Eggplant Parmesan And Large Ripe Eggplants Teaspoon ¼ Mozzarella Cup Oz Salt Main Course

Eggplant Parmesan

Julisha Miller. Main Course. December 24th , 2020.

Growing up, my mom’s eggplant parmesan recipe was one of my favorite things to eat. 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. Delicious baked eggplant parmesan with crispy coated eggplant slices smothered in cheese and marinara. _­⬇⬇⬇⬇ click for recipe ⬇⬇⬇⬇. My eggplant parmesan recipe will be the one you use over and over again. This easy eggplant parmesan recipe is not only delicious, but also healthy. Repeat with the remaining eggplant, sauce, parmesan, and mozzarella. Repeat layering with remaining ingredients. Eggplant parmesan tastes very similar to regular chicken parmesan.

People often wonder what flavor the eggplant itself lends the dish. Eggplant has a very mild flavor, like spaghetti squash. This lighter take on eggplant parmesan maintains all the flavors of the classic dish but is baked instead of fried. Eggplant parmesan is a great dish that is easy to make. No salting or breading required. This eggplant parm stays true to authentic italian preparations. These heavenly eggplant parmesan sandwiches make for an easy and delicious hot lunch. Crispy fried eggplant is layered on a ciabatta roll with parmesan and mozzarella cheeses, marinara sauce. I love eggplant parm and this is one of the easiest and tastiest recipes i have ever found for it.

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Eggplant Parmesan

Thin Slices Of Eggplant Are Lightly Fried In A Crispy Parmesan Breadcrumb Mixture And Baked With Marinara sauce And Mozzarella Cheese..

INGREDIENTS:

  • 3 medium eggplants (ripe)
  • Salt
  • 1 cup flour
  • 1 teaspoon seasoned salt
  • ¼ teaspoon pepper
  • 3 large eggs
  • 1-2 splashes milk (optional)
  • 2 cups Italian breadcrumbs
  • 1 teaspoon garlic powder
  • ¾ cup grated Parmesan cheese (separated)
  • ½ cup vegetable oil
  • 2 cups marinara sauce
  • 8 oz. Part Skim Mozzarella (grated)
  • Basil (to garnish (optional))

INSTRUCTIONS:

  1. Slice the eggplant into ¼ inch slices. Season each side with salt and lay them in between paper towels. Let them sit for one hour to allow the paper towels to absorb excess moisture.
  2. Create an assembly line to bread the eggplant:
  3. Station #1: Combine the flour, seasoned salt, and pepper on a large plate.
  4. Station #2: Whisk the eggs in a medium bowl. Add an optional splash of milk to thin it out slightly. It’s easier to dunk and lightly coat the slices this way.
  5. Station #3: Combine the breadcrumbs, garlic powder, and ½ cup Parmesan cheese on a large plate.
  6. Dip each slice into the flour and ensure it’s thoroughly covered. Next, dip into the egg mixture, and then into the breadcrumbs. Stack the breaded slices on a plate as you go.
  7. Add vegetable oil to a skillet over medium heat. Use just enough to submerge each slice by half. Add more as needed while they cook.
  8. Use kitchen tongs to gently place about 4 slices at a time into the heated oil. Fry for a few minutes on each side, until golden brown.
  9. Continue to fry the remaining batches. Reduce the heat if the pan starts to get too hot.
  10. Preheat the oven to 400 degrees. Line the breaded eggplant on lightly greased baking sheets and bake for 20 minutes, flipping them halfway through.
  11. Set the cooked slices on a wire cooling rack to allow air to circulate and keep them crisp.
  12. Note: You can stop here if you are preparing this ahead of time. Let the eggplant slices cool completely and refrigerate for up to two days, or flash freeze for an hour before stacking them in a freezer bag.
  13. Preheat the oven to 375 degrees.
  14. Lightly grease a 9x13 baking dish and spread a light coating of marinara on the bottom. Top it with a layer of breaded eggplant slices.
  15. Top the eggplant with marinara sauce, then with grated mozzarella. Repeat with another layer of eggplant slices, then with marinara, then with mozzarella. Continue until you’ve used all of the eggplant.
  16. Sprinkle the top of the mozzarella with the remaining Parmesan cheese.
  17. Bake, uncovered, for 20-25 minutes, until the top is hot and bubbling.
  18. Top with chopped basil or parsley if desired and serve!

Sprinkle with half the mozzarella and half the parmesan. It is not suitable for. You just need to put extra attention to the eggplants. It is important that the eggplants are well prepared before you bake them. While the preparations are straightforward, a few tricks will help. Keto eggplant parmesan is made with a coating of almond flour. This flavorful dish is baked in your oven. If you like eggplant, i am certain that you will consider this recipe. Learn how to make a delicious, healthier take on classic eggplant parmesan with this martha stewart recipe.

Eggplant Parmesan As Large Cups Marinara Cup To Seasoned Eggplants Optional Main Course

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