Eggplant Parmigiana Recipe

First the eggplants followed by grana cheese mozzarella basil and finally tomato sauce. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce.

Parmigiana Bianca White Eggplant Parmigiana Recipe On Food52 Recipe Recipes Food 52 White Eggplant

Sprinkle with salt and leave for five minutes before patting them down with paper towel.

Eggplant parmigiana recipe. Dredge one-quarter of the eggplant in flour and shake off excess. This will draw out their moisture and enhance the flavor of the eggplant. Preheat oven to 200C.

Pre-heat a fan forced oven to 180 degrees celcius. The top layer should be the eggless tomato sauce topped with a final sprinkling of grated Parmigiano. Step-by-step for today s eggplant parmesan recipe.

Keep alternating layers of ingredients. Sprinkle the eggplant slices with coarse salt and place them in a colander for 2 hours. Next rinse the eggplants and pat them dry with kitchen paper.

Sprinkle with salt and set aside to let the eggplant sweat out its. Repeat until all of the ingredients are used up. 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.

Slice the eggplant into thin slices. Cover the mozzarella with another layer of eggplant then some egg-tomato sauce Parmigiano basil if using mozzarella and then another layer of eggplant. Classic Eggplant Parmigiana Recipe.

Rub a lasagne dish with olive oil. Bake at 375F 190C for about 25 minutes. Add fresh garlic and basil to taste.

Peel the eggplants and cut them into round slices around ½ cm thick 15. Finish with a layer of mozzarella and add a sprinkle of grana cheese with a pinch of pepper. Lay eggplant slices on a large baking sheet lined with paper towel.

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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