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