A Whole Lot of recipes call for low-moisture mozzarella when the cheese will Additionally, it is great for everyone searching for vegetarian recipes. If you like this recipe, be sure to try our Vegan Lasagna too! Eggplant recipes are not always my favorite. This eggplant parmesan recipe is simply one of our terrific range of Italian recipes. casserole. The key is having thicker pieces that are about precisely the identical size. Sweating is the process of salting your eggplant pieces and letting them rest for approximately one hour or longer. Add only a little salt to each slice as you are layering from the eggplant slices.your diet. It’s closely associated with tobacco. It’s used in cuisines of many nations. You may think the eggplant would be too salty, but most the salt winds up in the water that is released. If you’re in possession of a fresh-off-the-vine eggplant it is likely to not be bitter. Oversized and less-than-fresh eggplant won’t be as bitter if they are peeled. There are round eggplants that I used in this eggplant parmigiana recipe. The cheese has to be nice and gold when the casserole is completed. It Golden cheese provides the maximum flavor.
Creating Eggplant Parmesan is quite similar to creating Chicken Cutlets except of Course that we are using eggplant as opposed to chicken. This eggplant parmesan is truly a treat and is fairly straightforward to create. This eggplant Parmesan is an exceptional diabetic recipe. If you like eggplant parmesan, try these out Mini Stuffed Eggplant! You won’t regret making this dish and it is going to be your new favourite approach to make eggplant parmesan! This healthy eggplant parmesan is just as good if not superior than the caloric glob in my cherished Matteos, and it is so much easier to make than conventional eggplant parmesan. This easy eggplant parmesan is only one of our favorite things we have made recently.
Homemade Eggplant Parmesan is one of my favorite vegetarian comfort food dinners. Consequently, if you find that you forgot to get the parmesan or you’d just like to save a few calories, you can leave it out and still get very yummy outcomes! This Baked Eggplant Parmesan is so simple and provides a terrific alternate to frying.
Furthermore, it has an extra quantity of garlic that made it that far more delicious. The cheese sauce provides most the flavor anyway. Were just Trying to keep it healthy and classic so You can happily enjoy all of your favourite dishes. dish. You can order this yummy dish in your community Italian restaurant but It might not be as healthy as you think.
Eggplant Parmesan Recipe
- 3 large eggs
- 3 cups tomato sauce, divided
- 3 cups shredded mozzarella cheese (about 12 ounces), divided
- 2 large eggplants (about 2 1/2 pounds total)
- 1 1/2 cups finely grated Parmesan cheese (about 8 ounces), divided
- 1 teaspoon kosher salt
- 1 cup dry, fine breadcrumbs
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- Chef’s knife
- Cutting board
- Paper towels
- 3 small bowls for dredging
- Measuring cups and spoons
- Wire cooling rack
- Baking sheet
- 8×8-inch baking dish
- Large straight-sided skillet
- Slice and salt eggplant: Trim the stems from the eggplants and slice into 1/4-inch-thick rounds. This should yield 16 to 18 slices. Lay the rounds out on a wire rack set over a baking sheet and sprinkle both sides with the salt. Let the rounds sit for 1 hour. Meanwhile, set up the dredging station.
- Set up a dredging station: Combine the breadcrumbs and 1 cup of the Parmesan cheese in a small bowl. Place the flour in second small bowl. Whisk the eggs in a third small bowl. Arrange the bowls assembly line style in this order: flour, egg, breadcrumb mixture.
- Heat the oven: Arrange a rack in the middle of the oven and heat to 350°F.
- Bread the eggplant: Rinse the salt from the eggplant slices and pat dry with paper towels. Dip each eggplant slice completely in the flour, followed by the egg, and finally the breadcrumb mixture. Place the breaded slices back on the rack.
- Fry the eggplant: Heat the oil in a large straight-sided skillet over medium-high heat until shimmering. Fry the slices 4 at a time (to avoid crowding the pan) until golden-brown, 3 to 5 minutes per side. Place each batch of cooked eggplant back on the rack.
- Layer the casserole: Pour 1/2 cup of the sauce into an 8×8-inch baking dish and spread into an even layer. Place 1/3 of the eggplant slices in an even layer on top of the tomato sauce. Sprinkle with 1 cup of the mozzarella. Top with 1 cup of the sauce in an even layer. Repeat these layers two more times with the remaining eggplant, mozzarella, and sauce. Sprinkle with the remaining 1/2 cup of Parmesan.
- Bake: Bake until the eggplant is tender and the cheese is melted and bubbly, about 35 minutes.