Eggplant Parmigiana
Eggplant Parmigiana

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, eggplant parmigiana. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Eggplant Parmigiana is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Eggplant Parmigiana is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook eggplant parmigiana using 11 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Eggplant Parmigiana:
  1. Make ready 2 Italian Eggplants (medium), peeled, sliced 3/4” thick
  2. Get Dash salt
  3. Prepare 1.5 cups all-purpose flour
  4. Make ready 2 eggs, beaten to blend
  5. Make ready Dash milk
  6. Make ready 2 cups seasoned breadcrumbs
  7. Take 1/2 cup olive oil (divided)
  8. Take 2 cups Italian red sauce (divided)
  9. Prepare 8 oz. fresh mozzarella cheese, thinly sliced
  10. Get 6 oz. finely grated Parmesan cheese
  11. Prepare 1/2 cup fresh basil, chopped

You can call it eggplant parmesan, or simply eggplant parm, but to us it will always be simply parmigiana. In fact, you can make the classic parmigiana with a variety of vegetables - from zucchini to cardoons! It's always important to specify which vegetable you used; otherwise, parmigiana is considered, by default, to be eggplant parmigiana! Eggplant Parmesan is the ultimate comfort food.

Steps to make Eggplant Parmigiana:
  1. Place some of the eggplant slices on paper towels on a large plate. Lightly salt. Add another layer of paper towels on top, then add eggplant slices, salt, and top it off with paper towel.
  2. Place a large plate on top for weight and to seal the slices. Allow this to sit for 30 minutes. [This draws out some of the moisture and makes for a creamier eggplant texture when baked]
  3. Place flour in a shallow bowl. In a separate shallow bowl, beat the eggs with a dash of milk. In a flat plate, add the breadcrumbs. [Have a small bowl to the side that contains about 2 cups of water]
  4. Remove the eggplant slices from the paper towels, place them on the large plate and drizzle with olive oil. Heat a very large frying pan over medium-high heat with some olive oil.
  5. Working one at a time, dredge the eggplant slice in flour (both sides), then dip in egg wash (both sides), and coat in breadcrumbs on both sides by firmly pressing the slice down in the crumbs.
  6. Add the slice to the heated pan. Dip your fingers in the water bowl and repeat these steps with the other slices to fill the pan. [Fry in batches]
  7. Fry the slices until golden brown and then flip them over. Add olive oil to the pan. Total cooking time is about 6 minutes. Transfer to a large plate. Repeat with the other batch of slices using additional oil.
  8. Preheat oven to 350°
  9. Spread 1/2 cup of sauce on the bottom of a large baking dish. Place the larger slices on the bottom (trim as needed). Add a slice of mozzarella cheese on top.
  10. Stack the remaining slices on top for a second layer. Add the rest of the sauce on top and spread this around. Top the layers with the Parmesan cheese.
  11. Cover with foil and place in the heated oven on top of a baking sheet and bake for 40 minutes. Remove the foil and bake another 15 minutes.
  12. Remove from the oven and allow this to rest for 15 minutes. Top with basil leaves.
  13. Using a spatula, cut and scoop a two-layer portion, and place it upon a bed of plated pasta. [Or use within a baked Italian sandwich roll]

With switched-up ingredients and creative twists, our most-popular variations elevate this classic from familiar to fabulous. The eggplant parmigiana is even better reheated the next day for lunch. Serve with a green salad and fresh bread. This really was an excellent eggplant parm recipe. The baked eggplant was crispy and the end dish was tender and cooked through without too much cheese.

So that’s going to wrap it up for this exceptional food eggplant parmigiana recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!