Eggplant parmigiana. Top with a layer of the fried eggplant; the eggplant slices. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). Drain on a paper-towel-lined baking sheet.
Add the tomatoes, tomato paste, honey and lemon-pepper. Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Eggplant Parmesan (Parmigiana di melanzane), is a true classic Italian dish that has become immensely popular around the world. You can have Eggplant parmigiana using 7 ingredients and 4 steps. Here is how you cook it.
Ingredients of Eggplant parmigiana
- It’s of Veggies :.
- It’s 10 pieces of Mini Bringlas.
- You need of Salt as per taste.
- It’s of Black paper as per taste.
- It’s of Mozzarella cheese.
- You need 1 of sliced carrot.
- Prepare 1 cup of Red sauce (I have shared the recipe separately).
So much so, it has spawned other versions of "Parmesan"-style dishes that don't really exist in Italy (or at least not under this name), such as chicken Parmesan and veal Parmesan. Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. 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!
Eggplant parmigiana instructions
- Slice the Bringals and half fry on a pan. Sprinkle the salt and black paper as per taste..
- Preheat the oven at 350 degree..
- Now lets make layers in a baking tray: 1: Pour the red sauce in a tray. 2: Spread the sliced Bringals on the top. 3: Spread the sliced carrots on it. 4: Now spread mozzarella cheese. Repeat all four layers on the top again..
- Place the tray inside the oven and cook it for 12 minutes. At the end, broil it for 3 more minutes. Cut it in equal pieces and enjoy it 🙂.
It's always important to specify which vegetable you used; otherwise, parmigiana is considered, by default, to be eggplant parmigiana! Dredge the eggplant slices in flour, shaking off the excess. Dip the floured eggplant into the egg mixture, turning well to coat both sides evenly. Let excess egg drip back into the pan, then lay the eggplant in the pan of breadcrumbs. Turn to coat both sides well with breadcrumbs, pressing with your hands until the breadcrumbs adhere.