Parmigiana di Melanzane is the ultimate comfort food recipe. Fried aubergines/eggplant baked in a dish with tomato sauce, basil, parmesan and mozzarella cheese.
This is my favorite way to make eggplant parmesan. The extra prep step may not seem worth it to you, but trust me - it absolutely is and makes a huge difference. Those who took the extra step did not regret it and I'm sure you won't either!
The whole family will love this classic eggplant parmesan! Slices of tender eggplant coated in homemade breadcrumbs, and then layered with melted cheeses & rich marinara! Whether you'd like to bake or fry the eggplant, this recipe has a method for both.
Leave it to Martha to make the classic dish even better (and easier!).
The whole family will love this classic eggplant parmesan! Slices of tender eggplant coated in homemade breadcrumbs, and then layered with melted cheeses & rich marinara! Whether you'd like to bake or fry the eggplant, this recipe has a method for both.
This healthy air fryer eggplant parmesan is a lighter lower calorie way to enjoy eggplant parmesan without all of the extra fat and calories. It comes out perfectly crispy, and golden topped with zesty tomato sauce and melted cheese in minutes!
Everything you love about classic eggplant Parm, stuffed into a hollowed-out eggplant shell and topped with melted mozzarella.
Eggplant parmigiana – parmigiana di melanzane in Italian – is a mouthwatering Italian casserole dish with simple ingredients, rich flavors, and a creamy texture.Make it with slices of eggplant – roasted or deep fried – layered with a tasty tomato sauce, fresh basil leaves, melty mozzarella cheese, and grated parmesan cheese.
Eggplant Parmesan or Melanzane Alla Parmigiana is a tasty Italian vegetarian meal. Fried eggplants baked with tomato and three types of cheese.
Healthy Eggplant Parmesan Recipe Looking to indulge tonight? My eggplant Parmesan recipe will do just the trick! Don’t forget to share and save the recipe! Have a great night xx Recipe on my Instagram: @Everything_Delish Healthy Eggplant Parmesan Recipe Ingredients 2 eggplants 2 eggs + 2 egg whites 2 cups of whole wheat bread
Eggplant parmigiana – parmigiana di melanzane in Italian – is a mouthwatering Italian casserole dish with simple ingredients, rich flavors, and a creamy texture.Make it with slices of eggplant – roasted or deep fried – layered with a tasty tomato sauce, fresh basil leaves, melty mozzarella cheese, and grated parmesan cheese.
This Crispy Eggplant Parmesan is baked without the addition of extra oil, making it healthier than the traditional fried version! Each eggplant round is topped with our Homemade Marinara Sauce , and a blend of mozzarella and parmesan cheeses. Using the "secret" ingredient of crispy fried onions gives these and added crunch!
This Crispy Baked Eggplant Parmesan is healthy, easy and delicious. A different way of slicing the eggplant allows it to stay super crispy even though it is baked in the oven.
These crispy, oven-baked eggplant rounds are tossed in flour, dipped in an egg wash, and coated in a mixture of panko, parmesan, and parsley, then baked until golden and crispy. Add a sprinkle of fresh lemon, your favorite marinara sauce, and you've got a delicious meatless main or cocktail party appetizer.
This classic recipe for eggplant Parmesan comes from Essentials of Classic Italian Cooking.
This one could very well become your new favorite stress-free weeknight dinner. There’s so much to love here! Bright flavors, sweet sun-dried tomatoes, hearty sautéed eggplant and silky parmesan orzo. Quick, easy and so delicious!
This authentic eggplant Parmesan is pure Italian-American comfort food in a single dish. The eggplant makes for the perfect vehicle for the gooey mozzarella cheese and homemade marinara sauce. You can make it up to 24 hours in advance and then bake just before serving!
A vegetarian dish even the meat-eaters can enjoy, this baked eggplant parmesan is loaded with crispy breaded eggplant slices, a rich tomato, garlic, and herb sauce, then topped with shredded mozzarella and Parmesan.
