pan. Cook for 2-3 minutes each side. The patty should "give" under a finger press....
  8. While those are cooking, grab a 9x13 casserole dish, foil and spread a thin layer of sauce onto bottom.
  9. Place finished, breaded patties into casserole in an orderly fashion.
  10. Top with sauce. If fit of patties is tight, use a spoon (or clean hands) to work the sauce into crevasses as necessary.
  11. Mix 4 cheese with Parmesan, and sprinkle lightly onto assembled casserole.
  12. Cook at 425 F for 15 minutes.
  13. Let rest for several minutes, slice and serve! My Garlic Cheesy Toast recipe right here at CHARRONSCHATTER HUB pages is a great "soaker upper" for all that good & good-for-you sauce!

Cook for 15 minutes at 425 F, and presto! Parmesan!

Source
Serving suggestion: green veggies!
Serving suggestion: green veggies!

Comments

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    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      5 years ago from California

      Thanks, Book Cooker! I am "jetting" over to your place to see what delicious tidbits you're whipping up, too. Hope your weekend is long and lazee!! :)

    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      5 years ago from California

      Thanks, Krafty Kid. I would love to hear how it goes! You'll be amazed at how the addition of fresh tomatoes versus canned makes such a difference--kinda like fresh pasta versus dried. Just a world of difference. Have an awesome rest of your Memorial day weekend! Create things! ;)

    • kidscrafts profile image

      kidscrafts 

      5 years ago from Ottawa, Canada

      I think the next time my "vegetarian" son comes home .... in about 2 weeks :-) I will prepare your Marinara sauce and the eggplants. I will prepare part of the recipe without meat for him!

      Thanks again for this lovely addition to the Marinara sauce!

      Have a great weekend!

    • My Cook Book profile image

      Dil Vil 

      5 years ago from India

      Yummy recipe. Thank you for sharing.

    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      5 years ago from California

      thank you, Chris. It's yummy--kinda light and rich at the same time. Have a great holiday!

    • Chris Achilleos profile image

      Chris Achilleos 

      5 years ago

      Hi Charron,

      This dish looks fantastic. I have never tried eggplant before!

      Votes up from me. Thanks for sharing.

      Have a nice day,

      Chris

    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      5 years ago from California

      oh...that's too bad about Andy! I just adore the spongy juiciness of eggplant--and what a great way to cut calories from a more noodle-y approach with a red sauce. Thanks for commenting, Katherine, and i hope you get a chance to try this out. :)

    • Kathryn Stratford profile image

      Kathryn 

      5 years ago from Manchester, Connecticut

      I don't cook eggplant often, because it is one of the few things that I like, but Andy doesn't. But if I ever cook for myself while he is away, I will keep this in mind! I also love marinara, so I'm going to check out your recipe for that. I don't remember seeing that yet.

      Thanks for sharing this with us!

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