Best Eggplant Parmesan Recipe Ever

Repeat layers with remaining ingredients ending with a cheese layer.

Best eggplant parmesan recipe ever. Put another baking sheet on top. 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. Meanwhile for eggplant place flour and eggs in separate shallow bowls. Cover the pan with foil and bake for 30 minutes.

Top the eggplant with 1 2 of the cheese mixture. In another bowl combine bread crumbs garlic. Directions in a dutch oven over medium heat cook garlic in oil 1 minute. Add another layer of eggplant and repeat this process until you ve reached the final layer of eggplant.

Top with a layer of the fried eggplant. Sprinkle with about cup plus 2 tablespoons mozzarella and 1 tablespoon pecorino. Cover the bottom of a 9x13 inch casserole dish with a layer of spaghetti sauce. Arrange the slices in a single layer on a baking sheet lined with paper towels.

Flip the slices over and sprinkle with the rest of the salt. Sprinkle the eggplant with half of the coarse salt. Repeat this process until your glass baking dish is loaded. Ingredients 3 medium eggplants 1 teaspoon salt 1 cup all purpose flour 1 teaspoon salt teaspoon pepper 2 large eggs 1 cup panko bread crumbs 1 cup italian style bread crumbs 1 teaspoon garlic powder 2 cups marinara sauce 8 ounces fresh mozzarella sliced cup chopped fresh basil 1 2 cup freshly.

For the last layer add the sliced eggplant 1 cup of sauce remaining 1 cup shredded mozzarella and 1 3 cup parmigiano reggiano cheese. Repeat layering process until all the eggplant and cheese mixture is used. 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. In a large skillet cook eggplant in batches.

In a 9x13 inch baking dish evenly spread 1 1 2 cups of spaghetti sauce. In a 9 by 13 inch flameproof baking dish spoon about 1 4 of the tomato sauce on the bottom. Preparation cut each eggplant into about inch 1 cm thick round slices. Repeat another layer of eggplant 1 cup of sauce 2 cups shredded mozzarella and 1 3 cup parmigiano reggiano cheese.

Top with a layer of eggplant slices. The eggplant slices can overlap slightly.