How to Prepare Yummy Eggplant Parmesan

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Bake until hot and just beginning to brown,. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. You can cook Eggplant Parmesan using 18 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Eggplant Parmesan

1. You need of EGGPLANT THE :.
2. You need 2 1/2 inchs of Eggplants : medium cut into thick rounds.
3. Prepare 1/2 cup of All Purpose floor :.
4. Prepare 4 of Eggs :.
5. It's of pepper Freshly ground.
6. It's 3 tbsps of Milk Whole :.
7. It's 4 cups of Breadcrumbs :.
8. Prepare 1 tbsp of Oregano Dried :.
9. Prepare 1 tbsp of Thyme leaves :.
10. It's 2 cups of Cheese parmesan provolone cheese : Shredded amounts of , grated about.
11. It's of Oil for frying.
12. It's of SAUCE THE :.
13. Prepare 3 of Onions : medium , cut into thin slices.
14. Prepare 3 cans of Tomatoes Whole :.
15. It's : 6 cloves of Garlic minced fine.
16. Prepare of Salt for seasoning.
17. It's 1 tbsp of Red pepper flakes -.
18. You need of Oil.

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. Eggplant Parmesan is the ultimate comfort food. With switched-up ingredients and creative twists, our most-popular variations elevate this classic from familiar to fabulous.

Eggplant Parmesan instructions

1. Begin by making the sauce. Saute the onion and garlic in the oil and season it with salt and red pepper flakees. Cook until the onions are translucent.
2. Next add the canned tomatoes. With a wooden spoon break the whole tomatoes if any and continue to cook for another 10-15mins on medium heat.
3. Season more if needed and let it cook for a few minutes and remove from the heat.
4. With the sauce done, its time to get the eggplant prepped.
5. Put the floor in a bowl and season it with salt and pepper. In another whisk the eggs and the milk and season it with salt and pepper.
6. In a third bowl, combine the breadcrumbs along with the thyme, oregano and the salt and pepper. Dip each eggplant in the flour, shaking off any excess, next it goes into the egg mixture,.
7. Finally dip it in the breadcrumbs making sure both sides are well coated. Repeat with all the eggplant slices.
8. Pour enough oil in a large fry pan, and cook the egglant slices until they are golden brown on either sides. Drain the eggplant slices on paper towels.
9. Preheat the oven to 350F.
10. Spoon 1/4 of the tomato sauce in a 9 by 13 baking dish. Top with a layer of the eggplant slices, its ok if the eggplant slices overlap. Sprinkle the cheese mixture on top. Spoon some more sauce and repeat it with.
11. The eggplant slices and more cheese. Repeat if there are more eggplant slices, and the top layer needs to have enough cheese.
12. Bake for 40mins until the cheese is bubbly. Serve hot!.

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. 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.