Eggplant Parmesan. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and. Place a layer of eggplant slices in the sauce.
Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Spread a tablespoon of olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. Roast until the eggplant is softened and golden brown on. You can cook Eggplant Parmesan using 11 ingredients and 9 steps. Here is how you cook that.
Ingredients of Eggplant Parmesan
- You need 1 each of eggplant.
- It's 1 each of marinara sauce.
- Prepare 1/2 packages of angel hair pasta.
- You need 1 each of fresh tomato.
- It's 1 cup of italian bread crumbs.
- Prepare 1 of egg.
- It's 1 dash of cayenne pepper.
- Prepare 1 tbsp of unsalted butter.
- Prepare 1 dash of garlic powder.
- It's 1 cup of shredded mozzarella.
- You need 1/4 cup of fresh Parmesan cheese-grated.
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. Whisk eggs and milk in another shallow bowl. And whisk together Panko, ½ cup Parmesan, and dried oregano to a third shallow bowl.
Eggplant Parmesan instructions
- 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!.
Working in batches, toss eggplant in flour then dip in eggs and. Dip eggplant in flour, eggs, then bread crumb mixture. Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Arrange half the eggplant slices over the sauce. Top with the remaining eggplant, sauce and cheese.