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Before you jump to Eggplant Parmigiana recipe, you may want to read this short interesting healthy tips about Choosing Healthy Fast Food.
Almost every single article about reducing your weight and getting healthy tells readers to avoid drive through windows like the plague as well as to carry out all of their own cooking. There’s some benefit to that. Now and then, though, you definitely do not wish to make a whole meal for your family or even just for yourself. Sometimes you just wish to hit the drive through en route to your home and call it a day. There isn’t any reason that you shouldn’t be allowed to do this and not be tormented by guilt about slipping on your diet. This is possible because an abundance of the popular fast food spots are attempting to make their menus better now. Here is how you can find healthy food choices at the drive through.
Focus on the sides. Not too long ago, the only real side dish item at a fast food restaurant was French fries. Now just about all of the famous fast food places have broadened their menus. Now lots of them offer you salads. Chili is definitely a different choice. You can get baked potatoes. You could get fruit. There are a lot of alternatives that don’t include eating anything deep fried. Instead of the pre-determined “meal deals” aim to build a meal consisting of side dishes. When you do this you are able to keep your fat content and also calorie counts low.
Traditional logic tells us that one sure way to get healthy and shed pounds is to by pass the drive through and to remove fast food restaurants from your thoughts. While, usually, this is a good idea, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need is to let other people make your dinner. There isn’t any reason to feel guilty about visiting the drive through when you make healthy decisions!
We hope you got benefit from reading it, now let’s go back to eggplant parmigiana recipe. To cook eggplant parmigiana you need 11 ingredients and 13 steps. Here is how you do it.
The ingredients needed to prepare Eggplant Parmigiana:
- Get 2 Italian Eggplants (medium), peeled, sliced 3/4” thick
- Take Dash salt
- Use 1.5 cups all-purpose flour
- Provide 2 eggs, beaten to blend
- Provide Dash milk
- Take 2 cups seasoned breadcrumbs
- Use 1/2 cup olive oil (divided)
- Get 2 cups Italian red sauce (divided)
- Provide 8 oz. fresh mozzarella cheese, thinly sliced
- Take 6 oz. finely grated Parmesan cheese
- Take 1/2 cup fresh basil, chopped
Instructions to make Eggplant Parmigiana:
- Place some of the eggplant slices on paper towels on a large plate. Lightly salt. Add another layer of paper towels on top, then add eggplant slices, salt, and top it off with paper towel.
- Place a large plate on top for weight and to seal the slices. Allow this to sit for 30 minutes. [This draws out some of the moisture and makes for a creamier eggplant texture when baked]
- Place flour in a shallow bowl. In a separate shallow bowl, beat the eggs with a dash of milk. In a flat plate, add the breadcrumbs. [Have a small bowl to the side that contains about 2 cups of water]
- Remove the eggplant slices from the paper towels, place them on the large plate and drizzle with olive oil. Heat a very large frying pan over medium-high heat with some olive oil.
- Working one at a time, dredge the eggplant slice in flour (both sides), then dip in egg wash (both sides), and coat in breadcrumbs on both sides by firmly pressing the slice down in the crumbs.
- Add the slice to the heated pan. Dip your fingers in the water bowl and repeat these steps with the other slices to fill the pan. [Fry in batches]
- Fry the slices until golden brown and then flip them over. Add olive oil to the pan. Total cooking time is about 6 minutes. Transfer to a large plate. Repeat with the other batch of slices using additional oil.
- Preheat oven to 350°
- Spread 1/2 cup of sauce on the bottom of a large baking dish. Place the larger slices on the bottom (trim as needed). Add a slice of mozzarella cheese on top.
- Stack the remaining slices on top for a second layer. Add the rest of the sauce on top and spread this around. Top the layers with the Parmesan cheese.
- Cover with foil and place in the heated oven on top of a baking sheet and bake for 40 minutes. Remove the foil and bake another 15 minutes.
- Remove from the oven and allow this to rest for 15 minutes. Top with basil leaves.
- Using a spatula, cut and scoop a two-layer portion, and place it upon a bed of plated pasta. [Or use within a baked Italian sandwich roll]
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