Eggplant Parmesan Recipe #dinner #vegetarian

Straightforward and delectable eggplant Parmesan stacked with mozzarella and Parmesan cheddar and served over pasta.

This was my first undertaking at eggplant parmesan. I essentially caused things to up en route with some sublime results (this was for Valentines Day so the stakes were VERY high). The way to veal, chicken, or eggplant parm is adding lots of parmesan cheddar to the breading mix—a pro tip from my sibling by marriage, Scott. They don't call it eggplant parmesan futile.

Another simple course—I ordinarily used knock pasta sauce on the off chance that I'm in a surge. It's one less thing to worry over while setting up an equation with a couple of moving parts. I'll forsake you with one final note. Utilize a great deal of mozzarella cheddar to polish everything off. I'm talking about a solid layer of cheddar that thoroughly covers the sauce and eggplant. Perfetto.

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INGREDIENTS :

• 1 large eggplant, sliced into 1/4 – 1/2 thick slices
• 1 1/2 cups dry, unseasoned bread crumbs
• 1 cup (for breading), plus 1/4 cup (for topping) grated parmesan cheese
• 1 8 ounce bag shredded mozzarella cheese
• 1 tablespoon fresh parsley, minced
• 1 tablespoon fresh basil, minced
• 2 large eggs
• 1 teaspoon water
• 1/2 cup all-purpose flour
• 1/3 cup olive oil
• 2 cups pasta sauce
• 1 pound spaghetti or linguine (optional)
• salt to taste

INSTRUCTIONS :

1. Cut the eggplant into 1/4 – 1/2 thick slices and place on a cooling rack or paper towel. Sprinkle each side with a little salt to draw out the liquid and bitterness. Let air dry for at least 30 minutes. Press down with a paper towel when the 30 minutes is up to remove any remaining moisture.
2. Preheat the oven to 350° F. Combine bread crumbs, 1/2 cup of Parmesan cheese, and fresh herbs, on a pie plate and set aside. In a small bowl, whisk the eggs and water and set aside. On another plate, spread the flour.
3. Coat the eggplant with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs stick.
4. Heat olive oil in a large skillet over medium-high heat. Add the eggplant and sauté until golden brown, about 2 minutes per side. Remove eggplant and set on a plate.
5. Lightly oil a 13 inch baking dish and layer bottom with 1 cup of pasta sauce. Arrange the eggplant in two rows over the sauce, slightly overlapping them. Cover with the remaining cup of pasta sauce and sprinkle with remaining 1/4 cup of Parmesan cheese. Top with the full bag of mozzarella cheese.
6. Cover the baking dish with aluminum foil and bake for 35 minutes. Remove the foil for the last 5 minutes and turn oven up to 400° F.
7. While eggplant is baking, bring a large pot of water to a boil and cook pasta al dente. Serve eggplant over pasta.

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