Eggplant Parmigiana
Eggplant Parmigiana

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, eggplant parmigiana. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

This Italian-style eggplant Parmesan recipe is lighter than most—it's made with roasted eggplant slices (not fried) and no breading. A classic Italian baked Eggplant Parmesan casserole with breaded eggplant slices layered with Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like. This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne.

Eggplant Parmigiana is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Eggplant Parmigiana is something that I’ve loved my whole life. They are nice and they look fantastic.

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

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

Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Try this recipe for traditional Italian-style eggplant Parmesan (Parmigiana di melanzane). It's a hearty side dish or great meatless/vegetarian main.

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]

There's a little labour involved in frying the eggplant slices before layering them, but the result is worth it. Place flour and the beaten eggs into two separate shallow bowls. Dip the eggplant slices one at a time into the flour and then into the beaten egg before coating with the breadcrumb mix. 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.

So that is going to wrap this up with this exceptional food eggplant parmigiana recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!