Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, eggplant parmigiana:. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Sprinkle with salt on both sides of each slice and. Directions Place eggplant in a colander; sprinkle with salt. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender. Place a layer of eggplant slices in the sauce.
EGGPLANT PARMIGIANA: is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. EGGPLANT PARMIGIANA: is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook eggplant parmigiana: using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make EGGPLANT PARMIGIANA::
- Make ready 2 eggs
- Prepare 1 cup fresh basil leaves
- Get 1/2 cup Parmesan cheese
- Prepare 1 large eggplant (aubergine)بیگن
- Get 1/2 cup self raising flour(or plain flour + 1/2 tsp baking powder)
- Get 1/2 tsp chilli flakes
- Take Pinch salt or to taste
- Take to taste Black pepper
- Prepare 125 g Mozzarella cheese
- Get Oil for frying
- Take 1/2 cup marinara sauce or chilli sauce or Tomato ketchup
Layers of goodness and flavor with such familiar ingredients. You can call it eggplant parmesan, or simply eggplant parm, but to us it will always be simply parmigiana. In fact, you can make the classic parmigiana with a variety of vegetables - from zucchini to cardoons! It's always important to specify which vegetable you used; otherwise, parmigiana is considered, by default, to be eggplant parmigiana!
Instructions to make EGGPLANT PARMIGIANA::
- Preheat your oven to 400°F – 200°C and heat up your frying oil to 350°F – 180°C.
- Break two whole eggs into a flat dish. Add finely grated Parmesan cheese, salt,pepper and chilli flakes. Add some chopped basil leaves and add to egg mixture, using a fork give it a good mix and set aside.
- Trim the top and tail of your eggplant, using a peeler, peel half the skin off leaving some black stripes. Slice length wise. You should get six good slices plus the end trimmings.
- Place your self raising flour in a flat dish or plate and dust in flour each slice of eggplant thoroughly. Coat each slice in the egg mixture, ensure they are totally covered. - - Place coated eggplant slices carefully in your hot frying oil. Fry until golden brown and turn over. Once cooked place onto kitchen paper towel to absorb the oil.
- Arrange 3 slices side by side and place 2 or 3 fresh basil leaves on each slice. Top with slices of mozzarella cheese. Place a slice of eggplant on top like a sandwich. - - Transfer to a baking dish and place in preheated oven at 400°F – 200°C for 7 to 8 minutes.
- Add some hot marinara sauce or your favourite sauce on a serving plate and place your eggplant slices on top garnished with fresh basil leaves. - Enjoy ! with pasta or boiled rice.
In fact, you can make the classic parmigiana with a variety of vegetables - from zucchini to cardoons! It's always important to specify which vegetable you used; otherwise, parmigiana is considered, by default, to be eggplant parmigiana! Eggplant parmigiana is a classic dish of southern Italy and is mostly associated with the cooking style of Naples. However, it can easily be found in Calabria and Sicily as well. If you are wondering what eggplant parmigiana is, that may vary region by region.
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