msmofet
🐰 🌹 Still trying to get it right.
Ms. Mofet's Eggplant Parmesan
2 med. Eggplant, sliced thick (with or without skin) *See note below
1 (15 oz.) plain tomato sauce
All-purpose seasoning - to taste
Dry oregano, rubbed - to taste
Dry basil, rubbed - to taste
Salt
Ground pepper
Ground red pepper flakes
Freshly grated romano cheese
Freshly grated parmesan cheese
1 (1 lb.) block mozzarella cheese - sliced (Or shredded)
Choice of flour
Choice of unseasoned bread crumbs (regular or panko) - I use regular
Choice of Oil for frying
Bread eggplant:
Breading Ingredients and steps order:
(All breading ingredient amounts according to the amount of Eggplant and to taste)
1 - Dredge flour: Choice of flour, salt, ground pepper
2 - Egg wash: Egg, milk (or buttermilk), salt, ground pepper, ground red pepper flakes
3 - Crumbs: Unseasoned bread crumbs, dry basil, dry oregano, all-purpose seasoning, salt, ground pepper, ground red pepper flakes, (dry thyme, dry rosemary, rubbed - Optional), grated Romano & Parmesan cheeses
(Taste crumbs and adjust seasoning to taste before using)
Heat oil in a deep pan to 350°F
Fry eggplant till golden brown
Drain fried eggplant on a rack, paper towels, or a brown paper bag
Place eggplant in a single layer on a cookie/sheet pan
Spoon enough tomato sauce on each eggplant round to cover
Season with additional herbs and spices
Sprinkle with grated cheese
Place a slice of mozzarella on top
Place under the broiler till cheese is melted and browned
Serve hot or cold; with pasta, salad, or on Italian bread
*NOTE:
Use sm./baby eggplant to make bite-sized eggplant parmesan appetizers.
2 med. Eggplant, sliced thick (with or without skin) *See note below
1 (15 oz.) plain tomato sauce
All-purpose seasoning - to taste
Dry oregano, rubbed - to taste
Dry basil, rubbed - to taste
Salt
Ground pepper
Ground red pepper flakes
Freshly grated romano cheese
Freshly grated parmesan cheese
1 (1 lb.) block mozzarella cheese - sliced (Or shredded)
Choice of flour
Choice of unseasoned bread crumbs (regular or panko) - I use regular
Choice of Oil for frying
Bread eggplant:
Breading Ingredients and steps order:
(All breading ingredient amounts according to the amount of Eggplant and to taste)
1 - Dredge flour: Choice of flour, salt, ground pepper
2 - Egg wash: Egg, milk (or buttermilk), salt, ground pepper, ground red pepper flakes
3 - Crumbs: Unseasoned bread crumbs, dry basil, dry oregano, all-purpose seasoning, salt, ground pepper, ground red pepper flakes, (dry thyme, dry rosemary, rubbed - Optional), grated Romano & Parmesan cheeses
(Taste crumbs and adjust seasoning to taste before using)
Heat oil in a deep pan to 350°F
Fry eggplant till golden brown
Drain fried eggplant on a rack, paper towels, or a brown paper bag
Place eggplant in a single layer on a cookie/sheet pan
Spoon enough tomato sauce on each eggplant round to cover
Season with additional herbs and spices
Sprinkle with grated cheese
Place a slice of mozzarella on top
Place under the broiler till cheese is melted and browned
Serve hot or cold; with pasta, salad, or on Italian bread
*NOTE:
Use sm./baby eggplant to make bite-sized eggplant parmesan appetizers.
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