Italian Eggplant Parmesan Recipe Video
f you guys like Eggplant Parmesan, this video is a "must watch"!
I take a Classic Eggplant Parmesan recipe and share all my tips on how to lighten it up without loosing any of the flavor!
I'm gonna keep it short because I'm in Jersey right now spending a couple of weeks with my family (which is why I have been posting a bit less!) but hope you guys like this recipe!
And if you have ANY tips or ideas on how to lighten up Eggplant Parmesan with out sacrificing any of the flavor PLEASE leave your comments below! I love hearing what you guys have to say!!
Ingredients
Eggplants - 2, about 1 pound each
Tomato sauce - 3 cups
Parmesan Cheese – 3 tablespoons, grated
Part skim ricotta cheese – 1 ½ cup
Egg – 1, beaten
Fresh parsley - ½ cup, chopped
Fresh mozzarella - 4 ounces, diced
Garlic powder - 2 teaspoons
Basil - ¼ cup, freshly chopped
Olive oil - as required
Cooking spray - as required
Salt - to taste
Pepper - to taste
Directions
GETTING READY
1. Preheat oven to 400°.
2. Cut eggplant into half an inch rounds.
3. Sprinkle salt over it and transfer it into a colander. Let it sit for 30 minutes.
MAKING
4. After 30 minutes, lay the egg plant on a paper towel so that the towel can absorb excess moisture.
5. Cover the egg plant with another towel and pat the eggplant dry.
6. Once eggplants are dry, lay them on a baking sheet which has been already sprayed with a little bit of cooking oil. Ensure that you don’t overcrowd the sheet as we will not get the flavor we are looking for.
7. Spray cooking oil over the eggplant and season it with salt, freshly ground pepper and garlic powder. Flip the eggplant and season it in a similar manner.
8. Bake it in the oven for 20 minutes or until they are golden brown. Remember to flip the eggplant halfway through the cooking process.
9. Meanwhile, we can make the ricotta filling. In a bowl, take ricotta cheese. Add beaten egg, freshly chopped parsley, salt and freshly ground pepper. Mix it well.
10. In a glass baking dish, spread out tomato sauce.
11. Layer eggplant over it and let it overlap.
12. Take half the quantity of ricotta cheese mixture and gently spread over the top of the eggplant.
13. Finish with a tablespoon of parmesan cheese. Again, prepare the same layers of tomato sauce, egg plant, ricotta cheese and parmesan cheese.
14. Layer it again with tomato sauce and top it with diced mozzarella cheese.
15. Finish by sprinkling with parmesan cheese.
16. Bake it in the oven for 30 minutes.
SERVING
17. Serve Italian Eggplant Parmesan by cutting into it after 15-20 minutes of cooling.
1. Preheat oven to 400°.
2. Cut eggplant into half an inch rounds.
3. Sprinkle salt over it and transfer it into a colander. Let it sit for 30 minutes.
MAKING
4. After 30 minutes, lay the egg plant on a paper towel so that the towel can absorb excess moisture.
5. Cover the egg plant with another towel and pat the eggplant dry.
6. Once eggplants are dry, lay them on a baking sheet which has been already sprayed with a little bit of cooking oil. Ensure that you don’t overcrowd the sheet as we will not get the flavor we are looking for.
7. Spray cooking oil over the eggplant and season it with salt, freshly ground pepper and garlic powder. Flip the eggplant and season it in a similar manner.
8. Bake it in the oven for 20 minutes or until they are golden brown. Remember to flip the eggplant halfway through the cooking process.
9. Meanwhile, we can make the ricotta filling. In a bowl, take ricotta cheese. Add beaten egg, freshly chopped parsley, salt and freshly ground pepper. Mix it well.
10. In a glass baking dish, spread out tomato sauce.
11. Layer eggplant over it and let it overlap.
12. Take half the quantity of ricotta cheese mixture and gently spread over the top of the eggplant.
13. Finish with a tablespoon of parmesan cheese. Again, prepare the same layers of tomato sauce, egg plant, ricotta cheese and parmesan cheese.
14. Layer it again with tomato sauce and top it with diced mozzarella cheese.
15. Finish by sprinkling with parmesan cheese.
16. Bake it in the oven for 30 minutes.
SERVING
17. Serve Italian Eggplant Parmesan by cutting into it after 15-20 minutes of cooling.
Editors Review
An easy-to-cook and delicious-to-eat recipe of eggplant parmesan, is rarely available. This popular Italian delicacy, is a great dish to serve on your dinner table too. In this video, chef describes the easy cooking process which is surely going to be a huge success. Give it a try, otherwise you might repent.Comments
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