Recipe: Appetizing Eggplant Parmesan

Eggplant Parmesan. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown,.

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. Place the halves on the lined baking sheet flesh-side up. You can cook Eggplant Parmesan using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Eggplant Parmesan

1. You need of eggplant.
2. Prepare of marinara sauce.
3. Prepare of angel hair pasta.
4. Prepare of fresh tomato.
5. Prepare of italian bread crumbs.
6. It's of egg.
7. You need of cayenne pepper.
8. Prepare of unsalted butter.
9. Prepare of garlic powder.
10. It's of shredded mozzarella.
11. It's of fresh Parmesan cheese-grated.

Spread a tablespoon of olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. Dip eggplant in flour, eggs, then bread crumb mixture. 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 instructions

1. Preheat oven to 350°F.
2. Peel and slice eggplant about 1/2 inch thick. I cut mine lengthwise.
3. Whisk egg in a bowl. In desperate bowl add breadcrumbs, cayenne and garlic powder..
4. Dip eggplant in egg then breadcrumb mixture. Place on a baking sheet.
5. Place in oven for 25 minutes. Flipping halfway through.
6. Heat marinara sauce on low with freshly diced tomatoes just until warm.
7. Boil water for pasta. Once cooked, drain..
8. 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..
9. Place cooked pasta on a plate and top with eggplant marinara mixture. Add grated parmesan on top. Enjoy!.

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. Arrange half the eggplant slices over the sauce.