Italian Baked Eggplant In Tomato Parmesan Melanzane Alla Parmigiana Preheat oven to 425°f. heat up a tablespoon of olive oil on a grill pan. drizzle the eggplant slices with olive oil, season with salt and pepper, and sear them on the grill pan in batches. spread approximately 1 4 cup of the tomato basil sauce over the bottom of a 9×13 baking dish. lay out the cooked eggplant slices over the sauce. Baking method: preheat the oven to 425f, and arrange the breaded eggplant slices on a sheet pan brushed with olive oil. bake for 10 minutes until golden brown, flip and bake another 5 10 minutes, until golden brown on other side. step 4: assemble in a baking dish and bake. preheat oven to 400f.
Baked Eggplant Parmesan Recipe A Classic Italian Comfort Food Dish Chop and cube the mozzarella, place the cubes in a sieve and drain, then use paper towels to gently dry the cheese. thinly slice the eggplant, place in a bowl and toss with salt. let sit then drain. lightly towel dry. dip the slices in flour, shake out any excess, then fry in hot oil until golden and tender. Set aside. rinse the eggplant slices under cold water and pat them dry with a kitchen towel or paper. lightly dust them with flour, shaking off any excess then fry them in sunflower oil for a few seconds each side, drain on kitchen paper to remove any excess oil. preheat the oven to 180°c 350f gas mark 4. Bake the eggplant for 20 minutes at 425°f, flipping once. the hot oven makes them crispy and golden brown: like frying but with no extra oil! meanwhile, make the tomato sauce. mix crushed tomatoes, garlic, fresh basil and olive oil. layer the eggplant with tomato sauce and mozzarella cheese in a baking dish. Add 1 4 cup olive oil to a skillet, bring it to medium high heat and brown both sides of the eggplant slices. 7 . spread a thin layer of marinara or spaghetti sauce over the bottom of a baking dish. mine was 9x13. 8 . now place the eggplants in a single layer into the baking dish and add 1 cup of marinara sauce on top.
Eggplant Parmesan A Classic Italian Comfort Food Dish Bake the eggplant for 20 minutes at 425°f, flipping once. the hot oven makes them crispy and golden brown: like frying but with no extra oil! meanwhile, make the tomato sauce. mix crushed tomatoes, garlic, fresh basil and olive oil. layer the eggplant with tomato sauce and mozzarella cheese in a baking dish. Add 1 4 cup olive oil to a skillet, bring it to medium high heat and brown both sides of the eggplant slices. 7 . spread a thin layer of marinara or spaghetti sauce over the bottom of a baking dish. mine was 9x13. 8 . now place the eggplants in a single layer into the baking dish and add 1 cup of marinara sauce on top. First, slice and salt your eggplant. let the eggplant sit on a large tray for a good 30 minutes. beads of water will emerge, that’s a good thing! wipe the eggplant dry and remove any excess salt. coat the eggplant in flour and eggs. prepare a bowl of flour and another with beaten eggs. Slice eggplant into 1 3” thick rounds. season with 1 tsp salt and set aside to sweat for 30 60 minutes. preheat the oven to 375°f. set up 3 shallow bowls. in the first, whisk together flour, 1 tsp salt and pepper. in the second bowl, beat the eggs. in the third bowl, stir together bread crumbs and parmesan cheese.
Eggplant Parmigiana Recipetin Eats First, slice and salt your eggplant. let the eggplant sit on a large tray for a good 30 minutes. beads of water will emerge, that’s a good thing! wipe the eggplant dry and remove any excess salt. coat the eggplant in flour and eggs. prepare a bowl of flour and another with beaten eggs. Slice eggplant into 1 3” thick rounds. season with 1 tsp salt and set aside to sweat for 30 60 minutes. preheat the oven to 375°f. set up 3 shallow bowls. in the first, whisk together flour, 1 tsp salt and pepper. in the second bowl, beat the eggs. in the third bowl, stir together bread crumbs and parmesan cheese.
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