Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, eggplant parmesan. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Eggplant Parmesan is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Eggplant Parmesan is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook eggplant parmesan using 23 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant Parmesan:
- Get 🍝 For the sauce
- Get 6 cloves garlic
- Take 5 anchovies (salted/oiled not the fresh variety!)
- Take 1 large onion
- Get 2 cans chopped tomatoes
- Prepare 1 small red pepper
- Get 1/4 cup olive oil
- Get 1/4 cup white wine
- Get large handful fresh basil
- Take large handful fresh parsley
- Take 1 tablespoon dried oregano
- Prepare Salt and pepper
- Take 🍆 Aubergines and layers
- Get 4 large aubergines - you can use Eggplants if you prefer ;)
- Make ready 8 oz fresh mozzarella
- Prepare 8 oz grated mozzarella (buy pre-grated)
- Get 3 cups panko breadcrumbs
- Prepare 1 tablespoon dried oregano
- Make ready 1 teaspoon black pepper
- Get 1.5 cups freshly grated parmesan
- Get 1 cup flour
- Get 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 exceptional food eggplant parmesan recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
