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Eggplant Parmesan

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by

byterecipes

Eggplant Parmesan is a classic Italian-American dish that features layers of breaded and fried eggplant slices, marinara sauce, and a blend of cheeses. This hearty and comforting dish is baked to perfection, making it a family favorite. It’s perfect for dinner and can be served with a side of pasta or a fresh salad.

Appliances and Special Utensils

Ingredients

  • 2 large eggplants, sliced into 1/4-inch rounds
  • 2 cups Italian breadcrumbs
  • 1 cup grated Parmesan cheese, divided
  • 2 cups shredded mozzarella cheese
  • 1 cup all-purpose flour
  • 3 large eggs
  • 3 cups marinara sauce
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • Fresh basil leaves (optional, for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C).

  2. Prepare Eggplant: Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with salt and place them on paper towels to draw out excess moisture. Let them sit for about 30 minutes, then pat dry.

  3. Set Up Breading Stations: In one bowl, place the flour. In a second bowl, whisk the eggs. In a third bowl, combine the breadcrumbs and 1/2 cup of grated Parmesan cheese.

  4. Bread Eggplant: Dredge each eggplant slice in the flour, dip it in the beaten eggs, and then coat it with the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere.

  5. Fry Eggplant: Heat olive oil in a large frying pan over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to paper towels to drain excess oil.

  6. Assemble Dish: Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Arrange a layer of fried eggplant slices over the sauce. Top with more marinara sauce, a sprinkle of Parmesan cheese, and a handful of mozzarella cheese. Repeat layers until all ingredients are used, finishing with a layer of sauce and cheese.

  7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.

  8. Serve: Let the Eggplant Parmesan cool for a few minutes before serving. Garnish with fresh basil leaves if desired. Enjoy!