Eggplant Parmigiana

Eggplant Parmigiana is synonymous to eggplant Parmesan. This is a rich and delicious baked eggplant dish that can be enjoyed everyday.

This Eggplant parmigiana recipe is interesting because I tried to fry the eggplants until the texture becomes crisp. I also used lesser marinara sauce on top. This will help the fried eggplants on the top layer maintain its texture because less liquid will be absorbed. Of course, the ones below will absorb the sauce and all its delicious flavor. This means that you can enjoy the best of both worlds.

I like to eat this with garlic bread. How about you? What do you like to eat with your eggplant parmigiana?

Try this Eggplant Parmigiana Recipe. Let me know what you think.

Eggplant Parmigiana

Eggplant Parmigiana Recipe

Ingredients

  • 1 medium black bell or Italian eggplant, sliced crosswise into half an inch thickness
  • 1/2 cup all-purpose flour
  • 1 1/2 cups breadcrumbs
  • 3 cups marinara sauce
  • 3 eggs, beaten
  • 1 tablespoon dried oregano
  • 1/2 cup Parmesan cheese, grated
  • 1 1/2 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3 cups cooking oil (vegetable oil or canola oil)
  • 1 tablespoon olive oil

Cooking Procedure

  1. Combine salt, pepper, Parmesan cheese, oregano, and breadcrumbs in a bowl. Mix well and set aside.
  2. Lightly season the eggplant with salt. Let it stay for 15 minutes.Juices from the eggplant will be released during this process. Pat the eggplants dry using paper towels.
  3. Heat the cooking oil in a deep pot.
  4. Dredge the eggplant slices in flour and then dip in the beaten egg .Roll the eggplants right away on the breadcrumbs and Parmesan cheese mixture. Make sure that every side is properly coated.
  5. Deep fry the eggplant until the color turns golden brown (about 2 to 3 minutes). Remove from the pot and place in a plate lined with paper towel to absorb the oil.
  6. Preheat oven to 375 degrees Fahrenheit.
  7. Grease a baking pan with olive oil. Spread 1 cup of Marinara sauce in the bottom. Arrange a batch of fried eggplants as the primary layer. Sprinkle with some cheddar and Mozzarella cheese.
  8. Top with Marinara sauce and then arrange the second layer on top of the sauce. Sprinkle cheese and spread some marinara sauce on top.Do this until all the eggplants are consumed. Finally top with marinara sauce and cheese and then bake for 30 minutes.
  9. Remove from the oven. Serve with bread sticks or garlic bread.
  10. Share and enjoy!

Number of servings (yield): 4

Eggplant Parmesan Recipe

This Eggplant Parmesan Recipe makes a delicious dish consisting of aubergine eggplants, tomato based sauce, and cheese.

This rich tasting Eggplant Parmesan Recipe has a similarity with lasagna in terms of preparation (i.e. layering and baking), although Eggplant Parmesan does not use any type of pasta and meat. The absence of meat makes this dish vegetarian friendly, as long as the cheese that you will use does not contain rennet.

Follwoing this Eggplant Parmesan Recipe is not complicated; you just need to put extra attention to the eggplants. It is important that the eggplants are well prepared before you bake them. This will give you the best results. Here are some of the things that you need to check: The eggplants must be sliced equally and correctly; the eggplants must not be over fried.

I enjoy eating this dish and I never get tired of preparing it for my family. Besides the good taste and texture, I like this dish because it is budget friendly. Making this dish for dinner saves me money — which I can use to prepare great tasting desserts such as chocolate cupcake or leche flan.

Try this Eggplant Parmesan Recipe and let me know what you think. Continue reading Eggplant Parmesan Recipe

Nicotine content in Eggplant

Nicotine Content in EggplantsWe all know what an eggplant is and most of us might be familiar with its different varieties but are you sure that you knew it that well? We might define an eggplant as a vegetable that is dark-purple in color (some are green) that is used to make “tortang talong” or “eggplant parmigiana” and even “ensalada” – there is more to eggplant that some of us might not be aware of.

Continue reading Nicotine content in Eggplant