Eggplant parmesan is a vegetarian Italian dish made by layering tomato sauce, eggplant, and cheese in a saucepan and baking. Fresh tomatoes, mozzarella, and Parmesan are used, along with herbs and spices. The eggplant is breaded and fried before being layered in the saucepan. The dish is often found in Italian restaurants and takes nearly an hour to cook.
Eggplant parmesan is an Italian pasta dish that uses eggplant instead of a meat element and has a tomato-based sauce. Similar in structure to lasagna, eggplant parmesan is made by layering its sauce, eggplant, and cheeses in a saucepan and then baking. This dish is suitable for vegetarians and is often found in Italian restaurants.
In addition to eggplants, tomatoes or pre-cooked tomato sauce are needed. When using fresh tomatoes, the fruit is always peeled and cut before being combined with the spices and pureed into a sauce. Plum tomatoes are most frequently used to make salsa. If the homemade sauce is being made, the garlic is usually sauteed, then the fried tomatoes and spices are added to the pan with the garlic and the mixture is allowed to cook.
Mozzarella and Parmesan are usually both included in Eggplant Parmesan. You should use fresh sliced mozzarella and Parmesan is usually high quality and grated before use. Parmigiano-Reggiano can be used in place of parmesan for a more delicious flavor.
There are a variety of herbs and spices that can be added to give this dish extra flavor. Fresh basil, salt, and pepper are almost always included, while oregano is sometimes used to flavor the sauce. Since the eggplant is breaded and fried before being cooked, eggs, breadcrumbs and, often, flour are used for the breading. Garlic and chili flakes are often used to season eggplant parmesan.
To prepare the aubergine alla parmigiana, the aubergine is first cut into rounds or long slices, then the pieces are placed in a colander, salted and left to drain for up to two hours. After it has drained, the eggplant is breaded by dragging the pieces through a series of bowls. One bowl holds beaten eggs and another is filled with breadcrumbs or breadcrumbs mixed with cheese; some recipes will also include a third bowl filled with flour and seasoning. The eggplant pieces are first placed in the bowl of flour if using, then coated in egg and finally coated in breadcrumbs. After the pieces have been breaded, they are fried in oil until the breading is golden brown.
When the eggplant is complete, you can create the eggplant parmesan. First, a layer of sauce is placed on the bottom of a saucepan. Then, some of the eggplants are placed evenly over the sauce. A layer of cheese follows the aubergines. The layering is repeated once or twice more before the sauce and cheese. Eggplant Parmesan usually cooks for nearly an hour and is cut into squares or rectangles for serving.
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