Eggplant parmesan recipes

Eggplant parmesan recipes


1/4 cup additional-virgin olive oil

three medium yellow onions, peeled, halved, and cut into thin slices

six cloves garlic, peeled and grated

one tablespoon crushed red pepper flakes

1 tablespoon granulated sugar

three (28-ounce) cans San Marzano entire plum tomatoes

2 medium eggplants, washed and cut into one/2-inch thick rounds (about 2 one/2 pounds)

1/2 cup all-function flour

Freshly ground black pepper

three tablespoons total milk

4 cups Italian-type breadcrumbs

one tablespoon dried oregano

1 tablespoon fresh thyme leaves

Vegetable oil, for frying, as necessary, about one 1/2 to two cups

one one/2 lbs mozzarella cheese, lower into thin slices

one/two cup grated Parmesan

one pound provolone cheese, grated

2 handfuls fresh basil, leaves only, torn


  1. For the tomato sauce: In a huge skillet, heat the olive oil above medium-higher heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, three to five minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the total tomatoes and cook ten to 15 minutes in excess of medium heat, stirring from time to time. Taste for seasoning, the tomatoes need to be reasonably broken down and the flavors coming with each other. Cook for yet another couple of minutes if the tomatoes nevertheless taste like they require a tiny a lot more time to break down. Set aside to cool.
  2. For the eggplant (this step is optional, depart it out if you have limited time): Organize the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each and every slice and permit it to sit for about one hour. Salting it draws out the liquid and bitter taste. Soon after an hour, rinse with cold water and dry them extensively with a kitchen towel.
  3. Put the flour in a medium bowl and season with salt and pepper. In yet another bowl, whisk with each other the eggs and milk and season with salt and pepper. In a third bowl, mix the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip every eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and lastly in the breadcrumbs. Make positive to coat the two sides of each and every slice of eggplant. Organize them in single layers on the baking sheets.
  4. In a large skillet, pour enough oil to accumulate about one/two-inch in the bottom. Heat the oil till it starts to smoke lightly (alternatively, check with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to include a single layer of the eggplant to the pan. Cook them right up until they are golden brown, about 2 minutes on each and every side. Get rid of from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Consider care to reheat the oil back up to temperature ahead of including an additional batch of slices to the pan.
  5. Preheat oven to 350 degrees F.
  6. To assemble: In a 9 by 13-inch flameproof baking dish, spoon about one/four of the tomato sauce on the bottom. Leading with a layer of the fried eggplant the eggplant slices can overlap somewhat. Top with about 1/3 of the mozzarella slices. Sprinkle with about one/four of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering two much more instances to make three layers. Finish with the remaining mozzarella. Carefully press the layers down firmly into the dish after assembled. Area the dish in the best part of the oven and cook until finally the cheese is melted and bubbly, 35 to 40 minutes. For additional browning, put the dish below the broiler for a minute or two just prior to serving to get an additional brown cheesy prime. I usually nibble on a bit of that just before sharing it with my buddies!

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