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Mozzarella

Explore 164 recipes, 49 videos, and more

Chicken or Veal Parmigiana

Ingredients
  • 2 cups fine plain fresh breadcrumbs (see tip below)
  • Marinara Sauce
  • 1 1/4 cups coarsely grated mozzarella cheese (5 ounces)
  • 1/2 cup finely grated Pecorino Romano or Parmesan cheese (1 ounce)
  • 1/4 cup finely grated Pecorino Romano or Parmesan cheese (1/2 ounce)
  • Coarse salt and freshly ground pepper
  • 1 cup all-purpose flour
  • 4 large eggs, lightly beaten
  • 1 pound chicken cutlets, or veal cutlets pounded to an 1/8-inch thickness
  • 1/4 cup vegetable oil, plus more if needed
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Chicken Parmigiana

Ingredients
  • 3 ounces baked whole-grain wheat crackers, such as Triscuits (about 12)
  • 1/3 cup fresh flat-leaf parsley
  • 1/2 teaspoon dried oregano
  • Coarse salt and freshly ground pepper
  • 1 can (28 ounces) diced tomatoes (no salt added), with juice
  • 1/2 medium onion (3 ounces), coarsely chopped
  • 2 garlic cloves, coarsely chopped (2 teaspoons)
  • 1 tablespoon extra-virgin olive oil
  • 2 large egg whites
  • 6 boneless, skinless chicken breast halves (6 ounces each)
  • 3 ounces part-skim mozzarella cheese, grated (about 1 cup)
  • 1 ounce pecorino Romano cheese, finely grated (about 1/2 cup)
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Eggplant Parmesan Stacks

Ingredients
  • 18 eggplant rounds (each 1/4 inch thick and at least 3 inches in diameter; about 3 medium eggplants)
  • Coarse salt
  • 1 cup plus 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, very thinly sliced
  • 6 plum tomatoes (about 1 1/2 pounds), coarsely chopped
  • 1 tablespoon coarsely chopped fresh oregano, plus leaves and sprigs for garnish
  • 1/3 cup thinly sliced fresh basil
  • 4 ounces fresh mozzarella, thinly sliced and torn into small pieces
  • 3/4 cup freshly grated Parmesan cheese, plus shavings for serving
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Lighter Eggplant Parmesan

Time:45 mins
Ingredients
  • 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 cup fat-free (skim) milk
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 1 cup homemade or best-quality store-bought marinara sauce
  • 1/2 cup grated part-skim mozzarella
  • 1/3 cup grated Parmesan
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Eleanora's Eggplant Parmigiana

Ingredients
  • 3 cups unseasoned, dry breadcrumbs
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 2 cups all-purpose flour
  • 14 large eggs, lightly beaten
  • 1 1/4 cups (4 ounces) finely grated pecorino Romano cheese
  • 3 medium eggplants, peeled and sliced lengthwise into 1/4-inch-thick slices
  • Light olive oil, for frying
  • Eleanora's Marinara Sauce
  • 2 teaspoons dried oregano
  • 4 cups (16 ounces) shredded, aged mozzarella
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Eggplant Parmigiana

Time:2 hours
Ingredients
  • 2 medium eggplants (1 1/2 pounds total), cut into 1/4-inch rounds
  • Coarse salt and pepper
  • 2 cans (28 ounces each) whole peeled tomatoes, pureed
  • 3 cloves garlic, smashed and peeled
  • 1 1/2 cups plain dried breadcrumbs
  • 1/2 cup grated Parmesan or Pecorino Romano (2 ounces), divided
  • 1 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 1 cup vegetable oil
  • 1 pound fresh mozzarella, thinly sliced
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Deconstructed Eggplant Parmesan

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Lighter Eggplant Parmesan

Love the flavors of classic eggplant Parmesan [PARMIGIANA] but looking for something a little lighter? Baking the eggplant in this dish is easier and much lower in fat than the traditional coating and frying. A simple pink sauce between layers of eggplant gives rich and creamy flavor without using so much cheese -- but don’t worry, there is still plenty of bubbling mozzarella to make this dish feel like you’re eating at your favorite Italian restaurant.
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Assembling the Parts of Eggplant Parmigiana

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