Erins Super Easy Eggplant Parmesan Food

EASY EGGPLANT PARMESAN

Steps:

• Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
• Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper.
• Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
• Bake 20-25 minutes or until mixture is bubbly.

SUPER EASY EGGPLANT PARMESAN

Steps:

• Preheat oven to 350°F.
• Peel eggplant and slice thin. Layer eggplant and other ingredients if desired. Cover with foil and back 45 minutes.
• Take the foil off for the last 5 minutes of baking. Enjoy!

ERIN’S SUPER EASY EGGPLANT PARMESAN

Steps:

• Slice eggplant about 1/8 to ¼ inch thick cutting the ends off and discarding. You will cover each slice with salt (approx ¼ tsp on each slice) and let sit for 30 min this will sweat the excess liquid out of the eggplant. Rinse off eggplant and pat dry with towel, beat the two eggs and run eggplant through and then into the crumbs (season as you like if you want to add stuff to it). Fry in oil (I use tongs for flipping) before a flip I use tongs to splash the tops with oil so that the breading does not fall off. After I splash it I let sit like 2 min then flip. Fry both sides and lay out on cookie sheet layered with newspaper and paper towels (removes excess grease this way). Take a rectangle casserole dish lightly cover bottom with sauce, just enough to keep food from sticking. Now layer your casserole as follows: eggplant, sauce, cheese. Keep going in this order until you are done or run out of room. I tend to use a lot of cheese; I cover so I can barely see the sauce. Bake at 350° until cheese is melted and starting to brown, of course if you do not like it brown then take out when it's melted the way you like it.

QUICK EGGPLANT PARMESAN

Steps:

• In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
• Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
• While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
• Top eggplant with sauce and Parmesan cheese and serve.

SUPER EASY EGGPLANT PARMESAN

Steps:

• Preheat oven to 375F. Start by peeling the eggplant then slicing it into 1/2 inch slices. Press slices between paper towels to absorb some of the moisture. Set aside.
• Combine in a medium bowl egg and milk. Dredge slices of eggplant in egg mixture, then lightly coat in bread crumbs. Brown slices in olive oil and set aside.
• Cover bottom of 9x11 baking pan with marinara sauce, then place a layer of breaded and browned eggplant slices on top. Cover with a layer of Kraft parmesan then a layer of mozzarella.
• Continue layers until eggplant is gone or pan in full. Cover final layer of eggplant with the last of the marinara and cheese. Place aluminum foil over the top and bake for 40 minutes.
• After 40 minutes, remove foil and cook for another 10. Let cool for 10 minutes and serve.