#Eggplant recipes free
You can make it with a healthier grain bread, white bread, your favorite gluten free brand, or Ezekiel bread. Types of bread to use for homemade breadcrumbs: this recipe includes a homemade breadcrumb recipe that is super easy to make! The types of bread you can use are endless.
#Eggplant recipes skin
I recommend keeping the skin on instead of peeling.
I like to shoot between 1/4 to 1/2 inch in thickness to ensure they’ll be fully cooked through!ĭo I have to peel the eggplant before cooking? Eggplant skin is completely edible and actually gives a “meatier” texture to the vegetables when cooked. To avoid this, make sure eggplant cuts are no thicker than 1/2 inch.
#Eggplant recipes how to
How to avoid “tough” eggplant: in some cases the eggplant parm can come out tough in texture which would mean that it’s underdone/undercooked. Make it gluten-free: use a gluten-free flour blend for dredging eggplant and either use store-bought gluten free breadcrumbs, or make the homemade breadcrumbs with your favorite gluten free bread. Types of flours for dredging: I recommend I finely ground flour for dredging the eggplant such as all purpose, white whole wheat, gluten free flour blend, or oat flour. You can also spice up the dish and use our homemade arrabbiata sauce. Types of sauce to use: I recommend serving this dish with a quality marinara sauce! I love using our San Marzano tomato sauce for a homemade sauce or using our favorite store-bought marinara. Top with additional fresh parmesan and chopped fresh basil & oregano. Repeat with another layer of breaded eggplant, mozzarella, marinara, and parmesan cheese.īake uncovered at 400F for 30 minutes. Top eggplant with mozzarella slices, a spoonful of marinara, then top with parmesan cheese. Bake for 25-30 minutes until golden brown.Īssemble in baking dish: in a large casserole or baking dish, spread a thin layer of marinara and then top with one layer of breaded eggplant. Place on paper towels to absorb any extra oils.īake: Preheat oven to 350F, arrange eggplant on sheet pan brushed with olive oil. Repeat until all of eggplant is finished. Pan fry: in a skillet with 1-2 Tablespoons of oil at a time, brown breaded eggplant for 2-3 minutes on each side. (If you are baking the eggplant and not frying it, make sure sheet pan is brushed with oil). Sweat the eggplant slices with salt: after slicing eggplant int 1/4-1/2 inch thick cuts, sprinkle with salt and let sit for 10 minutes before thoroughly patting drying with paper towel.īread the eggplant: assemble 3 bowl with flour, whisked eggs, and breadcrumb mixture.įirst, dredge eggplant slice in flour on both sides, then dip into egg, and last dip in breadcrumbs – lightly pack breadcrumbs on with hands. How to Make Eggplant Parmesan – Step by Step Here’s everything you’ll need to make this dish happen: eggplant, marinara, breadcrumbs, fresh herbs (basil & oregano), eggs, flour, garlic powder, dried herbs, oil, marinara, mozzarella cheese, and parmesan cheese. Baking the breaded eggplant on a tray in the oven requires a lot less oil, and is a little bit lighter and healthier! Either way you go, the dish will be exceptionally delicious.
Frying the eggplant will mean using quite a bit of oil to brown the breaded eggplant. There are also two methods to make this dish – fried or baked. This is a simple change that really elevated the flavor and texture of the whole dish! It’s just like chicken parmigiana – but made vegetarian with eggplant instead of chicken!įor this recipe I used a simple homemade breadcrumb recipe versus store-bought breadcrumbs. If you’ve never had it, eggplant parmesan is an Italian dish made up of slices of eggplant that are coated in flour, breadcrumbs, and then baked in layers of rich marinara and melted cheese! It’s a must-try for any and all Italian food lovers. Growing up, I adored eggplant parm! No matter how laborious the cooking process was, it was always worth it in the end. The whole family will love this classic eggplant parmesan! Slices of tender eggplant coated in homemade breadcrumbs, and then layered with melted cheeses & rich marinara! Whether you’d like to bake or fry the eggplant, this recipe has a method for both.
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