Recipe: Perfect Eggplant Parmesan

Posted by MAU 7

Rabu, 11 November 2020

Eggplant Parmesan. 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. Classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best.

Growing up, my mom's eggplant Parmesan recipe was one of my favorite things to eat. Eggplant parmesan will always be one of my top favorite comfort foods. There is something about the dish that feels like it's giving you a giant hug. You can have Eggplant Parmesan using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Eggplant Parmesan

1. You need 2-3 of large eggplants, peeled and cut into 1/2" slices. Try to only use the slices with seeds in them.
2. It's 3 cups of flour.
3. It's 4 of eggs, beaten with a splash of water.
4. You need 4 cups of italian seasoned bread crumbs.
5. You need 2 cups of canola or vegetable oil.
6. It's of salt.
7. You need 1 jar of your favorite italian red sauce.
8. Prepare 16 oz of whole milk mozzarella cheese, freshly grated.
9. It's 1/2 cup of parmesan cheese, freshly grated.
10. It's of black pepper.

Growing up, I was not a huge fan of eggplant. Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara. _­⬇⬇⬇⬇ CLICK FOR RECIPE ⬇⬇⬇⬇. This Baked Eggplant Parmesan recipe is lightened up a bit with baked (instead of fried) panko-crusted roasted eggplant, and layered up with a zesty combination of marinara, cheeses and fresh herbs. One bite of Eggplant Parmesan and you'll be sold.

Eggplant Parmesan step by step

1. Set up your dipping station. In separate mixing bowls, place your flour, egg, and bread crumbs in a row. Go down the row with each slice, covering with flour, then egg, and finally bread crumbs. Continue until all the eggplant is coated. Pro tip is to keep one hand dry and one wet..
2. In a deep frying pan, heat up 1/2" of cooking oil until hot, on medium high. Add 4-5 slices at a time, cooking both sides until golden brown. Layer paper towels over a plate and place salted eggplant onto the plate. Add paper towels to every layer to soak up excess oil. Continue frying all the slices..
3. On a 9"x13" pan, add 1/2 cup of sauce to the bottom of the pan. Add one layer of eggplant, a layer of red sauce, and 1/3 of the cheese. Continue layering in eggplant, sauce, and then cheese. On the third and last layer do not add in the mozzarella layer. The last 1/3 of the cheese will be added later..
4. Bake covered at 350 degrees for 40 minutes.
5. Add the last 1/3 of the mozzarella cheese, parmesan cheese, and fresh cracked pepper on top. Place back in the oven uncovered for 10 minutes, until top layer of cheese is melted..

Add flour to a shallow bowl. Whisk eggs and milk in another shallow bowl. Their eggplant Parmesan inspired the eggplant lasagna in my cookbook, which includes long strips of roasted eggplant layered between the noodles and marinara. Have you had the chance to try that one? Eggplant Parmesan is a great dish that is easy to make.

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