Step-by-Step Guide to Prepare Any-night-of-the-week Eggplant Parmigiana

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Any-night-of-the-week Eggplant Parmigiana. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Eggplant Parmigiana, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant Parmigiana delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Eggplant Parmigiana is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Eggplant Parmigiana using 11 ingredients and 12 steps. Here is how you cook it.

For those that like eggplant, this is a southern Italian dish that is layered and served on a bed of linguine or fettuccine. It is a meat-less dish that can also be used in a baked Italian sandwich roll (without the pasta), as an “Eggplant Parm-Sub.”

Ingredients and spices that need to be Take to make Eggplant Parmigiana:

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

Steps to make to make Eggplant Parmigiana

1. Place eggplant slices on paper towels on a large plate. Lightly salt. Cover with another layer of paper. [This draws out some of the moisture and makes for a creamier eggplant texture when baked]
2. Place flour in a flat plate dish, egg wash in a bowl, and breadcrumbs on another plate.
3. Heat a very large frying pan over medium heat with some olive oil.
4. Working one at a time, dredge the eggplant slices on both sides in flour, then dip in egg wash, and coat in breadcrumbs by firmly pressing the slice down in the crumbs.
5. Add the slices to the heated pan, enough to fill the pan. [Fry in batches if needed]
6. Fry them lightly until golden brown and then flip them over. Add olive oil to the pan. Total cooking time is about 6 minutes.
7. Plate the slices and preheat oven to 350°
8. Spread 1/2 cup of sauce on the bottom of a large baking dish. Place the larger slices on the bottom. Add a slice of mozzarella cheese on top.
9. Stack the remaining slices for a second layer. Add the rest of the sauce on top and spread. Top the layers with the Parmesan cheese.
10. Cover with foil and place in the heated oven and bake for 40 minutes. Remove the foil and bake another 15 minutes.
11. Remove from the oven and allow this to rest for 15 minutes. Top with basil leaves.
12. 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]

While this is by no means the end all be all guide to cooking fast and simple lunches it is great food for thought. The stark reality is that will get your own creative juices flowing so that you may prepare wonderful lunches for your own family without needing to complete too terribly much heavy cooking in the practice.

So that is going to wrap this up for this special food Simple Way to Prepare Homemade Eggplant Parmigiana. Thank you very much for your time. I am sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!