ContestWinning Eggplant Parmesan Recipe Taste of Home
Moisten eggplant slices and coat lightly in flour. Quickly brown slices. in hot oil, dusting each side generously with seasoned salt. When fork. tender and golden brown transfer to jelly roll pan. Cover loosely with. foil and bake at 375 degrees for about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce.
Eggplant Parm
Preheat oven to 400°. In a baking dish or casserole dish, line the bottom with a thin layer of tomato sauce. On top of the tomato sauce goes a thin layer of fried eggplant. Top the eggplant with provolone cheese and a sprinkle of grated Romano cheese. Repeat steps 2-4 until you reach the top of the baking dish.
HAYLEE'S FOOD Olive Garden Eggplant Parmigiana
Reduce the oven temperature to 350 °F (177 °C). Place the four large eggplant slices evenly spaced apart in an eight by 12-in (30.5-cm) brownie pan. Spread 1/4 cup tomato sauce over each slice and top with a teaspoon of basil. Place a piece of mozzarella over each and sprinkle one teaspoon of grated Parmigiano.
Eggplant Parm
Repeat steps until all of the eggplant slices have been coated. Heat olive oil in a large skillet over medium heat. Working in stages fry eggplant until both sides are golden brown, approximately 3-4 minutes per side. Repeat until all eggplant slices have been fried. Place in a casserole dish or baking sheet.
Olive Garden Eggplant Parmigiana CopyKat Recipes
Instructions. Preheat the oven to 450 degrees F. Using some extra-virgin olive oil, oil a baking sheet. Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes.
Baked Eggplant Parmesan Recipe Saving Room for Dessert
Place flour in another large shallow bowl. Pour enough oil into a large skillet to cover the bottom about 1/4-inch high. Place over medium heat and warm. Dip eggplant in milk or water to moisten. Move to flour bowl and press each side in flour to lightly coat. Place floured eggplant slices on a plate.
The Only Eggplant Parm Recipe You’ll Ever Need WilliamsSonoma Taste
Preheat the oven to 400°F. Brush a baking dish with olive oil. Cover the bottom of the dish with 1/3 of the marinara sauce. Arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce, followed by another layer of eggplant. Sprinkle the shredded mozzarella cheese over the top.
Copycat Olive Garden Eggplant Parmigiana Recipes
Thinly slice the eggplant (a little less than ¼ inch), place in a bowl and toss with approximately 1 teaspoon of salt. Let sit then drain. Lightly towel dry. Dip the slices in flour, shake out any excess, then fry in hot oil until golden and tender. Move to a paper towel lined plate and drain.
Olive Garden Eggplant Parmigiana CopyKat Recipes
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.
Olive Garden Eggplant Parmigiana
Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off.
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Add about ½ an inch of olive oil to a frying pan on the stovetop on medium-high heat. The amount will be different for everyone depending on the size of your pan. Once the olive oil is hot, place your eggplant slices in the oil in batches.You may need to lower the heat if there is any splattering of oil.
Copy Cat Olive Garden Eggplant Parmigiana is a fast and easy dinner
To roast the eggplant: Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup. Slice off both rounded ends on one eggplant, then stand it up on its widest flat side.
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Slice the eggplants into 1/4 to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for at least 1 hour and up to 2 hours.
Easy Baked Eggplant Parmesan Recipe Eggplant parmesan, Eggplant
Instructions. Preheat the oven to 450 degrees F. Apply oil to a baking sheet. Cut each eggplant into 6 discs 1 to 1½ inches thick. Season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F for 12 to 15 minutes or until the tops become deep brown.
Eggplant Parmesan The Cozy Cook
Preheat oven 375°F. Moisten eggplant slices and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt and the parmesan cheese. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake about 20-25 minutes or until tender.
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Instructions. Preheat the oven to 450 degrees F. Using some extra-virgin olive oil, oil a baking sheet. Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes.
