Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, eggplant parmesan. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Eggplant parmesan is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Eggplant parmesan is something that I’ve loved my entire 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 recipe, we have to prepare a few components. You can have eggplant parmesan using 22 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant parmesan:
- Get eggplant and breading
- Make ready aubergine
- Make ready eggs
- Make ready water
- Prepare finely grated Italian breadcrumbs
- Prepare flour
- Prepare salt
- Make ready cheeses
- Make ready mozzarella cheese
- Make ready Parmigano-Reggiano cheese
- Make ready grated parmesan cheese
- Make ready sauce
- Make ready tomato sauce
- Get basil
- Prepare whole leaf oregano
- Get sugar
- Get crushed red pepper
- Get salt
- Take granulated garlic powder
- Take oil to fry
- Take vegetable oil
- Prepare olive oil, extra virgin
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.
Steps to make Eggplant parmesan:
- Preheat oven 375° Fahrenheit
- Mix your ingredients to sauce heat let simmer covered 15 minutes stirring occasionally
- Peel and slice the eggplant about half an inch or 13 mm thick salt put into a zip lock bag add flour and shake till completely coated
- Beat the eggs add quarter cup water mix well put into a large bowl dip the aburgine coated with flour into eggwash then have breadcrumbs in a plate and shake excess eggwash off coat with bread crumbs
- Mix the oils together heat to fry when hot add the breadcrumb coated aubergine and fry till golden brown
- When done about 3 minutes per side add to a pan add sauce the parmesan cheese add slice of mozzarella cheese on top of each pice of aubergine
- Bake 15 to 20 minutes when its done sprinkle with Parmigano-Reggiano cheese
- Serve hope you enjoy
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 it up for this exceptional food eggplant parmesan recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
