Any have a good egg plant parmesan recipe.?!
I just need the breading part, I have a good marinera sauce recipe!. I also am going to use white egg plant, does that affect the recipe!?Www@FoodAQ@Com
Answers:
I would use unseasoned bread crumbs and season them with Dried Thyme and Oregano and some dried parsley!. Www@FoodAQ@Com
Have you tried Shake n Bake Cajun baked chicken seasoning!?
Or fish & chips batter!? Or Southern Fried chicken seasoning!?
Or you could make your own blend!.
Mix one cup of buttermilk, one egg and half a teaspoon of balsamic vinegar to dip egg plant!. After coated with mixture roll into batter!.
Here are some recipes down below!.
For Southern Fried:
For every cup of white flour add two teaspoons of ground black pepper, quarter teaspoon of savory, quarter teaspoon of thyme, quarter teaspoon of cayenne pepper and quarter teaspoon of lemon pepper!.
For Cajun:
Instead of the balsamic vinegar add capsicum sauce!.
For every cup of white flour add two teaspoons of ground black pepper, quarter teaspoon of cayenne pepper, quarter teaspoon of paprika, quarter teaspoon of ground cumin, quarter teaspoon of lemon pepper, quarter teaspoon of tomato powder and a quarter teaspoon of minced onion!.
For Fish & Chips:
In addition to the white vinegar add lemon juice in the same amount of the vinegar!.
For every cup of white flour add teaspoons of ground black pepper and two teaspoons of lemon pepper!.
For crispier crust add use whole wheat flour instead of white!.
Www@FoodAQ@Com
Or fish & chips batter!? Or Southern Fried chicken seasoning!?
Or you could make your own blend!.
Mix one cup of buttermilk, one egg and half a teaspoon of balsamic vinegar to dip egg plant!. After coated with mixture roll into batter!.
Here are some recipes down below!.
For Southern Fried:
For every cup of white flour add two teaspoons of ground black pepper, quarter teaspoon of savory, quarter teaspoon of thyme, quarter teaspoon of cayenne pepper and quarter teaspoon of lemon pepper!.
For Cajun:
Instead of the balsamic vinegar add capsicum sauce!.
For every cup of white flour add two teaspoons of ground black pepper, quarter teaspoon of cayenne pepper, quarter teaspoon of paprika, quarter teaspoon of ground cumin, quarter teaspoon of lemon pepper, quarter teaspoon of tomato powder and a quarter teaspoon of minced onion!.
For Fish & Chips:
In addition to the white vinegar add lemon juice in the same amount of the vinegar!.
For every cup of white flour add teaspoons of ground black pepper and two teaspoons of lemon pepper!.
For crispier crust add use whole wheat flour instead of white!.
Www@FoodAQ@Com
Eggplant Parm!.!.!. white eggplant should work just fine!.
Ingredients
2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups marinara sauce, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced
Directions
Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt!. Set aside to let the bitter juices weep from the eggplant, about 1 hour!.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water!. Transfer eggplant to a work surface and blot very dry with paper towels!.
In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper!.
Place the flour in a medium lipped plate or bowl!. In another medium bowl, whisk the egg and milk together!. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture!. Shake off any excess breading and transfer the eggplant to a baking sheet!. Repeat with the remaining eggplant!.
In a large straight-sided skillet, pour the oil to a depth of 1/2 inch!. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer!. (The oil must be heated to 400 degrees F!. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F!.)
Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch!. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste!. Repeat with the remaining eggplant!.
Preheat the oven to 400 degrees F!. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil!. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce!. Cover the eggplant with another 1/3 of the sauce!. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant!. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella!. Bake until hot and just beginning to brown, about 30 minutes!. Serve immediately!.
Www@FoodAQ@Com
Ingredients
2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups marinara sauce, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced
Directions
Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt!. Set aside to let the bitter juices weep from the eggplant, about 1 hour!.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water!. Transfer eggplant to a work surface and blot very dry with paper towels!.
In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper!.
Place the flour in a medium lipped plate or bowl!. In another medium bowl, whisk the egg and milk together!. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture!. Shake off any excess breading and transfer the eggplant to a baking sheet!. Repeat with the remaining eggplant!.
In a large straight-sided skillet, pour the oil to a depth of 1/2 inch!. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer!. (The oil must be heated to 400 degrees F!. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F!.)
Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch!. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste!. Repeat with the remaining eggplant!.
Preheat the oven to 400 degrees F!. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil!. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce!. Cover the eggplant with another 1/3 of the sauce!. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant!. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella!. Bake until hot and just beginning to brown, about 30 minutes!. Serve immediately!.
Www@FoodAQ@Com
Hi again cowgirl, nice to see you!. As for flavor no affect!. In my bread crumbs I use the same as I would for breading schnitzel, bread crumbs, parmesan cheese about half the amount of the bread crumbs, a 1/2 teaspoon dry oregano, 1/2 teaspoon dry parsley, about 4 good size cloves of crushed garlic sea salt and freshly ground black pepper good pinch each, mix well before you start breading!. Of course if your want smaller amount cut down by a 1/4!. The best breadcrumbs is the one made from a day or two old baguette, that's if you have the time!. Anyway the rest you know!.Www@FoodAQ@Com
I cut my eggplant in slices first and put in pasta strainer!. Sprinkle some salt on them!. Dip eggplant slices in flour and then egg(in egg mixture, put handful parmesan cheese and whisk it!.) And then dip in bread crumbs!
Fry in canola oil!. Turn until cooked! pUT PAPER TOWEL IN DISH TO ABSORB OIL!. Make marinera sauce and then put eggplant in casserole dish layered with sauce and parmesan cheese!. Top with mozzarella cheese! Can also put mozzarella cheese in between layers of eggplant like a lasagna! I like my eggplant with bread crumbs but some people just dip in flour and eggs and then fry! Put baking dish in oven and bake 1 hour or until bubbly!. Cover with foil!. After cooked, take foil off and let stay on oven with oven off for 20-30 minutes to dry up!.
I don't think white eggplant would make a difference!
good luck!Www@FoodAQ@Com
Fry in canola oil!. Turn until cooked! pUT PAPER TOWEL IN DISH TO ABSORB OIL!. Make marinera sauce and then put eggplant in casserole dish layered with sauce and parmesan cheese!. Top with mozzarella cheese! Can also put mozzarella cheese in between layers of eggplant like a lasagna! I like my eggplant with bread crumbs but some people just dip in flour and eggs and then fry! Put baking dish in oven and bake 1 hour or until bubbly!. Cover with foil!. After cooked, take foil off and let stay on oven with oven off for 20-30 minutes to dry up!.
I don't think white eggplant would make a difference!
good luck!Www@FoodAQ@Com
buy some Italian bread crumbs then put some milk and about 2 eggs in a bowl mix !. then dip eggs milk then bread crumbs, then bake at 350 until tender!. and no the color should not make a difference!.Www@FoodAQ@Com