Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, eggplant parmesan. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. 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.
Eggplant Parmesan is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Eggplant Parmesan is something which I have loved my entire life.
To get started with this recipe, we have to 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:
- Take 🍝 For the sauce
- Take 6 cloves garlic
- Take 5 anchovies (salted/oiled not the fresh variety!)
- Prepare 1 large onion
- Make ready 2 cans chopped tomatoes
- Prepare 1 small red pepper
- Make ready 1/4 cup olive oil
- Prepare 1/4 cup white wine
- Get large handful fresh basil
- Get large handful fresh parsley
- Make ready 1 tablespoon dried oregano
- Take Salt and pepper
- Make ready 🍆 Aubergines and layers
- Get 4 large aubergines - you can use Eggplants if you prefer ;)
- Make ready 8 oz fresh mozzarella
- Make ready 8 oz grated mozzarella (buy pre-grated)
- Take 3 cups panko breadcrumbs
- Make ready 1 tablespoon dried oregano
- Get 1 teaspoon black pepper
- Take 1.5 cups freshly grated parmesan
- Make ready 1 cup flour
- Prepare 4-5 eggs (depending upon size)
- Prepare 1.5 cups olive oil
By treating the eggplant with the olive oil and letting it bake, I have tried to make a healthier version. Great for a lunch or dinner. Can be served with a vegetable pasta with an olive oil and oregano dressing. Eggplant Parmigiana is typically a high-fat dish.
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.
Can be served with a vegetable pasta with an olive oil and oregano dressing. Eggplant Parmigiana is typically a high-fat dish. But this leaner version broils—instead of fries—the eggplant, for a significant fat and calorie savings. Male eggplants have fewer seeds than the female variety does. Because these seeds are bitter, male eggplants are preferred.
So that is going to wrap this up for this exceptional food eggplant parmesan recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
