Eggplant Parmesan with Fresh Basil and Smoked Mozzarella - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:lindseytr0n

"The heavenly, salty, slightly sweet combination of rich tomato-y marinara, crispy creamy fried eggplant, and smoked mozzarella. I'd call this dish transcendent."

Ingredients

• 1 large unpeeled purple eggplant, trimmed and cut into 1/8-inch thick slices
• 1 teaspoon fine sea salt, or as needed
• 2 eggs
• 1 tablespoon whole milk
• 1 cup Italian-seasoned bread crumbs, or more as needed

• 3/4 cup extra-virgin olive oil, or as needed
• 1 (24 ounce) jar prepared marinara sauce (such as De Cecco(R))
• 1 bunch fresh basil, coarsely chopped
• 1 (8 ounce) package smoked mozzarella cheese, very thinly sliced
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel. Sprinkle eggplant with sea salt. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Place 2 paper towels onto the stack and place a plate on top of the towels. Lay a heavy book or can of food onto the plate to squeeze out moisture. Allow to drip for 20 minutes to 2 hours. Rinse and pat dry.
2. Beat eggs with milk in a shallow bowl. Place bread crumbs into a separate bowl. Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside.
3. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
4. Heat olive oil in a large skillet over medium-high heat; fry eggplant slices in the hot oil in small batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels.
5. Pour about 1/4 cup of marinara sauce into the bottom of the prepared baking dish and arrange a layer of eggplant slices to cover the sauce. Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top. Sprinkle Parmesan cheese over the top.
6. Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes. Serve immediately.

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21.15

Healthy Eggplant Parmesan (No Frying Required) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Home Chef Joel

"A tasty, healthy version of the traditional eggplant Parmesan. Most eggplant Parmesan recipes call for the eggplant to be fried. By treating the eggplant with the olive oil and letting it bake, I have tried to make a healthier version. Great for a lunch or dinner. Can be served with a vegetable pasta with an olive oil and oregano dressing."

Ingredients

• 1 tablespoon olive oil, or more as needed
• 6 plum (Roma) tomatoes, halved
• 1 pinch salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1/2 cup water
• 1 small white onion, chopped
• 1 small orange bell pepper, diced
• 1 stalk celery, chopped

• 1/4 cup red wine
• 1/2 (6 ounce) can tomato paste
• 1/4 cup finely chopped fresh parsley
• 6 fresh basil leaves, or more to taste, finely chopped
• 1 eggplant
• 1 tablespoon minced garlic
• 1/2 cup shredded Gouda cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Generously coat the bottom of a 13x9-inch baking dish with 1 tablespoon olive oil.
2. Season cut sides of tomatoes with salt and pepper.
3. Heat olive oil in a skillet over medium heat. Arrange tomato halves into the skillet with the cut sides facing down. Reduce heat to medium-low, place a cover on the skillet, and cook tomatoes until warmed through, about 5 minutes.
4. Pour water over the tomatoes, again cover the skillet, and continue cooking tomatoes until the skins begin to wrinkle and loosen from the flesh, about 5 minutes. Remove skins with tongs and discard. Mash tomatoes in the skillet until smooth.
5. Reduce heat to low. Stir onion, bell pepper, celery, wine, tomato paste, parsley, basil, and garlic into the mashed tomatoes. Bring the mixture to a simmer and cook until the liquid reduces to about 2/3 its original volume, 10 to 15 minutes.
6. Bake in preheated oven until the edges begin to brown, 25 to 30 minutes.
7. Slice about 1/2 inch off each end of the eggplant; cut eggplant lengthwise into 6 equal slices. Lay each eggplant slice into the prepared baking dish; flip so both sides of each slice are coated in oil.
8. Spoon tomato mixture in an even layer over the eggplant slices. Spread Gouda cheese over the tomato mixture in an even layer. Sprinkle Parmesan cheese evenly over the Gouda.

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18.36

Baked Eggplant Parmesan - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Dollface

"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. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!"

Ingredients

• 2 eggplant, peeled and cut into 1/2-inch slices
• 1 tablespoon salt, or as needed
• 1 cup Italian-style bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 eggs, beaten

• 1 (28 ounce) jar garlic-and-tomato pasta sauce
• 1/4 cup grated Parmesan cheese
• 1 (16 ounce) package shredded mozzarella cheese, or as needed
• 1/2 teaspoon dried basil

Directions

1. Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
3. Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
4. Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
5. Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
6. Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
7. Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

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17.35

Healthier Eggplant Parmesan II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MakeItHealthy

"I like this recipe because it is not fried and very tasty. I like to make it healthier by using whole wheat breadcrumbs and reducing the amount of fat. Also, by using mostly egg-whites instead of whole eggs I am able to reduce the cholesterol level."

Ingredients

• 1 whole egg
• 3 egg whites
• 1 tablespoon water
• 3 eggplant, peeled and thinly sliced
• 2 cups whole wheat bread crumbs

• 6 cups spaghetti sauce, divided
• 3/4 pound part-skim mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
3. Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
4. Bake in preheated oven until golden brown, about 35 minutes.

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13.56

Crunchy Eggplant Parmesan - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Mama Smith

"This is a slightly different twist on the old standard eggplant Parmesan. By peeling and sweating the eggplant you eliminate the bitterness and the panko bread crumbs add a nice crunch to the crust. Freezes so well!"

Ingredients

• cooking spray
• 2 eggplants, peeled and sliced crosswise 1/4-inch thick
• 2 teaspoons salt, or as needed
• 4 eggs, beaten
• 1 1/2 cups panko bread crumbs
• 2 tablespoons dried Italian herb seasoning

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups prepared pasta sauce
• 2 cups shredded Italian cheese blend
• 1/3 cup grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.
2. Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets.
3. Bake in the preheated oven until eggplant is soft, about 15 minutes.
4. Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray.
5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C).
7. Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat.
8. Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese.
9. Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.

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20.14

Eggplant Parmesan Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Chef John

"I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan."

Ingredients

• 2 large eggplants
• 2 tablespoons olive oil
• 1 pinch salt, or as needed
• 1 tablespoon olive oil
• 2 cloves garlic, sliced
• 1/2 teaspoon red pepper flakes
• 3 cups prepared marinara sauce
• 1/2 cup water, plus more as needed

• 3/4 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded pepperjack cheese
• salt and freshly ground black pepper to taste
• 3/4 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.
4. Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
5. Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
6. Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
7. Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
8. Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.

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19.13

Spicy Eggplant Parmesan - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jacki222

"I've changed the recipe to make it spicier plus added ricotta cheese to make it more hearty. If spicy is not your thing, you can get diced tomatoes with green chilies in a mild version."

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 small eggplant, peeled and cut into 1/4-inch slices
• 1 1/2 teaspoons minced fresh basil
• 1 tablespoon grated Parmesan cheese
• 1/2 cup ricotta cheese

• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 1/2 teaspoons minced fresh basil
• 1 dash Worcestershire sauce, or to taste
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon grated Parmesan cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
2. Combine olive oil and garlic in a bowl; brush over both sides of the eggplant slices. Arrange on the prepared baking sheet.
3. Bake in preheated oven until golden brown, about 5 minutes. Transfer to cool on a wire rack.
4. Reduce oven heat to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
5. Arrange half the eggplant slices in the prepared baking dish. Sprinkle with 1 1/2 teaspoons basil and 1 tablespoon Parmesan cheese. Spread ricotta cheese over eggplant. Pour tomatoes over ricotta cheese and sprinkle with remaining 1 1/2 teaspoons basil. Season with Worcestershire sauce. Top with remaining sliced eggplant and spread with mozzarella cheese and 1 tablespoon Parmesan cheese. Cover baking dish with aluminum foil.
6. Bake in preheated oven for 20 minutes and remove foil. Continue baking until cheese is melted, about 5 minutes more.

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17.35

Eggplant Parmesan I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Karen

"This makes a delicious entree served with a salad and garlic bread."

Ingredients

• 1 eggplant, cut into 3/4 inch slices
• 1 1/2 tablespoons salt
• 8 tablespoons olive oil
• 8 ounces ricotta cheese
• 6 ounces shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1/2 cup chopped fresh basil
• 4 cups pasta sauce

Directions

1. Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
3. Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
4. In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
5. Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

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12.30

Stuffed Eggplant Parmesan Rolls - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nikki Wilson

"Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven."

Ingredients

• 1 large eggplant, ends trimmed
• 2 teaspoons sea salt, or as needed
• 1 cup all-purpose flour
• 3 eggs, beaten
• 1 cup dried bread crumbs
• vegetable oil for frying, or as needed

• 2 cups ricotta cheese
• 1/2 cup grated Romano cheese
• 1 tablespoon minced garlic
• salt and ground black pepper to taste
• 2 cups prepared pasta sauce

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
2. Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
3. Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
4. Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
5. Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
6. Bake rolls in the preheated oven until filling is hot, about 25 minutes.

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18.24

Crispy Eggplant Parmesan Stacks - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Heather T., Whipperberry

"Eggplant rounds are breaded and baked, then stacked and layered with Ragu(R) Old World Style(R) Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted."

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• Salt to draw moisture from eggplant
• Salt and pepper to taste
• 4 eggs
• 4 cups panko bread crumbs

• Cooking spray
• 1 (24 ounce) jar Ragu(R) Old World Style(R) Traditional Sauce
• 2 (8 ounce) packages mozzarella cheese, thinly sliced
• 1 cup grated parmesan cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
3. Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
4. Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
5. Reduce oven temperature to 350 degrees (175 degrees C).
6. To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu(R) Old World Style(R) Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
7. Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.

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11.06

Eggplant Parmesan For the Slow Cooker - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jboettcher2

"Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese."

Ingredients

• 4 eggplant, peeled and cut into 1/2-inch slices
• 1 tablespoon salt, or as needed
• 1 cup extra-virgin olive oil, or as needed
• 2 eggs
• 1/3 cup water

• 3 tablespoons all-purpose flour
• 1/3 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 (32 ounce) jar prepared marinara sauce
• 1 (16 ounce) package mozzarella cheese, sliced

Directions

1. Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
2. Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
3. Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
4. Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.

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16.48

Eggplant Parmesan II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Dolores Gentner-Ryan

"This is a no fry variation of this popular dish, and is just as delicious!"

Ingredients

• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided

• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

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15.22

Quick Eggplant Parmesan - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jessie

"This eggplant goes well with some steamed green beans and French or Italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the amount of red pepper flakes according to your taste."

Ingredients

• 1 egg
• 1 tablespoon water
• 1 small eggplant, cut into 3/4 inch thick slices
• 1 cup dried bread crumbs, seasoned

• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup spaghetti sauce
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons grated Parmesan cheese

Directions

1. In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
2. Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
3. While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
4. Top eggplant with sauce and Parmesan cheese and serve.

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13.56

Cheesy Eggplant Parmesan Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:lyndalou

"My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread."

Ingredients

• 2 tablespoons olive oil for brushing, or as needed
• 2 eggplant, cut into 1/2-inch thick slices
• 1 tablespoon olive oil
• 1 onion, chopped
• 1/4 pound mushrooms, sliced
• 3 cloves garlic, minced

• 1 (15 ounce) can tomato sauce
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• salt and ground black pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
3. Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
4. Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
5. Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
6. Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.

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19.13

Eggplant Parmesan With Easy Homemade Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Brenda

"I wasn't an eggplant lover until a friend gave me this recipe which I have tweaked and updated. The few ingredients in the sauce is far tastier than canned sauce and makes the dish. All you need is a side salad and crusty bread to make a meal!"

Ingredients

• 1/2 cup Italian-seasoned bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 pinch red pepper flakes, or to taste
• 1 eggplant - trimmed, peeled, and sliced 1/2-inch thick
• 1/2 cup olive oil
• 1 (6 ounce) can tomato paste
• 1 1/2 (6 ounce) cans water
• 1/4 teaspoon dried basil

• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley
• 1 clove garlic, crushed
• 1 teaspoon brown sugar
• sea salt and ground black pepper to taste
• 1 (8 ounce) package fresh mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
2. Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C).
3. Whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.
4. Place eggplant slices into prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
5. Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. Let stand for 5 minutes before serving.

Eggplant Parmesan With Easy Homemade Sauce - Vegetarian Recipes - Best Vegetarian Recipes
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21.52

Stuffed Eggplant Parmesan - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARGARITADEE

"A twist on the old standby! I like to use my homemade tomato sauce for this recipe, as well as using crushed croutons as the bread crumbs. A hint for shelling the eggplants - use a grapefruit spoon to start!"

Ingredients

• 2 tablespoons olive oil
• 2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
• 1/2 cup chopped onion
• 2 cloves garlic, crushed
• 1 teaspoon dried oregano
• freshly ground black pepper to taste

• 1/4 cup grated Parmesan cheese
• 1/2 cup bread crumbs
• 1 teaspoon chopped fresh Italian parsley
• 2 cups tomato sauce
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
3. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.

Stuffed Eggplant Parmesan - Vegetarian Recipes - Best Vegetarian Recipes
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13.32

Eggplant Parmigiana Caponata - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JenFen

"I made this recipe to combine the tastes of eggplant parmesan and caponata, an Italian eggplant appetizer. It is quite rich and uses a lot of olive oil. It is best served with linguini or some other kind of pasta on the side. It is a bit sweet and a bit salty with a nice texture."

Ingredients

• 1 cup olive oil, divided
• 1 eggplant, sliced into 1/2 inch rounds
• 2 red bell peppers, chopped
• 8 slices mozzarella cheese
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (16 ounce) can stewed tomatoes, with juice
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano

• 1/4 cup balsamic vinegar
• 1/4 cup red wine vinegar
• 1/2 cup brown sugar
• 8 tablespoons tomato paste
• 8 anchovy fillets, chopped (optional)
• 3 tablespoons capers, chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.
3. Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy fillets, if using, and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.
4. Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.

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14.34

Ragu No-Frying Eggplant Parmesan - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ragu(R)

"Breaded eggplant slices are baked then layered with lots of cheese and sauce for a delicious, family-favorite dinner."

Ingredients

• 2 cups plain dry bread crumbs
• 2 medium eggplants, peeled and cut into 1/4-inch-thick slices
• 4 large eggs, beaten with
• 3 tablespoons water

• 1 (24 ounce) jar Ragu(R) Old World Style(R) Traditional Sauce
• 1/2 cup reduced-fat grated Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese

Directions

1. Preheat oven to 350 degrees F. Place bread crumbs in medium bowl.
2. Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
3. Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer ½ of the baked eggplant slices, then 1 cup Sauce and 1/4 cup Parmesan cheese; repeat layers. Cover with aluminum foil and bake 45 minutes.
4. Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.

Ragu No-Frying Eggplant Parmesan - Vegetarian Recipes - Best Vegetarian Recipes
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19.15