Eggplant parmesan what is

The only change I made was adding a little bit of Italiab hot pepper pate' because I like my sauce with some spice. Vero Beach. Was nervous that it would be a nightmare! For a rainy Sunday it was a good project to have, and the outcome was delicious. My partner was my fry cook. It takes a long time to fry all those pieces so be prepared! SO yummy, but be ready for this commitment. You need time, you will have dishes to wash, and supper will be so satisfying :.

Used my own marinara sauce recipe, but everything else about this recipe was great. YES this is going to be long and tedious and messy, that is the beauty of an eggplant parm. It was absolutely delicious. So I modified, with great success I think this recipe is hard to mess up. Hopefully this helps someone else! Turned out amazing, would recommend. The flavours were very good.

I did have issues with the eggplant though. Some of my eggplant was tough Also, almost set off smoke alarms in my place when I was frying the panko coated pieces in my cast iron skillet. Read this carefully before you make this! I highly recommend you make the sauce the day before. Try to get eggplants that are smaller, shiny, fresh and with the least amount of seeds.

Here are the modifications I'd recommend: You don't need 4 lbs of eggplants. I think around 3 lbs would be just fine. Increase the egg mixture to eggs. You NEED the anchovies in the marinara. Trust me, you won't even taste it and it will get the sauce depth. San Antonio, TX. Maybe I'm just an inexperienced amateur cook, but this was extremely time intensive and made a huge mess in my kitchen.

Way too many dishes to clean. I cheated and used a jar of store bought sauce. I added fresh tomatoes to it. But, used real mozzarella not the bag kind. I also had a combo of parmesan cheese good kind and already shredded. Added a bit of garlic. Lucky I had fresh basil growing in yard. Came out yummy! Hi Gail, you can assemble it and leave it in the fridge for about 1 day before baking it.

Never cooked an eggplant before — this was so good, really. This was my first time making eggplant Parmesan. I was always hesitant because it takes a long time to sweat the eggplant and I am not keen on fried food. My husband said it was the best he ever had. I ended up needing more panic than the recipe called for— but everything else was great.!

Hi there. Baking the eggplant instead of frying does not take away from the flavor of the dish one bit. It does, however, need to bake longer than stated. I baked mine for about 20 minutes until it was lightly browned. Also, I chose to sweat the eggplant before breading by peeling, slicing, sprinkling with sea salt and placing in a collander in the sink for about 30 minutes. This pulls out any bitterness. Just be sure to rinse it well with water and pat dry with paper towels before breading.

I did two layers of eggplant. You can layer however you like, you just to be sure the top layer of eggplant is topped with sauce and then cheese. This is my husband's favorite dish. Rating: 4 stars. This dish turned out quite well - my boyfriend and I both want to make it again. However, 3 eggplants was way too much - next time I will use a good medium sized one and a smaller one.

However, the slices definitely needed to be cooked a little longer than five minutes on a side - next time I might try cooking ten minutes a side. Over all, though, a good recipe! I scaled this down for 3 servings and ended up using 3 eggs as well as 2 cups of bread crumbs.

I made my own "italian" version by adding garlic powder, oregano, 2 tbs parmesan, salt, pepper and paprika. I followed some of the reviewer's advice and baked the eggplant for 10 minutes on each side. I recommend everyone do this as the eggplant was just cooked. My husband gave this a 10 out of a 5 For those of you whose eggplant sticks to the pan without oiling your baking sheet, try parchment paper.

You don't have to use anything to grease your pans and nothing sticks. You can also reuse it. Thanks so much for sharing! Positively LOVE this!

Have made it several times already. I DO salt the eggplant first, and dip slices in just egg whites only-- no need for the extra fat in the yolks; bake slices 10 min per side; I use healthy choice garlic lovers sauce. Karen Ayala Simmons.

Recipe needed a little manipulation but it turned out so good. I added spinach and used Muir glen tomatos. My husband and preschooler loved it. Wipe hands with paper towel then repeat. Tip: if baking eggplant instead of frying, brush a sheet pan with Tablespoons of oil and arrange breaded eggplant onto pan as you coat them.

Pan frying method: in a skillet pan, add Tablespoons of oil at a time, and cook breaded eggplant for minutes on each side until golden brown. Lay on paper towels to soak up excess oil.

Repeat until all eggplant has been fried. Baking method : instead of pan frying you can also bake the eggplant to use less oil. Preheat oven to F and arrange breaded slices onto sheet pan that is brushed with Tablespoons of olive oil.

Bake for 25 minutes until golden. Assemble: in a large casserole dish, spread a thin layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan.

Repeat an additional layer on top. Bake: Then bake at F uncovered for 30 minutes until cheese is browned and melted. Did you make this recipe? Share your photos and tag asimplepalate asimplepalate. Baked Eggplant Rollatini. Roasted Eggplant Pasta. Cheesy Rotini Pasta with Roasted Vegetables. Bethany Kramer is a home cook, recipe developer, and dog mom.

She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Your email address will not be published.

Yummy and simple! Thank you. Absolutely delicious!