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Eggplant Parmesan Recipe

Eggplant Parmesan Recipe

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Eggplant Parmesan is a classic Italian dish featuring layers of crispy breaded eggplant, rich marinara sauce, and gooey melted cheese. Perfect for a hearty dinner, this vegetarian favorite is comfort food at its finest!

Ingredients (Serves 4-6):

  • For the Eggplant:
    • 2 large eggplants (sliced into 1/4-inch rounds)
    • 2 tsp salt (for sweating the eggplant)
    • 1 cup all-purpose flour
    • 2 large eggs (beaten)
    • 1 1/2 cups breadcrumbs (panko or Italian-style)
    • 1/2 cup grated Parmesan cheese
    • Olive oil (for frying or baking)
  • For the Assembly:
    • 2 cups marinara sauce (store-bought or homemade)
    • 1 1/2 cups shredded mozzarella cheese
    • 1/2 cup grated Parmesan cheese
    • Fresh basil leaves (for garnish, optional)

Instructions:

  1. Prep the Eggplant:
    • Lay the eggplant slices on a baking sheet and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
  2. Bread the Eggplant:
    • Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
    • Dip each eggplant slice into the flour, then the egg, and finally coat in the breadcrumb mixture.
  3. Cook the Eggplant:
    • For Frying: Heat olive oil in a skillet over medium heat and fry the slices for 2-3 minutes per side until golden. Transfer to a paper towel-lined plate to drain excess oil.
    • For Baking: Preheat your oven to 400°F (200°C). Place breaded eggplant slices on a greased baking sheet and bake for 20 minutes, flipping halfway, until crispy.
  4. Assemble the Dish:
    • Reduce the oven temperature to 375°F (190°C).
    • Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer with eggplant slices, more marinara, mozzarella, and Parmesan. Repeat until all ingredients are used, finishing with cheese on top.
  5. Bake:
    • Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
  6. Serve:
    • Let the dish rest for 5 minutes before serving. Garnish with fresh basil leaves and enjoy!

Tips for Success:

  • Sweating the eggplant removes bitterness and prevents sogginess. Don’t skip this step!
  • For a healthier option, bake instead of frying the eggplant.
  • Serve with pasta, garlic bread, or a crisp green salad for a complete meal.

This Eggplant Parmesan is a crowd-pleasing dish that’s sure to become a family favorite! 🍽️✨

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