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Eggplant Parmigiana Recipe

This will draw out their moisture and enhance the flavor of the eggplant. Cover the mozzarella with another layer of eggplant then some egg-tomato sauce Parmigiano basil if using mozzarella and then another layer of eggplant.


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Slice the eggplant into thin slices.

Eggplant parmigiana recipe. Repeat until all of the ingredients are used up. Sprinkle the eggplant slices with coarse salt and place them in a colander for 2 hours. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce.

Preheat oven to 200C. First the eggplants followed by grana cheese mozzarella basil and finally tomato sauce. Step-by-step for today s eggplant parmesan recipe.

Peel the eggplants and cut them into round slices around ½ cm thick 15. The top layer should be the eggless tomato sauce topped with a final sprinkling of grated Parmigiano. Rub a lasagne dish with olive oil.

Next rinse the eggplants and pat them dry with kitchen paper. Add fresh garlic and basil to taste. Pre-heat a fan forced oven to 180 degrees celcius.

Sprinkle with salt and leave for five minutes before patting them down with paper towel. Classic Eggplant Parmigiana Recipe. Keep alternating layers of ingredients.

Sprinkle with salt and set aside to let the eggplant sweat out its. Dredge one-quarter of the eggplant in flour and shake off excess. Lay eggplant slices on a large baking sheet lined with paper towel.

Finish with a layer of mozzarella and add a sprinkle of grana cheese with a pinch of pepper. Bake at 375F 190C for about 25 minutes. Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal.

Heat 2 tbs oil in a frying pan over medium heat and cook eggplant for 3 minutes each side or until golden.


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