Eggplant Parmesan. 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. Eggplant parmesan will always be one of my top favorite comfort foods. There is something about the dish that feels like it's giving you a giant hug.
The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses. This Italian-style eggplant Parmesan recipe is lighter than most—it's made with roasted eggplant slices (not fried) and no breading. One bite of Eggplant Parmesan and you'll be sold. You can cook Eggplant Parmesan using 23 ingredients and 8 steps. Here is how you cook that.
Ingredients of Eggplant Parmesan
- It’s of 🍝 For the sauce.
- It’s of garlic.
- Prepare of anchovies (salted/oiled not the fresh variety!).
- You need of large onion.
- It’s of chopped tomatoes.
- Prepare of small red pepper.
- It’s of olive oil.
- It’s of white wine.
- It’s of large handful fresh basil.
- Prepare of large handful fresh parsley.
- It’s of dried oregano.
- You need of Salt and pepper.
- You need of 🍆 Aubergines and layers.
- It’s of large aubergines – you can use Eggplants if you prefer ;).
- It’s of fresh mozzarella.
- It’s of grated mozzarella (buy pre-grated).
- It’s of panko breadcrumbs.
- Prepare of dried oregano.
- Prepare of black pepper.
- You need of freshly grated parmesan.
- You need of flour.
- You need of eggs (depending upon size).
- You need of olive oil.
To make legit eggplant parm, you'll need to fry eggplant. And to yield the best results, you're going to want to let it sit for a bit with salt to draw out. This Baked Eggplant Parmesan recipe is lightened up a bit with baked (instead of fried) panko-crusted roasted eggplant, and layered up with a zesty combination of marinara, cheeses and fresh herbs. What does eggplant parmesan taste like?
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..
Eggplant parmesan tastes very similar to regular chicken parmesan. In something like eggplant parmesan, the eggplant flavor itself isn't even really tasted. Eggplant Parmesan is a delicious classic Italian favorite! Tender eggplant is breaded in crispy breadcrumbs, then laid in a delicious bed of marinara sauce, topped with parmesan cheese. Eggplant Parmesan – A classic Italian baked Eggplant Parmesan prepared with eggplants, tomato sauce, and cheese!