51444 hearty eggplant parmesan Recipes

king arthur unbleached all-purpose flour, eggs, lightly beaten, dry bread crumbs, minced fresh basil or 1 tsp dried basil, minced fresh oregano or 1/2 tsp dried oregano, salt, white pepper, eggplant, peeled and cut into 1/2-inch slices, olive oil, marinara sauce, grated parmesan cheese

eggplant (this is 1 large ), egg, egg whites, flour, bread crumbs ), olive oil, prego or whatever tomato sauce that you like), reduced-fat mozzarella ), parmesan cheese

eggplant, peeled and thinly sliced, eggs, beaten, italian seasoned bread crumbs, spaghetti sauce, divided, mozzarella cheese, shredded and divided, grated parmesan cheese, divided, dried basil

eggplant , cut into 3/4 inch slices, salt, olive oil, ricotta cheese, shredded mozzarella cheese, grated parmesan cheese, egg, beaten, chopped fresh basil, pasta sauce

eggplant, tomato sauce, grated parmesan cheese, fat free mozzarella cheese, basil , parsley, garlic to taste

eggplant, sauce, mozzarella cheese, parmesan cheese, fiber 1, egg beaters

eggplant, tomato sauce, mozzarella cheese , part skim, bread crumbs, egg, parmesan cheese

eggplants (about 2 1/4 lb total), trimmed , cut lengthwise into 1/4-inch-thick slices, coarse kosher salt, extra-virgin olive oil, swiss chard , center ribs removed, eggs, whole-milk ricotta cheese, grated parmesan cheese, divided, chopped fresh mint, freshly ground black pepper, tomato sauce, ball fresh water-packed mozzarella,* drained, thinly sliced

eggplant, sliced about 1/3 inch thick, oil, eggs, beaten, parmesan cheese, dry breadcrumbs or 1 cup crushed saltine, onion, diced, salt, pepper, sugar, tomato paste, water, mozzarella cheese or 1/2 lb monterey jack cheese, shredded

eggplant, italian seasoned breadcrumbs, extra virgin olive oil, parmesan cheese, eggs, milk, marinara sauce, mozzarella cheese

eggplant, flour, kosher salt, fresh ground black pepper, eggs, freshly grated parmesan cheese, plain breadcrumbs, oil (for frying ), marinara sauce (optional)

nonstick olive oil spray, eggplants, peeled , each cut lengthwise in half, then cut crosswise into 1/2-inch-thick slices, zucchini, trimmed, cut into 1/4-inch-thick rounds, red-skinned potatoes, cut into 1/4-inch-thick rounds, olive oil, chopped onion, minced garlic, dried oregano, lean ground beef sirloin or ground round, whole tomatoes in juice, tomato paste, plain dry white breadcrumbs, egg whites, beaten to blend, ground cinnamon, low-fat white sauce, grated parmesan cheese

eggplant, 1/3-inch, peeled, buttermilk, plain asian breadcrumbs (panko), parmesan powder, chopped fresh parsley, minced fresh thyme, vegetable oil, all-purpose flour, egg wash (equal parts egg and milk), salt and ground pepper, red sauce, cooked linguine, shredded parmesan , reserved for plating

eggplant, peeled or unpeeled,sliced into 1/4 inch thick slices, extra virgin olive oil, for brushing, kosher salt, white bread, tomato paste (sun-dried is best), fresh goat cheese, freshly grated parmesan cheese

eggplants, egg whites, sea salt (regular can be substituted), breadcrumbs, grated parmesan cheese (recommend using a mix of parmesan and romano), head garlic, minced garlic cloves, dried basil, olive oil, tomato sauce (any brand will due, but i recommend my zesty !), white beans, low fat mozzarella

eggplant, washed and sliced 3/4-inch thick, egg, beaten, milk, garlic clove, finely minced, italian seasoned breadcrumbs or 1 cup regular breadcrumbs, parmesan cheese, grated, salt, pepper, mozzarella cheese , chunked into small pieces, spaghetti sauce, good quality, olive oil

eggplant (about 2 1/4 lb), cut into 1/2-inch-thick round slices, kosher salt , as needed, plus 1 tbsp, fresh breadcrumbs, dried oregano, dried thyme, freshly ground black pepper, vegetable oil for frying, all-purpose flour for dredging, eggs, beaten, whole milk, olive oil , as needed, quick marinara sauce , recipe follows, grated parmesan, divided, fresh mozzarella, thinly sliced, quick marinara sauce, extra-virgin olive oil, onion, diced (about 1/3 cup), garlic, chopped, whole, peeled, canned tomatoes in puree (about two 28-oz can), roughly chopped, fresh thyme, fresh basil, kosher salt, freshly ground black pepper

eggplant sliced, egg beaten with 2 tbsp milk, dried italian bread crumbs, olive oil, tomato paste, white or red wine, dried oregano, salt and pepper, to taste, garlic, crushed, mozzarella, sliced, freshly grated parmesan cheese