Japanese Eggplant Parmesan Recipes

I made the eggplant parmesan for easter and followed the same recipe for zucchini parmesan during the week.

Japanese eggplant parmesan recipes. It is delicious and easy to make. Place eggs and bread crumbs in separate shallow bowls. Preheat oven to 350. Bake in preheated oven for 5 minutes on each side.

In our version the eggplant is sliced and baked with a panko and parmesan coating. Dip eggplant in eggs then coat in crumbs. In this eggplant parmesan recipe we bread the eggplant in panko for extra crunch then arrange it over a bed of our basic tomato sauce and layer it with fresh basil leaves and mozzarella. You could use regular eggplants for this recipe rather than japanese eggplants but you.

The technique i talk about is 100 worth it. Place on baking sheets coated with cooking spray. In the southern italian region of campania its known for its exceptional buffalo milk mozzarella and the many recipes the cheese inspires such as melanzane alla parmigiana or eggplant recipes. Sheetpan eggplant parmesan 4 japanese eggplants cut in half lengthwise 1 4 cup olive oil divided 3 4 teaspoon kosher salt3 4 1 cup of storebought or prepared marinara1 cup shredded mozzarella cheese1 2 cup panko breadcrumbs1 4 cup finely.

Bake until tender and golden brown 15 20 minutes turning once. Traditionally this tasty dish involves fried slices of eggplant to create the crisp layers like chicken parm. Dip eggplant slices in egg then in bread crumbs. Place in a single layer on a baking sheet.

Once you make it this way this is the only way you ll want to make your eggplant parmesan in the future. So many readers have made it before and have told me that they won t ever skip the prep step again. This healthier and simplified version of eggplant parmesan is a perfect fit for an easy weeknight meal. Both times i received raves.

I didn t have basil leaves for the zucchini dish so mixed dry leaves with the parmesan and sprinkled them over the top.