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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.


Our favorite way to make eggplant parmesan with roasted eggplant slices, tomato sauce, parmesan cheese, mozzarella, and a crunchy bread crumb topping. Detailed tips for making in advance are provided in the article above. A large casserole dish is best for this (a 13-inch by 9-inch dish or similar is ideal).


In this eggplant Parmesan recipe, we bread the eggplant in panko for extra crunch, then arrange it over a bed of our Basic Tomato Sauce and layer it with fresh basil leaves and mozzarella. In the southern Italian region of Campania, its known for its exceptional buffalo milk mozzarella and the many recipes the cheese inspires, such as melanzane alla parmigiana, or eggplant recipes.


Easy Eggplant Parmesan Ingredients you’ll need. Eggplant: You’ll need 2 eggplant for this recipe. Select eggplants with a firm, glossy skin. (There is no need to peel the eggplant prior to baking, it’s totally edible!). Breadcrumbs: Breadcrumbs are ground more fine than Panko making it ideal for breading.You can use Panko, but be sure to run them through a food processor first before ...


How to Make Eggplant Parmesan: 1. Breading Eggplant: Line of 3 rimmed dishes in order – flour, salt, and pepper; then beaten eggs; and finally panko crumbs and parmesan cheese. Bread eggplant slices by dipping them in each bowl in order.


Easy Eggplant Parmesan has crispy double breaded eggplant that is fried and baked topped with spaghetti sauce and two kinds of gooey melted cheese. This is a small batch recipe that can serve 2 to 4 people. This dish makes a great lunch, dinner or impressive date night meal for two.


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 ...


Garlic Parmesan Baked Eggplant – crispy baked, not fried, eggplant with garlic Parmesan breading.A delicious way to enjoy this fall vegetable! If you enjoy eggplant, you may want to try my One Pot Chicken Ratatouille recipe of the easy, vegetarian Eggplant Lasagna.


To assemble your eggplant parm, cover the bottom of your pan with a layer of sauce. Blot your eggplants with paper towels to absorb the oil. Add a single layer of eggplants. Sprinkle them with pepper. For a 9x13 pan, sprinkle on two tablespoons of Parmesan per layer. For an 8x8 pan, sprinkle on one tablespoon of Parmesan per layer.


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.