Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, eggplant parmigiana. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Eggplant Parmigiana is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Eggplant Parmigiana is something that I have loved my entire life. They’re fine and they look fantastic.
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. A specialty of southern Italian kitchens, eggplant parmigiana can be made more weeknight-efficient by breaking the steps into stages.
To begin with this particular recipe, we have to first prepare a few components. 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:
- Get 2 Italian Eggplants (medium), peeled, sliced 3/4” thick
- Get Dash salt
- Prepare 1.5 cups all-purpose flour
- Take 2 eggs, beaten to blend
- Take Dash milk
- Get 2 cups seasoned breadcrumbs
- Get 1/2 cup olive oil (divided)
- Take 2 cups Italian red sauce (divided)
- Make ready 8 oz. fresh mozzarella cheese, thinly sliced
- Get 6 oz. finely grated Parmesan cheese
- Prepare 1/2 cup fresh basil, chopped
This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. Today on the show we learn how to make eggplant parmigiana or parmigiana di melanzane. 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.
Steps to make Eggplant Parmigiana:
- 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.
- 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]
- 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]
- 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.
- 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.
- 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]
- 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.
- Preheat oven to 350°
- 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.
- 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.
- 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.
- Remove from the oven and allow this to rest for 15 minutes. Top with basil leaves.
- 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]
Try this recipe for traditional Italian-style eggplant Parmesan (Parmigiana di melanzane). It's a hearty side dish or great meatless/vegetarian main. A recipe for melanzane alla parmigiana, aubergine or eggplant parmigiana: fried aubergines baked in the oven with cheese and tomato. Zucchini and Sundried Tomato Pesto Fritters. Private: Pasta Salad with Grilled Vegetables and Roasted Eggplant Parmigiana.
So that is going to wrap it up with this special food eggplant parmigiana recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
