Crispy Eggplant Parmesan

Name: Crispy Eggplant Parmesan
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters dried Italian bread crumbs; 794 grams crushed tomatoes; 2 Tbsps canola oil; 118 milliliters cornmeal; 2 eggplants; 2 eggs; 118 milliliters all-purpose flour; 1 Tbsp chopped garlic; 2 teaspoons Italian seasoning; 4 servings Kosher salt and freshly ground black pepper; 1 medium onion, chopped; 59 milliliters grated Parmesan, divided; 2 Tbsps chopped parsley leaves, for garnish; 1 teaspoons red pepper flakes; 237 milliliters shredded mozzarella cheese; 118 milliliters water

Crispy Eggplant Parmesan takes around 50 minutes from beginning to end. This recipe serves 4. One serving contains 581 calories, 25g of protein, and 21g of fat. If you have cornmeal, onion, water, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. It works well as a rather inexpensive main course. If you like this recipe, you might also like recipes such as Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), and Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!).

Instructions

Watch how to make this recipe.

In a large pot over medium-high heat, add the canola oil.

Ingredients you will need

Canola Oil

Equipment you will use

Pot

Add the onion and cook until softened, about 5 minutes.

Ingredients you will need

Onion

Add the garlic and red pepper flakes and cook for 1 minute.

Ingredients you will need

Red Pepper Flakes

Garlic

Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes. Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.

Ingredients you will need

Italian Seasoning

Salt And Pepper

Eggplant

Tomato

Pasta

Sauce

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Set up a breading station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes. Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Cornmeal

Eggplant

Parmesan

All Purpose Flour

Pasta

Water

Egg

Equipment you will use

Oven

Whisk

Turn the oven to broil.

Equipment you will use

Oven

Put the eggplant, overlapping, into a baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes.

Ingredients you will need

Mozzarella

Eggplant

Parmesan

Cheese

Sauce

Equipment you will use

Baking Pan

Broiler

Garnish with parsley and serve.

Ingredients you will need

Parsley

Equipment

Ingredients

Servings:

237milliliters

dried Italian bread crumbs 794grams

crushed tomatoes 2Tbsps

canola oil 118milliliters

cornmeal 2

eggplants 2

eggs 118milliliters

all-purpose flour 1Tbsp

chopped garlic 2teaspoons

Italian seasoning 4servings

Kosher salt and freshly ground black pepper 1medium

onion, chopped 59milliliters

grated Parmesan, divided 2Tbsps

chopped parsley leaves, for garnish 1teaspoons

red pepper flakes 237milliliters

shredded mozzarella cheese 118milliliters

water

Recommended wine: Chianti, Verdicchio, Trebbiano

Eggplant Parmigianan on the menu? Try pairing with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Monsanto Il Poggio Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

Castello di Monsanto Il Poggio Chianti Classico Riserva

Color:Bright garnet red. Bouquet: Complex and developed with ripe fruit aromas. Palate: Intense and rich with great weight and extract, sweetness of ripe fruit linger in long finish. Recommended with: Duck, game birds, and red meat dishes. An excellent match with a fine cheese course.