Ragu no frying eggplant parmesan –Got eggplant? Of course you do! Today we’re diving into the fabulous world of No-Frying Eggplant Parmesan. That’s right, we’re about to make our taste buds dance without all that greasy mess. Grab your apron and let’s get cookin’!
No-Frying Eggplant Parmesan
First off, let’s get eye-candy ready. Here’s a peek at what we’re making:
Now that you’re drooling, let’s talk about what you’ll need for this culinary masterpiece. You’ll want to gather the following ingredients:
- 2 medium-sized eggplants
- Salt (to taste)
- 2 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (go for Italian-style for that extra flair!)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Fresh basil (for garnish, because you fancy like that)
Now that we’ve got the goods, it’s time to bring this dish to life! Follow these simple steps:
- First things first, slice those eggplants into about 1/4 inch rounds, and then sprinkle them with some salt. Let them sit for about 30 minutes. This makes them weep out any bitterness, plus it gets them nice and dry. Think of it as their spa treatment!
- Next, rinse the eggplant slices with water and pat them dry with paper towels. You don’t want to add any sogginess to your melody of flavors.
- Set up a dredging station with three plates – one for flour, one for beaten eggs, and one for breadcrumbs mixed with garlic powder and oregano. Prepare to get your hands a little messy!
- Take each eggplant slice, dip it in the flour, then the egg, and finally coat it in that crispy breadcrumb mix. Lay them out on a baking sheet.
- Bake the coating-clad eggplants at 425°F (220°C) for about 25-30 minutes, flipping halfway! You want them golden brown and delicious!
- Once done, layer your baking dish with some marinara sauce, a layer of baked eggplant, mozzarella, and Parmesan. Repeat until you reach the top (yes, we’re building a culinary skyscraper here).
- Finally, throw it back in the oven for about 20 minutes. You want that cheese to be bubbling and absolutely irresistible.
- When it’s ready, garnish with fresh basil and enjoy your No-Frying Eggplant Parmesan!
And there you have it! A delicious, cheesy, eggplanty creation that’s guilt-free and oh-so-satisfying. Now, go on and impress everyone with your culinary skills – they might just forget that you didn’t fry a single thing!