How To Make Eggplant Parmesan

 in Demos

Say it with us—aubergine. We’ll try that again—aubergine (oh-bear-jean). No, we’re not just talking nonsense. The French word aubergine is better known in the U.S. as eggplant because of its unique egg-like shape. Perhaps the dish that eggplant is most famous for is the classic Italian dish-eggplant parmesan. With thinly sliced layers of aubergine that are then breaded, fried and layered with cheese and tomato, this dish is a total knockout. Great for a vegetarian option for a dinner party, family gathering or weeknight dinner, eggplant parmesan has all the right ingredients to make it a classically delicious Italian dish. We just got hungry thinking about it!

Learn our tips and tricks for making an absolutely delectable eggplant parmesan with our online culinary school chef. This gorgeous Italian dish is a great dish to break up weeknight dinner with a meatless dish!

Eggplant Parmesan

3 eggplants
12 oz flour
8 eggs
6 fl oz milk
1 lb seasoned breadcrumbs
32 oz tomato sauce
18 oz mozzarella cheese
12 oz Parmesan cheese
1 oz fresh parsley, chopped
1 oz fresh oregano, chopped

1. Peel and slice the eggplant into rounds a half inch thick and soak them in some cold water that is seasoned with salt and a little sugar. Soak the eggplant slices for approximately 10 minutes and remove.
2. Pat the eggplant dry with a paper towel and bread in the flour, egg wash and bread crumbs. Pan fry the slices over medium heat until golden brown and crispy.
3. Remove them from the pan, put on a paper towel lined plate and season with salt and pepper. In a shallow baking dish spoon some tomato sauce with the fried eggplant and top each slice with mozzarella and parmesan cheese.
4. Bake or broil to melt the cheese and brown it slightly. Then finish the eggplant with some freshly chopped parsley and oregano.

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