Easiest Way to Prepare Any-night-of-the-week Eggplant Parmesan

Hello everybody, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Any-night-of-the-week Eggplant Parmesan. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Eggplant Parmesan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant Parmesan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Eggplant Parmesan is 9 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Eggplant Parmesan estimated approx 1 hour.

To get started with this particular recipe, we must first prepare a few components. You can cook Eggplant Parmesan using 15 ingredients and 8 steps. Here is how you can achieve it.

My sister wanted me to make eggplant parmesan weekend after she bought groceries. And this is what I came up with😉

Ingredients and spices that need to be Make ready to make Eggplant Parmesan:

1. 1 can 800 ml crushed tomatoes
2. 1 can 800 ml diced tomatoes
3. 3 large eggplants
4. 2 tbsp garlic powder
5. 2 tbsp salt
6. 2 tbsp black pepper
7. 1 large egg
8. 1 cup milk
9. 1 medium onion, chopped
10. 3 cup bread crums
11. 1 cup flour
12. 3 cup mozzarella cheese
13. 1 cup parmigiano cheese
14. 2 bunch fresh parsley

Steps to make to make Eggplant Parmesan

1. Bring crushed and diced tomatoes to a boil and add 1 tablespoon salt, garlic powder and pepper. Stir in half of the fresh parsley and the whole onion, reduce heat and thicken sauce over 35 minutes
2. Slice eggplant into 1/4 inch thick pieces
3. Combine egg and milk into a bowl and mix well
4. Combine bread crums, flour and remaining salt, garlic powder and pepper into a bowl and mix well
5. Bring veg oil to medium/medium high heat in large sauce or frying pan
6. Dredge eggplant in egg wash mix and then into bread Crum mix and fry in veg oil. About 35 seconds each side until golden
7. Ladle some tomatoe sauce into an oven safe glass or tin dish( something used for lasagna or cake). And layer eggplant then sauce, mozzarella, parmigiano and repeat. ( should make 3 to 4 layers depending)
8. Lastly top it off with the remaining mozzarella, parmigiano and fresh parsley. Add more cheese if desired. And bake in the oven at 350 for 15 minutes or until golden on top

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