Eggplant Parmesan

Variations on Eggplant Parmesan

• 
  • 3 1/4 teaspoons salt
  • 2 1/2 pounds medium eggplants
  • 5 pounds plum tomatoes
  • 1 pound fresh mozzarella (not unsalted)
  • +8 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 large eggplant, peeled and cut into 1/2-inch-thick slices
  • 3 large eggs
  • 3 tablespoons water
  • 3/4 cup Italian-seasoned breadcrumbs
  • +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

  • 1 (26-ounce) jar marinara sauce (such as Bertolli)
  • 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • +10 other ingredients
• Eggplant Parmesan

  • 1 teaspoon salt-free lemon pepper
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • +10 other ingredients
• Eggplant Parmesan

  • 1 1/2 tablespoons olive oil, divided
  • 1/2 cup grated Parmesan cheese
  • Cooking spray
  • +7 other ingredients
• Eggplant Parmesan

  • 1/2 cup Italian-style fine dried bread crumbs
  • 1 quart Grandma's Tomato Sauce
  • 1 1/2 pounds mozzarella cheese
  • 1/4 cup olive oil
  • +1 other ingredients