Eggplant Parmesan. Fill Your Cart With Color Today! Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella.
Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. You can have Eggplant Parmesan using 11 ingredients and 9 steps. Here is how you cook it.
Ingredients of Eggplant Parmesan
- Prepare 1 each of eggplant.
- It's 1 each of marinara sauce.
- It's 1/2 packages of angel hair pasta.
- You need 1 each of fresh tomato.
- You need 1 cup of italian bread crumbs.
- It's 1 of egg.
- Prepare 1 dash of cayenne pepper.
- You need 1 tbsp of unsalted butter.
- It's 1 dash of garlic powder.
- It's 1 cup of shredded mozzarella.
- It's 1/4 cup of fresh Parmesan cheese-grated.
Place the halves on the lined baking sheet flesh-side up. Spread a tablespoon of olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. 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. The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge.
Eggplant Parmesan step by step
- Preheat oven to 350°F.
- Peel and slice eggplant about 1/2 inch thick. I cut mine lengthwise.
- Whisk egg in a bowl. In desperate bowl add breadcrumbs, cayenne and garlic powder..
- Dip eggplant in egg then breadcrumb mixture. Place on a baking sheet.
- Place in oven for 25 minutes. Flipping halfway through.
- Heat marinara sauce on low with freshly diced tomatoes just until warm.
- Boil water for pasta. Once cooked, drain..
- Once eggplant is done put it in the bottom of a small oven safe dish, top with marinara, sliced butter and mozzarella. Bake for 5 minutes on 350°F then turn oven to broil, broil for 10 minutes or until cheese is bubbling..
- Place cooked pasta on a plate and top with eggplant marinara mixture. Add grated parmesan on top. Enjoy!.
Line a large baking sheet with paper towels. 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. Dip eggplant in flour, eggs, then bread crumb mixture. Eggplant Parmigiana is typically a high-fat dish.