Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, eggplant parmesan. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Eggplant Parmesan is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Eggplant Parmesan is something which I have loved my entire life.
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 begin with this particular recipe, we must prepare a few ingredients. You can have eggplant parmesan using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Eggplant Parmesan:
- Make ready 800 ml crushed tomatoes
- Get 800 ml diced tomatoes
- Get eggplants
- Take garlic powder
- Prepare salt
- Get black pepper
- Make ready egg
- Make ready milk
- Prepare onion, chopped
- Make ready bread crums
- Prepare flour
- Make ready mozzarella cheese
- Prepare parmigiano cheese
- Get fresh parsley
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:
- Bring crushed and diced tomatoes to a boil and add 1 tablespoon salt, garlic powder and pepper. Stir in half of the fresh parsley and the whole onion, reduce heat and thicken sauce over 35 minutes
- Slice eggplant into 1/4 inch thick pieces
- Combine egg and milk into a bowl and mix well
- Combine bread crums, flour and remaining salt, garlic powder and pepper into a bowl and mix well
- Bring veg oil to medium/medium high heat in large sauce or frying pan
- Dredge eggplant in egg wash mix and then into bread Crum mix and fry in veg oil. About 35 seconds each side until golden
- Ladle some tomatoe sauce into an oven safe glass or tin dish( something used for lasagna or cake). And layer eggplant then sauce, mozzarella, parmigiano and repeat. ( should make 3 to 4 layers depending)
- Lastly top it off with the remaining mozzarella, parmigiano and fresh parsley. Add more cheese if desired. And bake in the oven at 350 for 15 minutes or until golden on top
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 is going to wrap it up for this exceptional food eggplant parmesan recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
