Eggplant Parmesan. Search for Eggplant Parmesan Recipes Easy. Whatever You Need, Whatever You Want, Whatever You Desire, We Provide. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella.
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. Use ripe eggplant … Spread a tablespoon of olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. You can cook Eggplant Parmesan using 11 ingredients and 9 steps. Here is how you cook that.
Ingredients of Eggplant Parmesan
- It's of eggplant.
- Prepare of marinara sauce.
- It's of angel hair pasta.
- You need of fresh tomato.
- Prepare of italian bread crumbs.
- Prepare of egg.
- Prepare of cayenne pepper.
- You need of unsalted butter.
- Prepare of garlic powder.
- It's of shredded mozzarella.
- You need 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. 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. Line a large baking sheet with paper towels.
Eggplant Parmesan step by step
- 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!.
Season eggplant slices all over with salt and place on baking sheet in a single layer. Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Top with the remaining eggplant, sauce and cheese. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. Repeat the layers until you run out of eggplants slices.