How to Make Baked Eggplant Parmesan | Allrecipes.com
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- Опубликовано: 13 ноя 2012
- Get the recipe @ allrecipes.com/recipe/eggplant...
Watch how to make a 5-star eggplant Parmesan. This version is a little healthier than most recipes; you bake the eggplant slices instead of frying them. Baked, the eggplant slices come out less greasy than fried slices and the final result is just as delicious.
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i followed this but added a layer of sliced tomatoes and put some sliced mushrooms in and extra cheese and it came out perfect! I've eaten eggplant parm alot but never made my own and this by far was the best i've ever had
This is basic so I added different seasonings and herbs. I also added seasoned diced tomatoes and it was outstanding. This is a great base to start with, a real cook always puts their own spin on a recipe so stop complaining.
This looks so good. I must try the recipe.
Best recipe to follow step by step! I plan to make it tonight for dinner..
Gonna try it today♡ , my life would suck without allrecipes *hands down*
Awesomeness!! Sure more than give stars
Looks delicious I will try it thank you
Thank you for this very simple, easy to follow recipe. I have been looking for a while and seen many complicated variations. I will try this one!
The secret to the egg wash is adding parm cheese, every good Italian cook knows that.
Thank you for sharing!
LOOKS DELICIOUS THANKS.
That's a 5 star for sure!!!
Thanks for your question. The parchment paper is optional but is used so that the eggplant won't stick to the pan and to make clean up easier. :)
im making this! looks good. some folks have probs with it looking like lasagna , u can always make a single layer of it and serve it ove rpasta
that's it! im going to my closet store to buy the ingredients. Smart and final that is
Looks amazing but what can i use instead of the pasta sauce or how can i make one thank u ♡
As easy of a recipe, i forgot to bake first and just increased cook time and it was still great. Thanks 4 the vid
I'm glad it worked out well for you!
awesome
Im making this right now
Thank you for your question. You'd want to preheat your oven to 350 degrees F. Enjoy!
I Bake mine at 360 deg, For about 15 Min. Just dipping them in Egg & then into Italian Seasoned bread crumbs, & then drizzle some Olive or Cannola oil on top of then, Till they are a light brown & done, You may have to turn them over once.To brown both sides evenly.
Wat can I use besides egg
I am going to try this one, but with panko crumbs. I like the fact that this recipe is baked, not fried.
shady62minx I
I agree
thank you
So could I use daiya vegan cheese instead of the cheese that was used in this video?
Hi Chris, thanks for your question! You can definitely use daiya vegan cheese. It will taste a little different and melt differently, but it will still make a great eggplant parmesan!
Chris Henry I've used Daiya and it turned out good.
How much does this recipe serve? Cause im trying to make this for 10 people and im just wondering how big or how much ingredients do i have to buy to serve that many people. Thanks!
Here's a link to the original recipe, Crystal L: allrecipes.com/recipe/eggplant-parmesan-ii/detail.aspx. It makes 8 to 10 servings.
What is with the 4 cups of bread crumbs ? I only used about a cup and the rest went to waste.
BILLYJOE957 to get it extra crispy if you're into that. I know I am.
You can buy bread crumbs at the dollar store lol
how hot oven ? never mentioned it
what is the parchment paper for?? please and thank you!!!!
Parchment keeps pans clean and food from sticking.
wht i can use in place of egg?? please advise....
mixture of 1/4 th cup cornflour 1/2 cup of flour
or just milk with cornflour to mak3 7t thick ^_^
I always bake my eggplant........my mom usta fry it....it was good but mine is healthier.
thanks, another tip to remember!lol
What temp do you bake it?
The eggplant is baked at 350 degrees Fahrenheith (175 degrees Celsius), flymasterA. And here's a tip for the next time you have this question: Click the link to open the original recipe and you'll find the directions. The link is at the top of the page right below the "Published on" date. You'll find the cooking temperature, plus reviews and photos from other home cooks. (If the link isn’t there, click on "Show More" at the top of the page and a box will open with the recipe link.)
I'm cooking this now. Yeah, it's pretty easy. But, I was in the kitchen for hours! Not 4 minutes, like in this video. lol
Exactly, and I thought things went smoothly too.
Right! Not to mention the insane mess I have to now clean up. Lol
@@5thdimension625 boo hoohoo
This is good with meatballs in it too.
Bake at what degree? Not mentioned. I assume 375-400...preheated oven.
They said 350 at the start
does the eggplant have to be peeled? can skin stay on?
Hi, Melinda Rheinfeldt - Thanks for your question. For this recipe, the eggplant is peeled. Here's a link to the recipe so you have the complete directions: allrecipes.com/recipe/eggplant-parmesan-ii/detail.aspx. Happy cooking!
Melinda Rheinfeldt some people keep the skin on. Just make sure to wash it before eating.
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Somebody makes a recipe in a different way that you do and you go off on a rant. This is a great recipe, and a creative way to make Eggplant Parmesan. Anyone that only sticks to one version, a strict set of rules, regulations and guidelines in the kitchen is very boring to me.
I feel like I could achieve the same result without getting a million dishes dirty
I prefer the enthusiasm of Gordon Ramsey when he cooks
Beautiful. Gorgeous -- going for a bit of a -- bit of a rustic sort of eggplant parmesan -- the taste, fan-tastic, melt in your mouth, beautiful.
Today, we're going to be making one of my favorite dishes to serve at my restauraunts - a beautiful Eggplant Parmesan. Quick, easy, absolutely phenomenal.
We'll be adding just a touch of olive oil -- Eggplant, in, and just a touch more olive oil. Wait until there's a lovely browning, and add just ... a touch more olive oil. Season lightly with salt and pepper, and add a touch of olive oil, and you've got yourself a beautiful Eggplant Parmesan.
I use a little water instead of eggs
You can omit the pasta sauce altogether if you prefer, or try substituting with pesto! Or you can search our channel for homemade marinara sauce :) Enjoy!
you should really drizzle olive oil on top before you bake the dredged pieces, i imagine the crust on these were kinda shitty
The Sauce must be made from scratch,No real Italian would ever think about using a store bought Jar sauce for this recipe, A fresh Home made Marinara sauce with some fresh Basil in it & some Oregano also, Will make this recipe even tastier.
I put the sauce first then the cheese
Hello, Charu Chauhan - Thanks for your question. Eggs are important, holding ingredients together and helping the cake rise. An egg substitute must be a good one. Finely ground flax seeds and mashed bananas may be used, or pureed tofu (use 1/4 cup of pureed tofu equals 1 egg). You might also use a prepared (commercial) egg replacement. To find this, look in the egg section of your grocery store. Let us know how the dish turns out.
but this is eggplant parm not a cake...
@@Glittercake449 Shhh, don't tell them. I want to see what they do next.
My son didn't like this and said it seemed as if something was missing. I liked it. I thought it was too much tomato sauce. The thicker pieces were not cooked all the way through. The foil suggestion made it so the cheese wasn't melted on top, so i took the foil off and cooked it longer. Before watching this video I googled this recipe and read the directions and wrote it down and the prep time given was 35 minutes. I felt like it took a really long time. I will not make this again. Sorry. Exhausted and unsatisfied.
Came out good but I just couldn't help but think the entire time why make this over lasagna? I just cant imagine making it again since it takes the same amount of time and tastes very similar,
Well you making it again is personal choice. Maybe you'll find a little motivation and knowing that this is healthier?
Very Nice Presentation, but that's where it ends. No Italian would EVER make it this way because you are missing out on the full flavor and texture that only fried eggplant Parm can give you, not to mention the final layer always get sauce then the cheeses! I will say now, what I have always said when it comes to preparing dishes that you don't make that often "Don't CHEAT yourself, TREAT yourself to the full flavor of the dish".
I sooooo agree with your statement! Sorry, but this recipe is just so basic & BORING!
Love this dish....but ALL that cheese, ugh...fattening. I do the same but only sprinkled parmesan and sauce...in a microwave at that...7 minutes
Anthony That sounds terrible lol. Microwaves mess up the texture of food for me though.
I cook a lot as a hobby. But I don't cater for pretentious upper middle class twats. People consume with their eye's first, that proves my point. Superficial nonsense fueled by superficial people. And the circle keeps going. It's what's in your food that's important.
Presentation nothing but superficial nonsense? Hmmm, just how much cooking do you do?? I would assume very little, as every cook/chef knows that people eat with their eyes first!
I’m made this again yesterday BUT, I NEVER will make this dish without frying, AND I will NEVER salt/drain the eggplant. I’ve been making this all my life but thought I would try the baking and “sweating” of the eggplant. It was HORRIBLE. Flavor was not there as it is in frying, and I have NEVER had bitter eggplant. This recipe is 👎 to me.
Not even close
You're weird, who cares how it's cut or presented. It's gonna get eaten anyway.
Idiotic music, slow chopping/peeling, overly cheary voiceover instead of quick recipe without any music.
Jar sauce no thanks
Nobody is stopping you from using home made.....
Presentation is nothing but superficial nonsense. In this day and age people are simulated by what they can contribute themselves. The novelty of doing things by the book may be appealing to the less creative of our species, but for those who like to contribute, less is more.
This is just american or english garbage of tasty parmesana alla melazane. Yukkkk