Recipe: At Home eggplant parmesan w/ my zesty sauce

Recipe: At Home eggplant parmesan w/ my zesty sauce Delicious, fresh and tasty.

eggplant parmesan w/ my zesty sauce. Make baked eggplant parmesan instead of lasagna to skip the unnecessary carbs and still enjoy all the cheesy goodness. When breading the eggplant, make sure to use whole-wheat panko instead of regular panko to avoid sogginess. A great crowd-pleaser Italian dish, elevate this eggplant parmesan with our homemade tomato sauce.

Loved the crispy coating and the spicy sauce!

I did cover my baking pan with tin foil and sprayed w/ olive oil to prevent sticking.

Get Eggplant Parmesan Recipe from Food Network.

You can have eggplant parmesan w/ my zesty sauce using 15 ingredients and 12 steps. Here is how you achieve that.

Ingredients of eggplant parmesan w/ my zesty sauce

1. Prepare 1 large of eggpant.

2. It’s 3 of eggs.

3. Prepare 1 cup of 11/2 olive oil.

4. Prepare 1 cup of flour.

5. It’s 1 can of rotel chili & tomatoes.

6. Prepare 1 box of pasta of your choice.

7. It’s 1 of onion chopped.

8. It’s 1 of garlic clove.

9. You need 1 cup of provolone cheese.

10. You need 1 cup of bread crumbs.

11. You need 1 bunch of fresh basil.

12. You need 1 cup of italian seasonings.

13. You need 1 1/2 cup of parmesan cheese.

14. You need 1 can of spaghetti sauce.

15. You need 1 dash of salt & pepper to taste.

Spoon bread crumb mixture over cheese.

Panko breadcrumbs: Which I recommend briefly toasting on a baking sheet in the oven before adding to the casserole, so that the breadcrumbs are extra-crispy and golden.

This was a high-effort, high-reward eggplant Parmesan that received rave reviews from everyone that tasted it, and I'd make it again without hesitation.

The recipe is Italian-American in style, as the eggplant is breaded (which it's not in true Italian versions) and doesn't hold back on the cheese and sauce.

eggplant parmesan w/ my zesty sauce instructions

1. chop onion,chop garlic add to a heated pan cook until translucent. try not to burn garlic.

2. add can of rotel tomatoes and spaghetti sauce. let simmer for 15 min. on low with a lid.

3. set up 3 bowls one with flour . one with egg mixture and last breadcrumbs.

4. add Italian seasonings to your breadcrumbs.

5. heat up your olive oil in a pan for frying eggplant.

6. wash and slice eggplant into evenly thick slices . (quarter shaped).

7. now add salt pepper to eggplant slices and bow begin to dredge into flour then egg then breadcrumbs and then to pan. complete this pattern until no more eggplant is left. let them drain on a plate with papertowels until all fried. now preheat oven to 350.

8. using tongs flip once golden. one time for each slice.

9. in a greased baking dish line up your eggplant somewhat overlapping on the edges. add parmesan and provolone cheeses to your slices.

10. now bake for 15 minutes until cheeses have melted. boil water add salt to water cook your pasta drain it and set aside..

11. I dont add sauce to the bottom of the baking dish BC I don't like it getting mushy. its optional (do it if u want).

12. once done baking add to your plate pasta, sauce, eggplant and more parmesan and top with Basil. serve hot. enjoy.

In a separate wide bowl mix the bread crumbs with Parmesan cheese and another teaspoon of salt and pepper to taste.

A little sweet and a little spicy, this recipe features lamb meatballs simmered in a spicy tomato and eggplant sauce.

Watch the video, and you'll discover Chef John's trick for making uniform-size meatballs. "This was so simple to prepare and tasted delish," says TUNISIANSWIFE. "The meatballs were so so tender!

Now that you're an eggplant-chopping pro, don't miss our fabulous homemade eggplant fries.

The meat layer stole my heart, but the eggplant earned only tentative nibbles.