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Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant.

Alright, don’t linger, let’s plan this eggplant parmesan menu with 11 components which are surely easy to have, and we have to process them at the very least through 8 methods. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements of Eggplant Parmesan:

1. Provide 2 - Eggplants Large
2. Require 1/2 Cup of Bread Plain Crumbs
3. Need of 1 Bag of Mozzarella Cheese Shredded
4. You need Container of 1 of Ricotta Cheese
5. Require of 1 Can Tomatoes Whole Peeled
6. You need 1 Clove of Garlic , peeled and minced
7. Give 1 Cup - Basil Leaves
8. You need for Olive Oil
9. Take for Kosher Salt (to drain moisture from eggplant)
10. Give To Taste for Salt
11. Need To Taste for Pepper

Can be served with a vegetable pasta with an olive oil and oregano dressing. Eggplant Parmigiana is typically a high-fat dish. But this leaner version broils—instead of fries—the eggplant, for a significant fat and calorie savings. Male eggplants have fewer seeds than the female variety does.

Eggplant Parmesan how to cook:

1. Use a mandolin or chef's knife to slice the eggplant into very thin slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander.
2. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this is to drain the moisture from the eggplant before cooking it.
3. While the eggplant is draining, prepare the simple tomato sauce. Add the tomatoes, garlic, basil, and olive oil to a saucepan and cook on medium heat for about 10 - 15 minutes. Season with salt and pepper and set aside.
4. After about 2 hours, take the eggplant and press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture.
5. In a wide, shallow bowl or container, add the bread crumbs. Dip each slice of eggplant in the bowl and coat with bread crumbs on both sides. Pan fry or deep fry each slice in olive oil until golden brown.
6. Place the fried eggplant slice on paper towels to absorb excess oil.
7. Preheat the oven to 350°F. In the bottom of a baking dish, spread a layer of tomato sauce. Add a layer of eggplant slices, then ricotta, then shredded mozzarella. Repeat these layers until the baking dish is full (or you run out of eggplant).
8. Bake uncovered for about 60 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Because these seeds are bitter, male eggplants are preferred. Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta. The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge. I'm thrilled that this is the recipe that I tried. Although it was time consuming and labor intensive it was absolutely AMAZING!!

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