If you want to add a twist to your eggplant parmesan recipe, you can start with these. They will evoke the taste of the traditional meal, but you’ll get new flavors too.
Eggplant Parmesan with Bread Crumbs
Ingredients
2 eggplants (large)
½ tsp of salt
¼ tsp of pepper
¾ cup of ricotta cheese
¼ cup of pepper Jack cheese (shredded)
2 garlic cloves (sliced)
½ cup of water
3/4 cup of breadcrumbs
3 cups of tomato juice
1 cup of parmesan cheese (grated)
Instructions
Cut the widest part of the eggplant so you have 6 half inch rounds. Set this aside. Remove the skin of the other eggplants. Dice it and set aside. Add a bit of oil in the cooking pan. Toss in the eggplant slices. For this eggplant parmesan recipe, you should cook the eggplant 6 minutes (3 minutes per side). Add some salt. Let them cool on paper towels.
Put the cheeses in a bowl. Add some pepper and salt. Stir the
mixture. Take a spoonful and spread on 6 eggplant slices. Put the remaining six eggplants on top of it. Reserve this for now.
Put 2 tbsp of olive oil in a pan.
Cook over medium heat. Toss in the garlic. Keep cooking until it starts to sizzle (not brown). Toss in the sliced eggplants and stir it for 5 minutes. Pour in the tomato sauce and water. Add some pepper. Cook this for 15 minutes.
Add more salt and pepper to flavor this eggplant parmesan recipe.
Pour this in a casserole. Put the cheese stuffed eggplants there. Add the remaining sauce. Toss the breadcrumbs in a bowl. Add the parmesan cheese and a couple of tbsp of olive oil. Bake it for 40 minutes at 375 degrees. Rest it for 10 minutes prior to serving.
Eggplant Parmesan with Tomatoes
Ingredients
4 lbs of eggplant
2 lbs of ripe tomatoes
1 onion (chopped)
3/4 lbs of mozzarella cheese
1/3 cup of parmesan cheese
Lots of basil
2 eggs
½ cup of Parmigiano pepper
Olive oil
Instructions
Commence making this eggplant parmesan recipe by cooking the onion, tomatoes and basil sprig. Drain when it gets soft. Place them in a food mill. Cook in low heat until the sauce thickens a bit. Add a bit of salt.
Skin the eggplants and slice (quarter inch). Add salt. Rinse after 2 hours. Dry it. Heat some oil. When it smokes, cook the slices. Take them out when color lightens. Drain them. Cut the mozzarella and mince the basil.
Pour 3 tbsp of tomato sauce in a dish. Beat the eggs and add 2/3 of tomato sauce. Place a third of the slice in the dish. Top with 2 tbsp of cheese, some basil and 3 tbsp of the sauce.
Add another layer and repeat the process. Cook until it turns light brown. This dish is good for six servings. After cooking, let this cool down for a few minutes.
These eggplant parmesan recipes take time to prepare. But the results will be well worth the time you spent cooking it.
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