Eggplant Parmesian
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- Oil ;enough for frying slices
- 1 Jar Tomato Sauce (Ragu Today's Recipe Mushroom I use)
- Flavored Bread Crumbs ; enough to cover all egg- plant slices
- Dip
- 1 pk Shredded Mozzerella Cheese
- Parmesian Cheese ;(optional)
- 1 lg Eggplant ;sliced short side
- Cut
Possible health benefits
General information, not medical advice.
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Eggplant
Source of protein · 1.0 g per 100 g, 16% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Eggplant, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- You are going to cut, bread and fry the eggplant first.
- Peel the dark skin off the eggplant. Slice into medium slices slices (about 1/2 in thick) on the smaller side. Pour Flavored Bread crumbs into a plate or into a dish for coating the eggplant patties. . Beat 3 eggs for dipping into eggplant. Heat up oil in a large pan, enough to fry the eggplant. Dip eggplant into egg and coat it with egg thoroughly. Then coat it with bread crumbs. Put them on to a plate when finished till you have enough to fry in your frying pan. Place the eggplant in the frying pan if you think it is hot enough to fry properly. Keep it frying till both sides are brown. Make sure you flip eggplant over so all sides will brown. When finished frying a batch place fried patties onto a plate covered with a paper towel to absorb the oil. Pre heat the oven to 350~.
- After all the frying is done. Coat a pan with some oil (about a 9in square by 1 1/2 in deep disposable aluminum pan). Pour a little bit tomato sauce on the bottom of the pan. Place a layer of the eggplant patties on top. Cover that with sauce and a little bit of mozzerella cheese. Place another layer on top of that, repeat. When done put sauce and a lot of cheese at the very top add parmesian cheese to the top if desired or available.
- Cover the top of pan with foil. Place in the oven for 45 minutes. Stick fork in middle to see if it is hot all the way through. If not hot enough cook another 10 minutes. Leave it cooking with the foil off the top for the last 10 minutes of the cooking.
- Let it settle before serving for about 5 minutes. This taste good or better reheated. Can be reheated in Microwaveable dish.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Vegetable peeler