Eggplant parmesan
Eggplant Parmesan features golden-brown sautéed eggplant combined with a fragrant garlic and parsley mix, finished with rich parmesan cheese. This dish beautifully balances Italian flavours with a touch of sophistication.
Cook time 10 min
Prep time 10 min
Ingredients:
1 cup eggplant4 tbsp olive oil
2 garlic cloves
6 tbsp fresh parsley
1 cup grated parmesan cheese
Eggplant Parmesan is a delightful blend of crispy, golden-fried eggplant slices topped with a savory mixture of garlic and parsley, then smothered in rich parmesan cheese. This dish brings together the rustic flavors of Italian cuisine with a touch of French sophistication, making it a perfect choice for both cozy family dinners and elegant gatherings.
Instructions:
- Start by dicing the eggplant into small, uniform cubes. This ensures they cook evenly.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Once the oil is hot, add the diced eggplant.
- Sauté the eggplant until it turns golden brown and becomes soft, approximately 10 minutes. Stir occasionally to prevent sticking or burning.
- Once cooked, remove the eggplant from the skillet and set it aside on a plate lined with paper towels to absorb excess oil.
- In the same skillet, add the remaining 2 tablespoons of olive oil.
- Add the finely minced garlic to the skillet and sauté for about 1 minute or until fragrant. Be careful not to burn the garlic.
- Add the finely chopped parsley to the skillet, and mix well with the garlic. Sauté the mixture for another minute.
- Add the cooked eggplant back into the skillet with the persillade mixture.
- Toss everything together so that the eggplant is well coated with the garlic and parsley.
- Reduce the heat to low, and sprinkle the grated parmesan cheese evenly over the eggplant and persillade mixture.
- Gently stir to ensure the cheese melts and coats the eggplant thoroughly. This will take about 2-3 minutes.
- Remove the skillet from the heat.
- Transfer the eggplant parmesan to a serving dish.
- Serve immediately as a delicious side dish or main course.
Eggplant Parmesan is not just a meal; it's an experience. Each bite offers a delightful balance of textures and flavors, from the crispy eggplant to the aromatic persillade and the creamy, tangy parmesan. This recipe is sure to become a favorite, standing out for its simplicity and depth of flavor.
Eggplant parmesan FAQ:
The eggplant should be sautéed for approximately 10 minutes until it turns golden brown and becomes soft, stirring occasionally to prevent sticking.
Store leftover Eggplant Parmesan in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
You can substitute with pecorino Romano or nutritional yeast for a dairy-free option. Adjust the quantity to taste, as these alternatives might have different flavors.
The eggplant is properly cooked when it is golden brown and tender. You should be able to pierce it easily with a fork, but it should still hold its shape.
A large skillet is recommended to sauté the eggplant comfortably without overcrowding. A 10 to 12-inch skillet should work well.
Tips:
- Slice the eggplant evenly to ensure consistent cooking.
- Salt the eggplant slices and let them sit for 30 minutes to draw out moisture and reduce bitterness.
- Use fresh parsley and freshly grated parmesan cheese for the best flavor.
- Don't overcrowd the frying pan; cook the eggplant in batches if necessary to ensure they become crispy.
- Let the fried eggplant slices rest on paper towels to absorb excess oil before assembling.
Nutrition per serving
4 ServingsCalories 90kcal
Protein 6g
Carbohydrates 4.47g
Fiber 0.84g
Sugar 0.80g
Fat 20g
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