On a moonlit night, if you were to stroll into my kitchen, you’d often find me engrossed in layering up an Eggplant Parmesan. With each slice, sauce, and sprinkle of cheese, memories flood in. Come, join me in this intimate culinary experience as we explore this masterpiece.
Eggplant Parmesan is one traditional Italian dish that is enjoyed all around the world due to the abundant flavours bursting in your mouth with every bite. In choosing the main ingredient, the eggplant, one must choose a young one which can be identified through its weight of 8 ounces. Rest assured that the eggplant then is about 2 days old only. Remember, selecting older eggplant may mean a much bitter taste.
Eggplant Parmesa Recipe
Eggplant Parmesan
Ingredients
Ingredients
- 8 oz. eggplant
- 1 tsp. salt
- ¼ cup parmesan cheese finely grated
- 8 oz. mozzarella grated
- Flour for breading
- Egg for breading
- 1 tsp. water
- Bread crumbs for breading
- 6 tbsp. olive or vegetable oil
- 12 oz. spaghetti sauce
Instructions
- eggplant pie with ham cheese tomatoes and eggs
- Cut the eggplant into ¼ inch thick apiece. Sprinkle the eggplant cuts with salt, seeing to it that they are salted on both sides. Set aside the eggplants in a colander for about 30 minutes.
- Get the eggplant slices and blot the moisture that comes out from them with a paper towel. Again, blot the moisture with a second paper towel.
- If you haven’t shredded the cheese, shred both mozzarella and parmesan.
- Put the egg and bread crumbs in two separate dishes while putting the flour in a plastic bag. Add 1 tsp. of water to the egg and beat the two together with a fork.
- Array all the dishes: eggplant slices, flour (in a bag), egg, bread crumbs and an extra plate.
- Put all the eggplant slices into the plastic bag with flour and gently shake. Now, one by one get the slices into the egg, then into the crumbs and set onto the plate. Make sure that both sides of each slice are covered with breading.
- Set your skillet over a medium flame and pour 3 tbsp. of oil. Commence frying the breaded eggplant slices with each side cooked in about 4-5 minutes. Flip over and do the same frying instruction.
- Put the fried eggplants over a dish with a paper towel to get rid of the excess oil.
- In an oven dish, set the spaghetti sauce and proceed into aligning the eggplants over it.
- Cover the eggplants first with mozzarella cheese, then with parmesan.
- Bake the eggplants for about 15 minutes in a 435⁰F heat until the cheese is golden and the sauce is foamy.
- Remove from the oven and serve the eggplant parmesan cheese.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Eggplant Parmesan – The Air Fryer Method
The Air Fryer – a modern-day marvel that has revolutionized our kitchens. Its ability to crispen and cook without the excess oil makes it an ideal choice for our beloved Eggplant Parmesan. Not only does it cut down the cooking time, but it also offers a lighter, yet equally delectable, rendition of this classic. Here’s how to craft this masterpiece using an air fryer:
Ingredients
- Sliced eggplants (as per the original recipe)
- Marinara sauce
- Grated Parmesan cheese
- Shredded mozzarella cheese
- Seasoned breadcrumbs (for that extra crunch)
- Beaten egg (for dipping)
- Olive oil spray or mist
- Fresh basil and seasonings (as per your preference)
Procedure
- Preparation: Begin by preheating your air fryer to 375°F (190°C). This ensures a consistent cooking temperature right from the get-go.
- Eggplant Prep: Dip each eggplant slice into the beaten egg, ensuring it’s well-coated. Then, dredge it through the seasoned breadcrumbs, pressing slightly to make sure they adhere well.
- Air Frying: Place the breaded eggplant slices in a single layer inside the air fryer basket. It’s essential not to overcrowd them to achieve that golden crispness. Lightly spray or mist the eggplant with olive oil. Fry for about 8-10 minutes, flipping halfway, or until they are golden and crisp.
- Layering: Once all the eggplant slices are done, start the layering. In a suitable ovenproof dish or pan, place a layer of the air-fried eggplant slices. Top with marinara sauce, a sprinkle of Parmesan, and a generous amount of mozzarella. Continue layering in this manner, finishing with a cheese layer on top.
- Melting the Cheese: Transfer the layered dish back into the air fryer and cook for another 5-7 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnishing: Finish off with some freshly chopped basil, additional grated Parmesan, and seasonings of your choice.
Serving: Serve your Air Fryer Eggplant Parmesan hot with a side of spaghetti, garlic bread, or a fresh garden salad.
With this method, the air fryer not only reduces the oil content but also encapsulates the essence of the dish beautifully, making it a quicker yet delightful variant of the traditional Eggplant Parmesan. Bon Appétit!
Tips for making Eggplant Parmesan
Serving Suggestions for Eggplant Parmesan
For a dish as classic and revered as the Eggplant Parmesan, what you serve alongside it can elevate the entire dining experience. Let’s make every bite count:
Sides:
- Garlic Bread: The buttery, crispy delight is perfect for scooping up that luscious marinara sauce.
- Caesar Salad: A light, crunchy counterpoint to the rich layers of the eggplant dish.
- Spaghetti Aglio e Olio: Simple pasta tossed in olive oil, garlic, and chili flakes complements the Eggplant Parmesan’s bold flavors.
Garnishes:
- Fresh Basil Leaves: A sprig or two not only adds a pop of color but also a burst of freshness.
- Red Pepper Flakes: For those who like a little kick with their meal.
- Grated Parmesan: A final sprinkle on top for good measure.
Beverages:
- Chianti: This red wine complements the tanginess of the marinara beautifully.
- Sparkling Water with Lemon: A refreshing palate cleanser.
Ways to Serve:
- Casserole Style: The classic. Layered, baked, and served in a dish.
- Eggplant Parmesan Sliders: Place a piece between mini buns for delightful sliders – perfect for parties!
FAQs on Eggplant Parmesan
1. How do I prevent my Eggplant Parmesan from becoming too soggy?
The key lies in pre-cooking the eggplant slices well. Air frying, as suggested, or even frying, ensures moisture is drawn out, preventing sogginess when layered with sauce.
2. Can I use a different cheese besides mozzarella and Parmesan?
While traditional Eggplant Parmesan uses mozzarella and Parmesan, feel free to experiment with cheeses like provolone or fontina, keeping in mind melting points and flavor profiles.
3. Is salting the eggplant slices necessary?
Salting helps draw out the bitterness and excess moisture from the eggplant. It’s a recommended step but can be skipped if using young, fresh eggplants.
4. Can Eggplant Parmesan be made ahead of time?
Yes! You can prepare the layers ahead of time and refrigerate. Bake or air fry just before serving.
5. How should leftover Eggplant Parmesan be stored?
Place in an airtight container and refrigerate. Consume within 2-3 days. For reheating, an oven or microwave works best to retain texture and flavor.
Cooking Tips for Eggplant Parmesan
There’s a delicate balance to strike when crafting the perfect Eggplant Parmesan, but with a little guidance, you’ll be on your way to perfection.
Tips:
- Eggplant Selection: Opt for medium-sized eggplants with smooth skin. These have fewer seeds and are less bitter.
- Thin Slices: When slicing the eggplant, aim for uniformity. Too thick and they won’t cook evenly; too thin and they may become mushy.
- Drain the Fried Slices: If you’re frying instead of air frying, always let the slices drain on a paper towel to remove excess oil.
Common Mistakes to Avoid:
- Skipping the Pre-Cook: Eggplants release moisture. Pre-cooking them ensures your final dish isn’t watery.
- Overlayering: While we all love cheese and sauce, too much can make your dish soggy. Moderation is key.
- Rushing the Process: Don’t hasten the cooking. Allow each layer to settle and meld for the flavors to shine.
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Melting moments: The allure of bubbly, golden cheese on top.
Embrace these suggestions and pointers, and your Eggplant Parmesan will not just be a dish, but a reflection of culinary artistry. Enjoy every bite, every moment!
Crafting the Eggplant Parmesan is like painting on a culinary canvas. Each layer, each flavor, and every tip holds a story. Let’s create and savor this artistry together. If this dish resonated with your palate, share it far and wide! And to stay updated with more such culinary tales, hit that subscribe button.
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Experience the culinary brilliance of Chef John at Food And Meal Restaurant. With over 20 years of global expertise, My innovative creations and unwavering dedication to cooking have earned me a well-deserved reputation. My passion for gastronomy is showcased in every dish, combining fresh, local ingredients with harmonious flavors and captivating presentations. My ability to tell a story through my food reflects my profound understanding of culture and emotion.