Classic Eggplant Parmesan is a beloved Italian dish that features layers of tender eggplant, rich marinara sauce, and melted cheese.
>>>Get the Recipe in Details: Classic Eggplant Parmesan
This vegetarian delight is perfect for a comforting dinner or a special occasion. Whether you choose to bake or fry the eggplant, this recipe will guide you through creating a delicious and satisfying meal.
Ingredients:
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs (preferably homemade)
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Romano cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for frying (if frying the eggplant)
- Fresh basil, chopped (optional, for garnish)
Instructions:
- Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
- Bread the Eggplant: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with half of the grated Parmesan cheese. Dredge each eggplant slice in flour, dip in the beaten eggs, and coat with the breadcrumb mixture.
- Cook the Eggplant:
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- Frying Method: Heat olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
- Baking Method: Preheat the oven to 400°F (200°C). Place the breaded eggplant slices on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Assemble the Dish: In a baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of eggplant slices over the sauce. Top with more marinara sauce, a sprinkle of the remaining Parmesan cheese, and a layer of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and a generous topping of mozzarella and Romano cheese.
- Bake: Reduce the oven temperature to 375°F (190°C). Bake the assembled dish for 25-30 minutes, or until the cheese is melted and bubbly, and the eggplant is tender.
- Serve: Let the Eggplant Parmesan cool for a few minutes before serving. Garnish with fresh basil if desired. Serve hot with a side of pasta or a fresh salad.