Flimsy cuts of eggplant are daintily singed in a firm Parmesan breadcrumb blend and heated with thick marinara sauce and warm, gooey mozzarella. See ALL of the means here, additionally, make-ahead tips!
I can't envision the principal individual who got an eggplant and stated, "I know. I'm going to make a Parmesan creation out of this thing."
Be that as it may, that individual is a virtuoso.
Presently, this formula takes a touch of prep work, however it's absolutely, 100% justified, despite all the trouble. What's more, vital. Try not to hold back out on the initial step. You need to expel the dampness from that Eggplant.
Also try our recipe : SUMMER FRESH CORN AND ZUCCHINI CHOWDER #vegetarian #vegan #whole30 #cauliflower #yummy
- 3 medium eggplants ripe
- Salt
- 1 cup flour
- 1 teaspoon seasoned salt
- ¼ teaspoon pepper
- 3 large eggs
- 1-2 splashes milk optional
- 2 cups Italian breadcrumbs
- 1 teaspoon garlic powder
- ¾ cup grated Parmesan cheese separated
- ½ cup vegetable oil
- 2 cups marinara sauce
- 8 oz. Part Skim Mozzarella grated
- Basil to garnish (optional)
Instructions :
- Slice the eggplant into ¼ inch slices.
- Season each side with salt and lay them in between paper towels. Let them sit for one hour to allow the paper towels to absorb excess moisture. See Note #1
- Create an assembly line to bread the eggplant. Station #1: Combine the flour, seasoned salt, and pepper on a large plate.
- Station #2: Whisk the eggs in a medium bowl. Add an optional splash of milk to thin it out slightly. It’s easier to dunk and lightly coat the slices this way.
- Station #3: Combine the breadcrumbs, garlic powder, and ½ cup Parmesan cheese on a large plate.
- Dip each slice into the flour and ensure it’s thoroughly covered.
- Next, dip into the egg mixture, and then into the breadcrumb mixture. Stack the breaded slices on a plate as you go.
Source : bit.ly/2S6NKiu
Read more our recipe : EASY VEGAN PEACH COBBLER #vegan #dessert #easy #peach #recipes
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