{"product_id":"eggplant-parmesan","title":"eggplant parmesan","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e1 large eggplant, peeled and sliced into 1\/2-inch rounds\u003c\/li\u003e\n\u003cli\u003e1\/2 cup all-purpose flour\u003c\/li\u003e\n\u003cli\u003e2 large eggs, beaten\u003c\/li\u003e\n\u003cli\u003e1 1\/2 cups panko breadcrumbs\u003c\/li\u003e\n\u003cli\u003e1\/2 cup grated Parmesan cheese\u003c\/li\u003e\n\u003cli\u003e1 teaspoon Italian seasoning\u003c\/li\u003e\n\u003cli\u003e1\/2 cup olive oil, for frying\u003c\/li\u003e\n\u003cli\u003e2 (28 ounce) cans crushed tomatoes\u003c\/li\u003e\n\u003cli\u003e1 (15 ounce) can tomato sauce\u003c\/li\u003e\n\u003cli\u003e1 teaspoon sugar\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon garlic powder\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon red pepper flakes (optional)\u003c\/li\u003e\n\u003cli\u003e1 (15 ounce) container ricotta cheese\u003c\/li\u003e\n\u003cli\u003e1\/2 cup grated Parmesan cheese\u003c\/li\u003e\n\u003cli\u003e1 egg, beaten\u003c\/li\u003e\n\u003cli\u003e8 ounces mozzarella cheese, shredded\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePreheat oven to 375°F (190°C).\u003c\/li\u003e\n\u003cli\u003ePrepare eggplant: In a shallow dish, combine eggplant slices with 1\/2 cup flour, 1 egg, and 1\/2 cup panko breadcrumbs. Dredge each slice in the mixture, ensuring it’s fully coated.\u003c\/li\u003e\n\u003cli\u003eHeat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches for 2-3 minutes per side, until golden brown. Drain on paper towels.\u003c\/li\u003e\n\u003cli\u003eIn a large saucepan, combine crushed tomatoes, tomato sauce, sugar, garlic powder, and red pepper flakes (if using). Bring to a simmer and cook for 15 minutes, stirring occasionally.\u003c\/li\u003e\n\u003cli\u003eIn a separate bowl, combine ricotta cheese, 1\/2 cup Parmesan cheese, and beaten egg. Mix well.\u003c\/li\u003e\n\u003cli\u003eTo assemble, spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish.\u003c\/li\u003e\n\u003cli\u003eLayer eggplant slices, ricotta mixture, and mozzarella cheese over the sauce.\u003c\/li\u003e\n\u003cli\u003eRepeat layers until all ingredients are used, ending with a layer of mozzarella cheese.\u003c\/li\u003e\n\u003cli\u003eCover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.\u003c\/li\u003e\n\u003cli\u003eLet cool for 10-15 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor best results, use Japanese eggplant, which is known for its creamy texture.\u003c\/li\u003e\n\u003cli\u003eTo prevent the eggplant from absorbing too much oil, you can salt the slices and let them sit for 30 minutes before dredging in the flour mixture. Pat dry with paper towels after salting.\u003c\/li\u003e\n\u003cli\u003eYou can bake this dish in a Bundt pan for a unique presentation. Grease the pan well before assembling.\u003c\/li\u003e\n\u003cli\u003eStore leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43675892777057,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/eggplant_parmesan.jpg?v=1771710718","url":"https:\/\/www.pantribot.com\/products\/eggplant-parmesan","provider":"PantriBot","version":"1.0","type":"link"}