Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, eggplant parmesan. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Eggplant Parmesan is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Eggplant Parmesan is something that I’ve loved my entire life.
Try Sargento's® Parmesan Cheese Flavors Today. Read Customer Reviews & Find Best Sellers. Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried.
To begin with this particular recipe, we must prepare a few components. You can cook eggplant parmesan using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Eggplant Parmesan:
- Take 1 each eggplant
- Make ready 1 each marinara sauce
- Make ready 1/2 packages angel hair pasta
- Prepare 1 each fresh tomato
- Prepare 1 cup italian bread crumbs
- Get 1 egg
- Take 1 dash cayenne pepper
- Get 1 tbsp unsalted butter
- Take 1 dash garlic powder
- Get 1 cup shredded mozzarella
- Get 1/4 cup fresh Parmesan cheese-grated
By treating the eggplant with the olive oil and letting it bake, I have tried to make a healthier version. Great for a lunch or dinner. 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.
Instructions to make Eggplant Parmesan:
- Preheat oven to 350°F
- Peel and slice eggplant about 1/2 inch thick. I cut mine lengthwise
- Whisk egg in a bowl. In desperate bowl add breadcrumbs, cayenne and garlic powder.
- Dip eggplant in egg then breadcrumb mixture. Place on a baking sheet
- Place in oven for 25 minutes. Flipping halfway through
- Heat marinara sauce on low with freshly diced tomatoes just until warm
- Boil water for pasta. Once cooked, drain.
- Once eggplant is done put it in the bottom of a small oven safe dish, top with marinara, sliced butter and mozzarella. Bake for 5 minutes on 350°F then turn oven to broil, broil for 10 minutes or until cheese is bubbling.
- Place cooked pasta on a plate and top with eggplant marinara mixture. Add grated parmesan on top. Enjoy!
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. 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.
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