Eggplant Parmigiana Recipe

Rub a lasagne dish with olive oil. Lay eggplant slices on a large baking sheet lined with paper towel.

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The top layer should be the eggless tomato sauce topped with a final sprinkling of grated Parmigiano.

Eggplant parmigiana recipe. Step-by-step for today s eggplant parmesan recipe. Sprinkle the eggplant slices with coarse salt and place them in a colander for 2 hours. Slice the eggplant into thin slices.

First the eggplants followed by grana cheese mozzarella basil and finally tomato sauce. Next rinse the eggplants and pat them dry with kitchen paper. This will draw out their moisture and enhance the flavor of the eggplant.

Bake at 375F 190C for about 25 minutes. Pre-heat a fan forced oven to 180 degrees celcius. Sprinkle with salt and set aside to let the eggplant sweat out its.

Heat 2 tbs oil in a frying pan over medium heat and cook eggplant for 3 minutes each side or until golden. Repeat until all of the ingredients are used up. Classic Eggplant Parmigiana Recipe.

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. Peel the eggplants and cut them into round slices around ½ cm thick 15. Preheat oven to 200C.

Add fresh garlic and basil to taste. Keep alternating layers of ingredients. Cover the mozzarella with another layer of eggplant then some egg-tomato sauce Parmigiano basil if using mozzarella and then another layer of eggplant.

Finish with a layer of mozzarella and add a sprinkle of grana cheese with a pinch of pepper. Dredge one-quarter of the eggplant in flour and shake off excess. Sprinkle with salt and leave for five minutes before patting them down with paper towel.

I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce.

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