Here is my method of making eggplant parmesan, all the secrets revealed.
I have no words to tell you how delicious this recipe with eggplant is and how easy it is to make. A recipe for crispy eggplant parmesan, eggplants that do not absorb too much oil, and how to prevent this from happening.
Many times when I made these eggplant parmesan, they turned out soft and not very pleasant, but with my method of preparing this eggplant parmesan, I guarantee you will love it.
The ingredients for eggplant parmesan can be found below in the description, and the step-by-step recipe for eggplant parmesan in the video.
Chef Paul Constantin wishes you bon appétit!
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Ingredients for eggplant parmesan:
- 2-3 eggplants, approximately 1 kg;
- 1 1/2 teaspoons of salt;
- 1/2 teaspoon freshly ground pepper;
- 150 g wheat flour;
- 200-250 g finely crushed corn flakes;
- 2-3 eggs, or as needed;
- 2-3 cloves of garlic;
- 150-200 ml sunflower or olive oil;
Enjoy your meal!
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Director, Author, Camera & Editor: Paul Constantin
#ChefPaulConstantin #simplerecipes #eggplantparmesan