Hate Eggplant? Have You Tried Eggplant Parmigiana? #eggplant #eggplantparm #recipe #dinner #summer

🍆 EGGPLANT PARMIGIANA RECIPE 🍆
4 pounds eggplant
2 cups bread crumbs
1 cup ground almonds
4 eggs
1 cup flour
4 cups canned tomatoes
8 ounces mozzarella cheese
1/2 cup Parmesan cheese
Fresh parsley or basil, for garnish

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VIDEO CHAPTERS

We’re going to make a homemade eggplant parmesan. I’ve gone ahead and sliced it, salted it, and then let it sit for about 30 minutes. And what that helps to do is pull some of the moisture out of the eggplant and also pull any of the bitterness that eggplant can sometimes have. I have a little bit of eorn allpurpose flour and black pepper. That’s step one. Step two is going to be a bowl with four eggs in it. Step three is two cups of breadrumbs with two cups of almond flour, good pinch of sea salt, and then I’m going to add in 1/4 cup of a shredded parmesan cheese. So, this is all about building layers. We’re essentially building a lasagna, but instead of using noodles, we’re using really beautifully baked crispy eggplant. We’re going to take some of our eggplant pieces here, maybe eight or so at a time. Pop them into our Ziploc bag with our flour. You guys remember the ‘9s shake and bake chicken? That’s what we’re doing, but with eggplant. Dust off any excess flour. Then into the egg mixture like so. You can see this. Shake off any extra. And then into the breadcrumbs just like so. We’re going to pull out our hot oven trays. My oven is hot. My baking trays are preheated so they’re nice and hot, too. It’s important because we want the eggplant to be nice and crispy and golden. And the way that we do that is a nice hot oven and a real generous amount here of olive oil. Maybe 3 tablespoons per sheet. The eggplant’s going to take about 30 minutes to cook. So, this does require just a little bit of forethought on your part. So, what I’m going to do now is just move the eggplants to the baking tray. Make sure that they have lots of space. I’m going 20 minutes on one side, 10 minutes on the other side. It should be nice and golden. All right, the hard work is done. This is the easy part and the fun part. I’ve got an about 9 by13 pan here. I’m going to be working with probably about four cups of tomato sauce. I’m going to try and kind of piece this together. Now, I have about 8 oz of a nice mozzarella here. So, I’m going to put a good layer of that over the top of the eggplant. We should go tomato, eggplant, cheese. Tomato, eggplant, cheese. I’m going to top it off with some black pepper. Just a little bit of garlic powder. This is ready to go in the oven now. And I’m going to clean up this mess. [Music]