Easiest Way to Make Any-night-of-the-week Eggplant Parmesan
Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to prepare a distinctive dish, How to Make Perfect Eggplant Parmesan. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look 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 2-3 people. 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 1 hr.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Eggplant Parmesan using 16 ingredients and 7 steps. Here is how you cook it.
This is a classic eggplant recipe for the parmesan recipe. Eggplant parmesan can be served as a main course over pasta or as a side.
Ingredients and spices that need to be Get to make Eggplant Parmesan:
- 1 large eggplant, peeled and sliced 1/4-1/2 inch thick
- Oil for frying (I used peanut oil)
- 1 jar (24 oz) marinara sauce
- 8 oz (2 cups) Mozzarella cheese
- 1/4 cup fresh grated Romano cheese
- 1/4 cup Fresh Basil chopped
- 12 Pepperoni slices
- 1/2 tsp dried Oregano
- Dredge Station
- 1/2 cup Flour
- 1 tsp Black Pepper
- 1 tsp sriracha seasoning
- 2 large eggs
- 1/2 cup Italian Breadcrumbs
- 1/4 cup Romano cheese
- 1 Green onions chopped to garnish plate
Steps to make Eggplant Parmesan
- Place eggplant in a colander and salt generously. Let sit for at least 1 hour. (This is to reduce any bitterness and make the eggplant less spongy which reduces the amount of oil that it will absorb). Rinse off salt and pat eggplant dry.
- Preheat the oven to 400°F. Spray a baking dish with non stick spray
- Set up dredging station. Mix flour and seasoning in one bowl. In another bowl whisk the eggs. In a third bowl mix the breadcrumbs and Romano cheese. Dip eggplant in the flour bowl, then egg wash and then breadcrumbs.
- Fry in a pan with hot oil, 1/4” deep, until golden brown on both sides. Remove and place on a paper towel.
- Spread about 1/2 the marinara sauce on bottom of baking dish. Layer the dish with the eggplant. Pour remaining marinara sauce over the eggplant.
- Top with basil, mozzarella cheese, parmesan cheese, pepperoni, and oregano. Put in oven and cook until cheese is melted and browned, about 30 minutes. Let cool for 10 minutes.
- Plate eggplant parmesan with pasta. Garnish with green onions and red pepper flakes. Serve and enjoy. You may want to serve with additional sauce, especially if serving with pasta.
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