Recipe of Perfect Eggplant Parmigiana

Eggplant Parmigiana. Sprinkle with salt on both sides of each slice and. Place eggplant in a colander; sprinkle with salt. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender.

Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Eggplant Parmesan, or eggplant parmigiana, is one of those classic Italian-style comfort foods most people enjoy.

Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, eggplant parmigiana. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Eggplant Parmigiana is one of the most well liked of current trending meals on earth. It's enjoyed by millions daily. It is simple, it's fast, it tastes delicious. They are fine and they look fantastic. Eggplant Parmigiana is something that I have loved my whole life.

Sprinkle with salt on both sides of each slice and. Place eggplant in a colander; sprinkle with salt. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender.

To get started with this particular recipe, we must prepare a few components. You can have eggplant parmigiana using 11 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Eggplant Parmigiana:

1. {Make ready 2 of Aubergine Eggplants.
2. {Make ready of italian tomato sauce.
3. {Get of cheddar cheese.
4. {Take 3 of whole eggs.
5. {Take 2/3 cup of all purpose flour.
6. {Make ready 2 cups of bread crumbs.
7. {Get of sliced button mushrooms.
8. {Take of oregano.
9. {Make ready of basil.
10. {Prepare to taste of salt andd pepper.
11. {Take of vegetable oil for frying.

Much like lasagana, this is a casserole dish made of different layers, but here the star is globe eggplant and there is no pasta involved. Layers of goodness and flavor with such familiar ingredients. In fact, you can make the classic parmigiana with a variety of vegetables - from zucchini to cardoons! It's always important to specify which vegetable you used; otherwise, parmigiana is considered, by default, to be eggplant parmigiana!

Instructions to make Eggplant Parmigiana:

1. Slice longtitudinally 1/4 to 1/3 thick inch aubergine eggplant. Pat dry witb kitchen towel.
2. Dust each slice with flour...then egg mixture (egg with salt and pepper, dried oregano and dried basil)..last with bread crumbs.
3. Fry 1 minute both side.
4. In a glass casserole dish of about 9 x 6 in, line with italian marinara sauce..spread with a spoon. Start layering with your eggplant, then parmesan cheese, mushrooms, chedder (note: ideally use mozzarella, pecorino,romano cheese).
5. You can add additional dried oregano or randomly intersperse fresh basil leaves on each layer..
6. Note: if you want to add meat, layer with a pre-cooked ground beef.
7. Layer until all the eggplants are placed. Top with a generous layer of cheese.
8. Pre heat your oven for 5 mins. Put in your oven. To cook for 20 to 30mins at 180F.
9. View on top when cooked.
10. Side view.

Absolutely the best eggplant Parm recipe. A couple of notes: this should not take as long as some have experienced. Salt the eggplant during the final hour, or better yet. Sizes: Single Serve Family Large Family Freshly sliced eggplant lightly breaded then smothered in vine-ripened tomato sauce and three cheeses. KEEP FROZEN UNTIL READY TO USE.

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