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  1. Enjoy A Taste Of Italy With This Delicious Eggplant Parmesan. View Our Recipe Here
  2. Eggplant parmesan and spaghetti squash pasta: it may be a faux pasta, but it's definitely no faux pas! Serve this pairing to your friends for the tastiest, most mouth-watering vegetarian meal. The soft texture of squash makes it a perfect candidate for pasta. Since its flavor is very subtle, it also goes really well with any pasta sauce
  3. Buttered Asparagus with Tarragon Vinaigrette is a great side dish for eggplant parmesan! There are many reasons why it should be considered as part of the meal. The buttery and tender texture will complement the crispiness in your eggplant entree, while also adding more flavor to an already flavorful array of vegetables
  4. These eggplant Parmesan rounds are oil free and grease free, yet they are crispy and crunchy. All due to cooking it in an air fryer. They are good eaten right out of the air fryer or topped with marinara sauce and mozzarella cheese. Either way they are delicious

Easy Eggplant Parmesan Recipe - Kraft® Natural Chees

Jamie Oliver’s Eggplant Parmesan Recipe - NYT Cooking

Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses. Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses

Let the mix be one of the sides for eggplant parm. The juiciness of them balances the creaminess of parmesan, creating a great culinary experience for you. It works best when serving with hot parmesan. Italian Green Beans. The second eggplant parmesan dinner menu is more simple tha Easy Eggplant Parmesan has crispy double breaded eggplant that is fried and baked topped with spaghetti sauce and two kinds of gooey melted cheese. This is a small batch recipe that can serve 2 to 4 people. This dish makes a great lunch, dinner or impressive date night meal for two. Easy Eggplant Parmesan for Tw Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving

What to Serve with Eggplant Parmesan (14 Ideal Side Dishes

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. Dip the eggplant slices into the egg mixture and then into the panko mixture While eggplant parmesan is usually served over pasta (often spaghetti) in the U.S., that's not the tradition in Italy. However, the sauce made with this dish tastes absolutely wonderful over pasta, and the pasta helps to cut the richness and saltiness This Easy Eggplant Parmesan is a perfect vegetarian Italian main course recipe, featuring panko-coated sliced eggplant roasted, not fried, then stacked with red sauce, fresh mozzarella, and parmesan cheese and baked to bubbly, golden brown perfection. Serve with cooked pasta and more sauce for a complete meal

What to Serve with Eggplant Parmesan? 10 BEST Side Dishe

Eggplant Parmesan Recipes Allrecipe

Eggplant Parmesan. Serving size: 100 grams 1 ounce (28g) 1/5 of recipe (178g) Entire Recipe (890g) Recipe Ingredients Qty x Measure click on name for nutrient facts. Basil, fresh. 1.0 x 1/4 cup leaves, whole (6g) Cheese, parmesan, shredded. 6.0 x 1 ounce (28g) Eggplant, raw One serving of this eggplant Parmesan is only 167 calories! This is the best eggplant Parmesan recipe you'll find, especially if you're looking to reduce calories, and avoid extra carbohydrates. We skip breading the eggplant, saving hundreds of calories, without changing the flavor or texture at all Bake the eggplant parmesan in the oven and bake for 20-22 minutes at 400ºF. Once all of the ingredients are hot, let the eggplant parmesan sit for 10 minutes and then enjoy! What to Serve with Eggplant Parmesan. You can serve your eggplant parmesan with a light salad or more delicious Italian dishes

Quick Eggplant Parmesan Recipe Allrecipe

Eggplant Parmesan Nutrition Facts - Eat This Muc

  1. Layer half each of the eggplant and mushrooms in 13x9-inch pan sprayed with cooking spray; cover with layers of 1/3 each of the Parmesan and mozzarella
  2. Like conventional eggplant Parmesan, this recipe may be served together with your favourite pasta or bread. You'll be able to even pair it with potato gnocchi or spaghetti squash pasta. Get pleasure from every serving with a easy aspect dish, resembling this chickpea and cucumber salad
  3. Whisk eggs and water in a shallow bowl. Mix breadcrumbs, 1/4 cup Parmesan and Italian seasoning in another shallow dish. Dip eggplant in the egg mixture, then coat with the breadcrumb mixture, gently pressing to adhere. Step 3. Arrange the eggplant in a single layer on the prepared baking sheets
  4. Eggplant Parmesan serving suggestions Usually in Italy, we eat it as a main dish, along with some fresh salads. Eggplant Parmesan is ideal served as an appetizer, in this case, you will need to halve the serving. It can be a great casserole to serve during a summer gathering as a part of a table appetizers spread. How to store Eggplant Parmesan

Eggplant Parmesan Recipe for One • Single Serving Che

Calories in Eggplant Parmesan and Nutrition Fact

Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving Repeat with another layer of the eggplant slices and the sauce. Spread the ricotta mixture over this, and finish with the last layer of the eggplant and sauce. Sprinkle with the remaining 1/4 cup of parmesan cheese, and bake in a preheated 350-degree oven for about 30 minutes or until bubbly and golden. Let rest 15 minutes before serving Arrange the eggplant slices in a single layer. Top with 3/4 cup (177 ml) marinara and half of the mozzarella slices. Repeat with a second single layer of eggplant, 3/4 cup (177 ml) of marinara, and remaining mozzarella slices. Bake the eggplant parmesan for 15-20 minutes, until the cheese is melted and casserole is hot Eggplant Parmesan - Entree. $ 24.00 - $ 46.00. Eggplant Parmesan - Entree. A la Carte Entree Size. Choose an option Entree Serving for 2 Entree Serving for 4 Entree Serving for 6. Clear. Add to cart. Description. Nutritional and Heating Information Trader Joe'S Grilled Eggplant Parmesan (1 serving) Calories: 270, Fat: 16g, Carbs: 18g, Protein: 16g. Show full nutrition information Other Searches: Calories, Fat, Protein, Fiber, & Carbs In Macaroni Grill Eggplant Parmesan; Calories, Fat, Protein, Fiber, & Carbs In Nothing But Noodles Baked Dish Eggplant Parmesan.

Transfer eggplant to sheets of wax paper, arranging slices in 1 layer. Preheat oven to 400°F. Heat vegetable oil in a deep 12-inch heavy skillet over moderately high heat until hot but not. Eggplant is a surprisingly hearty vegetable that can make a great substitute for meat or noodles. This recipe for baked eggplant Parmesan is gooey, cheesy, comfort food at its best. The eggplant gets a crispy coating, topped with a generous serving of spicy tomato sauce and cheese. What could be better Close the grill and allow the cheese to melt and the tomato to warm through. Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil Assemble the Eggplant Parmesan: Pour a cup of tomato sauce in the bottom of a lightly greased 13×9-inch casserole pan. Layer half the eggplant, more sauce, and then half the mozzarella. Repeat with the remaining eggplant, sauce, Parmesan and the remaining mozzarella. Bake uncovered for 15 to 20 minutes

Eggplant Parmesan Nutritional Facts Livestrong

Fried eggplant slices as close together as possible, Prosciutto slices. Thinly sliced mozzarella. Continue to layer until you have run out of ingredients. Once you are done layering, place the eggplant parmigiano in the oven for 45 minutes. Let cool for 10 minutes before serving. Remember to eat your Eggplant Parmesan with Love Perfect for Meatless Mondays, this baked eggplant parmesan recipe is not only delicious, but healthy. It comes in at just under 300 calories and 8.5 grams of fat per serving.Our readers absolutely love this easy vegetarian recipe.In fact, many say that is has converted even the pickiest of eaters

Reduce oven temperature to 400°F. Add both mozzarella cheeses, Parmesan cheese and chopped herbs to a medium bowl, tossing to combine. Spread 1 cup of tomato sauce in an even layer in the bottom of a 9 x 13 baking dish. Top with 1/3 of the eggplant, arranged in an even layer. Top the eggplant with 1/3 of the cheese mixture Eggplant Parmesan. Servings: 2 | Serving size: a lot. Cooking Time: 60 Minutes. This recipe can easily be multiplied, but you should use multiple pans. This keeps well for about 2-4 days in the fridge

Eggplant Rollatini Recipe | ChefDeHome

Slice eggplant into 1/4″ to 1/2″ slices or coins. Place eggplant on a paper towel lined baking sheet. Lightly salt eggplant slices. Let sit for at least one hour, or longer if you have time. The salt will draw the water out of the eggplant. Pat eggplant dry with a paper towel and gently rub excess salt off In a large bowl, toss sliced eggplant with the mayo. Arrange in a single layer on a rimmed baking sheet. When oven is hot, roast eggplant for 20-25 mins, or until very soft and beginning to brown in places. Sprinkle eggplant with parmesan and return to the oven for 3-5 more mins, or until cheese is melted and browning

Bake the eggplant for 25 minutes or until completely cooked through. Assemble the eggplant parmesan in a 9x13-inch baking pan. First, place ¼ cup of sauce on the bottom of the pan. Next, place a layer of eggplant. Add one layer of mozzarella cheese slices. Follow with another layer of sauce (2 tablespoons)

After 30 minutes pat the eggplant slices dry with a paper towel. In one bowl whisk 2 eggs and set aside. In a second bowl combine almond flour, parmesan cheese, seasonings, and mix together. Dip eggplant slices into the egg mixture, then move to the flour mixture, making sure to evenly coat each piece of eggplant In a large frypan or griddle, brown eggplant on both sides over medium heat (~8-10 min. each side). Using a deep casserole dish (I used a deeper 9 x 13 dish), pour 1 cup of tomato sauce on bottom of casserole. Spread ½ of canned white beans over tomato sauce. Place a layer of browned eggplant, without overlapping Layer the ingredients in this order: eggplant slices, then sauce, then cheese, etc. Top the final layer of sauce with the remaining cheese. Bake at 375 degrees Fahrenheit for about 35-40 minutes until the cheese on top is golden brown and the sauce is bubbly. Let sit for about 5-7 minutes before slicing and serving Bake for 30 minutes, turning the eggplant over once halfway through the baking time. Step 4 Spray a 2-quart baking dish with vegetable cooking spray. Spread 1/2 cup sauce in the bottom of the dish. Layer half the eggplant, 1 cup sauce, 1 cup mozzarella cheese and 1 tablespoon Parmesan cheese in the dish. Repeat the layers Preparation. Slice and soak peeled eggplant in salt water. Pat eggplant dry; coat each slice in the following mixtures: first in flour, then egg, and then Italian breadcrumbs. Put enough olive oil in hot pan to fry each slice on both sides until brown. Mix ground beef with egg, Italian breadcrumbs, crushed garlic, and salt and pepper

Preheat the oven to 375 degrees. Lightly mist 2 baking sheets with olive oil cooking spray and set aside. Slice eggplant horizontally into ¼ thin rounds. In a small bowl, whisk the egg whites until the slightest bit bubbly. In a separate bowl or Ziploc bag, combine panko crumbs, Parmesan cheese, garlic powder, basil and oregano and stir or. Set eggplant on a large tray for now. Heat the oil in a large frying pan or skillet over medium heat until shimmering but not smoking. Working in batches if necessary, cook the eggplant slices for 3 to 5 minutes on each side, or until nicely golden. Place fried eggplant on paper towels to drain any excess oil Usually, eggplant parmesan is not really healthy because it contains 47% fat per serving because of the breadcrumbs and the fried method used to make them. But with this low carb air fryer version, the eggplants are air fry with little oil and without using eggs and breadcrumbs Preheat to 360F. Spray breaded eggplant rounds and place sprayed-side-down on mesh-basket, then spray tops. Cook for about 8 minutes. Add sauce and cheese and cook for 1-2 minutes more. Best for serving two people or you will have to cook the eggplant in batches. FRYING PAN/ SKILLET: Cooking eggplant Parmesan in a pan or skillet is traditional

Baked Eggplant Parmesan Recipe Allrecipe

Bake in 400 degrees oven for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and the breading crispy. Serve as side dish, appetizer or use in eggplant Parmesan. Serving Size: Makes 4 Servings (About 4 pieces/disks each serving New look same great taste. Homemade taste. Freshly sliced eggplant lightly breaded then smothered in vine-ripened tomato sauce and three cheeses. Wholesome simple ingredients. Inspired by Italian traditions. No preservatives. Microwaveable. Net wt 11 oz (312g). Italian tip #17: The secret to our eggplant parmigiana is the freshly sliced eggplant Preheat oven to 400°F. Slice the eggplant into ¼-inch thick rounds, aiming to end up with around 24 rounds. Take out three bowls: in one stir together the flour, salt, and pepper. In the second, beat the eggs. In the third, stir together the panko, Parmesan, garlic powder, onion powder, dried oregano, and dried basil crusty bread or pasta, for serving, optional (I used 1/2 pound penne) Cut the green, spiky top off each eggplant and peel it. Cut each eggplant lengthwise into slices about 3/8-inch thick. Stand one layer of slices upright against the inside of a pasta colander and sprinkle with salt

Eggplant Parmesan II Recipe Allrecipe

baked eggplant Parmesan: 6 servings, 45 minutes prep time. Get directions, 130 calories, nutrition info & more for thousands of healthy recipes baby eggplant or small Japanese or Chinese eggplant. 1 . medium plum or Roma tomato (about 4 ounces) 2 tablespoons . extra-virgin olive oil, divided . 1 1/2 cups (13.8- to 14.5-ounce box or can) crushed or strained tomatoes, such as Pomi's . 2 sprigs . fresh thyme. 1 teaspoon . kosher salt, divided. 1/2 teaspoon . freshly ground black pepper. Spoon on half the meat sauce, then spread all the ricotta mixture, in an even layer. Top with the remaining eggplant, followed by the remaining sauce and the mozzarella. Bake about 20 minutes, until cheese is melted and sauce is bubbly. Let cool slightly before cutting and serving Serving and Storing - Serve eggplant parmesan immediately with a Caesar Salad and crusty bread. Alternatively, you can serve eggplant parmesan over noodles for a heartier meal. Store leftovers in an airtight container in the refrigerator for up to 3 days

Trending Recipes: Eggplant Parmesan Lasagna | Pizza Today

lay eggplant in a colander and toss with salt. allow to sit for 30 minutes or so. pat eggplant with a paper towel to remove any excess moisture. remove stem from portabella mushrooms, if necessary. place grated parmesan, garlic and onion powder together in a bowl and stir to combine. spray slow cooker with non-stick spray Eggplant Parmesan or Eggplant Parmigiana, if you want to look continental, is a very light dish and is suitable for lunch or dinner. Sliced eggplant looks really good with a brown and crunchy Parmesan topping! These foods work well as a delicious snack to fill in the space that chips used to be, or you can use them as a side dish

What To Serve With Eggplant Parmesan? Top Recipes For Yo

View Our Easy No-Fry Eggplant Parmesan Recipe. Oven Baked Goodness W/ Prego® the cubes of fiordilatte and parmesan cheese 22. Now it's time to bake your eggplant parmigiana in a hot oven at 400° F (200° C) for 40 minutes 23. Once ready, let it cool a few minutes before serving 24 Reduce heat and cook at a rapid simmer until thickened, 30 minutes. Step 3. In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs Place eggs and bread crumbs in separate shallow bowls. Dip eggplant slices in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake until tender and golden brown, 15-20 minutes, turning once. In a small bowl, combine mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses

Our favorite way to make eggplant parmesan with roasted eggplant slices, tomato sauce, parmesan cheese, mozzarella, and a crunchy bread crumb topping. Detailed tips for making in advance are provided in the article above. A large casserole dish is best for this (a 13-inch by 9-inch dish or similar is ideal) Preheat oven to 350°. Crush croutons or corn flakes between 2 pieces of wax paper using a kitchen mallet or rolling pin. Dip eggplant in egg, then coat with crumbs. Place slices in a non-stick pan. Cover eggplant with pasta sauce and top with mozzarella cheese. Bake for 15-20 minutes, or until cheese is melted Serve eggplant Parmesan over a bed of your favorite noodles. Egg noodles, spaghetti and penne are just a few options. Use whole-wheat noodles to get more fiber and grains in your diet. Another option is to serve garlic bread on the side. Keep this low fat by buttering just one side of the bread or spritzing olive oil on the bread instead of butter

Easy Eggplant Parmesan (Small Batch for Two) • Zona Cook

  1. utes. Add wine and let reduce by half, 5
  2. Eggplant Parmesan is one of all my all-time favorite comfort foods. It's a dish that conjures up happy memories — both from my time living in Italy, where I enjoyed tried-and-true versions made by real-deal Italian nonnas, and time spent around my in-laws, where it's served lovingly with all the good banter and hand gestures you'd expect from an Italian-American family
  3. utes, swapping the pans from top to bottom rack halfway through, until the coating is crispy and the eggplant is fork tender. Step 7. While the eggplant bakes, make the sauce. In a medium saucepan, combine the Tomatoes (2 lb) , Jalapeño Peppers (2) , Onion (1) , Garlic (2 cloves) , Sea Salt (1 Tbsp) , and.
  4. utes
  5. utes. While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes.

When oil is shimmering, add eggplant in a single layer and cook until deeply golden on both sides, 2 to 3 minutes per side. Transfer to wire rack and blot with paper towels. Let cool slightly Place 1/4 of the prepared pasta onto a serving plate or in a bowl and top with a spoonful of marinara sauce or a drizzle of cold-pressed olive oil if desired. Top with a serving of eggplant Parmesan and finish with a drizzle of extra virgin or flavored olive oil. Add fresh, chopped herbs, if you like. Tips for making healthy eggplant Parmesan Preheat oven to 425°F. Grease a sheet pan. Set aside. Trim ends from eggplant and discard. Cut remaining eggplant into ½-inch thick rounds. Whisk the egg with 1 tablespoon of water in a shallow bowl. Combine almond flour, garlic powder, rosemary, thyme, oregano and salt and pepper to taste in a separate shallow bowl Conventional Oven: Preheat oven to 350F. Puncture the plastic seal covering the tray several times with a fork. Place tray on baking tray in center of oven. Heat approximately 30-35 minutes or until hot. Let stand 2 minutes before serving Or, cut the eggplant Parmesan into individual serving sizes and wrap each one in good quality plastic wrap, then freeze them. Take out as much as you need at a time. Thaw in the fridge overnight and reheat, covered, in a medium-heated oven. While it will keep safe in the freezer for about 3 months or so, best to use it at the earliest chance.

30 oz. 30 oz. $7.17 ($0.24/oz) $7.17 ($0.24/oz) $7.17 each ($0.24/oz) Icon details. Product description. Our Eggplant Parmesan is one of our family's treasured dishes. Simply done with fresh eggplant: lightly breaded; the right amount of Mom's tomato sauce - made from hand selected vine-ripened tomatoes - and then topped with mozzarella The less water, the crispier your eggplant will be. Toss the eggplant slices in a ziplock bag with 1/3 cup of flour until they are well coated. Dip the flour coated eggplant slices first in lightly scrambled egg then in the bread crumb mixture (bread crumbs, parmesan cheese, garlic powder and parsley flakes) Bake in 375 degree F oven for 25 to 30 minutes, then remove foil and bake another 10 minutes or until the cheese is melted, the eggplant is soft, and the casserole is bubbly and heated through. Allow to rest for 10 minutes before serving. Sprinkle with fresh basil just before serving, if desired. Baked Eggplant Parmesan

Whole30 + Keto Crispy Baked Eggplant - Tastes Lovely

Spread 2 cups sauce in the bottom of the pan. Arrange half the eggplant in dish; cover with 2 cups sauce, then ½ cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes (or chill and reheat) before serving Enjoy Gluten-Free Eggplant Parmesan with crispy, golden breading, fresh marinara, and lots of gooey mozzarella cheese.This effortless, baked dish is so divine, no one will know they are also enjoying a low carb and keto-friendly recipe!. eggplant parm at its best! Yes, it is possible to still enjoy the best comfort food with this easy gluten-free and low carb recipe SERVING: 4-6. Preparation time Cook time. 10 Minutes 30 Minutes. Ingredients. 2 large eggplants (about 2 1/2 pounds total) 1 teaspoon kosher salt; 1 cup dry, fine breadcrumb Rinse eggplant slices and pat dry. Either broil or grill the eggplant, first spray lightly with the oil spray to prevent sticking. Bake until golden brown on both sides. In a separate bowl, mix the ricotta, mozzarella and 1/2 cup parmesan cheese together. Add egg and basil and season to taste Eggplant parmesan (or parmigiana di malanzane) is an Italian casserole dish made with fried eggplant slices, tomato sauce, and cheese. This vegetarian dish is easy to make. It is hearty and delicious. The kids are sure to love this baked cheesy goodness. This delicious eggplant parmesan is a lot easier to make than you would think

Eggplant Parmesan (Baked) recipe: This easy, healthy recipe for Eggplant Parmesan is a variation on the more traditional method of frying the coated eggplant slices in oil. Eggplant tends to soak up oil like a sponge, greatly increasing the calories and fat content of each serving. This baked eggplant recipe is less time consuming than the original fried recipe, and has fewer calories, yet it. Prepare eggplant: Dip peeled and sliced eggplant rounds in a beaten egg. Then dredge the coated slices in a mixture of panko bread crumbs, parmesan, basil, and garlic powder. Fry: Make sure the oil in your large fry pan is very hot and place slices in a single layer. Cook until golden brown and flip once

Directions. Preheat the oven to 450° and heat a grill pan. Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high. Recipe directions. Wash, dry and remove stems of eggplant. Create slices. Dip the slices into flour, then almond milk and finally, the panko bread crumbs that you have mixed with the vegan parmesan, salt, pepper, garlic and onion powder. Spray lightly with oil (if desired) and place into the basket of an air fryer at 390 degrees for 15 minutes. Enjoy this keto eggplant Parmesan with marinara sauce as an easy meal prep! This keto eggplant Parmesan with marinara sauce is the perfect nutrient-packed keto meal prep for lunch or dinner! It's lightly breaded and fried, making it a tasty dish for the whole family Bake until eggplant mixture is bubbly and top is golden, 25 minutes or so depending on size of pan and thickness of layers. Step 11 Remove from heat and allow to rest for 5 minutes before serving

Baked-Eggplant Parmesan Recipe Martha Stewar

Salt eggplant slices on both sides and let sit for a few minutes. Pat dry with a paper towel to take off excess moisture and salt. In your Instant Pot, add 1/2-1 cup of marinara sauce and spread out evenly on the bottom. Add with 1 cup of water and thoroughly mix with the sauce, spreading out evenly on the bottom.* Top with half the ricotta blend, half the Italian cheese blend, and the remaining eggplant. Finish with the remaining tomato sauce, ricotta blend, and Italian cheese blend. Bake until bubbling, 20 to 25 minutes. Let rest for at least 5 minutes before serving. While the eggplant bakes, prepare the spinach salad Eggplant Parmesan doesn't usually contain meat, but it does contain other perishable ingredients, including cheese and vegetables. To minimize bacterial growth, freeze eggplant Parmesan at 0 degrees Fahrenheit within two hours of baking it. Wrap the casserole tightly in plastic wrap or place it in a plastic freezer bag or box

Eggplant Parmesan Recipe - Love and Lemon

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