Eggplant Parmesan

Variations on Eggplant Parmesan

• 
  • 1 cup all-purpose flour
  • 5 large eggs
  • 27 tablespoons olive oil
  • 2 large garlic cloves
  • 20 fresh basil leaves
  • 3/4 teaspoon black pepper
  • +6 other ingredients
• 
  • salt and pepper to taste
  • 1 pound(s) tomatoes, fresh or canned, chopped with their juice
  • a few leaves of fresh basil or parsley
  • +9 other ingredients
• 
  • 1 (8-ounce) package shredded mozzarella cheese, divided
  • 3 cups Pasta Sauce
  • 1/4 cup grated Parmesan cheese, divided
  • 3 tablespoons olive oil
  • +4 other ingredients
• 
  • 24 (1/4-inch-thick) slices fresh mozzarella (about 8 ounces total)
  • 24 medium whole basil leaves
  • +9 other ingredients
• Eggplant Parmesan

  • Cooking spray
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon dried Italian seasoning
  • +8 other ingredients
• Eggplant Parmesan

  • 1 tablespoon dried Italian seasoning
  • 1 cup all-purpose flour
  • 2 (1-pound) eggplants, each peeled and cut crosswise into 6 slices
  • +10 other ingredients
• Eggplant Parmesan

  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/3 cup dry breadcrumbs
  • 1 garlic clove, minced
  • +5 other ingredients
• Eggplant Parmesan

  • 1 cup (4 to 5 oz.) shredded parmesan cheese
  • 2 3/4 pounds eggplant
  • 1/4 cup olive oil
  • 1 1/2 pounds mozzarella cheese
  • +1 other ingredients