Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, eggplant parmesan. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Eggplant Parmesan is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Eggplant Parmesan is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have eggplant parmesan using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Eggplant Parmesan:
- Make ready 1 Large Eggplant
- Make ready 3 Cups Marinara or Spaghetti Sauce
- Make ready Flour
- Prepare Eggs
- Get Instant Mashed Potatoes
- Get Parmesan Cheese
- Get Cheddar Cheese
- Get Salt
- Make ready Pepper
- Make ready Oregano
- Make ready Cooking oil
- Get 1 Green Onion
Steps to make Eggplant Parmesan:
- Slice eggplants. Not too thick, not too thin. Just right will be nice. Salt generously on both sides. Drain on a rack for 60 minutes. Rinse eggplants and dry throughly with paper towel.
- Set up your breading station. I’ll tell you a secret… I forgot to season the eggplants. So, I seasoned them after I fried them and it was fine. You can choose to season them as you wish.
- Preheat your oven to 400 F and start getting your oil hot while you’re breading the eggplant. Drop those bad boys in and let them fry until golden on both sides. It’ll take a few minutes each side. Those potato flakes hold up well in the oil. Drain on a rack over paper towels.
1. Put down about 1 1/2 cups sauce in a large sheet pan. Strategically place eggplant on top of sauce. If you’re lucky, they’ll fit nice. If not, jam them in. Give a healthy dose of Parmesan (fresh if possible) then cheddar. - Place in oven for roughly ten minutes or until cheese has melted to your satisfaction. *Some recipes will have you ladle sauce on the eggplant prior to placing it in the oven. You can, if you want to sacrifice crispness.
- Serve over pasta of your choice. I had a huge pot of sauce that I made prior. You’ll have to account for extra sauce to sauce your pasta. Garnish with green onion and freshly shredded cheese.
1. Put down about 1 1/2 cups sauce in a large sheet pan. Strategically place eggplant on top of sauce. If you’re lucky, they’ll fit nice. If not, jam them in. Give a healthy dose of Parmesan (fresh if possible) then cheddar.So that is going to wrap this up for this special food eggplant parmesan recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
