Eggplant Parmesan Recipe Once Upon A Chef

Prick and roast the eggplants using a fork prick each eggplant all over spacing the pricks about 1 1 2 inches apart to prevent them from bursting in the oven.

Eggplant parmesan recipe once upon a chef. Remove from the oil and transfer to a baking sheet. 1 eggplant 1 cage free fres. This recipe provides about 2 servings of vegetables and if you pair it with a salad you have met your veggie intake minimum for the day.

Bake until eggplant mixture is bubbly and center is hot 30 to 45 minutes depending on size of pan and thickness of layers. Sprinkle on half of the basil and half of the parmesan cheese. This eggplant parmigiana recipe is a scrumptious dish of layer upon layer of crisp juicy eggplant mixed with rich italian tomato sauce and filled with parmesan cheese and fresh gooey mozzarella.

This recipe makes about 3 servings. Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Eggplant parmigiana is one of my most favourite childhood meals so what better way to introduce a special series featuring my mamma than with this dish.

Transfer to paper towels and immediately press with more paper towel to absorb oil. Preheat the oven to 400 degrees f. Cover the bottom of the baking dish with 1 3 of the marinara sauce and arrange half of the eggplant.

Cook as many eggplant slices as will comfortably fit in pan turning once until deep golden about 5 minutes. A great way to add extra vegetables into your diet is to opt for a meatless meal. Bring to room temperature before baking.

Cook them until they are golden brown about 2 minutes on each side. Meatless does not mean flavorless. Lightly brush a 15 x 10 x 2 inch baking dish with olive oil.