Hello everyone! Today I'm taking you to try some Italian food. I'm not sharing the recipe today because I didn't make it, although I did help a little. I promise to share a recipe next time! And today's Italian dish is Eggplant Parmigiana
This post will give you a brief overview of how to make it. It's one of my favorite dishes, but I don't make it often because the process is quite complicated, and Italian food has so many varieties. This is one of my favorites. Okay, I'll give you a general overview of the method, but I'm not entirely accurate with ingredient calculations.
Slice the eggplant thinly, but not too thin, then coat it in flour. Heat oil in a pan for frying the eggplant. Fry the eggplant; we used two eggplants in total.
Meanwhile, prepare the tomato sauce. We used two cans of tomato sauce. I'm not sure if we added any more because my mom made this part.
Once the eggplant is fried, set it aside. Then, arrange everything on a plate. You'll see grated cheese, the tomato sauce, and the fried eggplant.
Layer everything together. First, put a layer of fried eggplant, followed by tomato sauce, then cheese slices and shredded cheese, alternating layers as you go.
Finally, sprinkle with pepper and refrigerate overnight to enhance the flavor. The next day, bake at 180 or 200 degrees Celsius.
The aroma will be incredibly appetizing. Once it's melted, scoop it into pieces and serve. Everyone will say it's delicious and fragrant; I barely needed to add any seasoning. Some people might add spiciness with chili powder, but I didn't need to – it was perfect as is.
And this is my homemade Eggplant Parmigiana, an Italian dish. I think it's not difficult, and next time I'll show you how to make it and share my family's recipe. I hope you enjoyed this dinner recipe. Thank you for following and have a great day!