Eggplant Parmigiana | TasteToronto

Eggplant Parmigiana

Easy

Eggplant Parmigiana

Eggplant Parmigiana

Method

Eggplant Parmigiana 10 Steps

  • Step 1

    Heat up the olive oil in a saucepan over medium heat. Add the garlic and cook for a minute or until golden brown. Add the chopped basil and tomato puree.

  • Step 2

    Season the sauce with salt and pepper. Turn the heat down to low and simmer for about five minutes.

  • Step 3

    Meanwhile, preheat the oven to 400°F and slice the eggplant into 1/2-inch thick slices.

  • Step 4

    Arrange three bowls containing egg, flour and breadcrumbs. Whisk the egg with 2 tablespoons water.

  • Step 5

    First, coat eggplant in flour on both sides, then dip into egg, and then dip into breadcrumbs.

  • Step 6

    Heat vegetable oil in a skillet over medium heat. Fry the eggplants in batches until golden brown and cooked through. Lay on paper towels to soak up excess oil and set aside.

  • Step 7

    In an oven proof dish, spread half of the tomato sauce. Place 3 of the biggest fried eggplants on the bottom. Spoon sauce on top and top with mozzarella

  • Step 8

    Repeat this process two more times until you have 3 layers of eggplant, sauce and mozzarella cheese (make sure to finish the top with mozzarella).

  • Step 9

    Bake in the oven for about 10 minutes or until cheese has melted.

  • Step 10

    Top with basil leaves and Parmesan. Enjoy!

Tags:

Italian Recipes

Toronto Recipes

Eggplant Parmigiana

Easy

Eggplant Parmigiana

Tara Omidvar
written by

Tara Omidvar

Eggplant Parmigiana

Yields:

Serves 3

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 30 mins

0.0

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Italian

Main Dishes

Ingredients

Eggplant Parmigiana

  • 1 tablespoon olive oil

  • 2 cloves garlic, sliced

  • 6 basil leaves, chopped, plus extra for garnish

  • 2 cups tomato puree

  • Freshly ground pepper, to taste

  • 1/2 teaspoon salt

  • 1 large eggplant

  • 2 tablespoons all-purpose flour

  • 1 egg

  • 2/3 cup Italian seasoned breadcrumbs

  • 1/2 fresh mozzarella ball (sliced), or 1 cup shredded mozzarella

  • 3 tablespoons Parmesan

  • Vegetable oil, for frying

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Method

Eggplant Parmigiana 10 Steps

  • Step 1

    Heat up the olive oil in a saucepan over medium heat. Add the garlic and cook for a minute or until golden brown. Add the chopped basil and tomato puree.

  • Step 2

    Season the sauce with salt and pepper. Turn the heat down to low and simmer for about five minutes.

  • Step 3

    Meanwhile, preheat the oven to 400°F and slice the eggplant into 1/2-inch thick slices.

  • Step 4

    Arrange three bowls containing egg, flour and breadcrumbs. Whisk the egg with 2 tablespoons water.

  • Step 5

    First, coat eggplant in flour on both sides, then dip into egg, and then dip into breadcrumbs.

  • Step 6

    Heat vegetable oil in a skillet over medium heat. Fry the eggplants in batches until golden brown and cooked through. Lay on paper towels to soak up excess oil and set aside.

  • Step 7

    In an oven proof dish, spread half of the tomato sauce. Place 3 of the biggest fried eggplants on the bottom. Spoon sauce on top and top with mozzarella

  • Step 8

    Repeat this process two more times until you have 3 layers of eggplant, sauce and mozzarella cheese (make sure to finish the top with mozzarella).

  • Step 9

    Bake in the oven for about 10 minutes or until cheese has melted.

  • Step 10

    Top with basil leaves and Parmesan. Enjoy!

Tags:

Italian Recipes

Toronto Recipes

Eggplant Parmigiana