Recipe: Delicious Eggplant Parmesan

Eggplant Parmesan. Check Out Eggplant Parmesan Recipes On eBay. Fill Your Cart With Color Today! Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant.

Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. You can have Eggplant Parmesan using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Eggplant Parmesan

1. You need 1 can of 800 ml crushed tomatoes.
2. It's 1 can of 800 ml diced tomatoes.
3. You need 3 large of eggplants.
4. It's 2 tbsp of garlic powder.
5. It's 2 tbsp of salt.
6. Prepare 2 tbsp of black pepper.
7. You need 1 large of egg.
8. You need 1 cup of milk.
9. It's 1 medium of onion, chopped.
10. Prepare 3 cup of bread crums.
11. You need 1 cup of flour.
12. Prepare 3 cup of mozzarella cheese.
13. Prepare 1 cup of parmigiano cheese.
14. You need 2 bunch of fresh parsley.

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. 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.

Eggplant Parmesan instructions

1. Bring crushed and diced tomatoes to a boil and add 1 tablespoon salt, garlic powder and pepper. Stir in half of the fresh parsley and the whole onion, reduce heat and thicken sauce over 35 minutes.
2. Slice eggplant into 1/4 inch thick pieces.
3. Combine egg and milk into a bowl and mix well.
4. Combine bread crums, flour and remaining salt, garlic powder and pepper into a bowl and mix well.
5. Bring veg oil to medium/medium high heat in large sauce or frying pan.
6. Dredge eggplant in egg wash mix and then into bread Crum mix and fry in veg oil. About 35 seconds each side until golden.
7. Ladle some tomatoe sauce into an oven safe glass or tin dish( something used for lasagna or cake). And layer eggplant then sauce, mozzarella, parmigiano and repeat. ( should make 3 to 4 layers depending).
8. Lastly top it off with the remaining mozzarella, parmigiano and fresh parsley. Add more cheese if desired. And bake in the oven at 350 for 15 minutes or until golden on top.

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. 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.