Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, eggplant parmesan. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Eggplant Parmesan is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Eggplant Parmesan is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have eggplant parmesan using 23 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Eggplant Parmesan:
- Get ๐ For the sauce
- Prepare 6 cloves garlic
- Prepare 5 anchovies (salted/oiled not the fresh variety!)
- Take 1 large onion
- Make ready 2 cans chopped tomatoes
- Make ready 1 small red pepper
- Make ready 1/4 cup olive oil
- Prepare 1/4 cup white wine
- Prepare large handful fresh basil
- Make ready large handful fresh parsley
- Get 1 tablespoon dried oregano
- Get Salt and pepper
- Get ๐ Aubergines and layers
- Take 4 large aubergines - you can use Eggplants if you prefer ;)
- Prepare 8 oz fresh mozzarella
- Prepare 8 oz grated mozzarella (buy pre-grated)
- Prepare 3 cups panko breadcrumbs
- Make ready 1 tablespoon dried oregano
- Make ready 1 teaspoon black pepper
- Get 1.5 cups freshly grated parmesan
- Get 1 cup flour
- Take 4-5 eggs (depending upon size)
- Make ready 1.5 cups olive oil
Steps to make Eggplant Parmesan:
- Peel and slice your aubergines. Slices should be no thicker than 1/2 inch thick. Sprinkle with salt, then layer on a baking sheet surrounded by kitchen roll/paper towels. Add another baking sheet on top and finally put a heavy water-filled bowl on top. Leave for about an hour.
- While the aubergines are getting ready, you can make the sauce. Heat oil in a pan then add onions and garlic and fry for a few minutes until translucent. Then add the peppers, anchovies, 3/4 of the basil & parsley, and salt and pepper.
- After a couple of minutes add the tomatoes and white wine, plus a cup of water. Simmer on a low heat for 20-30 minutes.
- Using a food processor blend the panko, oregano, 3/4 cup parmesan and salt and pepper until it is a fine powder. Add to a shallow bowl next to a bowl with the eggs (beaten) and another bowl with the flour.
- Heat 2/3 cup oil in a large frying pan. Dip the aubergine slices first in the flour, then the egg, then in the panko-parmesan mix until well covered. Then fry on both sides until golden brown. The larger your frying pan the more you can fry at once. When the slices are done rest them on a plate covered with paper towels to drain the excess oil.
- Add the grated mozzarella, the remainder of the basil and parsley (chopped) and what's left of the grated parmesan to a bowl.
- Spread 1 cup sauce over the bottom of a large baking pan. Then add a layer of aubergine slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of aubergine, followed by another cup sauce and half of remaining cheese mixture. Repeat with remaining slices, sauce, and cheese mixture. Add the final fresh mozzarella slices then sprinkle some more oregano on the top.
- Bake in the middle of the oven until golden brown, normally 45โ60 minutes. Important: leave to stand for 20-30 minutes before attempting to serve it has a chance to firm up.
So that’s going to wrap it up for this special food eggplant parmesan recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
