Fresh eggplant in my garden and cook food recipe - Polin lifestyle
- 10 months ago
Congratulations on having fresh eggplant in your garden! Eggplant is a versatile and delicious vegetable that can be used in various dishes. One popular and tasty recipe you can try is "Polin lifestyle" Eggplant Parmesan. It's a classic Italian-American dish that features layers of breaded and fried eggplant slices, marinara sauce, and melted cheese. Here's a simple recipe for you to follow:
Ingredients:
2 medium-sized eggplants
1 cup all-purpose flour
3 large eggs, beaten
2 cups breadcrumbs (you can use Italian seasoned breadcrumbs for extra flavor)
1/2 cup grated Parmesan cheese
2 cups marinara sauce (homemade or store-bought)
2 cups shredded mozzarella cheese
Fresh basil leaves for garnish
Salt and pepper to taste
Olive oil for frying
Instructions:
Preheat the oven to 375°F (190°C).
Wash the eggplants and cut off the stems. Slice them into approximately 1/2-inch thick rounds. Sprinkle the slices with salt on both sides and place them in a colander for about 30 minutes. This step helps to draw out any bitterness from the eggplants. After 30 minutes, rinse the slices under cold water and pat them dry with paper towels.
Set up a breading station: Place the flour in one shallow dish, beaten eggs in another, and mix the breadcrumbs with grated Parmesan cheese in a third dish.
Dip each eggplant slice first in the flour, shaking off any excess, then into the beaten eggs, and finally, coat them with the breadcrumb mixture, pressing the breadcrumbs gently onto each slice.
In a large skillet, heat enough olive oil to cover the bottom of the pan over medium-high heat. Fry the breaded eggplant slices in batches until they are golden brown and crispy on both sides. Place the fried eggplant slices on a plate lined with paper towels to absorb any excess oil.
In a baking dish, spread a thin layer of marinara sauce at the bottom. Arrange a layer of fried eggplant slices over the sauce. Top with some shredded mozzarella cheese. Repeat the layers until you use all the eggplant slices, finishing with a layer of marinara sauce and mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly.
Remove the foil and bake for an additional 5-10 minutes or until the cheese turns golden brown.
Let it cool for a few minutes before serving. Garnish with fresh basil leaves.
Enjoy your delicious Eggplant Parmesan "Polin lifestyle" style! This dish goes well with a side of pasta, a green salad, or some crusty bread. Bon appétit!
Ingredients:
2 medium-sized eggplants
1 cup all-purpose flour
3 large eggs, beaten
2 cups breadcrumbs (you can use Italian seasoned breadcrumbs for extra flavor)
1/2 cup grated Parmesan cheese
2 cups marinara sauce (homemade or store-bought)
2 cups shredded mozzarella cheese
Fresh basil leaves for garnish
Salt and pepper to taste
Olive oil for frying
Instructions:
Preheat the oven to 375°F (190°C).
Wash the eggplants and cut off the stems. Slice them into approximately 1/2-inch thick rounds. Sprinkle the slices with salt on both sides and place them in a colander for about 30 minutes. This step helps to draw out any bitterness from the eggplants. After 30 minutes, rinse the slices under cold water and pat them dry with paper towels.
Set up a breading station: Place the flour in one shallow dish, beaten eggs in another, and mix the breadcrumbs with grated Parmesan cheese in a third dish.
Dip each eggplant slice first in the flour, shaking off any excess, then into the beaten eggs, and finally, coat them with the breadcrumb mixture, pressing the breadcrumbs gently onto each slice.
In a large skillet, heat enough olive oil to cover the bottom of the pan over medium-high heat. Fry the breaded eggplant slices in batches until they are golden brown and crispy on both sides. Place the fried eggplant slices on a plate lined with paper towels to absorb any excess oil.
In a baking dish, spread a thin layer of marinara sauce at the bottom. Arrange a layer of fried eggplant slices over the sauce. Top with some shredded mozzarella cheese. Repeat the layers until you use all the eggplant slices, finishing with a layer of marinara sauce and mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly.
Remove the foil and bake for an additional 5-10 minutes or until the cheese turns golden brown.
Let it cool for a few minutes before serving. Garnish with fresh basil leaves.
Enjoy your delicious Eggplant Parmesan "Polin lifestyle" style! This dish goes well with a side of pasta, a green salad, or some crusty bread. Bon appétit!