Hi everyone, Welcome to my recipe page. Today, we’re going to prepare a distinctive dish, eggplant parmesan. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Eggplant Parmesan is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Eggplant Parmesan is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have eggplant parmesan using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant Parmesan:
- 1 Large Eggplant
- 3 Cups Marinara or Spaghetti Sauce
- Flour
- Eggs
- Instant Mashed Potatoes
- Parmesan Cheese
- Cheddar Cheese
- Salt
- Pepper
- Oregano
- Cooking oil
- 1 Green Onion
Instructions 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’s going to wrap it up for this special food eggplant parmesan recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
