How to make Eggplant Parmesan
Pan cooked Eggplant Parmesan Stacks topped with a homemade marinara sauce, shredded mozzarella, and fresh herbs.Truly one of the amazingly delicious dinner recipe!!
Servings: 6 PEOPLE
Ingredients
EGGPLANT INGREDIENTS
- 2 medium size Eggplants
- 1/2 cup Aquafaba
- 3 cup Breadcrumbs
- 1 teaspoon Italian Herb Seasoning
- 1/4 teaspoon Crushed Garlic (optional)
- 1/2 teaspoon Paprika or Red chili powder
- 1/4 cup Parmigiano-Reggiano cheese (optional)
- Salt to taste
- 2 tablespoon Olive oil
ASSEMBLING EGGPLANTS
- 3 cups Homemade Marinara sauce
- 1 cup Shredded Mozzarella cheese
- 1/4 cup Finely chopped cilantro leaves or basil
Instructions
COOK AND COAT EGGPLANT
- Clean and wash eggplant.
- Cut in circles.
- Assemble: rest of the ingredients.
- Whisk aquafaba until frothy.
- In a bowl combine crushed garlic, Parmigiano-Reggiano cheese, salt, Italian herb seasoning, red chili and breadcrumbs. Mix it well.
- Dip eggplant in aquafaba..
- Coat in breadcrumb mix and..
- Shake off the access. Repeat with rest of the eggplant circles.
- Heat olive oil in a pan and cook eggplant rounds until crispy and brown.
- All cooked eggplant rounds. Feel free to deep fry these eggplant rounds, or you can choose to bake them in an oven @350 degree F for 15-20 minutes, turning occasionally.
ASSEMBLE EGGPLANT
- Follow the link above to prepare homemade marinara sauce. To make stacks, spread marinara sauce at the base of a plate, place an eggplant on top...
- Spread some more sauce on top...
- Add another eggplant..
- Top it with cheese and
- Bake until cheese is all melted and bubbly.
- Or arrange in stacks in a baking dish, pour sauce on top and sprinkle cheese. Bake at 350 degree F until cheese is bubbly. Sprinkle chopped herbs and enjoy!!
