Slice the eggplant into 5mm thick slices and lay on paper towel on a plate. 1 1/2 cups grated parmesan. Salt and pepper. Panko breadcrumbs are used to make a crispy, crunchy coating for soft and tender eggplant slices. In a large bowl, soak the sliced eggplant in salted water for about 20 minutes. Italian Breaded Eggplant, a fast and easy Italian appetizer. Breaded Eggplant Finally after all the Zucchini we are finally getting some eggplant. 1 tbsp finely chopped continental parsley. 3 eggs. Nothing like sliced eggplant in a delicious Parmesan and bread crumb coating. Sprinkle about 2 tbsp of vegan parmesan over the top. Top eggplant with 1/2 cup of marinara. 1 clove garlic, crushed. Crumbed Eggplant/Melanzane. Coat eggplant slices in flour, dip in egg and coat in breadcrumbs. Wipe off salt and moisture with absorbent paper. Using a spoon, scoop about 1 heaping tbsp of mozzarella over each of the eggplants. Simply dredge slices of egg-dipped eggplant into a flavorful combination of Parmesan, crumbs and seasoning. Dip in egg, letting excess drip off. Drain on absorbent paper. Cut eggplant lengthwise into 1cm thick slices, salt liberally on both sides and allow to stand for 15 minutes. In the same skillet, sear your prepared crumbed meat for about 20 seconds on each side. Drowned in tomato sauce or even eaten plain, Panko and Parmesan-Crusted Baked Eggplant makes a delicious appetizer or side dish. Dip eggplant into beaten egg and press into panko crumbs to coat. 1 1/2 cups breadcrumbs. Top with remaining eggplants, marinara, and mozzarella one more time. https://www.themediterraneandish.com/eggplant-parmigiana-recipe 1 large eggplant. Coat with breadcrumbs. Put flour and eggs in two more shallow dishes. Heat a cast iron skillet on medium heat and add the eggplant slices. Cook for about 45 seconds to 1 minute on each side and transfer to a plate on the side. The perfect side dish to any meal. Panko and Parmesan-Crusted Baked Eggplant. Coat eggplant in flour, shaking off excess. Olive oil. Eggplant parmesan (or parmigianadi malanzane) is an Italian casserole dish made with fried eggplant slices, tomato sauce, and cheese. Some claim it was inventedin Sicily, while others claim it comes from Naples, … https://www.gimmesomeoven.com/baked-eggplant-parmesan-recipe 1. In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. After I become bombarded with a certain vegetable and we all get darn sick of it,Continue Reading In previous recipes, I have mentioned using crushed Rice Chex as a gluten-free option to panko or dry breadcrumbs . Meanwhile, place the quinoa and water in a saucepan and bring to a boil over medium heat. 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 helps to put a bowl on top of the eggplant slices to keep them submerged under water. Season with salt and leave for 15 minutes until the eggplant has sweat. They are thinly sliced and cook quickly. Then roast the pieces just long enough to crisp the outside before the inside becomes too soft. Cover with foil and bake for 35 minutes. Allow to stand for 10 minutes, before shallow frying in hot oil on both sides until golden brown. Lower the heat to a simmer, and cook for about 10 minutes. Sea salt. 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