eggplant parmesan recipes

- 1 pinch salt and pepper to taste
- 1 (26 ounce) jar spaghetti sauce, or your favorite recipe
- 2 eggs, beaten
- 1 (15 ounce) container ricotta cheese
- 1 pound mozzarella cheese, shredded
- 1 medium eggplant, peeled and thinly sliced
- 1/2 cup grated Pecorino Romano cheese
- 1 (16 ounce) package dry ziti pasta

- 1 (10 ounce) package frozen spinach
- 1 pinch nutmeg
- 3-4 garlic cloves
- 1 cup water or soy milk
- 1 (26 ounce) jar pasta sauce
- pepper
- salt
- oil
- 2 cups breadcrumbs
- 1 cup shredded vegan mozzarella cheese
- 1 cup flour
- 1 (16 ounce) package firm tofu
- 1 medium eggplant

- 3 Tbsp. sugar
- 1 Tbsp. minced garlic
- 2 c. tomato sauce
- 2 c. crushed tomatoes
- 1/2 c. shredded mozzarella cheese
- 1 c. uncooked garden rotini pasta
- 1/4 c. Italian seasoning, divided
- 1 tsp. pepper
- 1 c. grated parmesan cheese, divided
- 1 c. Italian seasoned bread crumbs
- 4 boneless, skinless chicken breasts
- 3 eggs
- 1 Tbsp. olive oil
- 1 medium eggplant

- 1 medium eggplant
- 1 1/4 teaspoons kosher salt
- extra-virgin olive oil
- 3 tablespoons tomato paste (sun-dried tomato paste is best)
- 1/4 cup freshly grated parmesan cheese
- 4 slices white bread
- 1/3 cup fresh goat cheese

- 3 1/4 teaspoons salt
- 1 cup all-purpose flour
- 5 lbs plum tomatoes
- 3 1/2 cups breadcrumbs
- 2 ounces finely grated parmigiano-reggiano cheese (2/3 cup)
- 2 1/2 lbs medium eggplant, cut crosswise into 1/3-inch-thick rounds (about 3)
- 1 1/2 cups plus 3 tablespoons olive oil
- 1/4 teaspoon hot red pepper flakes
- 3/4 teaspoon black pepper
- 1 lb chilled fresh mozzarella cheese, thinly sliced (not unsalted)
- 20 fresh basil leaves
- 2 large garlic cloves
- 5 large eggs

- 1 cup fresh tomatoes
- sugar
- 1/2 teaspoon oregano
- 1 tablespoon olive oil
- 1 cup onions
- 1 (14 ounce) can stewed tomatoes
- 1 tablespoon garlic, minced (I like alot, you may use less)
- 2 medium eggplants
- 4 tablespoons dry white wine, divided (or use other liquid, such as water)
- 3 tablespoons balsamic vinegar
- 1/4 cup fresh basil or 2 tablespoons dried basil
- 1 cup lowfat mozzarella cheese
- 1 tablespoon grated parmesan cheese
- salt and pepper

- 1 (8 ounce) bag shredded mozzarella cheese
- 1/2-1 cup vegetable oil (for frying)
- italian seasoning
- 8 fresh basil leaves, thinly sliced or fresh flat leaf parsley
- fresh ground black pepper
- italian seasoning
- 1 lb rigatoni pasta
- 1 (1 lb) eggplants, thinly sliced crosswise (peeled or skin-on)
- salt
- 1 (28 ounce) can tomatoes
- freshly grated parmesan cheese
- 1 cup flour, seasoned with (for dredging)
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves