Eggplant Parmesan
Eggplant Parmesan is a comforting Italian classic layered with crisp, golden eggplant, rich marinara sauce, stretchy mozzarella, and savory Parmesan, perfect for family dinners or special gatherings.
Ingredients
For the eggplant
- 2 large eggplants Sliced into 1/4 inch thick slices.
- Salt Salt Used for drawing out moisture.
For the breading
- 2 cups all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs
- Olive oil Olive oil For frying.
For the layers
- 3 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- Fresh basil leaves Fresh basil leaves For layering and garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into 1/4 inch thick slices and sprinkle with salt. Let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Set up a breading station with flour, beaten eggs, and breadcrumbs.
Breading
- Dip each eggplant slice first in flour, then egg, and finally breadcrumbs.
- Coat each slice evenly in flour, then dip it into the beaten egg, allowing excess egg to drip off.
Frying
- In a large skillet, heat olive oil over medium heat and fry the breaded eggplant slices until golden brown on both sides.
- Drain on paper towels.
Baking
- In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, mozzarella, parmesan, and basil.
- Repeat layers until all ingredients are used, finishing with cheese on top.
- Bake for 30-40 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes, garnish with fresh basil, and serve.
Notes
Allowing the dish to rest briefly helps the layers settle. Add fresh basil just before serving for a bright finish. For best texture, avoid overcrowding the skillet while frying.