Eggplant parmesan recipe
Eggplant parmesan recipe, here I show you the best amongst eggplant parmesan recipes. I learned it from my mother-in-law (authentic Italian) and it is really a tasty and easy recipe.
This is also one of the best vegetarian recipes, in my opinion.
It's important to know a little bit more about cooking eggplants. The best ones are the seasonal ones (they come in Summertime), as they have less water inside and absorb less oil.
Nowadays it's quite difficult to find seasonal things and…maybe you want to cook them now! So, choose the smaller ones. The bigger the more spongy they'll be. The purple ones use to be better too.
If you cannot find them, don't worry. You'll eat a good dish the same!
There's a trick Italian housewives do to take out their sour taste. Wash them and cut them in slices (for this recipe we'll need them in slices) and salt them. Put them inside a colander inside your kitchen sink and leave them there for an hour or less.
You don't need to pay attention to time. If you have to go out do it before going out and they'll be ready when you'll be back. There's no severe rules about it. You'll see that it will release a dark liquid.
Ingredients (4 people):
• 5 medium eggplants
• about a cup of wheat flour (some put in a plate)
• salt
• Parmi giano-regiano cheese (grated)
• Oil to fry (I use extra virgin olive oil here as it's tasty and healthier)
• 1 homemade tomato sauce recipe
How to do it:
Begin to prepare by taking the slices of the eggplant and put them inside the plate that contains the wheat, one at a time, to cover them with the wheat (you can add some salt to the wheat, but pay attention because you had already salted the slices, even if they have lost some salt with the water).Then put the oil inside a frying pan and begin to fry the slices both sides. Put them on an absorbing paper while taking them out of the pan. This recipe for eggplant can be done using grilled eggplant, if you don't want deep frying with olive oil.
After finishing with all the slices, take an oven pan and begin spreading some tomato sauce as a first layer, following with a layer of eggplant slices, pieces of mozzarella, tomato sauce, grated cheese and again eggplant slices, until finishing with tomato sauce and grated cheese.
Put your eggplant parmesan recipe into a warmed oven (about 180°C/356°F) for about 30/40 minutes. Well, it's done! Enjoy and buon appetito!
Italian extra virgin olive oil
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