Eggplant Parmigiana www.tiktok.com 90 mins Pick the duration units Minutes Hours Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Cut the top and bottom off of each eggplant and slice each eggplant into half-inch pieces. 2. Layer and salt each eggplant slice to release water. Let it rest for 30 minutes to an hour. 3. In the meantime, chop some onion and garlic. 4. Add olive oil to a pot over medium heat, then toss in the chopped onions and sweat them until translucent. 5. Add garlic to the pot, followed by 56 oz of whole peeled tomatoes. Mix and season with oregano, salt, pepper, red pepper flakes, and sugar. Let simmer for 30 minutes to an hour. 6. Dry each eggplant slice with paper towels. 7. In a baking pan, mix flour with salt and pepper. In a separate container, mix eggs with more salt and pepper. 8. Dredge eggplant slices in the flour mixture, then dip in the egg mixture, and finally dredge in pre-seasoned Italian breadcrumbs. Set aside on a tray. 9. After about 30 minutes to an hour, turn off the heat. Stir in fresh basil and purée if desired. The sauce should be thick. 10. In a skillet over medium-high heat, fry each eggplant slice for about 30 seconds to a minute on each side, until golden. 11. Layer the eggplant in a baking dish like a lasagna: tomato sauce, eggplant, tomato sauce, cheese, eggplant, cheese. Repeat layers as needed. 12. Toss the dish into a 400°F oven and bake for 30 minutes. Let it rest for 10 minutes. 1. Cut the top and bottom off of each eggplant and slice each eggplant into half-inch pieces. 2. Layer and salt each eggplant slice to release water. Let it rest for 30 minutes to an hour. 3. In the meantime, chop some onion and garlic. 4. Add olive oil to a pot over medium heat, then toss in the chopped onions and sweat them until translucent. 5. Add garlic to the pot, followed by 56 oz of whole peeled tomatoes. Mix and season with oregano, salt, pepper, red pepper flakes, and sugar. Let simmer for 30 minutes to an hour. 6. Dry each eggplant slice with paper towels. 7. In a baking pan, mix flour with salt and pepper. In a separate container, mix eggs with more salt and pepper. 8. Dredge eggplant slices in the flour mixture, then dip in the egg mixture, and finally dredge in pre-seasoned Italian breadcrumbs. Set aside on a tray. 9. After about 30 minutes to an hour, turn off the heat. Stir in fresh basil and purée if desired. The sauce should be thick. 10. In a skillet over medium-high heat, fry each eggplant slice for about 30 seconds to a minute on each side, until golden. 11. Layer the eggplant in a baking dish like a lasagna: tomato sauce, eggplant, tomato sauce, cheese, eggplant, cheese. Repeat layers as needed. 12. Toss the dish into a 400°F oven and bake for 30 minutes. Let it rest for 10 minutes. Add Direction Ingredients 2 eggplants 1 pinch salt 1 bowl water 1 onion 10 cloves garlic 1 amount olive oil 56 oz whole peeled tomatoes 1 pinch oregano 1 pinch salt 1 pinch pepper 1 pinch red pepper flakes 1 pinch sugar 1 handful fresh basil 1.5 cup flour 1 pinch salt 1 pinch pepper 4 eggs 2 cups bread crumbs 1 ball fresh mozzarella 0.5 cup shredded mozzarella 1 cup grated parmesan cheese - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment knife baking sheet or bowl pot skillet baking dish Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
