Conscious Life

Golden aubergine with herbs and parmesan

Golden aubergine with herbs and parmesan

This is one of our favorite eggplant dishes, and it can stand out as a main dish. Layers of breaded eggplant rounds are deep fried and then topped with a herbed tomato sauce, mozzarella cheese, and grated Parmesan cheese.

Serve this Eggplant Parmigiana with Garlic Bread or Crisp Italian Bread.

The ingredients

  • 1 large eggplant,
  • about 1 1/2 pounds
  • 2 large eggs, beaten
  • 1 1/2 cups fine, dry breadcrumbs mixed with 1/2 teaspoon salt and 1/2 teaspoon virgin olive oil
  • A heavy skillet 2 cans of tomato sauce (8 ounces each)
  • 1 teaspoon dried basil leaf
  • 1/2 teaspoon dried oregano leaves, crumbled
  • 16 ounce sliced ​​mozzarella cheese
  • 1/2 cup of grated Parmesan cheese

Steps to do it

  • Heat the oven to 350 F (180 C / Gas 4).
  • Grease a 12 x 8 x 2-inch baking pan.
  • Put the beaten eggs in a wide, shallow bowl.
  • Put the seasoned breadcrumb mixture in another wide, shallow bowl.
  • Wash the eggplant and cut crosswise into 1/2-inch thick slices.
  • Dip the eggplant slices in beaten eggs and then dredge with seasoned breadcrumbs.
  • Place the breaded slices on a plate and chill for 30 to 45 minutes.
  • Heat about 1/8-inch olive oil in a heavy skillet.
  • Fry the aubergine battered on both sides until golden and crisp.
  • Drain well on paper towels.
  • In a saucepan, heat the tomato sauce, basil and oregano.
  • Spread about a third of the sauce on the prepared baking dish.
  • Place half of the eggplant, half of the mozzarella cheese slices, another third of the sauce, and half of the Parmesan cheese.
  • Repeat layers, finishing with the remaining sauce and Parmesan cheese.
  • Bake for 30 minutes, or until hot and bubbly.

Tips and variations

  • Place the sliced ​​fresh tomatoes in the casserole with the fried eggplant slices.
  • Make the aubergine parmesan with smoked mozzarella cheese.
  • Replace the tomato sauce with prepared pasta sauce and omit the basil and oregano.
  • Replace tomato sauce with crushed tomatoes. Use garlic, Parmesan cheese, or Italian seasoned breadcrumbs instead of plain, unseasoned crumbs.
  • Replace the dried basil with about 1 to 2 tablespoons of chopped fresh basil.
  • Skip the breading; Brush the eggplant slices with olive oil and bake in a preheated 450 F oven for about 20 to 30 minutes, turning to bake half a turn to brown both sides.
  • Reduce the oven temperature to 350 F and assemble the casserole.
  • Bake as directed.

By Diana Rattray, Recipe in English

Video: EASY AUBERGINE PARMIGIANA RECIPE (October 2020).