Eggplant Parmigiana
Eggplant Parmigiana

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, eggplant parmigiana. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Eggplant Parmigiana is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Eggplant Parmigiana is something that I have loved my whole life.

Rub a lasagne dish with olive oil. Slice the eggplant into thin slices. Sprinkle with salt and leave for five minutes before patting them down with paper towel to remove any moisture. However, being so delicious, this traditional recipe has been reinterpreted by nearly every region - and by the rest of the world.

To begin with this recipe, we have to first prepare a few ingredients. You can cook eggplant parmigiana using 11 ingredients and 13 steps. Here is how you cook that.

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

Eggplant Parmigiana (Parmigiana di Melanzane) is the ultimate comfort food recipe. Fried aubergines/eggplant baked in a dish with tomato sauce, basil, parmesan and mozzarella cheese. Eggplant Parmigiana AKA Eggplant Parmesan or Parmigiana di Melanzane is one of my absolute favourite authentic Italian recipes. Place in a single layer on a baking sheet.

Instructions 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]

Eggplant Parmigiana AKA Eggplant Parmesan or Parmigiana di Melanzane is one of my absolute favourite authentic Italian recipes. Place in a single layer on a baking sheet. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. 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.

So that’s 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 in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!