Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a simple dish, eggplant parmesan. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Eggplant Parmesan is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Eggplant Parmesan is something that I have loved my entire life. They’re nice and they look wonderful.

Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses. Classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best.

To begin with this recipe, we must prepare a few ingredients. You can cook eggplant parmesan using 23 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant Parmesan:

1. Take 🍝 For the sauce
2. Prepare garlic
3. Make ready anchovies (salted/oiled not the fresh variety!)
4. Get large onion
5. Take chopped tomatoes
6. Take small red pepper
7. Get olive oil
8. Get white wine
9. Prepare large handful fresh basil
10. Take large handful fresh parsley
11. Take dried oregano
12. Make ready Salt and pepper
13. Prepare 🍆 Aubergines and layers
14. Make ready large aubergines - you can use Eggplants if you prefer ;)
15. Prepare fresh mozzarella
16. Make ready grated mozzarella (buy pre-grated)
17. Take panko breadcrumbs
18. Take dried oregano
19. Prepare black pepper
20. Make ready freshly grated parmesan
21. Prepare flour
22. Make ready eggs (depending upon size)
23. Get olive oil

Have you had the chance to try that one? This easy eggplant parmesan recipe is not only delicious, but also healthy. Make baked eggplant parmesan instead of lasagna to skip the unnecessary carbs and still enjoy all the cheesy goodness. It's Comfort Food at Its Best.

Instructions to make Eggplant Parmesan:

1. Peel and slice your aubergines. Slices should be no thicker than 1/2 inch thick. Sprinkle with salt, then layer on a baking sheet surrounded by kitchen roll/paper towels. Add another baking sheet on top and finally put a heavy water-filled bowl on top. Leave for about an hour.
2. While the aubergines are getting ready, you can make the sauce. Heat oil in a pan then add onions and garlic and fry for a few minutes until translucent. Then add the peppers, anchovies, 3/4 of the basil & parsley, and salt and pepper.
3. After a couple of minutes add the tomatoes and white wine, plus a cup of water. Simmer on a low heat for 20-30 minutes.
4. Using a food processor blend the panko, oregano, 3/4 cup parmesan and salt and pepper until it is a fine powder. Add to a shallow bowl next to a bowl with the eggs (beaten) and another bowl with the flour.
5. Heat 2/3 cup oil in a large frying pan. Dip the aubergine slices first in the flour, then the egg, then in the panko-parmesan mix until well covered. Then fry on both sides until golden brown. The larger your frying pan the more you can fry at once. When the slices are done rest them on a plate covered with paper towels to drain the excess oil.
6. Add the grated mozzarella, the remainder of the basil and parsley (chopped) and what's left of the grated parmesan to a bowl.
7. Spread 1 cup sauce over the bottom of a large baking pan. Then add a layer of aubergine slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of aubergine, followed by another cup sauce and half of remaining cheese mixture. Repeat with remaining slices, sauce, and cheese mixture. Add the final fresh mozzarella slices then sprinkle some more oregano on the top.
8. Bake in the middle of the oven until golden brown, normally 45–60 minutes. Important: leave to stand for 20-30 minutes before attempting to serve it has a chance to firm up.

One bite of Eggplant Parmesan and you'll be sold. To make legit eggplant parm, you'll need to fry eggplant. And to yield the best results, you're going to want to let it sit for a bit with salt to draw out. After all, Parmesan-coated eggplant slices smothered in tomato sauce and baked until tender is a simple comfort food at its very best. While the preparations are straightforward, a few tricks will help.

So that’s going to wrap it up for this creative food eggplant parmesan recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!