Olive Backyard Eggplant Parmigiana – CopyKat Recipes

Olive Backyard Eggplant Parmigiana is an extremely scrumptious Italian meal. Eggplant slices are breaded, fried till crispy, after which baked with marinara sauce, mozzarella, and parmesan cheese. It’s an unimaginable vegetarian dish to make for dinner.

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What Makes Eggplant Parmigiana From the Olive Backyard So Good? 

Eggplant Parmigiana is a type of meals that has no proper to be so scrumptious. It’s vegetarian, in spite of everything. However even diehard carnivores love the distinction of style and textures that the dish provides. It’s an Italian staple loved for generations.

The earthy eggplant works amazingly effectively with the tang of the tomato sauce, whereas the crispy coating and gooey cheese completely complement one another.

Why You Ought to Attempt This Olive Backyard Eggplant Parmigiana Recipe 

There are many recipes for Eggplant Parmigiana. Some could also be extra ‘genuine’; others could also be sooner to throw collectively, however few might be as tasty as this copycat Olive Backyard Eggplant Parmigiana.

The key is the scratch-made marinara sauce. It’s shiny and flavorful with just a little further warmth and candy. Though you may substitute a jarred sauce and save time, making it your self is the way in which to go for one thing excellent. 

Substances For Eggplant Parmigiana Olive Backyard Type

For the marinara sauce, you’ll want:

• Olive oil 
• Garlic 
• Tomato puree, canned
• Diced tomatoes, canned
• Italian seasoning mix 
• Dried basil
• Crimson pepper chili flakes
• Salt 
• Sugar 

For making ready the eggplant for frying, you’ll want:

• Eggplant
• Salt
• All-purpose flour 
• Eggs
• Complete milk 
• Italian seasoned breadcrumbs
• Vegetable oil

For baking the dish, you’ll want:

• Fried eggplant
• Marinara sauce
• Shredded or sliced mozzarella cheese

Use can use selfmade or store-bought Italian breadcrumbs. See learn how to make contemporary bread crumbs.

Recent mozzarella can be utilized however it would have a unique style and texture.

How To Make Copycat Olive Backyard Eggplant Parmigiana

Listed below are the steps for making this eggplant parmesan recipe:

To make the marinara sauce:

1. Warmth a 3-quart saucepan over medium warmth.
2. Whereas the pot is heating, slice the garlic cloves in half.
3. Add olive oil to the recent pot and saute the garlic till golden and aromatic. Modify the warmth to stop the garlic from burning. 

4. Take away the garlic and discard.
5. Fastidiously empty the cans of tomato purée and diced tomatoes into the recent pot.
6. Stir within the Italian seasoning mix, dried basil, crimson pepper chili flakes, and salt. 

7. Carry the combination to a boil, stirring consistently, then cowl the pot and scale back the warmth to a low. At this level, you can begin prepping the eggplant. See the directions beneath.
8. Simmer the sauce for about half-hour, stirring sometimes.
9. Style the sauce, modify the seasonings, and add just a little sugar if the sauce is just too acidic.

To arrange the eggplant for frying:

1. Peel the eggplant and lower it into ¾-inch thick slices.
2. Salt the slice liberally and allow them to relaxation on a parchment paper lined baking sheet for about 45 minutes. Salting the eggplant removes any bitterness and improves the feel, so please don’t skip this step.

3. Rinse the salt off underneath working water and pat dry with paper towels.
4. Arrange the breading station with three extensive shallow bowls or pie tins. Put all-purpose flour within the first container; whisk collectively the egg and milk within the second container, and dump the seasoned breadcrumbs into the third container. Place a wire rack on high of a rimmed baking tray and preserve it shut by.
5. Use one hand to coat eggplant slices in flour and shake off any extra.

6. Switch the floured slice utilizing the identical hand to the container with the egg combination. Use the opposite hand to coat each side.

7. Drop the slice into the bread crumbs and canopy evenly with bread crumbs. Place on the wire rack and end breading the remainder of the eggplant. 

To fry the eggplant:

1. Pour a half-inch of vegetable oil into a large, shallow pot resembling a rondeau. 
2. Connect a deep-fry thermometer to the aspect of the pot. Warmth the oil over medium-high warmth till it reaches 400°F. 
3. Line a wire rack with paper towels. 
4. Use tongs to put the breaded eggplant within the sizzling oil fastidiously and fry till mild brown on each side. Don’t overcrowd the pot. You’ll need to fry in batches. 
5. Use the tongs to switch the fried eggplant to the paper towel-lined wire rack. 
6. Repeat as mandatory. 

To assemble and bake the Eggplant Parmigiana

1. Preheat the oven to 400°F. 
2. Ladle a number of the marinara sauce on the underside of a baking dish to maintain the eggplant from sticking.
3. Put the fried eggplant slices within the baking dish, ladle sauce over it, and canopy the highest of the eggplant dish with mozzarella cheese. 
4. Bake within the oven till the cheese melts.
5. Take away and serve instantly. Garnish with chopped contemporary basil leaves or contemporary thyme leaves if desired.

Particular Ideas for Dealing with Eggplant 

Along with salting the eggplant, as talked about above, listed here are just a few extra ideas for many who aren’t used to cooking with this vegetable:

• Don’t use any eggplant that has cuts or broken pores and skin.
• Smaller eggplants are tastier than bigger eggplant.
• Eggplants are like sponges and may actually take in oil. Be sure you have further available. 

What To Serve With Eggplant Parmigiana 

A traditional pairing is pasta and Eggplant Parmigiana. Use any number of pasta you favor, however preserve the sauce easy. Serving it with further marinara sauce in a bowl is ideal. Some grated Parmigiano-Reggiano or parmesan cheese to sprinkle on high is nice too.

Alternatively, you’ll be able to serve it with a easy aspect salad, a cup of soup, and breadsticks for aspect dishes.

How To Retailer Leftovers

You possibly can preserve further Eggplant Parmigiana within the fridge or freezer:

To refrigerate:

1. Cool the eggplant within the baking dish. 
2. Cowl the dish with aluminum foil and eat the eggplant inside three days. 

To freeze:

1. Let the eggplant parmigiana cool and lower it into serving parts. Pre-portioning means you gained’t should defrost all of the leftovers on the identical time.
2. Place a sheet of wax paper on the underside of a freezer-safe container and place the portioned leftovers on high. The waxed paper will forestall the meals from sticking.
3. Cowl and freeze for as much as a month. Thaw earlier than heating. 

What’s the Greatest Approach to Reheat Eggplant Parmigiana?

You’ll get one of the best outcomes reheating eggplant parmigiana within the oven:

1. Preheat the oven to 350°F.
2. Place the leftovers in a baking dish and canopy them with aluminum foil.
3. Bake for quarter-hour. Take away the aluminum foil and bake for five to 10 extra minutes till warmed by means of. 

Love Olive Backyard? Attempt These Copycat Recipes!

Favourite Vegetarian Pasta Recipes

Take a look at extra of my scrumptious vegetarian recipes and one of the best copycat Olive Backyard recipes on CopyKat!

Olive Backyard Eggplant Parmigiana

You can also make eggplant parmesan like Olive Backyard with this straightforward copycat recipe.

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Course: Principal Course

Delicacies: Italian

Key phrase: Eggplant Parmesan, Olive Backyard Recipes

Prep Time: 30 minutes

Cook dinner Time: 1 hour

Resting: 1 hour

Complete Time: 2 hours 30 minutes

Servings: 4

Energy: 615kcal

Substances

Marinara Sauce

• 2 tablespoons olive oil
• 4 cloves garlic sliced into giant slices
• 1 28-ounce can tomato puree
• 1 28-ounce can diced tomatoes
• 1½ teaspoons Italian seasoning mix
• ½ teaspoon dried basil
• ¼ teaspoon crimson pepper chili flakes
• 2 teaspoons salt
• ½ teaspoon floor black pepper
• 1 tablespoon sugar

Eggplant

• 2 medium eggplant sliced in ⅜ inch slices
• 2 cups all-purpose flour
• 4 giant eggs overwhelmed
• 1 cup entire milk
• 4 cups Italian seasoned breadcrumbs
• Vegetable oil for cooking

For the Eggplan Parm

• 1 cup shredded mozzarella cheese
• chopped parsley for garnish if desired

Directions

• Prep eggplant by inserting the slices on baking sheets and sprinkling them with salt. This can draw out the bitter juices. After about an hour, blot with paper towels. Whereas the bitter juices are being drawn out of the eggplant, begin the marinara.

Marinara Sauce

• In a big stainless-steel pot or dutch oven (please don’t use forged iron the acidity of the tomatoes might make the sauce style metallic when you use forged iron), add the olive oil and warmth on medium warmth. When the oil is sizzling, add the sliced garlic. Cook dinner till the garlic turns into translucent and really aromatic. Take away the garlic.

• Add each cans of tomatoes and Italian seasoning, dried basil, chili pepper flakes, salt, and floor black pepper. Stir to mix. Then scale back the warmth to simmer, and place a lid on the pot. Simmer for 25 to half-hour.

• Style the sauce; whether it is too acidic, add ½ tablespoon of sugar, style it, and see if it’s essential to add the remaining sugar.

Eggplant

• Put together a breading station by establishing 3 dishes. Place flour within the first dish beat the eggs and milk collectively within the second dish, and within the third dish, place the Italian-seasoned bread crumbs.

• Dredge an eggplant slice within the flour, then dip it within the egg, and at last dredge it within the breadcrumb combination. Shake off any extra breading and switch the eggplant to a wire rack resting on a baking sheet. Repeat with the remaining eggplant.

• In a big straight-sided skillet, pour the oil to a depth of 1/2 inch. Warmth the oil over medium warmth till it registers 400 levels F on a deep frying thermometer. (The oil have to be heated to 400 levels F. in order that the breaded eggplant, when added, will drop the temperature of the oil to the right frying temperature of 375 levels F.)

• Working in small batches, fry the eggplant slices, turning as soon as, till golden brown, then cook dinner on the opposite aspect. Utilizing tongs, switch to a clear wire rack resting on a baking sheet. Sprinkle with salt. Repeat with the remaining eggplant.

Eggplant Parm

• Preheat the oven to 400 levels F. Brush a baking dish with olive oil.

• Cowl the underside of the baking dish with 1/3 of the marinara sauce and prepare half of the eggplant over the sauce.

• Cowl the eggplant with one other 1/3 of the sauce.

• Sprinkle the shredded mozzarella cheese on the eggplant, after which place within the oven for about 5 to 10 minutes or till the cheese melts.

• You possibly can serve the remaining sauce to with pasta to accompany the eggplant parmigiana.

Vitamin

Energy: 615kcal | Carbohydrates: 84g | Protein: 24g | Fats: 21g | Saturated Fats: 7g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 9g | Trans Fats: 0.01g | Ldl cholesterol: 119mg | Sodium: 1613mg | Potassium: 812mg | Fiber: 11g | Sugar: 16g | Vitamin A: 573IU | Vitamin C: 7mg | Calcium: 337mg | Iron: 6mg