eggplant parmesan recipes
Filed Under: fall  

- 1 garlic clove, minced
- 1 tablespoon grated Parmesan cheese
- 1 small eggplant, peeled and cut into 1/4 inch slices
- 1 tablespoon minced fresh basil
- 1/2 cup shredded mozzarella cheese
- 1 medium tomato, thinly sliced
- 2 tablespoons olive or vegetable oil

- 8 tablespoons olive oil
- 4 cups pasta sauce
- 1/2 cup chopped fresh basil
- 1 eggplant, cut into 3/4 inch slices
- 1 egg, beaten
- 6 ounces shredded mozzarella cheese
- 1 1/2 tablespoons salt
- 1/2 cup grated Parmesan cheese
- 8 ounces ricotta cheese

- 4 cups Italian seasoned bread crumbs
- 1 (16 ounce) package mozzarella cheese, shredded and divided
- 6 cups spaghetti sauce, divided
- 1/2 teaspoon dried basil
- 1/2 cup grated Parmesan cheese, divided
- 3 eggplant, peeled and thinly sliced
- 2 eggs, beaten

- 1/4 cup spaghetti sauce
- 3 tablespoons grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 cup dried bread crumbs, seasoned
- 1 tablespoon water
- 1 egg
- 1/4 teaspoon crushed red pepper flakes
- 1 small eggplant, cut into 3/4 inch thick slices

- freshly ground black pepper to taste
- 2 cups tomato sauce
- 1 cup shredded mozzarella cheese
- 2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
- 1 teaspoon chopped fresh Italian parsley
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, crushed
- 1/2 cup chopped onion
- 2 tablespoons olive oil
- 1 teaspoon dried oregano

- 4 slices Muenster cheese, torn into strips
- 1 eggplant, sliced into 1/2 inch rounds
- 1 tablespoon olive oil
- 1 cup grated Parmesan cheese
- 2 eggs, lightly beaten
- salt to taste
- 1 cup crumbled feta cheese
- 2 tomatoes, sliced
- 1 medium onion, sliced
- 1 cup Italian seasoned dry bread crumbs

- 1 eggplant, peeled and sliced into 1/2 inch rounds
- 1/2 lime, juiced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 (8 ounce) package buttery round crackers
- 3/4 cup freshly grated Parmesan cheese
- 2 eggs, beaten
- 1 teaspoon garlic powder

- 1/2 pound eggplant, peeled and cut into 1/4 inch slices
- 1 tablespoon olive oil
- 3/4 cup spaghetti sauce
- 2 tablespoons shredded Parmesan cheese
- 3/4 cup shredded part-skim mozzarella cheese

- 1/2 cup grated Parmesan cheese
- 1/2 cup egg substitute
- 1 medium eggplant
- 1 teaspoon Italian seasoning
- 1 cup meatless spaghetti sauce, warmed
- 1/2 cup toasted wheat germ
- 3/4 teaspoon garlic salt