Eggplant Parmigiana Recipe Jamie Oliver

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WebCover, reduce heat to low, and simmer 15 to 20 minutes. Step 3 Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5 …

Rating: 5/5
Category: Dinner, Weekday, Main CourseServings: 4-5Total Time: 1 hr 45 mins1. Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
2. Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
3. Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
4. Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

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WebPlace the eggplant in a single layer on the baking sheets. Brush with olive oil. Sprinkle with salt, pepper, and Italian seasoning. 3 …

Rating: 5/5(5)
Total Time: 45 minsCategory: DinnerCalories: 277 per serving

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WebOnce the eggplant has been covered with parmesan cheese and slid into the oven, the pan should be wiped clean and coated with olive oil. Over medium-high …

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WebStep 3: Slice the eggplant into 1/4 inch thick rounds and place on a baking tray. Sprinkle sea salt over the top side of the …

Rating: 4.7/5(28)
Total Time: 1 hr 10 minsCategory: Main CourseCalories: 241 per serving1. In a medium pot, heat the olive oil over medium heat. Add the minced garlic and chili flakes and cook for 2 – 3 minutes.
2. Add the diced tomatoes, tomato paste, sea salt, pepper, and fresh basil. Mix well, then turn the heat down to low and allow the marinara to simmer for 20 – 30 minutes.
3. Slice the eggplant into 1/4 inch thick rounds and place on a baking tray. Sprinkle sea salt over the top side of the eggplant, then flip over to sprinkle the other side. Allow to sit for 30 minutes, then dry off excess water with a paper towel.
4. Preheat your oven to 400F (200°C) and line a baking tray with parchment paper.

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WebTrim the ends off the eggplant, then slice into ½-inch (2-cm) thick rounds. Transfer the rounds to a baking sheet lined with paper towels and sprinkle with salt on …

Rating: 4.8/5(619)
Calories: 752 per servingCategory: Dinner1. Preheat the oven to 375°F (190˚C).
2. Trim the ends off the eggplant, then slice into ½-inch (2-cm) thick rounds. Transfer the rounds to a baking sheet lined with paper towels and sprinkle with salt on both sides. Let sit for 10 minutes for the salt to draw out excess moisture from the eggplant.
3. In a medium bowl, whisk together the almond meal, Italian seasoning, and a pinch of salt. Beat the eggs in another medium bowl with a splash of water. Add the rice flour to another medium bowl.
4. Coat the salted eggplant rounds in the rice flour, then in the egg, letting any excess drip off, then in the seasoned almond meal. Set the rounds on a baking sheet lined with parchment paper. Lightly drizzle on both sides with olive oil.

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WebSlice the eggplant into ¼ inch slices. Line a cutting board with paper towels and lay out the eggplant then sprinkle with seas salt. Let eggplant rest for 15 minutes then blot all moisture with additional paper …

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Web3. Preheat the oven to 200 degrees Celsius (400 F). Take a large baking pan, cover it with parchment paper and place the eggplant slices on it. Sprinkle each slice with some pepper, Italian seasoning and …

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WebLow Carb Eggplant Parmesan is a keto variation of the Italian American favorite. Covered with fresh parmesan cheese and oven baked to crispy perfection, this …

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WebPreheat the oven to 350 degrees F (175 degrees C). Set the sliced eggplant out on paper towels. Sprinkle the eggplant with salt and let them sweat for 10 minutes. Dab the water from the tops. Flip the slices …

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WebPreheat the oven to 375°F (190°C). Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick. Sprinkle the eggplant slices with sea salt on …

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Web1. Keto Eggplant Parmesan. This list starts off with a classic, eggplant parmesan. And if you like cheese, you’re in luck because this recipe is insanely cheesy. …

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WebLay slices of eggplant on a sheet tray lined with paper towels. Season both sides generously with salt. Let sit for about 30 minutes to pull out moisture and …

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WebHeat oven to 350 degrees F. Spoon enough of the pasta sauce into the bottom of a 9 X 13 casserole dish to just cover the bottom. Place half of the slices of the …

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WebSet aside. Reduce oven temperature to 375 degrees. While eggplant is baking, heat 2 tbsp olive oil in a large saucepan over medium heat. Add onion, and cook …

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WebEggplant Lasagna - Low Carb, Gluten-Free Comfort Food without the Pasta! - YouTube This eggplant lasagna is all the comfort without the pasta! Enjoy this low carb, gluten …

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WebTo make a Classic Parmigiana you use aubergines (eggplants) that you need to coat in batter and deep-fry. I’ve used aubergines together with courgettes (zucchini) …

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WebLow Carb & Gluten-Free Eggplant Parmesan MamaGourmand. marinara sauce, grated mozzarella, cornstarch, almond flour, olive oil and 8 more. Yummly Original.

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