Eggplant Parmigiana is a classic Italian dish that combines layers of tender eggplant, rich tomato sauce, and gooey melted cheese. This recipe is a comforting and satisfying choice for a cozy evening at home or a dinner party with friends. The crispy breaded eggplant slices nestled between layers of sauce and cheese make for a deliciously hearty dish that is sure to become a family favorite. Let’s dive into how to make this mouthwatering Eggplant Parmigiana!
Ingredients:
– 2 large eggplants, sliced into 1/2-inch rounds
– 2 cups of all-purpose flour
– 4 eggs, beaten
– 2 cups of breadcrumbs
– 1 cup of grated Parmesan cheese
– 4 cups of marinara sauce
– 2 cups of shredded mozzarella cheese
– Fresh basil leaves for garnish
– Salt and pepper to taste
– Olive oil for frying
Instructions:
1. Prepare the Eggplant Slices: Lay out the eggplant slices on a paper towel-lined baking sheet. Sprinkle them with salt to draw out any excess moisture. Let them sit for about 30 minutes, then pat them dry with paper towels.
2. Bread the Eggplant: Set up a breading station with three shallow bowls. Place the flour in one, the beaten eggs in another, and the breadcrumbs mixed with grated Parmesan cheese in the third. Dip each eggplant slice into the flour, then the egg, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
3. Fry the Eggplant: In a large skillet, heat olive oil over medium-high heat. Working in batches, fry the breaded eggplant slices until golden brown on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
4. Assemble the Dish: Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce. Arrange a layer of fried eggplant slices on top, followed by more sauce and a sprinkle of mozzarella cheese. Repeat the layers until all the ingredients are used, finishing with a final layer of sauce and cheese on top.
5. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Remove the foil and bake for an additional 5-10 minutes to brown the cheese slightly.
6. Garnish and Serve: Once out of the oven, let the Eggplant Parmigiana rest for a few minutes. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese. Serve hot, sliced into squares, and enjoy the layers of flavors and textures.
Eggplant Parmigiana is a versatile dish that can be served as a main course with a side salad and crusty bread for a complete meal. It also makes for fantastic leftovers, as the flavors meld together even more the next day. This recipe allows you to bring a taste of Italy to your table with its comforting and flavorful elements. Try making this Eggplant Parmigiana for your next gathering or simply as a cozy meal at home – buon appetito!
