Recipes Eggplant Parmesan 5 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Secrets of Heinz baked beans: Beans are ‘baked inside can’ with ‘secret sauce’ admin April 4, 2022 New Recipe: Make cupcakes for your partner on Propose Day admin February 7, 2022 New Recipe: This Raspberry Swirl Pound Cake Is Our Jam admin April 27, 2021 Apple Cinnamon Turnovers December 12, 2021 New Recipe: The Alabama Weather Blog admin March 22, 2022 New Recipe: Vegan cookies never tasted so good admin February 9, 2022 About The Author More from this Author One Response Elomack December 30, 2021 —— Reddit Eggplant Parmesan **Ingredients:** – 2 large eggplants – 3 tbsp olive oil – 1 large onion, diced – 3 garlic cloves, minced – 1 tsp tomato paste – 150ml dry red wine – 2 cans (400g each) crushed tomatoes – 2 tsp dried oregano – 1/2 cup roughly chopped or torn basil – Salt and pepper to taste – 2 cups panko breadcrumbs – 2 cups Parmesan cheese, shredded – 1 cup mozzarella cheese, shredded – 4 large eggs – 1 cup AP flour – 1/2 cup finely chopped dill – Plenty of vegetable oil for frying **Preparation:** 1. Slice the eggplants into 1.5-2 cm thick rounds. Sprinkle both sides generously with salt and let them sit over paper towels for 2-3 hours to release some of their moisture. 2. Prepare the sauce: heat the olive oil in a pot over medium heat. Add onions and a bit of salt so that they start to sweat. Sauté for 5 minutes, then add the garlic and tomato paste, cook for another minute. Add the red wine, reduce by half, then add the tomatoes and 1 tsp of oregano. Simmer for 15 minutes uncovered or until the sauce has thickened. Remove from heat, add basil plus some salt and pepper to taste. 3. As for the breading: transfer the flour to a rimmed plate, the eggs (beaten) to a bowl, and a mixture of breadcrumbs, 1 cup of Parmesan and 1 tsp of oregano to a shallow bowl. 4. Pat dry the eggplant slices and bread each one of them: from flour, to egg, to breadcrumbs. 5. Fry each slice in vegetable oil, the temperature should be around 175-180C. 6. Assemble the dish: first some sauce, then the eggplants, then dill, then Parmesan and mozzarella cheese. Do as many layers as you can fit in your casserole dish. 7. Bake at 180C for 30 minutes covered, then for 15 uncovered. Let the dish rest before serving. Garnish with more fresh dill. **Preparation video:** https://youtube.com/shorts/nOHuskbMYts?feature=share Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.