Easy Eggplant Parmesan Recipe #dinner #lowcarb #parmesan #easy #recipes

Great eggplant parmesan is difficult to beat. Seared eggplant has a brilliant flavor and surface. It additionally has a great deal more flavor than chicken, making it a total hurl up with chicken parmesan.

Fresh brilliant eggplant layered in a skillet with marinara, mozzarella, and parmesan cheddar. The formula itself is unimaginably straightforward, it just requires a smidgen of prep work forthright for outright executioner results.

The best piece of this formula is you can broil your eggplant and prepare it all in a similar skillet. less cleanup for you. You can even now cause this in a bigger preparing dish on the off chance that you to like.

Emptying the overabundance water out of eggplant is the most basic part of good eggplant parmesan. It's the distinction among firm and liquefy in-your-mouth eggplant versus supple and posing a flavor like you're really eating a vegetable.

Sprinkle somewhat salt on each side of the eggplant cuts and orchestrate on a heating sheet fixed with paper towel. The salt will separate the water and the paper towel will ingest it. You'll be flabbergasted at how much water the paper towel retains in 60 minutes.

Also try our recipe : KETO CHEESE POPS #healthyrecipes #keto #paleo #chees #lowcarb 

INGREDIENTS

• 1 large eggplant, sliced into 1/4 inch thick slices (or 2 medium eggplants)
• 24 ounces marinara
• 1 1/2 cups dry, unseasoned breadcrumbs
• 1 cup coarsely grated/shredded parmesan cheese (1/2 cup for breading, plus 1/2 cup for topping)
• 8-ounce bag shredded mozzarella cheese
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup olive oil
• 1 teaspoon water
• 1 tablespoon fresh parsley, minced (plus more for garnish)
• 1 tablespoon fresh basil, minced (plus more for garnish)
• 1 pound spaghetti or linguine (optional)
• salt

INSTRUCTIONS

Eggplant prep

1. Cut the eggplant into roughly 1/4 inch thick round slices and place on a baking sheet lined with paper towel. You want paper towel on each side of the eggplant. You can stack multiple rows separated by paper towels.
2. Sprinkle each side with a little salt to draw out the liquid. Let rest for 45-60 minutes. Press down with the paper towel at the end to soak up any remaining surface moisture. This step is critical—do not skip

Eggplant parm

1. Preheat the oven to 350° F.
2. Combine breadcrumbs, 1/2 cup of parmesan cheese, and fresh herbs, on a 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, and then fully coat with the breadcrumb mixture, patting with your fingers to ensure the breadcrumbs adhere. Set aside.
4. Heat about half the olive oil in a 12-inch cast iron skillet over medium heat. You want enough oil to just cover the bottom of the pan. Add the eggplant in batches and sauté until golden brown, about 30 seconds-1 minute per side. Remove eggplant and place on a baking sheet. The eggplant may brown faster as the oil continues to heat. You may need to add more oil halfway through from absorption. Be careful not to burn eggplant.
5. Let the skillet cool off the burner for 5 minutes. Use a paper towel to give the skillet a quick wipe, soaking up any excess oil and burnt chunks from the eggplant.
6. Layer bottom of the skillet with 1 cup of marinara. Add a layer of eggplant, filling as much of the bottom of the pan as possible with no overlap. You can half slices of eggplant for better coverage if you prefer, but not necessary. Top with a 1/2 cup layer of marinara, then 1/4 cup parmesan, and 1 cup mozzarella.
7. Create the second layer starting with eggplant, 1/2 cup layer of marinara, then 1/4 cup parmesan, and finish with 1 cup mozzarella (a little extra cheese is OK too).
8. Place in the oven and bake uncovered for 25-30 minutes until cheese starts to bubble and slightly brown on the top. You can finish with a quick broil at the very end for a little charred cheese if you prefer, just note it will brown FAST. Let cool for 5 minutes, garnish with fresh basil and parsley if desired, and serve.
9. While eggplant is baking, bring a large pot of water to a boil and cook pasta al dente. Serve eggplant with a side of pasta if desired.

Source : bit.ly/2YN0FKP

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