Eggplant Parmesan A Delicious Italian Dish

Eggplant Parmesan

Eggplant Parmesan A Delicious Italian Dish

Ingredients List:

  • Chop two medium-sized eggplants into rounds that measure 1/2 inch.
  • To extract moisture from the eggplant, use salt.
  • Two cups (480 ml) of marinara sauce (homemade or from the supermarket)
  • Breadcrumbs, one cup (240 ml)
  • 240 ml or 1 cup of grated Parmesan cheese
  • Two cups (480 ml) of mozzarella cheese, shredded
  • two big, beaten eggs
  • Garnish with fresh parsley or basil, if desired.

Regarding Marinara Sauce:

  • Two tsp olive oil
  • One onion, chopped finely
  • two minced garlic cloves
  • One can of crushed tomatoes (28 oz/800g).
  • One tsp of dehydrated oregano
  • One tsp of dried basil
  • To taste, add salt and pepper.

Step By Step Guidelines:

1. Get the eggplant ready:

  • Cut the eggplants into rounds that are 1/2 inch thick. Coat the slices in salt on both sides and set them in a sieve to remove excess moisture. Give them around thirty minutes to sit. After rinsing, use paper towels to pat the eggplant slices dry.

2. Prepare the marinara sauce:

  • Heat olive oil in a saucepan over medium heat. Add the minced garlic and onions, and cook until they become tender.
  • Include salt, pepper, dried oregano, dried basil, and smashed tomatoes. Simmer the sauce for twenty to thirty minutes, stirring now and then.

3. Using a Bread Knife:

  • Set oven temperature to 375°F, or 190°C.
  • Place breadcrumbs in a bowl. Transfer the beaten eggs to a another bowl.
  • Coat each eggplant slice with breadcrumbs after dipping it into the beaten eggs.

4. How to Cook an Eggplant:

  • In a big skillet, warm up the olive oil over medium heat. Fry the breaded eggplant slices until all sides are golden brown. Lay them out on paper towels to soak up extra oil.

5. Putting Together Eggplant Parmesan:

  • Evenly cover a baking dish with marinara sauce.
  • Top the sauce with a layer of fried eggplant pieces.
  • Drizzle the eggplant with shredded mozzarella and grated Parmesan cheese.
  • Continue layering, and then top with a layer of cheese.

6. Baking

  • Bake for approximately 25 to 30 minutes in a preheated oven, or until the cheese is bubbling and melted and the top is golden brown.

7. Dishwash:

  • Before slicing, let it cool for a few minutes.
  • If preferred, garnish with fresh parsley or basil.

Savor your Parmigiana di eggplant! It tastes fantastic with a simple green salad or a side of spaghetti.