Aubergine Parmesan. Add a layer of aubergine slices and spread another layer of tomato sauce on top. Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until.
Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly. Submit a Recipe Correction Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. 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 cook Aubergine Parmesan using 5 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Aubergine Parmesan
- You need of Thinly sliced aubergine.
- You need of Plain flour.
- Prepare of Egg beaten.
- It's of Panko breadcrumbs.
- Prepare of Parmesan cheese grated.
This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant.
Aubergine Parmesan step by step
- Coat the aubergines in seasoned flour.
- Then in the egg.
- Lastly bread crumbs.
- Lightly fry until crisp and golden.
Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Répéter avec le reste des ingrédients.