Eggplant Parmesan Recipe
Ingredients:
2 medium eggplants, sliced into 1/2-inch thick rounds
Salt, for draining eggplant
1 1/2 cups all-purpose flour
2 large eggs, beaten
2 cups Italian-style breadcrumbs
1 cup grated Parmesan cheese, divided
2 cups marinara sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
1/4 cup fresh basil, chopped (optional, for garnish)
Olive oil (for frying)
Instructions:
Prep the Eggplant:
Slice the eggplants into 1/2-inch thick rounds. Lay them out on a large cutting board or a baking sheet and sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture (this helps reduce bitterness and sogginess). After 30 minutes, gently blot them dry with a paper towel.
Bread the Eggplant:
Set up a breading station:
In one shallow bowl, place flour.
In a second bowl, beat the eggs.
In a third bowl, combine breadcrumbs and 1/2 cup of grated Parmesan cheese.
Dredge each eggplant slice in flour, dip it into the beaten eggs, then coat it with the breadcrumb mixture, pressing gently to make sure it’s well coated.
Fry the Eggplant:
Heat a few tablespoons of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, cooking for about 2-3 minutes per side, until golden brown and crispy. Transfer the fried eggplant to a paper towel-lined plate to drain excess oil.
Assemble the Dish:
Preheat the oven to 375°F (190°C).
Spread a thin layer of marinara sauce on the bottom of a baking dish (about 9×13 inches).
Layer the fried eggplant slices on top of the sauce. Spoon more marinara sauce over each slice, then sprinkle with mozzarella cheese and the remaining Parmesan cheese.
Repeat the layers, ending with a generous topping of mozzarella and Parmesan.
Bake:
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the top is golden.
Serve:
Let the Eggplant Parmesan cool for a few minutes before serving.
Garnish with fresh basil if desired and serve with a side of pasta, garlic bread, or a simple salad.
