Pre-heat a fan forced oven to 180 degrees celcius. Then dry the eggplants slices with a clean paper towel and dip them in flour.
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Adjust the heat as the eggplant cooks to prevent the bits of coating that fall off the eggplant slices from burning.
Eggplant parmigiana recipe. Next rinse the eggplants and pat them dry with kitchen paper. Heat oil in a large skillet over medium-high heat until hot. Cover the eggplants with a layer of egg-tomato sauce then a generous sprinkling of grated Parmigiano-Reggiano a sprinkling of chopped basil if using and then evenly distribute pieces of the mozzarella.
This will draw out their moisture and enhance the flavor of the eggplant. Add eggplant slices and reduce heat to medium. The first step of most eggplant parmigiana recipes will have you slice the eggplant and then cook it.
Fry in hot oil and drain on paper towels once cooked on both sides. Slice and salt the eggplants. Peel the eggplants and cut them into round slices around ½ cm thick 15.
Preheat the oven to 375 degrees F. Rub a lasagne dish with olive oil. How you cook the eggplant will largely be determined by the recipe- there are many eggplant parmigiana versions.
Leave them in a colander covered with a weight to extract excess liquid for 30 minutes. Can be served with a vegetable pasta with an olive oil and oregano dressing. Add oil to the pan as necessary during cooking to keep the level the same.
Most eggplant Parmesan recipes call for the eggplant to be fried. Classic Eggplant Parmigiana Recipe. Sprinkle with salt and leave for five minutes before patting them down with paper towel.
By treating the eggplant with the olive oil and letting it bake I have tried to make a healthier version. Heat the tomato sauce to simmering if cold or. Sprinkle the eggplant slices with coarse salt and place them in a colander for 2 hours.
Slice the eggplant into thin slices. Cook for 3 to 4 minutes per side or until golden brown and tender. A tasty healthy version of the traditional eggplant Parmesan.
Great for a lunch or dinner.
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