Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, eggplant parmesan. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Eggplant Parmesan is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Eggplant Parmesan is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have eggplant parmesan using 23 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Eggplant Parmesan:
- Make ready 🍝 For the sauce
- Take 6 cloves garlic
- Make ready 5 anchovies (salted/oiled not the fresh variety!)
- Make ready 1 large onion
- Get 2 cans chopped tomatoes
- Make ready 1 small red pepper
- Make ready 1/4 cup olive oil
- Make ready 1/4 cup white wine
- Take large handful fresh basil
- Get large handful fresh parsley
- Prepare 1 tablespoon dried oregano
- Take Salt and pepper
- Make ready 🍆 Aubergines and layers
- Make ready 4 large aubergines - you can use Eggplants if you prefer ;)
- Prepare 8 oz fresh mozzarella
- Get 8 oz grated mozzarella (buy pre-grated)
- Make ready 3 cups panko breadcrumbs
- Prepare 1 tablespoon dried oregano
- Take 1 teaspoon black pepper
- Make ready 1.5 cups freshly grated parmesan
- Prepare 1 cup flour
- Take 4-5 eggs (depending upon size)
- Get 1.5 cups olive oil
Instructions to make Eggplant Parmesan:
- 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.
So that is going to wrap this up for this special food eggplant parmesan recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
