I am so totally loving Eggplant Parmigiana! I have been researching and watching YouTube videos for recipes and I finally had the courage to make some! Eggplant Parmigiana is pretty easy to make, it's all about layering eggplants tomato sauce and lots and looots of cheese. Though it is simple, it does take quite a long time to finish but in the end it is so totally worth it! Read on to see how I made mine :)
|Ingredients: Dried Thyme, tomato sauce, grated parmesan cheese, eggplants, chopped up parsley,|
fresh regano, onions, garlic, fresh tmatoes and a mixture of
grated cheese (usually mozarrella or moterey jack with cheddar cheese)
|Eggplants have a lot of excess water so you have to drain them first. |
I places them all in a mesh sifter and salted them.
|I then weighed them down with heavier paraphernalia |
so that all the liquid drains out.
|While the eggplants are busy draining, I sauteed onions and garlic in olive oil.|
|I add the tomatoes in the garlic and onions and saute them too. |
I let the tomatoes soften for a few minutes.
|Once tomatoes are soft, I added the tomato sauce.|
|Throw in all the herbs and let this whole mixture bubble away for a few minutes |
to ensure that all flavors are infused before turning the heat off.
|In a separate frying pan, fry the eggplants, about 3 minutes per side. |
Drain in paper towels to get rid of the excess oil.
|After frying all the eggplants, I made an assembly line for layering.|
|After baking, take it out of oven and serve.|
Voila! What do you think of this recipe? For my version, I made the tomato sauce mixture with more ingredients thus adding more cooking time to this recipe. I know it will be a lot simpler if you use store-bought marinara sauce and there is absolutely no problem if you do that, but I find sauteing fresh tomatoes in garlic and onions then adding tomato sauce and herbs yourself makes the dish taste a bit more special.
Another tip to this recipe: Frying the eggplants actually takes a looooot of time plus there is so much oil and grease involved. To save time and electricity (and cooking oil!) you can just brush the eggplant slices with olive oil and bake them for a few minutes. You can do it all at once and It will be healthier! As long as the eggplants are cooked then it should be fine.
Have you guys tried making this classic dish? how did you guys make yours?
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