Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, fresh eggplant parmesan. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Fresh Eggplant Parmesan is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Fresh Eggplant Parmesan is something that I’ve loved my whole life.
Classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best. Top eggplants with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. This baked eggplant parmesan recipe will become one of your family favorites!
To get started with this recipe, we must prepare a few components. You can cook fresh eggplant parmesan using 7 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Fresh Eggplant Parmesan:
- Prepare 2 large Eggplants
- Get 1 lb Fresh mozzarella cheese
- Take 24 oz Jar of garlic and herb tomato sauce
- Get 2 bunch Fresh basil (chopped)
- Make ready 2 cup Fresh grated Parmesan cheese
- Get 3/4 cup Fresh bread crumbs (lightly toasted)
- Get 2 tbsp Pre-grated Parmesan cheese (you know, the shaky kind)
Parmigiana di Melanzane, or Eggplant Parmesan, is a simple but elegant Italian recipe. Our version of this vegetarian dish is lighter than many and includes a Fresh Herb Tomato Sauce that is perfect for. Personally, I like my eggplant parmesan to be light, fresh tasting, and with just enough cheese to hold it together. I prefer to simply grill or broil my eggplant slices instead of breading them and frying them.
Steps to make Fresh Eggplant Parmesan:
- Pre heat oven to 450
- Cut each eggplant into 6 1-1 1/2 inch slices
- Drizzle some olive oil onto a baking sheet and place each each slice of eggplant on it, lightly salt and pepper the top and bake for about 15 minutes or until the eggplant is a deep brown color.
- Meanwhile, chop your fresh basil, cut your mozzarella into 1/8 inch slices and grate your Parmesan cheese.
- Place your baked eggplant on a dish to cool for about 10 min and reduce oven temp to 350
- Place the biggest 6 slices of eggplant on the bottom of a 8x12 inch baking pan. Spoon about 2 heaping tablespoons of sauce on each slice then sprinkle your fresh basil, top that with your mozzarella slices and then the fresh Parmesan.
- Place the other six slices of eggplant on top of the the first ones and repeat the layers of sauce, basil and cheeses.
- In a small bowl combine the pre-grated (shaky) Parmesan with the fresh bread crumbs and sprinkle over top of the dish.
- Bake for 30 min uncovered or until cheese is melted and bubbly.
- Dish is ready to serve
In more traditional eggplant parmesan, breaded eggplant is layered with tomato sauce and cheese When I have access to fresh tomatoes and bell peppers, I love the flavor of this ultra simple sauce. This Baked Eggplant Parmesan recipe is lightened up a bit with baked (instead of fried) panko-crusted roasted eggplant, and layered up with a zesty combination of marinara, cheeses and fresh herbs. The eggplant is layered in a large pan with marinara sauce, mozzarella, ricotta and Parmesan cheese. The best eggplant parmesan I've ever had. Next time I think I will double the ricotta mix.
So that’s going to wrap it up for this special food fresh eggplant parmesan recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
