Eggplant Parmigiana
Easy Peasy Eggplant Parmigiana, or a few steps to make it extra fluffy. Whichever way you make it, its yummy comfort food at its best.
The Recipe Intro↓ has more information, related links as well as Recipe Video. If you’d like to check it out.
♦Prep time:
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Ingredients:
| Medium-sized firm eggplant | 4-5 | |
| Marinara sauce (or simple, tomato -onion-garlic and herb pasta sauce) | 1 1/4 cup | |
| Mozzarella, grated | 2 cups | |
| Parmigiano-reggiano (look for the stamp for original parmesan), grated | 1/3 cup | |
| Pecorino Cheese, grated (this is an optional addition) | 1/4 cup | |
| Olive oil for shallow frying | As needed | |
| Garlic | 2-3 cloves | |
| Salt and Black Pepper to season | As needed | |
| Fresh Parsley and Basil for Garnish | As needed |
Optional Coating for Fluffier Baked Eggplant:
| Eggs, beaten with a little pecorino and parsley | 2 | |
| Plain all-purpose flour | 1 shallow bowl | |
| Breadcrumbs (optional again) | 1 shallow bowl |
Method:
- Rinse the eggplant and slice it into 1-inch slices. You can peel or leave it unpeeled if you don’t mind the bitterness or texture. You may also peel equally spaced strips off lengthwise, leaving basically half the skin on. That way you don’t have long strips of peel in the dish.
- Place all the slices on baking racks and sprinkle salt on both sides of each slice. Leave for 20-40 minutes, to remove the dark bitter liquid.
- Rinse once and pat dry the pieces.
- Preheat oven to 375 F/190 C.
- In the video, we are making the simplest baked eggplant without any egg wash or breading. If you like it fluffier, coat each slice lightly in plain flour and then dip in the optional prepared egg wash- before frying. And some people add the additional step of dipping in breadcrumbs after the egg wash, but I find it too heavy. I actually usually skip the egg wash and flour altogether most of the time, and only prepare it this way for guests.
- Add olive oil for frying to a heavy-based skillet and add 2-3 sliced garlic pieces. Add the eggplant slices (flour-coated, breaded, or plain) and fry till golden brown on both sides. Do this in batches. discard the garlic before it turns black and add more garlic for the next batch.
- Place the fried eggplant on Kitchen paper to remove excess oil.
- Remove the remaining oil from the skillet and return one layer of fried eggplant.
- Sprinkle garlic salt and black pepper all over the top, to taste.
- Apply a thin layer of Marinara sauce. Not too much or it will be too wet when baked.
- Next, add the cheese. Repeat: Eggplant-Seasoning-Marinara- Cheeses.
- Make sure to add a very light sprinkling of Parmesan over the top (finally). This gives a lovely golden color when it hits the heat of the oven.
- Bake in the oven for 10 minutes or till the cheese melts. Garnish with fresh chopped herbs.
- Buon Appetito!
Eggplant Parmigiana
Notes:
- You can make this dish with Zucchini similarly.
- If you would like to buy this beautiful SKILLET or wok of the same type, visit the affiliate link : https://micolifestyle.com/?ref=hpl_dtb2vtke
Key Ingredients: Eggplant(Aubergine/Brinjal), Marinara Sauce, Garlic, Olive oil, Garlic Salt, Pepper, Cheese, Basil, and Parsely.
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