Eggplant Parmesan, a classic Italian-American delight, features layers of breaded and fried eggplant slices, topped with marinara sauce and melted mozzarella cheese. This hearty and flavorful vegetarian dish is a true crowd-pleaser, offering a perfect blend of crispy textures and rich, savory flavors.
Ingredients:
- 2 large eggplants
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 3 cups breadcrumbs (you can use panko or Italian seasoned breadcrumbs)
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- Fresh basil leaves (optional, for garnish)
- Olive oil for frying
- Salt and pepper to taste
Instructions:
Prep the Eggplant:
- Firstly, slice the eggplants into approximately 1/4-inch thick rounds.
- Next, sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes. This helps remove excess moisture and bitter taste from the eggplant.
- After 30 minutes, pat the eggplant slices dry with paper towels.
Bread the Eggplant:
- In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs mixed with grated Parmesan cheese.
- Carefully, dip each eggplant slice into the flour, shaking off any excess. Then, dip it into the beaten eggs, making sure it’s coated evenly.
- Finally, coat the eggplant in the breadcrumb-Parmesan mixture, pressing the breadcrumbs onto both sides.
Fry the Eggplant:
- In a large skillet, add enough olive oil to cover the bottom of the pan. Heat the oil over medium heat.
- Now, fry the breaded eggplant slices in batches until they are golden brown and crispy on both sides, about 2-3 minutes per side.
- Place the fried slices on a plate lined with paper towels to drain any excess oil.
Assemble the Eggplant Parmesan:
- Preheat your oven to 375°F (190°C).
- Begin by spreading a thin layer of marinara sauce on the bottom of a baking dish.
- Then, arrange a layer of fried eggplant slices on top of the sauce.
- Sprinkle some shredded mozzarella cheese over the eggplant, and add another layer of marinara sauce.
- Repeat the process until all the eggplant slices are used, finishing with a layer of sauce and mozzarella on top.
Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes.
- After that, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Serve:
- Let the Eggplant Parmesan rest for a few minutes before serving.
- Garnish with fresh basil leaves, if desired.
- Finally, serve it with your favorite pasta or a side of garlic bread.
Enjoy your delicious homemade Eggplant Parmesan!
You can try our other recipes too for a yummy taste bud, Have a good day or evening