Eggplant Parmesan Recipe
Eggplant is one of the few vegetables which you can't enjoy raw. With the right recipes however, you can mix it with other ingredients such Parmesan cheese to prepare a mouth-watering Italian dish that makes a great meal.
Making eggplant parmesan may not be easy at first but once you understand the steps needed to prepare this wonderful dish, the end result is absolutely worth it! Eggplant Parmesan is really just a simple dish where the eggplant is first breaded, fried then topped with sauce and cheese and finally baked.
Here's a quick tip for making delicious eggplant Parmesan: Before cooking, make sure that you drain the eggplant slices of excess moisture first!
Ingredients:
- 2 medium eggplants, cut into 1/2" slices
- 12 oz Parmesan cheese, shredded
- 2 eggs
- 14 1/2 oz can tomatoes, cut up
- 1 cup corn flake crumbs
- 1 onion, chopped
- 1/2 teaspoon garlic, chopped
- 1/2 teaspoon oregano
- 1/2 teaspoon parsley, chopped
- 1/2 teaspoon basil
- 15 oz jar marinara sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons salad oil
Instructions:
1. In a mixing bowl, add in the eggs, salt and pepper. Combine and mix well then dip the eggplant slices into it.
2. In another bowl, add in the flake crumbs and dip the eggplant slices into it.
3. Preheat a saucepan and add in the oil. Fry the coated eggplant slices and drained them on paper towels.
4. Preheat a skillet and add in the salad oil. Add in the onion and garlic and saute them until tender.
5. Add in the basil, tomatoes, oregano and marinara sauce. Combine and mix well then let it simmer for 15 minutes.
6. In a casserole dish, alternate the sauce and eggplant. Be sure to start and end with the sauce. Top it with shredded Parmesan cheese.
7. Cover the dish and bake it for 30 minutes at 350°F (176°C).
8. Uncover and bake for another 20 minutes.
9. Serve and enjoy!