Simple and scrumptious eggplant Parmesan stacked with mozzarella and Parmesan cheddar and served over pasta.
Out of all the 'parms,' eggplant parmesan is most likely my least top choice (woah, hold up a moment… ). Veal would need to be number one and chicken is an exceptionally close second. Presently don't misunderstand me—I'm not saying I don't care for eggplant… eggplant parmesan is delectable regardless of its savage challenge. Continually being eclipsed by its two elder siblings—it must be intense.
Each puppy has it's day and today is eggplant's day (on a considerably more positive note). I figured I would introduce that just to tribute how great this formula turned out. I get ready eggplant parmesan utilizing precisely the same formula and technique as I do chicken parmesan. Eggplant alone doesn't have a great deal of flavor so the breading, olive oil, sauce, and cheddar assume control over, abandoning you with a fundamentally the same as result to chicken parm all things considered.
This was my first endeavor at eggplant parmesan. I fundamentally made things up along the way with some superb outcomes (this was for Valentines Day so the stakes were VERY high). The key to veal, chicken, or eggplant parm is adding bunches of parmesan cheddar to the breading blend—an ace tip from my brother by marriage, Scott. They don't call it eggplant parmesan in vain.
Another easy route—I normally utilized bumped pasta sauce in case I'm in a rush. It's one less thing to stress over while setting up a formula with a few moving parts. I'll abandon you with one last note. Use a lot of mozzarella cheddar to finish everything off. I'm discussing a strong layer of cheddar that totally covers the sauce and eggplant. Perfetto.
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INGREDIENTS :
- 1 large eggplant, sliced into 1/4 – 1/2 thick slices
- 1 1/2 cups dry, unseasoned bread crumbs
- 1 cup (for breading), plus 1/4 cup (for topping) grated parmesan cheese
- 1 8 ounce bag shredded mozzarella cheese
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh basil, minced
- 2 large eggs
- 1 teaspoon water
- 1/2 cup all-purpose flour
- 1/3 cup olive oil
- 2 cups pasta sauce
- 1 pound spaghetti or linguine (optional)
- salt to taste
INSTRUCTIONS :
- Cut the eggplant into 1/4 – 1/2 thick slices and place on a cooling rack or paper towel. Sprinkle each side with a little salt to draw out the liquid and bitterness. Let air dry for at least 30 minutes. Press down with a paper towel when the 30 minutes is up to remove any remaining moisture.
- Preheat the oven to 350° F. Combine bread crumbs, 1/2 cup of Parmesan cheese, and fresh herbs, on a pie plate and set aside. In a small bowl, whisk the eggs and water and set aside. On another plate, spread the flour.
- Coat the eggplant with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs stick.
- Heat olive oil in a large skillet over medium-high heat. Add the eggplant and sauté until golden brown, about 2 minutes per side. Remove eggplant and set on a plate.
- Lightly oil a 13 inch baking dish and layer bottom with 1 cup of pasta sauce. Arrange the eggplant in two rows over the sauce, slightly overlapping them. Cover with the remaining cup of pasta sauce and sprinkle with remaining 1/4 cup of Parmesan cheese. Top with the full bag of mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 35 minutes. Remove the foil for the last 5 minutes and turn oven up to 400° F.
- While eggplant is baking, bring a large pot of water to a boil and cook pasta al dente. Serve eggplant over pasta.
For more detail : bit.ly/2UJWtGx
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