Eggplant parmigiana, also known as eggplant parmesan, is a vegetarian Lasagna made with thin slices of eggplant in place of pasta, a beautifully rich tomato sauce and plenty of molten mozzarella and parmesan cheese!
This is my Mom’s recipe, and she’s here in the Black Cat Kitchen to show you how to make it!! She shows you the traditional way to fry the eggplant, but we also mention how to bake them too, in case you want to keep this dish extra healthy!
Eggplant parmigiana is a perfect vegetarian, low-carb dinner!
👉 My real tomato sauce from scratch recipe:
👉 A quick tomato sauce recipe, as part of my stuffed pasta shells recipe:
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INGREDIENTS
500g flour (all purpose or plain)
3 medium eggplants (aubergines)
20g ( tsp.) salt
2g (1/4 tsp.) pepper
200g parmesan cheese
500g mozzarella, grated or cubed
1 litre tomato sauce
vegetable oil, for frying
This recipe serves 4-6 people!
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Chapters:
0:00 – A New Presenter?!
0:40 – Don’t Like Eggplants? This Recipe Is For Stu – and You!
1:11 – Prepping Your Eggplants
2:05 – Dredging Your Eggplants Cutlets
2:36 – Frying Your Eggplant Cutlets
3:35 – How To Bake, Rather Than Fry!
4:00 – Assembling the Eggplant Parmigiana
5:07 – How To Bake Eggplant Parmigiana
5:40 – And Serve!
6:07 – Fancy Another Italian Dinner Recipe? Try This!
#eggplantparm #eggplantparmigiana #eggplantparmesan