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The name 'Eggplant Parmigiana' is not derived from the parmesan cheese used as an ingredient, but rather is derived from the Sicillian word 'parmiciana' for the slats of wood that make up a window shutter. Traditionally the slices of eggplant overlap in the same way as the slats of wood on a shutter.

Cooking steps

Crack an Egg!

Gently crack the egg on the side of the bowl, then quickly position the egg above the bowl. Don't crack too hard or you'll make a mess!

Slice the Eggplant!

Trace the lines to slice up the Eggplant.

Double Coat!

First dip the food in egg, then roll it around the coating.

Fry the Eggplant!

Grab the food and drop it into the wok. Don't remove the food too quickly! Turn the food twice. When it is golden brown, grab it and place it on the lower tray.

Grate the Mozzarella!

Drag the Mozzarella left and right against the grater. Click the grater when indicated to clean off the food buildup.

Layer the Eggplant Parmesan!

Follow the steps to layer the Eggplant Parmesan.

Bake Eggplant Parmesan!

Enter the correct baking temperature and press "On". Then press "Off" when the meter is in the dark green zone. Hit "Reset" if you enter the wrong temperature.