Best Eggplant Parmesan Recipe

Arrange a single layer of eggplant slices on top of the sauce.

Best eggplant parmesan recipe. Put another baking sheet on top. Allow to sit for at least 3 hours. In a 9x13 inch baking dish evenly spread 1 1 2 cups of spaghetti sauce. Preparation cut each eggplant into about inch 1 cm thick round slices.

And whisk together panko cup parmesan and dried oregano to a third shallow bowl. Top the eggplant with 1 2 of the cheese mixture. Working in batches toss eggplant in flour then dip in eggs and dredge in panko mixture. Cover the pan with foil and bake for 30 minutes.

In another bowl combine bread crumbs garlic. In a 9 by 13 inch flameproof baking dish spoon about 1 4 of the tomato sauce on the bottom. Flip the slices over and sprinkle with the rest of the salt. Sprinkle the eggplant with half of the coarse salt.

Wipe excess moisture from eggplant slices with paper towels. In a large skillet cook eggplant in batches. Repeat another layer of eggplant 1 cup of sauce 2 cups shredded mozzarella and 1 3 cup parmigiano reggiano cheese. Arrange the slices in a single layer on a baking sheet lined with paper towels.

Repeat this process until your glass baking dish is loaded. Sprinkle on half of the basil and half of the parmesan cheese. Place on a baking. Meanwhile for eggplant place flour and eggs in separate shallow bowls.

Repeat layering process until all the eggplant and cheese mixture is used. Directions in a dutch oven over medium heat cook garlic in oil 1 minute. For the last layer add the sliced eggplant 1 cup of sauce remaining 1 cup shredded mozzarella and 1 3 cup parmigiano reggiano cheese. Stir in tomatoes olives basil capers pepper flakes.

Bake uncovered in the 400 degree oven for 20 25 minutes until cheese is melted and the top is bubbling and lightly browned. Top with a layer of the fried eggplant. Place remaining eggplant slices on top and cover with remaining marinara basil and parmesan cheese. Start with some sauce on the bottom of the pan next layer the eggplant slices followed by a few heavy dollops of the ricotta cheese mixture and then top with the mozzarella slices and shredded fontina.

Eggplant and assembly 4 pounds italian eggplants about 4 medium peeled sliced lengthwise inch thick kosher salt 3 cups panko japanese breadcrumbs 1 teaspoon dried oregano 1 teaspoon freshly ground black pepper 1 cups finely grated parmesan divided 1 cups all purpose flour 5 large eggs.