Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, eggplant parmesan. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Enjoy A Taste Of Italy With This Delicious Eggplant Parmesan. 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.
Eggplant parmesan is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Eggplant parmesan is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook eggplant parmesan using 22 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant parmesan:
- Get eggplant and breading
- Make ready 2 large aubergine
- Prepare 3 large eggs
- Make ready 1/4 cup water
- Make ready 2 1/2 cup finely grated Italian breadcrumbs
- Get 2 cup flour
- Take 1 tsp salt
- Take cheeses
- Prepare 1/2 lb mozzarella cheese
- Prepare 2 tbsp Parmigano-Reggiano cheese
- Take 1/2 cup grated parmesan cheese
- Make ready sauce
- Take 29 oz tomato sauce
- Prepare 1/4 cup basil
- Make ready 1 tsp whole leaf oregano
- Take 1/4 cup sugar
- Make ready 1/2 tsp crushed red pepper
- Get 1 tsp salt
- Make ready 1 tbsp granulated garlic powder
- Take oil to fry
- Take vegetable oil
- Make ready olive oil, extra virgin
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. Eggplant Parmesan is the ultimate comfort food.
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
With switched-up ingredients and creative twists, our most-popular variations elevate this classic from familiar to fabulous. Eggplant Parmesan II "This has become a staple. It's easy to make, and tastes amazing." - LaurenO. Most Made Today Eggplant Parmesan II. Eggplant Parmesan with Fresh Basil and Smoked Mozzarella.
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