Homemade Baked Eggplant Parmigiana Recipe
A Delicious, Healthy, Homemade Baked Eggplant Parmigiana Recipe - Reduce the Calories, Eat More Veggies, Increase the Taste!
When you think Italian food, you think fattening cheeses, heavy pasta, and rich sauces that fill you. While traditional Italian cooking might not fit into a dieter's regime, this homemade baked eggplant parmigiana recipe will. Baked eggplant parmigiana is simple to make, and will take under an hour to cook and prepare. This goes great with some fresh Italian bread and a garden salad, and makes outstanding leftover sandwiches!
Eggplant parmigiana, just about ready to head into the oven to bake.
The great thing about this recipe is that it makes not only a great lowfat dinner, but tastes incredible in a sandwich. Try making it in a panini, or getting some good Italian bread for the leftovers. Here's the ingredient list you'll need to make it:
* 1 large eggplant
* 1 teaspoon salt
* 2 Tablespoons olive oil (optional)
* 1/2 cup dried breadcrumbs
* 2 eggs
* 1 cup mozzarella cheese
* 2 cups marinara sauce
* 2 teaspoons dried basil
* 1 teaspoon oregano
* 1/2 teaspoon coarse ground black pepper
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To start off with, use fresh eggplant. To find the freshest eggplant in the grocery store, select ones that don't have mushy spots and have a deep purple color. Make sure the crown is still intact.
How to Make Baked Eggplant Parmigiana
1. To start, wash the eggplant thoroughly. Peel the top layer of skin off with a vegetable peeler. Cut the eggplant lengthwise into coin shaped slices. Preheat an oven to 350 degrees F, and arrange the slices of eggplant (slightly overlapping) in a large glass baking dish or cookie sheet. Sprinkle the salt over the eggplant.
2. Bake the eggplant in the oven for 20 minutes. Meanwhile, start the marinara sauce (see marinara recipe here). After 20 minutes, remove the eggplant from the oven. Wipe the seeds from the slices of eggplant once they have cooled (some will come off due to the salt). Remove the eggplant slices from the pan and place on a plate for the next step.
In two separate bowls, place the cracked eggs and the breadcrumbs. Mix the basil, oregano, and black pepper in with the breadcrumb mixture with a fork. Beat the eggs in the small bowl with a fork. Lightly dip each eggplant slice into the egg mixture, then dip it into the breadcrumbs, coating each side.
4. Arrange the slices of eggplant in the glass baking pan (just one layer). Coat the eggplant slices with marinara, then with some of the mozzarella cheese. Place the next layer of eggplant on top, slightly overlapping again, then the marinara and cheese. Repeat layering until the eggplant has been used up.
5. Bake the eggplant at 400 degrees F, for 25 minutes, or until the cheese is melted and the eggplant is cooked thoroughly. The eggplant will be done when it is no longer tough, but more tender. Serve immediately using a metal spatula or metal serving spoon.
To make sandwiches from this recipe, simply place the eggplant slices into a cut piece of Italian bread loaf, and bake in the oven for ten minutes at 400 degrees F. To make a panini, place a thin layer of eggplant on bread, and use less sauce so the bread doesn't soak through with sauce.
Have an extra glass pan? Make a double batch, and before baking it in the oven for step five, let it cool, cover with aluminum foil, and stick in the freezer. Let the mixture defrost completely before cooking to serve, and add an extra 5-10 minutes to dry out the eggplant.
Recommended Ingredients and Things to Make Eggplant Parmigiana - These will make your job cooking homemade baked eggplant parmigiana a lot easier!
Here are some products that I use, that I personally recommend. I really do use these!
Muir Glen makes an incredible crushed tomato, and this pack of 12 is a good bargain. It's also organic, so it's better for the environment, and for you.
Of all of the diced tomatoes I've tried, Muir Glen's is definitely the best. This 12 pack can save you a good deal of money from Supermarket prices.
Sometimes I'll change the sauce up and use sun dried tomatoes with extra basil. The trick is to let the sundried tomatoes sit long enough in the sauce, so they'll soften slightly.
I definitely recommend using Calphalon pans. Mine is 5 years old and looks brand new.
This is the measuring cup we use. It's sturdy, and hasn't scratched yet.
More Recommended Italian Recipes - Other homemade Italian recipes on the web...
Looking for more easy to make Italian recipes? Here are some alternate versions of this homemade baked eggplant parmigiana, along with other recommended Italian favorites to choose from:
- Italian Carrot Chicken Sauce
Carrots are normally hard to make into a good sauce, but this recipe makes it very easy.
- Easy Italian Sausage and Peppers
Sausage and peppers usually takes a long time to make and simmer, but not this version.
- Baked Chicken Parmigiana Recipe
If you like this eggplant recipe, you'll also like this similar chicken parmigiana recipe here.
- Homemade Pasta Primavera
Make this recipe quickly on the fly with just a few basic ingredients. Keep it in your back pocket, this will come in handy!
- Eggplant Parmesan
Make the classic version of eggplant parmesan here. Caution: not low fat!
- Easy Baked Eggplant Parmigiana Recipe
Here's another easy version of this recipe by Food Blogga. This one uses shallots and San Marzano tomatoes.
- Homemade Stuffed Italian Peppers
This is really tasty, and goes great as an appetizer, or for an entree. The variations that you can use as the filling are endless.
Everyone has their own twist on making a recipe. What makes yours good?