Steps to Prepare Quick Eggplant Parmesan

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We hope you got benefit from reading it, now let's go back to eggplant parmesan recipe. To cook eggplant parmesan you need 23 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Eggplant Parmesan:

1. Get of 🍝 For the sauce.
2. Get 6 cloves of garlic.
3. Provide 5 of anchovies (salted/oiled not the fresh variety!).
4. You need 1 of large onion.
5. Take 2 cans of chopped tomatoes.
6. Provide 1 of small red pepper.
7. Get 1/4 cup of olive oil.
8. Get 1/4 cup of white wine.
9. Use of large handful fresh basil.
10. Use of large handful fresh parsley.
11. Take 1 tablespoon of dried oregano.
12. Prepare of Salt and pepper.
13. Prepare of 🍆 Aubergines and layers.
14. Take 4 of large aubergines - you can use Eggplants if you prefer ;).
15. Prepare 8 oz of fresh mozzarella.
16. Provide 8 oz of grated mozzarella (buy pre-grated).
17. You need 3 cups of panko breadcrumbs.
18. You need 1 tablespoon of dried oregano.
19. Provide 1 teaspoon of black pepper.
20. Get 1.5 cups of freshly grated parmesan.
21. Provide 1 cup of flour.
22. Provide 4-5 of eggs (depending upon size).
23. Prepare 1.5 cups of olive oil.

Instructions to make Eggplant Parmesan:

1. Peel and slice your aubergines. Slices should be no thicker than 1/2 inch thick. Sprinkle with salt, then layer on a baking sheet surrounded by kitchen roll/paper towels. Add another baking sheet on top and finally put a heavy water-filled bowl on top. Leave for about an hour..
2. While the aubergines are getting ready, you can make the sauce. Heat oil in a pan then add onions and garlic and fry for a few minutes until translucent. Then add the peppers, anchovies, 3/4 of the basil & parsley, and salt and pepper..
3. After a couple of minutes add the tomatoes and white wine, plus a cup of water. Simmer on a low heat for 20-30 minutes..
4. Using a food processor blend the panko, oregano, 3/4 cup parmesan and salt and pepper until it is a fine powder. Add to a shallow bowl next to a bowl with the eggs (beaten) and another bowl with the flour..
5. Heat 2/3 cup oil in a large frying pan. Dip the aubergine slices first in the flour, then the egg, then in the panko-parmesan mix until well covered. Then fry on both sides until golden brown. The larger your frying pan the more you can fry at once. When the slices are done rest them on a plate covered with paper towels to drain the excess oil..
6. Add the grated mozzarella, the remainder of the basil and parsley (chopped) and what's left of the grated parmesan to a bowl..
7. Spread 1 cup sauce over the bottom of a large baking pan. Then add a layer of aubergine slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of aubergine, followed by another cup sauce and half of remaining cheese mixture. Repeat with remaining slices, sauce, and cheese mixture. Add the final fresh mozzarella slices then sprinkle some more oregano on the top..
8. Bake in the middle of the oven until golden brown, normally 45–60 minutes. Important: leave to stand for 20-30 minutes before attempting to serve it has a chance to firm up..

Eggplant parmesan is a thing of beauty. Layers of eggplant, marinara sauce, and cheese, baked to perfection — I'll give you a second to let all that decadence sink in. Eggplant Parmesan is one of all my all-time favorite comfort foods. It's a dish that conjures up happy memories — both from my time living in Italy, where I enjoyed tried-and-true versions made by real-deal Italian nonnas, and time spent around my in-laws, where it's served lovingly with all the good banter and hand gestures you'd expect from an Italian-American family. To build your eggplant parm, in a large baking dish, ladle some tomato sauce into the bottom of the dish, then do a layer of eggplant, then fresh basil, followed by béchamel & a sprinkling of vegan cheese, repeat the layers until you've filled your dish to the top.

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