Any tips to making outstanding eggplant parmasian?

Question

I have bought two large male eggplants, and have mozzerella, eggs, breadcrumbs, good sauce, fresh basil, and ricotta.

Help - it has to be really, really good!

Answer 1

Yeah Don't rinse the eggplant in water after you slice it. Lay the slices out on a paper towel and sprinkle some kosher salt on them and let them sit for about a half hour. The salt will help extract the moistier.If you rinse them you're gonna have some soggy eggplant parm.

Answer 2

This is the best recipe!

* 3 eggplant, peeled and thinly sliced
* 2 eggs, beaten
* 4 cups Italian seasoned bread crumbs
* 6 cups spaghetti sauce, divided
* 1 (16 ounce) package mozzarella cheese, shredded and divided
* 1/2 cup grated Parmesan cheese, divided
* 1/2 teaspoon dried basil

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Answer 3

Eggplant Parmesan Recipe
1/4 cup vegetable oil
1/4 cup finely chopped onion
1 clove garlic, mashed
1 tablespoon minced parsley
1 teaspoon salt
1/4 teaspoon pepper
3 cans (8 ounces each) tomato sauce
1 medium eggplant
lemon
1 egg
1 tablespoon vegetable oil
1/4 cup milk
flour
vegetable oil for frying
8 ounces sliced mozzarella cheese
1/2 cup grated Parmesan cheese

In a large skillet heat 1/4 cup vegetable oil; add onions and garlic and sauté over low heat, stirring occasionally, until onions are tender and yellow. Stir in parsley, salt, pepper, and tomato sauce; simmer for about 30 minutes. Meanwhile, peel the eggplant and cut into 1/4-inch thick slices; brush each slice with lemon juice to prevent discoloration. Beat egg slightly; beat in milk and 1 tablespoon oil. Dust each slice of eggplant with flour, patting well to remove excess flour. Dip into the egg and milk mixture; drain. In a large skillet over medium heat, heat 2 tablespoons oil. Fry eggplant on both sides, adding more oil as needed, until golden brown. In a 2-quart baking dish, layer sauce, eggplant, and mozzarella, topping layers off with Parmesan cheese. Bake at 350° for 30 minutes.


enjoy!!!!