Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, eggplant parmesan. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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 those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta.
Eggplant parmesan is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Eggplant parmesan is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook eggplant parmesan using 22 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant parmesan:
- Make ready eggplant and breading
- Get aubergine
- Prepare eggs
- Take water
- Prepare finely grated Italian breadcrumbs
- Make ready flour
- Prepare salt
- Get cheeses
- Take mozzarella cheese
- Take Parmigano-Reggiano cheese
- Make ready grated parmesan cheese
- Make ready sauce
- Get tomato sauce
- Take basil
- Get whole leaf oregano
- Take sugar
- Take crushed red pepper
- Prepare salt
- Get granulated garlic powder
- Prepare oil to fry
- Make ready vegetable oil
- Make ready olive oil, extra virgin
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.
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
A tasty, healthy version of the traditional eggplant Parmesan. Most eggplant Parmesan recipes call for the eggplant to be fried. 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.
So that’s going to wrap this up with this special food eggplant parmesan recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
