Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, eggplant parmesan. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Eggplant Parmesan is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Eggplant Parmesan is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have eggplant parmesan using 23 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant Parmesan:
- Take 🍝 For the sauce
- Get 6 cloves garlic
- Take 5 anchovies (salted/oiled not the fresh variety!)
- Get 1 large onion
- Get 2 cans chopped tomatoes
- Prepare 1 small red pepper
- Get 1/4 cup olive oil
- Take 1/4 cup white wine
- Make ready large handful fresh basil
- Prepare large handful fresh parsley
- Get 1 tablespoon dried oregano
- Make ready Salt and pepper
- Take 🍆 Aubergines and layers
- Make ready 4 large aubergines - you can use Eggplants if you prefer ;)
- Take 8 oz fresh mozzarella
- Get 8 oz grated mozzarella (buy pre-grated)
- Take 3 cups panko breadcrumbs
- Make ready 1 tablespoon dried oregano
- Take 1 teaspoon black pepper
- Make ready 1.5 cups freshly grated parmesan
- Make ready 1 cup flour
- Make ready 4-5 eggs (depending upon size)
- Take 1.5 cups olive oil
Steps to make Eggplant Parmesan:
- Peel and slice your aubergines. Slices should be no thicker than 1/2 inch thick. Sprinkle with salt, then layer on a baking sheet surrounded by kitchen roll/paper towels. Add another baking sheet on top and finally put a heavy water-filled bowl on top. Leave for about an hour.
- While the aubergines are getting ready, you can make the sauce. Heat oil in a pan then add onions and garlic and fry for a few minutes until translucent. Then add the peppers, anchovies, 3/4 of the basil & parsley, and salt and pepper.
- After a couple of minutes add the tomatoes and white wine, plus a cup of water. Simmer on a low heat for 20-30 minutes.
- Using a food processor blend the panko, oregano, 3/4 cup parmesan and salt and pepper until it is a fine powder. Add to a shallow bowl next to a bowl with the eggs (beaten) and another bowl with the flour.
- Heat 2/3 cup oil in a large frying pan. Dip the aubergine slices first in the flour, then the egg, then in the panko-parmesan mix until well covered. Then fry on both sides until golden brown. The larger your frying pan the more you can fry at once. When the slices are done rest them on a plate covered with paper towels to drain the excess oil.
- Add the grated mozzarella, the remainder of the basil and parsley (chopped) and what's left of the grated parmesan to a bowl.
- Spread 1 cup sauce over the bottom of a large baking pan. Then add a layer of aubergine slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of aubergine, followed by another cup sauce and half of remaining cheese mixture. Repeat with remaining slices, sauce, and cheese mixture. Add the final fresh mozzarella slices then sprinkle some more oregano on the top.
- Bake in the middle of the oven until golden brown, normally 45–60 minutes. Important: leave to stand for 20-30 minutes before attempting to serve it has a chance to firm up.
So that is going to wrap this up with this exceptional food eggplant parmesan recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
