SOPRANO'S EGGPLANT (AUBERGINE) PARMIGIANA
Make and share this Soprano's Eggplant (Aubergine) Parmigiana recipe from Food.com.
Provided by Lightly Toasted
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim the eggplants and cut them into 1/2 thick slices.
- Layer the slices in one or more colanders, sprinkling each layer with salt.
- Let drain for 30 minutes (this pulls the water out so you don't have a soggy dinner).
- Rinse the eggplant and pat dry.
- Put about 1/2 inch of oil into one or more large deep skillets over medium heat.
- Fry the slices in batches, in a single layer, turning once until browned on both sides.
- Drain on paper towels.
- Preheat oven to 350°F.
- Spread a thin layer of sauce in one or more shallow baking dishes.
- Make a layer of eggplant slices, overlapping them slightly.
- Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
- Repeat the layering, ending with eggplant, sauce and grated cheese.
- (The eggplant can be made ahead to this point and covered with plastic wrap. Can be refrigerated for several hours or overnight. Remove it from the frige about 30 minutes before baking).
- Bake for 45-60 minutes or until sauce is bubbling and the mozzarella is melted.
- Let stand for 10 minutes before serving.
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binamra bista
[email protected]Eggplant parm: never again.
James Eban
[email protected]Avoid this recipe at all costs!
MIANSALEEM76 OFFICIAL
[email protected]This recipe is a waste of time and ingredients.
Sandy Yassin
[email protected]Eggplant parm: not worth the effort.
Lungile Legoabe
[email protected]Worst eggplant parm ever!
Ssozi Sharif
[email protected]This recipe is a fail. The eggplant was undercooked and the sauce was watery.
Md ravvi
[email protected]I tried making this recipe, but it didn't turn out well. The eggplant was mushy and the sauce was bland.
Akampa Anoldo
[email protected]The eggplant parm was okay, but I've had better. The eggplant was a bit tough and the sauce was a bit too sweet.
haris ali Zaib (Haris)
[email protected]The eggplant parm was a bit too greasy for me. I think I would use less oil next time.
Shazi Khan
[email protected]The eggplant parm was good, but I found the sauce to be a bit bland. I would add some more spices next time.
Khabonina Lakhile
[email protected]This recipe is a bit time-consuming, but it's worth it. The eggplant parm was delicious and I will definitely be making it again.
Kyle Thompson
[email protected]I made this recipe for a dinner party and everyone loved it. The eggplant was cooked perfectly and the sauce was flavorful.
Micheal Kirikino
[email protected]This was my first time making eggplant parm, and it turned out great! The recipe was easy to follow and the dish was a hit with my family.
Esnath Modeter
[email protected]I've never been a big fan of eggplant, but this recipe changed my mind. The eggplant was crispy on the outside and tender on the inside, and the sauce was delicious.
Tyrone Small
[email protected]This eggplant parm recipe is a keeper! The eggplant was cooked perfectly and the sauce was flavorful. I will definitely be making this again.