Steps to Prepare Eggplant Parmigiana in 23 Minutes for Beginners

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, eggplant parmigiana. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Eggplant Parmigiana is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Eggplant Parmigiana is something which I’ve loved my whole life.

Fill Your Cart With Color Today! Repeat with remaining eggplant and butter. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly.

To get started with this particular recipe, we must prepare a few ingredients. You can cook eggplant parmigiana using 11 ingredients and 13 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Eggplant Parmigiana:

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

Eggplant Parmesan, or eggplant parmigiana, is one of those classic Italian-style comfort foods most people enjoy. Much like lasagana, this is a casserole dish made of different layers, but here the star is globe eggplant and there is no pasta involved. Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta. The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge.

Instructions

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]

Sizes: Single Serve Family Large Family Freshly sliced eggplant lightly breaded then smothered in vine-ripened tomato sauce and three cheeses. KEEP FROZEN UNTIL READY TO USE. YES, OVENS TAKE LONGER, BUT IT TASTES (AND SMELLS) BETTER THAT WAY.. Rinse the eggplant under cool running water, drain thoroughly and pat dry. Spread the flour and breadcrumbs in an even layer in two separate wide, shallow bowls or over sheets of wax paper.

So that is going to wrap this up with this special food eggplant parmigiana recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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