Eggplant Parmesan Recipe (Serves 4-6)
Ingredients:
- 2 medium eggplants, sliced into 1/4-inch rounds
- Salt (to sweat the eggplant)
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese (for coating)
- 1/2 cup grated Parmesan cheese (for layering)
- 3 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
- Olive oil (for frying or baking)
- Cooking spray (if baking)
Instructions:
- Prepare the Eggplant:
- Lay the eggplant slices on a large baking sheet lined with paper towels.
- Sprinkle salt on both sides of the slices to draw out excess moisture and bitterness.
- Let sit for 20-30 minutes, then pat the slices dry with fresh paper towels.
- Bread the Eggplant:
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and 1/2 cup Parmesan cheese.
- Dredge each eggplant slice in flour, dip it in the egg, and coat it with the breadcrumb mixture. Press gently to ensure the coating sticks.
- Cook the Eggplant:
- Frying Method: Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Baking Method: Preheat the oven to 400°F (200°C). Arrange the breaded eggplant slices on a baking sheet sprayed with cooking spray. Spray the tops lightly with more cooking spray and bake for 20 minutes, flipping halfway through, until golden and crisp.
- Assemble the Dish:
- Preheat the oven to 375°F (190°C) if frying the eggplant.
- Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
- Layer the eggplant slices over the sauce, followed by marinara, mozzarella, Parmesan, and a sprinkle of basil.
- Repeat the layers, finishing with marinara and a generous topping of mozzarella and Parmesan.
- Bake:
- Cover the dish with foil (to prevent the cheese from burning) and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Let the Eggplant Parmesan cool for 5-10 minutes before serving.
- Garnish with fresh basil and enjoy with a side of spaghetti or a crisp green salad.
Crispy, cheesy, and full of flavor, Eggplant Parmesan is the perfect dish for vegetarians and comfort food lovers alike. Buon appetito! 🍆🧀🍅