Easiest Way to Make Speedy Eggplant Parmesan
Hey everyone, it's me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Make Perfect Eggplant Parmesan. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Eggplant Parmesan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant Parmesan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Eggplant Parmesan is 9 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Eggplant Parmesan estimated approx 2 hours.
To get started with this recipe, we have to prepare a few ingredients. You can cook Eggplant Parmesan using 10 ingredients and 5 steps. Here is how you can achieve it.
This is the first thing I made my husband when I was 19 years old. 30 years later, we are still enjoying this classic.
Ingredients and spices that need to be Get to make Eggplant Parmesan:
- 2-3 large eggplants, peeled and cut into 1/2" slices. Try to only use the slices with seeds in them
- 3 cups flour
- 4 eggs, beaten with a splash of water
- 4 cups italian seasoned bread crumbs
- 2 cups canola or vegetable oil
- salt
- 1 jar your favorite italian red sauce
- 16 oz whole milk mozzarella cheese, freshly grated
- 1/2 cup parmesan cheese, freshly grated
- black pepper
Instructions to make Eggplant Parmesan
- Set up your dipping station. In separate mixing bowls, place your flour, egg, and bread crumbs in a row. Go down the row with each slice, covering with flour, then egg, and finally bread crumbs. Continue until all the eggplant is coated. Pro tip is to keep one hand dry and one wet.
- In a deep frying pan, heat up 1/2" of cooking oil until hot, on medium high. Add 4-5 slices at a time, cooking both sides until golden brown. Layer paper towels over a plate and place salted eggplant onto the plate. Add paper towels to every layer to soak up excess oil. Continue frying all the slices.
- On a 9"x13" pan, add 1/2 cup of sauce to the bottom of the pan. Add one layer of eggplant, a layer of red sauce, and 1/3 of the cheese. Continue layering in eggplant, sauce, and then cheese. On the third and last layer do not add in the mozzarella layer. The last 1/3 of the cheese will be added later.
- Bake covered at 350 degrees for 40 minutes
- Add the last 1/3 of the mozzarella cheese, parmesan cheese, and fresh cracked pepper on top. Place back in the oven uncovered for 10 minutes, until top layer of cheese is melted.
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