Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, eggplant parmesan. One of my favorites food recipes. This time, I will make it a little 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 well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Eggplant parmesan is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must 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
- Make ready 2 large aubergine
- Make ready 3 large eggs
- Make ready 1/4 cup water
- Take 2 1/2 cup finely grated Italian breadcrumbs
- Get 2 cup flour
- Take 1 tsp salt
- Prepare cheeses
- Get 1/2 lb mozzarella cheese
- Take 2 tbsp Parmigano-Reggiano cheese
- Get 1/2 cup grated parmesan cheese
- Prepare sauce
- Prepare 29 oz tomato sauce
- Make ready 1/4 cup basil
- Make ready 1 tsp whole leaf oregano
- Get 1/4 cup sugar
- Get 1/2 tsp crushed red pepper
- Make ready 1 tsp salt
- Make ready 1 tbsp granulated garlic powder
- Take oil to fry
- Make ready vegetable oil
- Take olive oil, extra virgin
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 Parmigiana is typically a high-fat dish.
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
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. With switched-up ingredients and creative twists, our most-popular variations elevate this classic from familiar to fabulous.
So that’s going to wrap it up with this special food eggplant parmesan recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
