Recipe of Tasty Eggplant Parmesan

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Eggplant Parmesan. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Eggplant Parmesan Recipe. 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.

You can cook Eggplant Parmesan using 23 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Eggplant Parmesan

1. Prepare of 🍝 For the sauce.
2. Make ready 6 cloves of garlic.
3. It’s 5 of anchovies (salted/oiled not the fresh variety!).
4. It’s 1 of large onion.
5. It’s 2 cans of chopped tomatoes.
6. Take 1 of small red pepper.
7. Take 1/4 cup of olive oil.
8. You need 1/4 cup of white wine.
9. Take of large handful fresh basil.
10. It’s of large handful fresh parsley.
11. Make ready 1 tablespoon of dried oregano.
12. You need of Salt and pepper.
13. You need of 🍆 Aubergines and layers.
14. Make ready 4 of large aubergines - you can use Eggplants if you prefer ;).
15. Take 8 oz of fresh mozzarella.
16. Make ready 8 oz of grated mozzarella (buy pre-grated).
17. Take 3 cups of panko breadcrumbs.
18. Take 1 tablespoon of dried oregano.
19. You need 1 teaspoon of black pepper.
20. It’s 1.5 cups of freshly grated parmesan.
21. It’s 1 cup of flour.
22. Make ready 4-5 of eggs (depending upon size).
23. Take 1.5 cups of olive oil.

Growing up, my mom's eggplant Parmesan recipe was one of my favorite things to eat.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.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 step by step

1. Peel and slice your aubergines. Slices should be no thicker than 1/2 inch thick. Sprinkle with salt, then layer on a baking sheet surrounded by kitchen roll/paper towels. Add another baking sheet on top and finally put a heavy water-filled bowl on top. Leave for about an hour..
2. While the aubergines are getting ready, you can make the sauce. Heat oil in a pan then add onions and garlic and fry for a few minutes until translucent. Then add the peppers, anchovies, 3/4 of the basil & parsley, and salt and pepper..
3. After a couple of minutes add the tomatoes and white wine, plus a cup of water. Simmer on a low heat for 20-30 minutes..
4. Using a food processor blend the panko, oregano, 3/4 cup parmesan and salt and pepper until it is a fine powder. Add to a shallow bowl next to a bowl with the eggs (beaten) and another bowl with the flour..
5. Heat 2/3 cup oil in a large frying pan. Dip the aubergine slices first in the flour, then the egg, then in the panko-parmesan mix until well covered. Then fry on both sides until golden brown. The larger your frying pan the more you can fry at once. When the slices are done rest them on a plate covered with paper towels to drain the excess oil..
6. Add the grated mozzarella, the remainder of the basil and parsley (chopped) and what's left of the grated parmesan to a bowl..
7. Spread 1 cup sauce over the bottom of a large baking pan. Then add a layer of aubergine slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of aubergine, followed by another cup sauce and half of remaining cheese mixture. Repeat with remaining slices, sauce, and cheese mixture. Add the final fresh mozzarella slices then sprinkle some more oregano on the top..
8. Bake in the middle of the oven until golden brown, normally 45–60 minutes. Important: leave to stand for 20-30 minutes before attempting to serve it has a chance to firm up..

There is something about the dish that feels like it's giving you a giant hug.Growing up, I was not a huge fan of eggplant.This baked eggplant parmesan recipe will become one of your family favorites!

FULL RECIPE BELOW Great for a vegetarian option for a dinner party, family gathering or weeknight dinner, Eggplant Parmesan has all the right ingredients to.This easy eggplant parmesan recipe is not only delicious, but also healthy.Make baked eggplant parmesan instead of lasagna to skip the unnecessary carbs and still enjoy all the cheesy goodness.One bite of Eggplant Parmesan and you'll be sold.To make legit eggplant parm, you'll need to fry eggplant.