Recipe: Appetizing Eggplant Parmesan

Eggplant Parmesan. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and. Eggplant Parmesan is the ultimate comfort food.

Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. You can have Eggplant Parmesan using 23 ingredients and 8 steps. Here is how you cook it.

Ingredients of Eggplant Parmesan

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

Eggplant Parmesan (Parmigiana di melanzane), is a truly classic Italian dish that has become immensely popular around the world, even spawning other versions of "Parmesan"-style dishes that don't really exist in Italy (or at least not under this name), such as Chicken Parmesan, Veal Parmesan, etc. 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. The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge. Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl.

Eggplant Parmesan instructions

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..

This really was an excellent eggplant parm recipe. The baked eggplant was crispy and the end dish was tender and cooked through without too much cheese. I probably don't quite have three cups of sauce but close. Whisk eggs and milk in another shallow bowl. And whisk together Panko, ½ cup Parmesan, and dried oregano to a third shallow bowl.