In the same skillet, sear your prepared crumbed meat for about 20 seconds on each side. 1 1/2 cups breadcrumbs. Dip eggplant into beaten egg and press into panko crumbs to coat. Cook for about 45 seconds to 1 minute on each side and transfer to a plate on the side. Allow to stand for 10 minutes, before shallow frying in hot oil on both sides until golden brown. Wipe off salt and moisture with absorbent paper. Salt and pepper. In a large bowl, soak the sliced eggplant in salted water for about 20 minutes. Panko and Parmesan-Crusted Baked Eggplant. After I become bombarded with a certain vegetable and we all get darn sick of it,Continue Reading Eggplant parmesan (or parmigianadi malanzane) is an Italian casserole dish made with fried eggplant slices, tomato sauce, and cheese. Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. https://www.gimmesomeoven.com/baked-eggplant-parmesan-recipe Top with remaining eggplants, marinara, and mozzarella one more time. Simply dredge slices of egg-dipped eggplant into a flavorful combination of Parmesan, crumbs and seasoning. Drowned in tomato sauce or even eaten plain, Panko and Parmesan-Crusted Baked Eggplant makes a delicious appetizer or side dish. Olive oil. The perfect side dish to any meal. It helps to put a bowl on top of the eggplant slices to keep them submerged under water. 1 tbsp finely chopped continental parsley. Sea salt. Season with salt and leave for 15 minutes until the eggplant has sweat. Heat a cast iron skillet on medium heat and add the eggplant slices. Italian Breaded Eggplant, a fast and easy Italian appetizer. Cover with foil and bake for 35 minutes. Drain on absorbent paper. Coat with breadcrumbs. Sprinkle about 2 tbsp of vegan parmesan over the top. 1 1/2 cups grated parmesan. Panko breadcrumbs are used to make a crispy, crunchy coating for soft and tender eggplant slices. Eggplant Parmesan (Parmigiana di melanzane), is a truly classic Italian dish that has become immensely popular around the world, even spawning other versions of "Parmesan"-style dishes that don't really exist in Italy (or at least not under this name), such as Chicken Parmesan, Veal Parmesan, etc.It is, however, sometimes made with zucchini in place of eggplant in Italy: Parmigiana di zucchine. Put flour and eggs in two more shallow dishes. 1. Then roast the pieces just long enough to crisp the outside before the inside becomes too soft. Crumbed Eggplant/Melanzane. https://www.themediterraneandish.com/eggplant-parmigiana-recipe In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. They are thinly sliced and cook quickly. Some claim it was inventedin Sicily, while others claim it comes from Naples, … Breaded Eggplant Finally after all the Zucchini we are finally getting some eggplant. Cut eggplant lengthwise into 1cm thick slices, salt liberally on both sides and allow to stand for 15 minutes. Slice the eggplant into 5mm thick slices and lay on paper towel on a plate. Coat eggplant in flour, shaking off excess. Using a spoon, scoop about 1 heaping tbsp of mozzarella over each of the eggplants. Nothing like sliced eggplant in a delicious Parmesan and bread crumb coating. 1 clove garlic, crushed. Lower the heat to a simmer, and cook for about 10 minutes. In previous recipes, I have mentioned using crushed Rice Chex as a gluten-free option to panko or dry breadcrumbs . Dip in egg, letting excess drip off. Coat eggplant slices in flour, dip in egg and coat in breadcrumbs. Meanwhile, place the quinoa and water in a saucepan and bring to a boil over medium heat. 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