Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, eggplant parmesan. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Eggplant Parmesan is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Eggplant Parmesan is something which I’ve loved my whole life. They’re nice and they look fantastic.
Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant.
To get started with this particular recipe, we have to prepare a few components. You can cook eggplant parmesan using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Eggplant Parmesan:
- Take large eggplants, peeled and cut into 1/2" slices. Try to only use the slices with seeds in them
- Get flour
- Take eggs, beaten with a splash of water
- Get italian seasoned bread crumbs
- Get canola or vegetable oil
- Make ready salt
- Make ready your favorite italian red sauce
- Take whole milk mozzarella cheese, freshly grated
- Get parmesan cheese, freshly grated
- Get black pepper
Can be served with a vegetable pasta with an olive oil and oregano dressing. Eggplant Parmigiana is typically a high-fat dish. But this leaner version broils—instead of fries—the eggplant, for a significant fat and calorie savings. Male eggplants have fewer seeds than the female variety does.
Instructions to make Eggplant Parmesan:
- Set up your dipping station. In separate mixing bowls, place your flour, egg, and bread crumbs in a row. Go down the row with each slice, covering with flour, then egg, and finally bread crumbs. Continue until all the eggplant is coated. Pro tip is to keep one hand dry and one wet.
- In a deep frying pan, heat up 1/2" of cooking oil until hot, on medium high. Add 4-5 slices at a time, cooking both sides until golden brown. Layer paper towels over a plate and place salted eggplant onto the plate. Add paper towels to every layer to soak up excess oil. Continue frying all the slices.
- On a 9"x13" pan, add 1/2 cup of sauce to the bottom of the pan. Add one layer of eggplant, a layer of red sauce, and 1/3 of the cheese. Continue layering in eggplant, sauce, and then cheese. On the third and last layer do not add in the mozzarella layer. The last 1/3 of the cheese will be added later.
- Bake covered at 350 degrees for 40 minutes
- Add the last 1/3 of the mozzarella cheese, parmesan cheese, and fresh cracked pepper on top. Place back in the oven uncovered for 10 minutes, until top layer of cheese is melted.
Because these seeds are bitter, male eggplants are preferred. Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta. The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge. To make legit eggplant parm, you'll need to fry eggplant. And to yield the best results, you're going to want to let it sit for a bit with salt to draw out the excess moisture.
So that’s going to wrap this up with this exceptional food eggplant parmesan recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
