Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, eggplant parmigiana. It is one of my favorites. For mine, I will make it a little bit unique. 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. A specialty of southern Italian kitchens, eggplant parmigiana can be made more weeknight-efficient by breaking the steps into stages.
Eggplant Parmigiana is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Eggplant Parmigiana is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook eggplant parmigiana using 11 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Eggplant Parmigiana:
- Take 2 Italian Eggplants (medium), peeled, sliced 3/4” thick
- Get Dash salt
- Take 1.5 cups all-purpose flour
- Take 2 eggs, beaten to blend
- Make ready Dash milk
- Take 2 cups seasoned breadcrumbs
- Make ready 1/2 cup olive oil (divided)
- Take 2 cups Italian red sauce (divided)
- Make ready 8 oz. fresh mozzarella cheese, thinly sliced
- Make ready 6 oz. finely grated Parmesan cheese
- Take 1/2 cup fresh basil, chopped
Eggplant parmigiana is a classic dish that almost everyone has tried once or twice. It is a delicious, meat-free dinner option with a long history rooted in Italian culture. You'll love this Eggplant Parmigiana Recipe! As in Naples, the eggplants are dipped in flour and Skipping the bread crumbs makes for a lighter Eggplant Parmigiana recipe, where the flavor of the.
Steps to make Eggplant Parmigiana:
- 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.
- 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]
- 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]
- 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.
- 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.
- 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]
- 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.
- Preheat oven to 350°
- 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.
- 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.
- 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.
- Remove from the oven and allow this to rest for 15 minutes. Top with basil leaves.
- 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]
Eggplant Parmigiana Recipe photo by Taste of Home. Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Parmigiana (/ˌpɑːrmɪˈdʒɑːnə, -ˈʒɑː-/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana, is an Italian dish made with a shallow or deep-fried sliced eggplant filling, layered with cheese and tomato sauce, then baked. This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne.
So that is going to wrap this up with this special food eggplant parmigiana recipe. Thanks so much for reading. I am confident that you will 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
