Spicy Eggplant Parmesan with Ricotta Recipe Recipe Spicy eggplant
Bake ~ 30-40 minutes (turning once) or until brown & tender. Lightly oil or spray a baking dish. Spoon ½ cup pasta/tomato sauce into a 13" x 9" baking dish. Layer cooked eggplant slices over sauce. Top with ¾ cup pasta sauce and top with ⅓ of shredded mozzarella & ⅓ of Parmesan. Repeat layer again.
Eggplant Parmesan Zucchini Casserole Contentedness Cooking
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
BEST BAKED EGGPLANT PARMESAN Grandma's Simple Recipes
Sprinkle with 1/3 of the parmesan, and 1/3 of basil leaves. Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan. Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer (we will garnish after baking).
Grilled Eggplant Parmesan with Zucchini {Vegetarian}
Instructions. Heat olive oil and butter in a medium skillet over medium heat. Add slices of zucchini and eggplant, along with garlic and cook until tender, about 12 to 15 minutes. Stir occasionally to make sure all are cooked thoroughly. Sprinkle with grated parmesan and salt and pepper for serving.
Healthy Baked Eggplant Parmesan Recipe
Preheat the oven to 400°F and line 2 baking sheets with parchment paper. In a medium-sized shallow dish, whisk the eggs and almond milk. In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
Baked Eggplant Parmesan (GF option, Vegan option, Vegetarian) Honey
1 cup egg whites. 1 large eggplant. 1 large zucchini. olive oil spray. 1 ½ cups canned tomato puree. ¼ - ½ cup Parmesan cheese. -Preheat your oven to 425 degrees. -Slice the eggplant into ½" rounds and place them flat on a baking sheet. -Sprinkle each eggplant round with a light sprinkling of salt and allow them to sit for a few minutes.
Eggplant Parmesan Bake Kitchenmess
Preheat oven 400 degrees F. Prepare two shallow bowls; one with the flour seasoned with the salt, pepper and nutmeg and one with the milk. Dredge the eggplant and zucchini first in the seasoned flour, then in the milk and once again in the flour. Lay the slices on the baking sheet; drizzle with the canola oil and place in the oven for 10 - 12.
EggplantZucchini Parmesan Recipe EatingWell
This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks in one big, layered mass, this version features little individual stacks of alternating layers of pepperoni, a tomato sauce, fresh basil, and a combination of mozzarella and Parmesan cheeses. The result is something both homey and company-worthy at once.
Tomato Eggplant Zucchini Bake Veggie dishes, Vegetable recipes
Slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Half the cherry tomatoes and add to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley.
Eggplant Parmesan BigOven
Instructions. Preheat the grill to medium heat. Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices). Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
Eggplant Parmesan Slyh in the Kitchen
Preheat the oven to 350 degrees F. Lightly grease a deep 9×9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then.
Healthy Eggplant Parmesan Recipe Everything Delish
Preheat the oven to 375F and in the meantime slice up your veggies! Spray a baking dish with cooking spray. In a large bowl add eggplant and zucchini slices. Sprinkle with Italian seasoning, garlic. powder, Parmesan and season with salt and pepper to taste. Drizzle with olive oil and toss to get all slices well coated.
Classic Eggplant Parmesan (Baked & Fried Method) A Simple Palate
Add tomato sauce, sprinkle some vegan parm and a layer of zucchini slices. Again, season with salt and pepper. Repeat these steps until all slices are gone. Last layer should be white sauce. Sprinkle with reserved vegan parm on top. Cover with aluminum foil and bake for around 50 minutes at 400 ° F.
Classic Eggplant Parmesan A Hint of Wine
Set aside. For the Stacks: Adjust oven rack to lower-middle position and preheat oven to 350°F. Whisk eggs in a shallow wide bowl. Toss together breadcrumbs with Parmesan on a large plate; season breadcrumbs with salt and pepper. Fill a medium saucepan with 1/8 inch oil and heat over medium-high heat until shimmering.
Easy Eggplant Parmesan Recipe Munchkin Time
Step 1. Trim the tops off the eggplant and zucchini. Using a vegetable peeler, peel half of the skin off the eggplant in long strips, leaving a strip of skin between peeled sections. (The eggplant will look striped.) Slice the eggplant and zucchini lengthwise into 1/4-inch-thick planks or steaks. Salt the eggplant and zucchini and arrange in a.
Easy Stuffed Eggplant Parmesan Recipe Kitchn
Dip eggplant and zucchini in egg mixture. Dredge in panko mixture, gently pressing mixture to adhere. Arrange eggplant and zucchini on prepared rack; coat with cooking spray. Sprinkle evenly with salt. Bake at 475° for 10 minutes. Step 3. Turn eggplant and zucchini; top eggplant and zucchini slices evenly with marinara sauce and mozzarella.