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Crispy Eggplant Parmesan Recipe

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Crispy Eggplant Parmesan Recipe

Thin slices of eggplant are lightly fried in a crispy Parmesan breadcrumb mixture and baked with chunky marinara sauce and warm, gooey mozzarella. See ALL of the steps here, plus, make-ahead tips!
I can’t imagine the first person who grabbed an eggplant and said, “I know. I’m going to make a Parmesan creation out of this thing.”

But that person is a genius.

Now, this recipe does take a bit of prep work, but it’s totally, 100% worth it. And necessary. Don’t skimp out on the first step. You have to remove the moisture from that Eggplant.
#Crispy #Eggplant #Parmesan #Recipe #comfortfood
Ingredients
  • 3 medium eggplants ripe
  • Salt
  • 1 cup flour
  • 1 teaspoon seasoned salt
  • ¼ teaspoon pepper
  • 3 large eggs
  • 1-2 splashes milk optional
  • 2 cups Italian breadcrumbs
  • 1 teaspoon garlic powder
  • ¾ cup grated Parmesan cheese separated
  • ½ cup vegetable oil
  • 2 cups marinara sauce
  • 8 oz. Part Skim Mozzarella grated
  • Basil to garnish (optional)
Instructions
  1. Slice the eggplant into ¼ inch slices.
  2. Season each side with salt and lay them in between paper towels. Let them sit for one hour to allow the paper towels to absorb excess moisture. See Note #1
  3. Create an assembly line to bread the eggplant. Station #1: Combine the flour, seasoned salt, and pepper on a large plate.
  4. Station #2: Whisk the eggs in a medium bowl. Add an optional splash of milk to thin it out slightly. It’s easier to dunk and lightly coat the slices this way.
  5. Station #3: Combine the breadcrumbs, garlic powder, and ½ cup Parmesan cheese on a large plate.
  6. Dip each slice into the flour and ensure it’s thoroughly covered.
  7. Get Full Instruction HERE
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