Eggplant Parmigiana. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried.

This Italian-style eggplant Parmesan recipe is lighter than most—it's made with roasted eggplant slices (not fried) and no breading. A specialty of southern Italian kitchens, eggplant parmigiana can be made more weeknight-efficient by breaking the steps into stages. 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. You can have Eggplant Parmigiana using 11 ingredients and 13 steps. Here is how you cook that.

Ingredients of Eggplant Parmigiana

It's of Italian Eggplants (medium), peeled, sliced 3/4” thick.
It's of salt.
You need of all-purpose flour.
It's of eggs, beaten to blend.
It's of milk.
You need of seasoned breadcrumbs.
Prepare of olive oil (divided).
You need of Italian red sauce (divided).
You need of fresh mozzarella cheese, thinly sliced.
You need of finely grated Parmesan cheese.
It's of fresh basil, chopped.

Lightly season eggplant slices all over with salt; place in a single layer on I grew up near NY/NJ and I was missing perfect eggplant parmigiana! I made this recipe about a. Eggplant parmigiana recipe with step by step pics - eggplant parmesan is a delicious Italian baked dish of eggplant with tomato-herb sauce and cheese. Try this recipe for traditional Italian-style eggplant Parmesan (Parmigiana di melanzane).

Eggplant Parmigiana step by step

Place some of the eggplant slices on paper towels on a large plate. Lightly salt. Add another layer of paper towels on top, then add eggplant slices, salt, and top it off with paper towel..
Place a large plate on top for weight and to seal the slices. Allow this to sit for 30 minutes. [This draws out some of the moisture and makes for a creamier eggplant texture when baked].
Place flour in a shallow bowl. In a separate shallow bowl, beat the eggs with a dash of milk. In a flat plate, add the breadcrumbs. [Have a small bowl to the side that contains about 2 cups of water].
Remove the eggplant slices from the paper towels, place them on the large plate and drizzle with olive oil. Heat a very large frying pan over medium-high heat with some olive oil..
Working one at a time, dredge the eggplant slice in flour (both sides), then dip in egg wash (both sides), and coat in breadcrumbs on both sides by firmly pressing the slice down in the crumbs..
Add the slice to the heated pan. Dip your fingers in the water bowl and repeat these steps with the other slices to fill the pan. [Fry in batches].
Fry the slices until golden brown and then flip them over. Add olive oil to the pan. Total cooking time is about 6 minutes. Transfer to a large plate. Repeat with the other batch of slices using additional oil..
Preheat oven to 350°.
Spread 1/2 cup of sauce on the bottom of a large baking dish. Place the larger slices on the bottom (trim as needed). Add a slice of mozzarella cheese on top..
Stack the remaining slices on top for a second layer. Add the rest of the sauce on top and spread this around. Top the layers with the Parmesan cheese..
Cover with foil and place in the heated oven on top of a baking sheet and bake for 40 minutes. Remove the foil and bake another 15 minutes..
Remove from the oven and allow this to rest for 15 minutes. Top with basil leaves..
Using a spatula, cut and scoop a two-layer portion, and place it upon a bed of plated pasta. [Or use within a baked Italian sandwich roll].

It's a hearty side dish or great meatless/vegetarian main. A recipe for melanzane alla parmigiana, aubergine or eggplant parmigiana: fried aubergines baked in the oven with cheese and tomato. Today on the show we learn how to make eggplant parmigiana or parmigiana di melanzane. Today I am sharing with you my simple eggplant parmigiana recipe. Eggplant parmigiana is a delicious recipe that is very easy to make and.