Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, eggplant parmesan. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Eggplant Parmesan is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Eggplant Parmesan is something that I’ve loved my whole life.
Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Transfer the eggplant to a colander in the sink, and rinse well under cold running water.
To begin with this particular recipe, we must first prepare a few components. You can have eggplant parmesan using 23 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant Parmesan:
- Prepare 🍝 For the sauce
- Prepare 6 cloves garlic
- Get 5 anchovies (salted/oiled not the fresh variety!)
- Prepare 1 large onion
- Get 2 cans chopped tomatoes
- Prepare 1 small red pepper
- Prepare 1/4 cup olive oil
- Make ready 1/4 cup white wine
- Get large handful fresh basil
- Take large handful fresh parsley
- Make ready 1 tablespoon dried oregano
- Make ready Salt and pepper
- Get 🍆 Aubergines and layers
- Get 4 large aubergines - you can use Eggplants if you prefer ;)
- Take 8 oz fresh mozzarella
- Get 8 oz grated mozzarella (buy pre-grated)
- Prepare 3 cups panko breadcrumbs
- Prepare 1 tablespoon dried oregano
- Get 1 teaspoon black pepper
- Take 1.5 cups freshly grated parmesan
- Prepare 1 cup flour
- Get 4-5 eggs (depending upon size)
- Take 1.5 cups olive oil
Add a layer of fried eggplant (it's okay if they overlap a little), a handful of Grana (or Parmigiano) cheese, a pinch of salt, slices of mozzarella, and chopped basil leaves. Keep alternating layers of ingredients: First the eggplants followed by grana cheese, mozzarella, basil, and finally tomato sauce. Then layer the eggplant on top. Season eggplant slices all over with salt and place on baking sheet in a single layer.
Instructions to make Eggplant Parmesan:
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the grated mozzarella, the remainder of the basil and parsley (chopped) and what's left of the grated parmesan to a bowl.
- 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.
- 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.
Then layer the eggplant on top. 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 needed. Eggplant Parmesan is one of all my all-time favorite comfort foods. It's a dish that conjures up happy memories — both from my time living in Italy, where I enjoyed tried-and-true versions made by real-deal Italian nonnas, and time spent around my in-laws, where it's served lovingly with all the good banter and hand gestures you'd expect from an Italian-American family.
So that’s going to wrap it up with this special food eggplant parmesan recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
