✓See Make Eggplant Parmesan
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Explanation Eggplant Parmesan
Eggplant Parmesan.
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Ingredients Eggplant Parmesan are:
- You Set Up 1 of Large Eggplant.
- You Need 3 Cups of Marinara or Spaghetti Sauce.
- Set Up of Flour.
- You Need of Eggs.
- You Set Up of Instant Mashed Potatoes.
- Set Up Here of Parmesan Cheese.
- You Need of Cheddar Cheese.
- You Need of Salt.
- You Need of Pepper.
- You Need of Oregano.
- You Need of Cooking oil.
- You Need 1 of Green Onion.
Here's how to make Eggplant Parmesan Langkah demi langkah
- Slice eggplants. Not too thick, not too thin. Just right will be nice. Salt generously on both sides. Drain on a rack for 60 minutes. Rinse eggplants and dry throughly with paper towel..
- Set up your breading station. I’ll tell you a secret... I forgot to season the eggplants. So, I seasoned them after I fried them and it was fine. You can choose to season them as you wish..
- Preheat your oven to 400 F and start getting your oil hot while you’re breading the eggplant. Drop those bad boys in and let them fry until golden on both sides. It’ll take a few minutes each side. Those potato flakes hold up well in the oil. Drain on a rack over paper towels..
- Put down about 1 1/2 cups sauce in a large sheet pan. Strategically place eggplant on top of sauce. If you’re lucky, they’ll fit nice. If not, jam them in. Give a healthy dose of Parmesan (fresh if possible) then cheddar..
- Place in oven for roughly ten minutes or until cheese has melted to your satisfaction. *Some recipes will have you ladle sauce on the eggplant prior to placing it in the oven. You can, if you want to sacrifice crispness..
- Serve over pasta of your choice. I had a huge pot of sauce that I made prior. You’ll have to account for extra sauce to sauce your pasta. Garnish with green onion and freshly shredded cheese..
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