Fried Eggplant Parmesan Recipe

In a large skillet cook eggplant in batches in oil for 5 minutes on each side or until tender.

Fried eggplant parmesan recipe. Dip eggplant in flour eggs then bread crumb mixture. Place each batch of cooked eggplant back on the rack. Heat the oil in a large straight sided skillet over medium high heat until shimmering.

Eggplant parmigiana or eggplant parmesan is one of the most popular and iconic vegetarian italian dishes and this recipe is straight from italy. In a small bowl whisk the eggs together and set aside. Lightly brush a 15 x 10 x 2 inch baking dish with olive oil.

Place the panko parmesan cheese italian seasoning and garlic salt in a food processor. Rikki snyder for the new york times. Drain on paper towels.

Fry the eggplant in batches until golden brown on both sides 2 3 minutes per side. These crispy rounds of eggplant parmesan are first fried then layered in a casserole pan with fresh mozzarella sauce and basil. Pour about 1 cup 260 g of marinara sauce into a 2 quart 2 l baking dish and spread evenly to cover the bottom of the dish.

Step 2 mix bread crumbs flour and 1 2 cup parmesan cheese together in a bowl. In most eggplant parmesan recipes crusty slices of fried eggplant go into a casserole with sauce and. Time 1 hour 30 minutes.

Heat canola oil to 350 degrees f 175 degrees c in a large saucepan over medium high heat. Prep time 40 mins cook time 20 mins total time 1 hr. Pulse until the mixture if very fine and remove the breadcrumbs to a shallow bowl.