Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, eggplant parmesan. One of my favorites. This time, I will 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 meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Eggplant parmesan is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have eggplant parmesan using 22 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Eggplant parmesan:
- Prepare eggplant and breading
- Take 2 large aubergine
- Take 3 large eggs
- Get 1/4 cup water
- Prepare 2 1/2 cup finely grated Italian breadcrumbs
- Get 2 cup flour
- Take 1 tsp salt
- Take cheeses
- Make ready 1/2 lb mozzarella cheese
- Get 2 tbsp Parmigano-Reggiano cheese
- Take 1/2 cup grated parmesan cheese
- Prepare sauce
- Prepare 29 oz tomato sauce
- Take 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
- Get 1 tbsp 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.
Instructions 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.
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