Eggplant Parmesan Appetizer Recipe

Preheat oven to 365 degrees f.

Eggplant parmesan appetizer recipe. Transfer the mini eggplant parmesans to a platter and garnish each with small basil leaf. Made with fresh tomatoes mozzarella eggplant and basil it s a nutritious and tasty dinner that s can be made on a busy weeknight. Step 9 remove from oven and arrange fresh mozzarella over eggplant.

Cover with foil and bake on a rimmed baking sheet until eggplant is custardy 45 60 minutes. In a dutch oven over medium heat cook garlic in oil 1 minute. To make eggplant combine 2 eggs and 1 tablespoon water in a shallow dish.

Sprinkle a little salt on the slices to remove the moisture from it and keep aside for 20 to 30 minutes. I made this recipe to combine the tastes of eggplant parmesan and caponata an italian eggplant appetizer. Cover the mozzarella with another layer of eggplant then egg tomato sauce parmigiano basil mozzarella and another layer of eggplant.

It is quite rich and uses a lot of olive oil. Eggplant parmesan recipes eggplant parmesan is the ultimate comfort food. Leaving the skin on slice the eggplants into 1 2 inch slices.

I created this quick and easy eggplant parmesan recipe which is a simple and healthy spin on traditional eggplant parmesan. Increase oven temperature to 425. Cover the eggplants with a layer of egg tomato sauce then a generous sprinkling of grated parmigiano reggiano a sprinkling of chopped basil if using then pieces of mozzarella distributed evenly.

Dredge in panko mixture pressing gently to adhere and shaking off excess. Set up three bowls on your working surface one with flour one with the two eggs beaten with the milk and one with the bread crumbs. Bring to a boil.