The perfect side dish to any meal. Put flour and eggs in two more shallow dishes. In the same skillet, sear your prepared crumbed meat for about 20 seconds on each side. Italian Breaded Eggplant, a fast and easy Italian appetizer. Coat eggplant slices in flour, dip in egg and coat in breadcrumbs. 1. 1 1/2 cups breadcrumbs. It helps to put a bowl on top of the eggplant slices to keep them submerged under water. Using a spoon, scoop about 1 heaping tbsp of mozzarella over each of the eggplants. Allow to stand for 10 minutes, before shallow frying in hot oil on both sides until golden brown. Sea salt. Cut eggplant lengthwise into 1cm thick slices, salt liberally on both sides and allow to stand for 15 minutes. Simply dredge slices of egg-dipped eggplant into a flavorful combination of Parmesan, crumbs and seasoning. Season with salt and leave for 15 minutes until the eggplant has sweat. Lower the heat to a simmer, and cook for about 10 minutes. 3 eggs. Breaded Eggplant Finally after all the Zucchini we are finally getting some eggplant. Cook for about 45 seconds to 1 minute on each side and transfer to a plate on the side. Top with remaining eggplants, marinara, and mozzarella one more time. Panko and Parmesan-Crusted Baked Eggplant. Coat eggplant in flour, shaking off excess. Slice the eggplant into 5mm thick slices and lay on paper towel on a plate. Coat with breadcrumbs. Eggplant Parmesan (Parmigiana di melanzane), is a truly classic Italian dish that has become immensely popular around the world, even spawning other versions of "Parmesan"-style dishes that don't really exist in Italy (or at least not under this name), such as Chicken Parmesan, Veal Parmesan, etc.It is, however, sometimes made with zucchini in place of eggplant in Italy: Parmigiana di zucchine. It’s exact origin, however, is hotly debated! Some claim it was inventedin Sicily, while others claim it comes from Naples, … Cover with foil and bake for 35 minutes. In a large bowl, soak the sliced eggplant in salted water for about 20 minutes. 1 tbsp finely chopped continental parsley. Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Crumbed Eggplant/Melanzane. Salt and pepper. Panko breadcrumbs are used to make a crispy, crunchy coating for soft and tender eggplant slices. Dip in egg, letting excess drip off. They are thinly sliced and cook quickly. In previous recipes, I have mentioned using crushed Rice Chex as a gluten-free option to panko or dry breadcrumbs . Place breaded eggplant back on the baking sheets and spray the … After I become bombarded with a certain vegetable and we all get darn sick of it,Continue Reading Then roast the pieces just long enough to crisp the outside before the inside becomes too soft. 1 1/2 cups grated parmesan. Drowned in tomato sauce or even eaten plain, Panko and Parmesan-Crusted Baked Eggplant makes a delicious appetizer or side dish. Top eggplant with 1/2 cup of marinara. Heat a cast iron skillet on medium heat and add the eggplant slices. https://www.gimmesomeoven.com/baked-eggplant-parmesan-recipe 1 large eggplant. Nothing like sliced eggplant in a delicious Parmesan and bread crumb coating. Wipe off salt and moisture with absorbent paper. Meanwhile, place the quinoa and water in a saucepan and bring to a boil over medium heat. Eggplant parmesan (or parmigianadi malanzane) is an Italian casserole dish made with fried eggplant slices, tomato sauce, and cheese. https://www.themediterraneandish.com/eggplant-parmigiana-recipe Sprinkle about 2 tbsp of vegan parmesan over the top. In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. On paper towel on a plate egg and coat in breadcrumbs heat and the! A crispy, crunchy coating for soft and tender eggplant slices on top of the eggplant slices crunchy coating soft... In flour, dip in egg and press into panko crumbs to coat heat cast! 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