Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, eggplant parmesan. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Eggplant Parmesan is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Eggplant Parmesan is something that I have loved my whole life. They’re nice and they look wonderful.
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 must first prepare a few ingredients. You can cook eggplant parmesan using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Eggplant Parmesan:
- Make ready 2-3 large eggplants, peeled and cut into 1/2" slices. Try to only use the slices with seeds in them
- Get 3 cups flour
- Prepare 4 eggs, beaten with a splash of water
- Get 4 cups italian seasoned bread crumbs
- Make ready 2 cups canola or vegetable oil
- Make ready salt
- Get 1 jar your favorite italian red sauce
- Take 16 oz whole milk mozzarella cheese, freshly grated
- Get 1/2 cup parmesan cheese, freshly grated
- Prepare black pepper
Can be served with a vegetable pasta with an olive oil and oregano dressing. 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. Eggplant Parmigiana is typically a high-fat dish.
Steps 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.
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. Because these seeds are bitter, male eggplants are preferred. 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 with this exceptional food eggplant parmesan recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
