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Are you looking for a great eggplant parmesan recipe? Eggplant parmesan, also called eggplant parmigiana, consists of lightly fried eggplant cutlets, layered with tomato sauce, and parmesan and mozzarella cheese. This page will teach you how to make eggplant parmesan, step by step.
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Frying Eggplant for Eggplant Parmesan
This video presents one methods for frying eggplant cutlets for eggplant parmesan. In this recipe, the eggplant is dredged in a mixture of flour and bread crumbs, and then dipped in an egg wash before being placed it hot oil where it is fried until golden brown. The cutlets can then be used for eggplant parmesan, following the step by step instructions below.
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Introduction
Eggplant parmesan can be assembled several days before baking. It also freezes well for longer storage. There's no need to thaw the casserole before baking; just increase the baking time to an hour if you are starting with frozen eggplant parmesan. -
Step 1: What You Need for Eggplant Parmesan
Layout the ingredients before you begin to asseble the eggplant parmesan.
- 2 pounds of eggplant cutlets, breaded and fried
- 3 cups tomato or marinara sauce
- 1 tablespoon fresh parsley, minced
- 2 teaspoons fresh oregano, minced
- 1 1/2 cups grated mozarella cheese
- 3/4 cup grated parmesan cheese
Step 2: How to Make Eggplant Parmesan
- Preheat the oven to 325 degrees.
- Spread half off the tomato sauce in the bottom of a shallow baking dish.
- Place the eggplant slices over the sauce, overlapping slightly.
- Sprinkle the eggplant with the oregano and half the parsley.
- Spread the remaining tomato sauce over the eggplant.
- Sprinkle the mozzarella, parmesan, and remaining parsley over the top.
- Cover with foil, and bake for 20 minutes (30 minutes if it has been refrigerated, 60 if it has been frozen).
- Uncover and bake 10 minutes more.
- Allow to sit for 10 minutes before serving.
Step 3: Eggplant Parmesan Variations
Eggplant parmesan is easily customized.- Substitute zucchini for all or part of the eggplant.
- For a lighter dish, substitute 1/2 cup flour for the breading when preparing the cutlets, and use 3 cups canned tomatoes for the sauce.
- If you want a cheesier eggplant parmesan, add 1 cup of parmesan cheese to the crumbs when breading the cutlets.
- Spread ricotta on top of the cutlets for a pasta-free eggplant lasagna.
