Eggplant Parmesan. Fill Your Cart With Color Today! Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella.
Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Eggplant Parmesan is the ultimate comfort food. You can cook Eggplant Parmesan using 14 ingredients and 8 steps. Here is how you cook that.
Ingredients of Eggplant Parmesan
- It's 1 can of 800 ml crushed tomatoes.
- Prepare 1 can of 800 ml diced tomatoes.
- Prepare 3 large of eggplants.
- It's 2 tbsp of garlic powder.
- It's 2 tbsp of salt.
- Prepare 2 tbsp of black pepper.
- It's 1 large of egg.
- It's 1 cup of milk.
- You need 1 medium of onion, chopped.
- You need 3 cup of bread crums.
- You need 1 cup of flour.
- It's 3 cup of mozzarella cheese.
- It's 1 cup of parmigiano cheese.
- You need 2 bunch of fresh parsley.
With switched-up ingredients and creative twists, our most-popular variations elevate this classic from familiar to fabulous. Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Eggplant Parmigiana is typically a high-fat dish. But this leaner version broils—instead of fries—the eggplant, for a significant fat and calorie savings.
Eggplant Parmesan step by step
- Bring crushed and diced tomatoes to a boil and add 1 tablespoon salt, garlic powder and pepper. Stir in half of the fresh parsley and the whole onion, reduce heat and thicken sauce over 35 minutes.
- Slice eggplant into 1/4 inch thick pieces.
- Combine egg and milk into a bowl and mix well.
- Combine bread crums, flour and remaining salt, garlic powder and pepper into a bowl and mix well.
- Bring veg oil to medium/medium high heat in large sauce or frying pan.
- Dredge eggplant in egg wash mix and then into bread Crum mix and fry in veg oil. About 35 seconds each side until golden.
- Ladle some tomatoe sauce into an oven safe glass or tin dish( something used for lasagna or cake). And layer eggplant then sauce, mozzarella, parmigiano and repeat. ( should make 3 to 4 layers depending).
- Lastly top it off with the remaining mozzarella, parmigiano and fresh parsley. Add more cheese if desired. And bake in the oven at 350 for 15 minutes or until golden on top.
Male eggplants have fewer seeds than the female variety does. Because these seeds are bitter, male eggplants are preferred. Line a large baking sheet with paper towels. Season eggplant slices all over with salt and place on baking sheet in a single layer. Top with another layer of paper towels and continue to layer as.
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