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5 Minutes to Preparing Yummy Eggplant Parmesan

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Eggplant Parmesan

We hope you got insight from reading it, now let’s go back to eggplant parmesan recipe. To cook eggplant parmesan you only need 23 ingredients and 8 steps. Here is how you achieve it.

Here are the ingridients that are needed to make a perfect Eggplant Parmesan:

  1. Prepare of 🍝 For the sauce.
  2. Get 6 cloves of garlic.
  3. You need 5 of anchovies (salted/oiled not the fresh variety!).
  4. Use 1 of large onion.
  5. Take 2 cans of chopped tomatoes.
  6. Prepare 1 of small red pepper.
  7. Provide 1/4 cup of olive oil.
  8. Provide 1/4 cup of white wine.
  9. You need of large handful fresh basil.
  10. You need of large handful fresh parsley.
  11. Get 1 tablespoon of dried oregano.
  12. Use of Salt and pepper.
  13. You need of 🍆 Aubergines and layers.
  14. Use 4 of large aubergines – you can use Eggplants if you prefer ;).
  15. Take 8 oz of fresh mozzarella.
  16. Get 8 oz of grated mozzarella (buy pre-grated).
  17. Prepare 3 cups of panko breadcrumbs.
  18. Use 1 tablespoon of dried oregano.
  19. Provide 1 teaspoon of black pepper.
  20. Get 1.5 cups of freshly grated parmesan.
  21. Take 1 cup of flour.
  22. Take 4-5 of eggs (depending upon size).
  23. Get 1.5 cups of olive oil.

Done with the ingridients? Here are the procedures on preparing Eggplant Parmesan:

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. 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..
  6. Add the grated mozzarella, the remainder of the basil and parsley (chopped) and what's left of the grated parmesan to a bowl..
  7. 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..
  8. 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..

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