Eggplant Parmesan. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown,.
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. Place the halves on the lined baking sheet flesh-side up. You can have Eggplant Parmesan using 23 ingredients and 8 steps. Here is how you cook that.
Ingredients of Eggplant Parmesan
- You need of 🍝 For the sauce.
- You need 6 cloves of garlic.
- Prepare 5 of anchovies (salted/oiled not the fresh variety!).
- You need 1 of large onion.
- Prepare 2 cans of chopped tomatoes.
- You need 1 of small red pepper.
- You need 1/4 cup of olive oil.
- Prepare 1/4 cup of white wine.
- You need of large handful fresh basil.
- You need of large handful fresh parsley.
- It’s 1 tablespoon of dried oregano.
- You need of Salt and pepper.
- It’s of 🍆 Aubergines and layers.
- Prepare 4 of large aubergines – you can use Eggplants if you prefer ;).
- It’s 8 oz of fresh mozzarella.
- It’s 8 oz of grated mozzarella (buy pre-grated).
- You need 3 cups of panko breadcrumbs.
- It’s 1 tablespoon of dried oregano.
- You need 1 teaspoon of black pepper.
- You need 1.5 cups of freshly grated parmesan.
- Prepare 1 cup of flour.
- You need 4-5 of eggs (depending upon size).
- Prepare 1.5 cups of olive oil.
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. Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl.
Eggplant Parmesan instructions
- Peel and slice your aubergines. Slices should be no thicker than 1/2 inch thick. Sprinkle with salt, then layer on a baking sheet surrounded by kitchen roll/paper towels. Add another baking sheet on top and finally put a heavy water-filled bowl on top. Leave for about an hour..
- While the aubergines are getting ready, you can make the sauce. Heat oil in a pan then add onions and garlic and fry for a few minutes until translucent. Then add the peppers, anchovies, 3/4 of the basil & parsley, and salt and pepper..
- After a couple of minutes add the tomatoes and white wine, plus a cup of water. Simmer on a low heat for 20-30 minutes..
- Using a food processor blend the panko, oregano, 3/4 cup parmesan and salt and pepper until it is a fine powder. Add to a shallow bowl next to a bowl with the eggs (beaten) and another bowl with the flour..
- Heat 2/3 cup oil in a large frying pan. Dip the aubergine slices first in the flour, then the egg, then in the panko-parmesan mix until well covered. Then fry on both sides until golden brown. The larger your frying pan the more you can fry at once. When the slices are done rest them on a plate covered with paper towels to drain the excess oil..
- Add the grated mozzarella, the remainder of the basil and parsley (chopped) and what's left of the grated parmesan to a bowl..
- Spread 1 cup sauce over the bottom of a large baking pan. Then add a layer of aubergine slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of aubergine, followed by another cup sauce and half of remaining cheese mixture. Repeat with remaining slices, sauce, and cheese mixture. Add the final fresh mozzarella slices then sprinkle some more oregano on the top..
- Bake in the middle of the oven until golden brown, normally 45–60 minutes. Important: leave to stand for 20-30 minutes before attempting to serve it has a chance to firm up..
Arrange half the eggplant slices over the sauce. Top with the remaining eggplant, sauce and cheese. Dip eggplant in flour, eggs, then bread crumb mixture. Line a large baking sheet with paper towels. Season eggplant slices all over with salt and place on baking sheet in a single layer.