The first written recipe for parmigiana di melanzane comes from a 1786 Italian cookbook and consists of eggplant seasoned with herbs and spices and topped with butter, parmesan cheese, and an egg yolk mixture before being baked. The modern formula looks a little different. Eggplant: Salting the eggplant ahead of time prevents moisture loss during the frying process.
Layer half of the Parmesan cheese over eggplant, followed by 3/4 cup mozzarella and half of the spaghetti sauce. Repeat. Step 2. Cover dish and bake for 40 minutes or until eggplant is tender. Uncover, top with remaining 1/2 cup mozzarella cheese, and bake for 5 more minutes or until cheese melts.
Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper. Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
Bake for 30 minutes, turning the eggplant over once halfway through the baking time. Step 4. Spray a 2-quart baking dish with vegetable cooking spray. Spread 1/2 cup sauce in the bottom of the dish. Layer half the eggplant, 1 cup sauce, 1 cup mozzarella cheese and 1 tablespoon Parmesan cheese in the dish. Repeat the layers.
Cooked eggplant parmesan would keep safe in the freezer, if wrapped well and protected, for 3 months or so. But personally, I would use it up earlier because the quality of the eggplant may be compromised the longer it sits in the freezer. Watch the Video for How to Make Eggplant Parmesan:
No matter how you do it, you can make a delicious eggplant Parmesan that will rival any restaurant’s recipe. Eggplant Parmesan. Eggplant Parmesan is a well-known Italian dish. Eggplant is fried crispy and served with marinara sauce. 5 from 2 votes. Print Pin Rate Add to Collection Go to Collections.
Bake the eggplant in the oven for 20 minutes. Spread a couple of small scoops of the tomato sauce in the bottom of an 11×9 inch baking dish. Lay half the eggplant rounds over the sauce then cover with half of the remaining sauce and half of the cheeses. Finish assembling the vegetarian eggplant parmesan with the remaining eggplant, sauce and ...
Coat both sides of the eggplant with 2 1/2 tablespoons of the oil and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Broil, turning once, until browned, about 5 minutes per side.
Blot eggplant dry with clean paper towels. In a 12-inch nonstick skillet over medium heat, heat 1 1/2 tablespoons of the olive oil. When hot, add the eggplant slices, in batches if necessary, and cook until lightly golden, about 5 minutes per side, adding a bit of additional olive oil for the second side.
Eggplant parmigiana is a rich combination of fried eggplant and tomato sauce, along with Parmesan and mozzarella cheeses. Cooking it can be a time-consuming process because it requires an extensive amount of preparation: slicing and frying the eggplant, making the tomato sauce and assembling all the ingredients, in addition to its baking time.