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Preheat broiler to high. Build eggplant parm on a broiler-proof pan or baking sheet and transfer to dinner platters or use a broiler-proof sizzler pan. Shingle 2 to 3 planks of eggplant cutlets on the pan and top with marinara, sliced mozzarella and a sprinkle of parm.
Ingredients. 2 large firm eggplants. 3 tablespoons EVOO. 1 onion, finely chopped. Salt and pepper. 4 cloves garlic, chopped. 2 teaspoons dried oregano. 2 tablespoons tomato paste. 1 cup Italian red wine. 2 cups stock, bone broth or vegetable stock. One 28-ounce can fire-roasted crushed or diced tomatoes. 1 jar passata (3 cups tomato puree)
Vera Eggplant Parm Recipe. True eggplant with Parmigiano-Reggiano cheese is not a dish with breaded and fried eggplant slices that are layered with mozzarella cheese like many Americans are used to. Instead, the eggplant can be roasted, grilled or yes, cooked in a pan with some olive oil.
Ingredients. 1 large eggplant. Salt and freshly ground black pepper. 1 pound penne rigate pasta. 2 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling. 1 onion, chopped. 3 cloves garlic, chopped. 1 28-ounce can crushed tomatoes. 6 leaves basil, torn or chopped. 1 cup grated Parmigiano Reggiano. Yield. Serves: 6 servings.
7 paź 2022 · Build eggplant parm on a broiler-proof pan or baking sheet and transfer to dinner platters or use a broiler-proof sizzler pan. Shingle 2 to 3 planks of eggplant cutlets on the pan and top with marinara, sliced mozzarella and a sprinkle of parm.
Directions. Heat the EVOO in a saucepot over medium heat; add the onion and cook for 8-10 minutes. Add the garlic and cook for 2 minutes more. Add the tomatoes and sauce or puree, some torn basil, salt and pepper. Reduce the heat and simmer for 25-30 minutes, stirring occasionally, while breaking up the tomatoes.
27 sie 2017 · The breadcrumbs have a ton of Parmigiano-Reggiano cheese, a little crushed red pepper flake, a little oregano, granulated garlic, granulated onion, salt, pepper, and a little bit of parsley all in the coating itself. Remember keep them crisp in an oven. But here's how I roll.
