Eddie's Eggplant Parmesan. Italian Seasoning Olive Oil Eggplants Meat (I use lean pork chops) Red Wine Italian Marinara Sauce (I use Classico) Shredded Parmesian Cheese Pasta Tomatoes (I use Oaxacan Pink Tomatoes) Steps. Eggplant Parmigiana at Spaghetti Eddie's Cucina Italiana "This place has one of my favorite eggplant parmigiana (they don't all taste the same). It's a little pricey compared to other places but the portion makes up for it.
Before preparing the dish, we have done some research on how to cook Eddie's Eggplant Parmesan easily with delicious taste. Chicken, marinara sauce, Parmesan & mozzarella cheeses. Delicious eggplant parmesan in a sandwich. You can have Eddie's Eggplant Parmesan using 9 ingredients and 7 steps. Here is how you cook it.
Ingredients of Eddie's Eggplant Parmesan
- You need of Italian Seasoning.
- It's of Olive Oil.
- It's of Eggplants.
- You need of Meat (I use lean pork chops).
- Prepare of Red Wine.
- Prepare of Italian Marinara Sauce (I use Classico).
- It's of Shredded Parmesian Cheese.
- Prepare of Pasta.
- It's of Tomatoes (I use Oaxacan Pink Tomatoes).
Breaded eggplant topped with mozzarella cheese & tomato sauce served with pasta. Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses.
Eddie's Eggplant Parmesan step by step
- Preheat Oven to 350F, slice up eggplants, and spray a metal cooking tray with non-stick spray (Tall sides needed)..
- Place eggplant slices and your meat of choice on the pan, and sprinkle all with Italian seasoning and olive oil. Then place the pan in the oven. Cook for 20 minutes..
- While cooking: shred parmesian into a sufficient pile, begin boiling water for the pasta, and prepare the sauce. The sauce consists of the Marinara sauce, chopped up tomatoes, and a little red wine mixed in a bowl..
- When the water is boiling, put in the pasta so it can cook during the next step..
- Pull out the pan (When the 20 min timer is up) and pour the sauce over the eggplants and meat. Place the pan back in the oven, and set a timer for 10 min..
- When the pasta is almost finished, open up the oven and sprinkle the shredded Parmesian over the centents of the pan. Put back in so it can melt, and turn off the oven (but keep the oven closed so it is melting the cheese)..
- Once the pasta is ready and the cheese is melted, you are ready to eat! Place the meat on one side of each plate, and serve the sauce/eggplant/tomato mixture over the pasta..
Repeat with remaining ingredients, ending with the cheeses. Frying uses sooo much oil though. Well Martha's technique was the key. Sliced the eggplant a little thicker, bake a long time at high heat. and bake a longer time for the fully assembled casserole. I like to sprinkle Parmesan/Romano as well as dollop little bits of plain ricotta between the layers.