Updated: Apr 3, 2021
Ya’Eat Cooking Channel
Recipe Servings: 4-8 | Prep Time 5-10 | Cooking Time 15 minutes
Today we will be making Nana’s Eggplant Parmesan with Rigatoni Recipe
This Eggplant Parmesan with Rigatoni recipe will impress you, your family members, friends, and guests. Don't miss out on this quick and easy recipe that is sure to be a hit in your house. Join us for Episode-32 on the #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. www.YaEat.tv
NANA'S EGGPLANT INGREDIENTS
● 2-3 Large Eggplants
● 2-3 Eggs for each Eggplant
● 2 cup All-Purpose Flour
● 1-2 cups Pecorino Romano Cheese
● Pinch of Fresh
● 2 cups Canola Oil
● 1 ½ Qt. Nana’s Marinara Sauce
● Salt and Pepper to tastes
NANA'S MARINARA INGREDIENTS
2 - 28 oz. Cans San Marzano Tomatoes
4 cloves of Garlic
3 oz. Extra Virgin Olive Oil
Salt and Pepper to tastes
NANA’S EGGPLANT PARMESAN COOKING INSTRUCTIONS
Start by making the Nana’s Marinara sauce.
Add Extra Virgin Olive Oil along with Garlic to a pot and brown and remove garlic.
Add pureed San Marzano Tomatoes along with fresh basil, fresh parsley, and S&P, and cook on low heat for 30 mins while you prep and cook the eggplant.
Peel Eggplant, and slice into ½ inch rings.
Make egg wash, for each eggplant prepare 2 eggs, 1 tbsp. Pecorino Romano Cheese and a pinch of parsley and S&P.
Dredge the eggplant in flour, shake off excess and add to the egg wash.
Heat up canola oil in sauté pan and drop a little of the egg wash into the oil to see if it is hot.
Once the oil is hot you can start frying the eggplant on both sides for about 1 minute or until brown, remove from oil and drain on a paper towel or a rack.
After frying all of your eggplants your Marinara should be done and you can now layer the eggplant into a baking pan.
Coat pan with Marinara Sauce, add a layer of eggplant, followed by a layer of Marinara Sauce and a layer of Pecorino Romano Cheese. Repeat this process for 3 plus layers or however deep your baking pan is.
Place in the oven at 425 degrees F for 15 minutes or until brown.
Put it on a plate, top with Nana’s Marinara, Fresh Parsley, and Pecorino Romano Cheese.<