Healthy Baked Eggplant Parmesan Recipe
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.
Easy Eggplant Parmesan is the perfect easy dinner. Healthy eggplant is
Instructions. Preheat the oven to 425℉. Lay the eggplant and zucchini in one layer on 2-3 sheet pans. It's important to give them enough room so that they roast, rather than steam. Drizzle everything with olive oil, season with salt. Be sure to use plenty of olive oil on the eggplant, it can absorb a lot.
Tomato Eggplant Zucchini Bake
Step 1. Place racks in upper and lower thirds of oven; preheat to 450°. Cut off stem end of 1 globe eggplant, then shave a thin slice off of fattest part of bulbous end. Rest eggplant on newly.
Classic Eggplant Parmesan (Baked & Fried Method) A Simple Palate
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.
Grilled Eggplant Parmesan with Zucchini {Vegetarian}
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.
Classic Eggplant Parmesan A Hint of Wine
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.
Roasted Eggplant & Zucchini {No Breadcrumbs} Easy Side Dishes
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.
EggplantZucchini Parmesan Recipe EatingWell
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.
Easy Eggplant Parmesan Recipe Munchkin Time
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.
Easy Stuffed Eggplant Parmesan Recipe Kitchn
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.
Spicy Eggplant Parmesan with Ricotta Recipe Recipe Spicy eggplant
Lightly grease a 9x13 inch baking dish or other dish equivalent in size. Spread about 1-2 cups of pasta sauce on the bottom. Place a layer of zucchini and eggplant over the sauce. Spread half the ricotta mixture over the zucchini and eggplant. Spread another cup or so of pasta sauce over top. Layer with more zucchini and eggplant, saving a few.
Baked Eggplant Parmesan (GF option, Vegan option, Vegetarian) Honey
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.
BEST BAKED EGGPLANT PARMESAN Grandma's Simple Recipes
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.
Eggplant Parmesan Bake Kitchenmess
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.
Eggplant Parmesan Slyh in the Kitchen
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.
Healthy Eggplant Parmesan Recipe Everything Delish
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.
