Temp For Eggplant Parmesan at Robert Stowe blog

Temp For Eggplant Parmesan. Season with 1 tsp salt and set aside to sweat. Set aside for 45 minutes, then pat each slice dry with a paper towel. Allow to sit for at least 3 hours. Slice eggplant into 1/3” thick rounds. Season with a light sprinkle of salt all over both sides of the eggplant. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Arrange 2 racks to divide the oven into thirds and heat the oven to 425°f. Meanwhile, place the flour on a plate. Preheat the oven to 350 degrees. Preheat the oven to 400 degrees f. Wipe excess moisture from eggplant slices with paper towels. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Cover the bottom of the baking dish with 1/3 of the marinara. Working one at a time, dredge eggplant slices. Repeat with the remaining eggplant.

Preheat the oven to 400 degrees f. Season with a light sprinkle of salt all over both sides of the eggplant. Wipe excess moisture from eggplant slices with paper towels. Repeat with the remaining eggplant. Preheat the oven to 350 degrees. Slice eggplant into 1/3” thick rounds. Allow to sit for at least 3 hours. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Working one at a time, dredge eggplant slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer.

easy eggplant parmesan smitten kitchen Tri This

Temp For Eggplant Parmesan Meanwhile, place the flour on a plate. Allow to sit for at least 3 hours. Preheat the oven to 350 degrees. Season with a light sprinkle of salt all over both sides of the eggplant. Season with 1 tsp salt and set aside to sweat. Working one at a time, dredge eggplant slices. Cover the bottom of the baking dish with 1/3 of the marinara. Repeat with the remaining eggplant. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Arrange 2 racks to divide the oven into thirds and heat the oven to 425°f. Meanwhile, place the flour on a plate. Slice eggplant into 1/3” thick rounds. Preheat the oven to 400 degrees f. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Wipe excess moisture from eggplant slices with paper towels. Set aside for 45 minutes, then pat each slice dry with a paper towel.

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