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ISO: Eggplant Parmesan

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  • ISO: Eggplant Parmesan

    Looking for your best tried and true eggplant parmesan. I never really made a good batch of this and have been craving it again........thanks

  • #2
    This is how I do mine...I grow my eggplant. I slice them rather thin then coat in flour, then egg, then dip in my own breadcrumb mixture (bread crumbs, parmesan cheese, basil, oregano, parsley, garlic powder, onion powder). I fry them in oil.
    Boil angelhair pasta. Use your favorite sauce with is. Pop the eggplant in the oven with a slice of provolone cheese on top. Bake til cheese melts. Then serve eggplant and cheese over pasta and sauce. Must eat with fresh crusty Italian bread.


    • #3
      Eggplant Parmesan

      This is so easy and so good, I have changed it a little when I do it. It makes plenty of sauce for 2 eggplants, I prefer the white wine. I use the shredded mozarella , I also just mix up the sauce in a glass measuring cup and heat in the microwave, it's a recipe to play around with.

      From Food Network TV, courtesy of Anna Barbieri

      1 medium eggplant sliced
      1 egg beaten with 2 tablespoons milk
      Dried Italian bread crumbs
      Olive oil
      6 ounces tomato paste
      6 ounces white or red wine
      Pinch dried oregano
      Salt and pepper, to taste
      1 clove of garlic, crushed
      1/2 pound mozzarella, sliced
      1 cup freshly grated Parmesan cheese

      Preheat oven to 400 degrees F. Slice washed eggplant 1/2-inch thick. Dip slices into the egg mixture and then into the bread crumbs, coat well. Grease a cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for about 15 minutes. Check that the slices are golden brown, turn then and bake for another 15 minutes. They should be browned on both sides. Set aside.
      In a small saucepan dilute the tomato paste with wine. A good mix is a can of paste and a can of wine. Add the oregano, salt, pepper, and crushed garlic. In a baking dish arrange browned eggplant slices in 1 layer. Spread 2 tablespoons of sauce on each slice. Layer each eggplant with a slice of mozzarella and sauce until all is used. Top with Parmesan cheese and bake for about 20 minutes. Serve hot.


      • #4
        Both recipes sounds so good. This is one of the dishes I never perfected and I just love eggplant anyway.


        • #5
          This is a recipe for eggplant that I make and it is wonderful. I make it occasionally for a dinner casserole when we do a meatless meal. I used to work for a Psychiatrist and once a week we would have a staff meeting and lunch and the Doctors Business manager broght this dish one time and he shared his recipe with all of us. It was a keeper!!! Not exactly what you asked for but it is a similar type of dish.....

          Eggplant Monreale

          1 can chopped tomatoes
          1 small can tomato sauce
          2 tablespoons onion flakes
          1 teaspoon dried basil flakes
          1 teaspoon dried oregano flakes
          1/4 teaspoon garlic powder
          1 tablespoon Chablis (dry white wine)
          1 medium eggplant, peeled
          2 eggs, beaten
          1/2 teaspoon salt
          1 cup dry breadcrumbs
          1/3 cup olive oil
          1/3 cup vegetable oil
          1 cup shredded mozzarella cheese
          1/4 cup parmesan cheese, grated

          Combine the tomatoes, sauce, seasoning and wine in a medium saucepan. Bring to a boil; reduce heat and simmer for 20 minutes.

          Cut eggplant into 1/4 inch slices. Combine eggs and salt. Dip each eggplant slice in the egg mixture and coat with breadcrumbs. Combine oils in a skillet; fry eggplant slices in hot oil until golden brown. Drain well on paper towels.

          Place half of the eggplant slices in a 12 x 8 x 2 inch baking dish; spread with half of the tomato sauce. Repeat layers. Sprinkle with cheeses and bake at 325 degrees for 15 to 20 minutes.


          • #6
            Oh thank you too MommaBear


            • #7
              Balsamic Eggplant Parmesan

              I used splenda or Stevia in place of the sugar. I have it for phase one of South Beach. It really is quite good. Pam

              Balsamic Eggplant Parmesan #88968

              3 tablespoons balsamic vinegar
              1 tablespoon olive oil
              salt and pepper
              1/2 teaspoon oregano
              2 medium eggplants, cut in 1/2 inch slices,peel if desired
              1 cup onions, chopped
              1 tablespoon garlic, minced (I like alot, you may use less)
              4 tablespoons dry white wine, divided (or use other liquid, such as water)
              1 (14 ounces) can stewed tomatoes, no added oil.
              1 cup fresh tomatoes, seeded and chopped
              1/4 cup fresh basil or 2 tablespoons dried basil
              1 cup lowfat mozzarella cheese, shredded
              1 tablespoon grated parmesan cheese

              4 servings
              1 hour 15 minutes 15 mins prep

              Preheat oven to 400F. Combine vinegar, oil, oregano, 1/2 t each salt, pepper and sugar. Coat large cookie sheet with vegetable cooking spray. Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet. Bake 15 min. per side or until fork-tender.

              Combine onions, garlic, and 2 T of wine in large non-stick skillet, stirring over medium-high head until onions are soft, approx. 5 min. Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 T wine, 1/2 t salt and 1/4 t sugar. Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 min. Makes approximately 2 1/2 c sauce.

              Spoon one third of the sauce into shallow 2 qt baking dish. Arrange half the eggplant over sauce. Spoon half the remaining sauce over eggplant. Sprinkle on half of the mozzarella. Layer again with remaining eggplant, sauce and mozzarella. Top with parmesan. Cover with foil and bake 30 min. Bake uncovered 15 to 20 minutes more, until bubbly.
              Last edited by mapcenter; 06-05-2006, 09:21 PM.


              • #8
                These are great recipes!!!! One thing that I do...slice, skin and soak the eggplant in lightly salted cold water for a few hours. Takes out the bitterness. Then continue w/ whichever recipe you desire.


                • #9
                  Scalini's Eggplant Parmesan

                  This is not tried and true, but the legend is that any pregnant woman who eats this will go into labor within 24 or 48 hours (can't remember exactly...) My OB/GYN gave me a flyer they keep in the office from a newspaper printing and told me to go eat there when I was 1 week past my due date...I didn't end up going because it was over an hour from my home, but I did some searching to find out about the legend and actually found the recipe online...I was going to make it the next night, but ended up going into labor anyway. Allegedly, there is some type of guarantee where if you come in and order it and don't go into labor within the 24 or 48 hours, bring your receipt back and your meal is free! They have t-shirts for sale and everything! Anyhow, I know you asked for a T&T recipe, which this is not, but couldn't resist sharing anyway because of the cool legend that goes with it. Let me know if its any good! :-)

                  Scalini's Eggplant Parmesan

                  3 medium sized eggplants
                  1 cup flour
                  6 eggs, beaten
                  4 cups fine Italian bread crumbs, seasoned
                  Olive oil for sauteing
                  8 cups of marinara sauce (recipe below)
                  1/2 cup grated Romano cheese
                  1/2 cup grated Parmesan cheese
                  1 1/2 pounds of mozzarella cheese, shredded
                  2 cups of ricotta cheese


                  1. After you wash the eggplant, slice them into 1/4-inch thick slices. You may choose to peel the eggplant before you slice it. However, you may want to leave the skin on since it contains a lot of vitamins.

                  2. Place the eggplant slices on a layer of paper towels and sprinkle with a little salt, then cover with another layer of paper towels and hold it down with something heavy to drain the excess moisture. Let them sit for about an hour.

                  3. Working with one slice of eggplant at a time, dust with flour, dip in beaten eggs, then coat well with breadcrumbs.

                  4. Saute in preheated olive oil on both sides until golden brown.

                  5. In baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, parmesan and Romano cheeses, until you fill the baking dish, about 1/8 inch from the top. Cover with shredded mozzarella cheese, and bake for 25 minutes in a 375 degree oven. Let sit for 10 minutes before serving.

                  Scalini's Marinara Sauce

                  2 Tablespoons of chopped garlic
                  3 Tablespoons of olive oil
                  8 cups chopped tomatoes (fresh or canned)
                  1 cup onions, chopped
                  1/2 cup of fresh chopped parsley
                  1 teaspoon oregano
                  1 teaspoon of crushed red pepper
                  1/8 cup of fresh chopped sweet basil
                  Pinch of thyme
                  Pinch of rosemary
                  One teaspoon salt
                  One teaspoon black pepper


                  1. Lightly saute the onions in olive oil in large pot for a few minutes.

                  2. Add garlic and saute another minute.

                  3. Add tomatoes and bring sauce to a boil, then turn heat low.

                  4. Add remaining ingredients, stir, cover and let simmer for one hour, stirring occasionally.

                  Recipe courtesy of John Bogino, Scalini's Italian Restaurant, Smyrna, Ga.


                  • #10

                    I made the recipe for Eggplant Parmesan from the Foodnetwork website just the other night. I, too, love it! However, I noticed that almost all recipes call for baking the eggplant after frying it. I like a crispier texture, so I heated my sauce in a pan while frying my eggplant. Right before serving, I put two slices of the fried eggplant on the plate, topped it with sauce, and sprinkled some mozzarella cheese. I suppose I could have even put it under the broiler for a few seconds, but the heat from the sauce was enough to melt the cheese.... Just a suggestion.


                    • #11
                      Thanks for bumping this request again. Still too hot to make eggplant parm but when it cools down, you can bet I will be making it


                      • #12
                        I am happy about this bump too..I was just searching for eggplant parm...they are just coming in the garden, though we have applegreen eggplant...still looking for some good recipes. TY