How To make Eggplant Parmigiana
Ingredients
4
each
eggplant, large
2
each
eggs
1/3
cup
water
3
tablespoon
flour
1/3
cup
bread crumbs, seasoned
1/2
cup
parmesan cheese
1
each
marinara sauce, 2 lb can
1
pound
mozzarella cheese, sliced
1
olive oil, extra virgin
Directions:
Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and sprinkle each layer with salt and let stand 30 minutes to drain excess water; dry on paper towels.
Mix egg with water and flour. Dip eggplant slices in mixture, drain slightly. Saute a few slices at a time quickly in hot olive oil.
Combine seasoned bread crumbs with the parmesan cheese. In removable liner, layer one-fourth of the eggplant, top with one-fourth of the crumbs, one-fourth of the marinara sauce and one-fourth of the mozzarella cheese. Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese.
Place liner in base. Cover and cook on Low 4-5 hours or Auto 3 hours.
How To make Eggplant Parmigiana's Videos
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Learn how to make Eggplant Parmesan at home with our Chef Ruchi
Eggplant Parmesan Ingredients:
Introduction
How To Make Marinara Sauce
1&1/2 tbsp Olive Oil
1 Onion (chopped)
4-5 Garlic Cloves (chopped)
1 tbsp Red Chilli Flakes
6 Tomatoes (boiled, deskinned & pulped)
1&1/2 tbsp Red Chilli Sauce
2 tbsp Ketchup
1 tsp Oregano
1 tsp Red Chilli Powder
1 cup Basil Leaves
Salt to Taste
How To Make Béchamel Sauce
1 tbsp Butter
1 tbsp Plain Flour
1 cup Milk
Salt
1 pinch Pepper Powder
1 pinch Nutmeg Powder
How To Coat Eggplant Slices For Frying
1 Eggplant (sliced)
Corn Flour (dusting)
2 tbsp Plain Flour
4 tbsp Corn Flour
1 pinch Salt
Water
Brown Bread Crumbs
Frying The Sliced Eggplant
Oil (for frying)
How To Bake Eggplant Parmesan
Butter ( for greasing)
Mozzarella Cheese
Parmesan Cheese
Cooking Tip
#EggplantParmesan #BakedEggplant #AnybodyCanCookWithRajshriFood
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About Eggplant Parmesan
Parmigiana , also called parmigiana di melanzane , melanzane alla parmigiana, or eggplant parmesan is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by the Southern regions of Calabria, Campania, and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling. The dish consists of sliced eggplant, pan fried in oil, layered with tomato sauce and cheese and baked in an oven. In some versions, the sliced filling is first dipped and dredged in flour or breadcrumbs before frying. Some recipes use hard grated cheeses such as Parmigiano, while others use softer melting cheeses like mozzarella or a combination of these. |
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Matty Matheson's Excellent Eggplant Parm | T'S SUPPERTIME!
Check out the recipe here:
In this scene from IT'S SUPPERTIME!, Matty and Rang show you how to make a simple and delicious eggplant parm, a vegetarian dish even a hardcore carnivore will love.
WATCH NEXT: Matty's Family Recipe for Magnificent Mussels -
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Eggplant Parmigiana Recipe
Today I would like to share with you my easy Eggplant Parmigiana recipe.
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Recently, I lent a helping hand to Eva and cooked a Parmigiana di Melanzane (or eggplant parmesan if you're American, like me) for a big feast while she was busy elsewhere. A bunch of the Italians who tried it, having no idea who made it, raved about how it was the best they had ever eaten.
Trust me, no one was more shocked than I.
I've since cooked this dish a few more times, and apparently impressed Eva enough that she asked me to reveal my secrets. So here we are, I hope you enjoy my recipe!
If you enjoy this video, please give it a like and subscribe to the channel ❤️
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PARMIGIANA DI MELANZANE RECIPE -
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How To Make Eggplant Parmesan
Today we're making egg and cheese Neapolitan eggplant parmesan (parmigiana di melanzane). This was the way my Grandmother always made it for us growing up. Frying the eggplant discs in a simple Pecorino Romano cheese and egg batter is so delicious. The pieces are so good that you just want to eat them as is. But push on and make the parmigiana with a simple marinara, some basil, Parmigiano Reggiano cheese, and mozzarella. I hope you enjoy and learn how to make this eggplant parm recipe!
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Wood Cutting Board:
Most Used Chef's Knife:
12 Quart Pasta Pot:
Nonstick Fry Pan:
Baking Sheet and Wire Rack:
Mixing Bowls:
Frantoia Olive Oil 1 Liter:
Sclafani Crushed Tomatoes:
INGREDIENTS:
▪2-3 large eggplant
▪3 plus cups marinara sauce
▪1/2 cup grated Pecorino
▪1/2 cup grated Parmigiano
Reggiano
▪1 pound block mozzarella
▪5 large eggs
▪1 plus cups flour
▪bunch basil leaves
▪olive oil for frying
▪salt/pepper to taste - plus salt for salting eggplant
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