Easiest Way to Cook Perfect Eggplant Parmesan Recipes ❣ by Heston Blumenthal

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Making Recipes Eggplant Parmesan using 18 ingredients and 12 steps

Eggplant Parmesan

You can cook Eggplant Parmesan using 18 ingredients and 12 steps. Here is how you cook it.

Ingredients of Eggplant Parmesan :

  1. ➽ EGGPLANT THE :.
  2. ➽ 2 1/2 inchs Eggplants : medium cut into thick rounds.
  3. ➽ 1/2 cup All Purpose floor :.
  4. ➽ 4 Eggs :.
  5. ➽ pepper Freshly ground.
  6. ➽ 3 tbsps Milk Whole :.
  7. ➽ 4 cups Breadcrumbs :.
  8. ➽ 1 tbsp Oregano Dried :.
  9. ➽ 1 tbsp Thyme leaves :.
  10. ➽ 2 cups Cheese parmesan provolone cheese : Shredded amounts of , grated about.
  11. ➽ Oil for frying.
  12. ➽ SAUCE THE :.
  13. ➽ 3 Onions : medium , cut into thin slices.
  14. ➽ 3 cans Tomatoes Whole :.
  15. ➽ : 6 cloves Garlic minced fine.
  16. ➽ Salt for seasoning.
  17. ➽ 1 tbsp Red pepper flakes -.
  18. ➽ Oil.

Eggplant Parmesan instructions :

  1. Begin by making the sauce. Saute the onion and garlic in the oil and season it with salt and red pepper flakees. Cook until the onions are translucent.
  2. Next add the canned tomatoes. With a wooden spoon break the whole tomatoes if any and continue to cook for another 10-15mins on medium heat.
  3. Season more if needed and let it cook for a few minutes and remove from the heat.
  4. With the sauce done, its time to get the eggplant prepped.
  5. Put the floor in a bowl and season it with salt and pepper. In another whisk the eggs and the milk and season it with salt and pepper.
  6. In a third bowl, combine the breadcrumbs along with the thyme, oregano and the salt and pepper. Dip each eggplant in the flour, shaking off any excess, next it goes into the egg mixture,.
  7. Finally dip it in the breadcrumbs making sure both sides are well coated. Repeat with all the eggplant slices.
  8. Pour enough oil in a large fry pan, and cook the egglant slices until they are golden brown on either sides. Drain the eggplant slices on paper towels.
  9. Preheat the oven to 350F.
  10. Spoon 1/4 of the tomato sauce in a 9 by 13 baking dish. Top with a layer of the eggplant slices, its ok if the eggplant slices overlap. Sprinkle the cheese mixture on top. Spoon some more sauce and repeat it with.
  11. The eggplant slices and more cheese. Repeat if there are more eggplant slices, and the top layer needs to have enough cheese.
  12. Bake for 40mins until the cheese is bubbly. Serve hot!.

Eggplant Parmesan -

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