Use a pair of tongs to flip the eggplant over to the other side and continue cooking for abutter 10-15 minutes or until golden brown. Sprinkle with salt, then bake until golden brown, rotating the pans as needed, about 15-20 minutes.Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans.Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. (You may have enough eggplant to make a 4th pan.).If using bottled, make sure you're using a high-quality sauce. Tomato Sauce - I always prefer to make my own homemade marinara from scratch, but you can use whatever tomato sauce you prefer - bottled or homemade.Avoid using fresh mozzarella, as it can add too much extra moisture and make the eggplant parmigiana watery. Pre-grated cheeses have cellulose or other anti-caking agents added and don't have the same quality as freshly grated. Cheese - Look for a "low moisture" mozzarella and grate it yourself for best results.Avoid small, skinny eggplant varieties such as Japanese or Fairytale. The fresher the eggplant, the better it will taste in eggplant parm. When choosing eggplant, look for firm, shiny skin with no blemishes and avoid any that are really big because they can have large, bitter seeds. Eggplant - The classic dark purple Globe eggplant is what works best in this recipe but I've had good luck with the large, round, light purple Sicilian variety as well.Although breaded Eggplant Parmesan is traditional in the US, this is the authentic way it's prepared in Italy!.Uses low-moisture mozzarella rather than fresh to prevent the eggplant parmigiana from turning out watery.Doesn't require "salting" the eggplant prior to cooking (because it's not needed).This recipe has less steps since the eggplant isn't breaded, making it simpler and faster to prepare.My "oven fried" technique is easier, healthier and cleaner than the traditional frying method with absolutely zero sacrifice in flavor. This version is a little bit different, but still tastes just as amazing. She made the best Eggplant Parmesan ever. It's melty, gooey, cheesy and always reminds me of my mom. This recipe for Unbreaded Eggplant Parm requires only 5 ingredients, is gluten free, and is the cheesy Italian comfort food of your dreams.Įggplant Parmesan is one of my all time favorite comfort foods.
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