Fried Eggplant Parmesan Recipe

Repeat another layer of eggplant 1 cup of sauce 2 cups shredded mozzarella and 1 3 cup parmigiano reggiano cheese.

Fried eggplant parmesan recipe. Sprinkle the eggplant with kosher salt and allow the eggplant to sit for 30 minutes. Bake until hot and just beginning to brown. Skake it up well. Slice the eggplant into round circles about a 1 4 inch thick leaving the skin on.

Even eggplant haters are familiar with the iconic dish of eggplant parmesan. After all parmesan coated eggplant slices smothered in tomato sauce and baked until tender is a simple comfort food at its very best. Lightly beat eggs in a bowl. Then rinse and pat dry the slices with paper towels.

Scatter half of the parmesan and half of the mozzarella over the sauced eggplant. Pick up and place the piles of cheese in the sauce. For the last layer add the sliced eggplant 1 cup of sauce remaining 1 cup shredded mozzarella and 1 3 cup parmigiano reggiano cheese. Divide the mozzarella into 8 to 10 piles one for each eggplant.

Put everything in a giant freezer ziploc bag except the eggplant oil and eggs. While the preparations are straightforward a few tricks will help you make the tastiest eggplant parmesan yet. Ingredients 1 cup canola oil for frying 2 cups italian seasoned bread crumbs 2 cups all purpose flour cup grated parmesan cheese divided 3 large eggs beaten 1 eggplant peeled and sliced 1 13 5 ounce jar roasted garlic flavored spaghetti sauce such as ragu roasted garlic pasta sauce. Repeat with the remaining eggplant sauce parmesan and mozzarella.

Cover the pan with foil and bake for 30 minutes. Preheat the oven to 450 f.