19 Eggplant Parmesan Recipe With Japanese Eggplant They're Simply Irresistible!
Published on: Mar 25, 2024
Eggplant parmesan is a classic Italian dish made with breaded and fried eggplant slices, layered with rich tomato sauce and melted cheese. While it is traditionally made with the larger Italian eggplants, using Japanese eggplants can add a unique twist to this beloved dish. The smaller and more slender Japanese eggplants have a sweeter and less bitter flavor, making them perfect for this recipe. If you're looking to switch up your eggplant parmesan game, look no further than this delicious recipe featuring Japanese eggplants.
Preheat your oven to 375°F. Begin by slicing the Japanese eggplants into ¼ inch rounds. Lay them out on a paper towel and sprinkle with salt. This will help draw out excess moisture and bitterness from the eggplants. Let them sit for 10-15 minutes, then pat them dry with a paper towel.
2. Bread the Eggplant
In three separate bowls, prepare the flour, beaten eggs, and panko breadcrumbs mixed with Italian seasoning, salt, and pepper. Dip each eggplant slice in the flour, then the beaten eggs, and finally coat with the seasoned breadcrumbs.
3. Fry the Eggplant
In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded eggplant slices and fry until golden brown on both sides, about 2-3 minutes per side. Place the fried eggplant on a paper towel-lined plate to drain excess oil.
4. Make the Tomato Sauce
In the same skillet used to fry the eggplant, add diced onions and minced garlic. Cook until fragrant, then add in canned or fresh tomatoes. Season with Italian seasoning, salt, and pepper. Let the sauce simmer for 10-15 minutes, until it thickens.
5. Assemble the Dish
In a baking dish, spread a layer of tomato sauce on the bottom. Place a layer of fried eggplant on top, followed by another layer of tomato sauce and a sprinkle of shredded mozzarella cheese. Repeat this process until all the eggplant slices are used up, ending with a layer of tomato sauce and shredded mozzarella cheese. Top with grated parmesan cheese.
6. Bake and Serve
Bake the eggplant parmesan for 25-30 minutes, until the cheese is melted and bubbly. Let it cool for a few minutes before serving. This dish pairs well with a side of pasta or a fresh salad.
With the addition of Japanese eggplants, this eggplant parmesan recipe takes on a new level of flavor. The smaller and sweeter eggplants pair perfectly with the tangy tomato sauce and gooey melted cheese. Give this recipe a try and impress your family and friends with your creative take on a classic dish.
