Eggplant parmesan with layers of fried eggplant, mozzarella, basil and tomato sauce. Or is it?
I found a few tricks to speed up the preparation of my favorite eggplant parmesan recipe.
Many people think that eggplant parmesan is fattening. That can be. But there are ways to cut calories and fat if you don’t mind sacrificing real fat flavor.
To shave or not to shave
Some people prefer to eat eggplant so that you don’t have purple skin so beautiful. Others skin in. I lean towards the peeling part, but only roughly peel my eggplant so that I still get the occasional purple bruise. I don’t think the sauce is very tasty and it’s easy to choke on it if you serve it to children.
Place the plant
Quickly peel the eggplant and then cut it. The thinner the slice, the less it freezes or cooks. After dividing, place the eggplant slices on paper-towels and sprinkle with salt. I weaved several paper towels and a very heavy pile Books or other above. Meanwhile, heat the olive oil. Olive oil is healthier, in my opinion, than using regular vegetable oil. I never use butter or margarine to fry eggplant.
Get the bowls ready
As the oil heats and the water is moistened from the eggplant, so the celery flakes are soaked in bread . one bowl and two or three eggs in another bowl (whipped with a fork). To save time, quickly dip the egg into the egg and then put the bread crumbs on the plate. After the heats the oil up, I start roasting the eggplant.
Handy paper towels
After the eggplant is browned on both sides, make it soft with a fork through it. If there is, transfer the plant to several paper towels to drain the oil drippings.
Once the eggplant is fried, mix in either homemade spaghetti-sauce”>spaghetti sauce, or store-bought sauce. The key is make sure to sprinkle with parsley, basil, and oregano if possible.The seasoning can be the same as any favorite sauce you typically use.
Spread the best part
I sprinkle the eggplant parmesan with mozzarella, parmesan and sometimes havarti cheese, depending on what I have around the house. Then bake at 350 degrees for 15 or 20 minutes. It takes longer to reheat than to heat up immediately.
As light as the poem, it will soon burn the foam of Sartagine’s olive tree. bake the bread eggplant, flipping it several times during the baking process. Use a lighter cheese and go easy on the pasta for a diet friendly or light eggplant parmesan.
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