New Recipe Eggplant Parmesan Most Delicious

Home cooking ultimate Eggplant Parmesan easy, tasty, practical.

12 ingredients, 6 steps, cooking Eggplant Parmesan

Hi my mother, at this time you get make recipe Eggplant Parmesan with 12 ingredients and 6 steps. Next this is how to prepare, please carefully carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 12 ingredients and 6 stages of easy cooking Eggplant Parmesan.

Ingredients for Eggplant Parmesan

1. It’s 1 : Large Eggplant.
2. You need 3 Cups : Marinara or Spaghetti Sauce.
3. It’s : Flour.
4. You need : Eggs.
5. Prepare : Instant Mashed Potatoes.
6. Prepare : Parmesan Cheese.
7. It’s : Cheddar Cheese.
8. You need : Salt.
9. It’s : Pepper.
10. Prepare : Oregano.
11. Prepare : Cooking oil.
12. Prepare 1 : Green Onion.

If all main ingredients Eggplant Parmesan it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Process Cooking Eggplant Parmesan

1. Slice eggplants. Not too thick, not too thin. Just right will be nice. Salt generously on both sides. Drain on a rack for 60 minutes. Rinse eggplants and dry throughly with paper towel.
   
2. Set up your breading station. I’ll tell you a secret… I forgot to season the eggplants. So, I seasoned them after I fried them and it was fine. You can choose to season them as you wish.
   
3. Preheat your oven to 400 F and start getting your oil hot while you’re breading the eggplant. Drop those bad boys in and let them fry until golden on both sides. It’ll take a few minutes each side. Those potato flakes hold up well in the oil. Drain on a rack over paper towels.
   
4. Put down about 1 1/2 cups sauce in a large sheet pan. Strategically place eggplant on top of sauce. If you’re lucky, they’ll fit nice. If not, jam them in. Give a healthy dose of Parmesan (fresh if possible) then cheddar.
   
5. Place in oven for roughly ten minutes or until cheese has melted to your satisfaction. *Some recipes will have you ladle sauce on the eggplant prior to placing it in the oven. You can, if you want to sacrifice crispness.
   
6. Serve over pasta of your choice. I had a huge pot of sauce that I made prior. You’ll have to account for extra sauce to sauce your pasta. Garnish with green onion and freshly shredded cheese.
   
7. Finish and Enjoy.

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