Eggplant Parmesan
Eggplant Parmesan is a delicious and hearty Italian dish that features layers of breaded and fried eggplant, marinara sauce, and gooey cheese. It’s a wonderful option for both veggie lovers and anyone looking for a comforting meal. This dish is perfect for a family dinner or a cozy gathering with friends.
Why Make This Recipe
There are many reasons to make Eggplant Parmesan. First, it is a fantastic way to enjoy eggplant, a vegetable that some people might not cook with often. Second, the flavors of crunchy eggplant, rich marinara sauce, and melted cheese blend perfectly in this dish. Lastly, it’s a crowd-pleaser! Whether you’re serving vegetarians or meat-eaters, everyone will love this cheesy and savory meal.
How to Make Eggplant Parmesan
Ingredients:
- 2 large eggplants
- Salt
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Olive oil for frying
- Fresh basil for garnish
Directions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/4-inch thick rounds and sprinkle them with salt. Let them sit for about 30 minutes to draw out moisture.
- Rinse the eggplant slices and pat them dry with a paper towel.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dip each eggplant slice first in flour, then in the egg, and finally in the breadcrumbs.
- Heat olive oil in a skillet over medium heat and fry each slice until golden brown on both sides.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, a layer of mozzarella, and a layer of Parmesan. Repeat these layers, finishing with more cheese on top.
- Bake in the preheated oven for 30-35 minutes until bubbly and golden on top.
- Allow it to cool slightly, garnish with fresh basil, and then serve.
How to Serve Eggplant Parmesan
Eggplant Parmesan is best served hot out of the oven. You can pair it with a simple side salad and some crusty bread to soak up the sauce. It also goes well with a glass of red wine if you enjoy that!
How to Store Eggplant Parmesan
If you have leftovers, store them in an airtight container in the refrigerator. It will stay good for about 3-4 days. You can also freeze the dish before baking. Just cover it well and you can bake it directly from frozen, adding a little extra time to ensure it’s heated through.
Tips to Make Eggplant Parmesan
- Make sure to draw out moisture from the eggplants with salt. This step prevents the dish from becoming soggy.
- Use fresh marinara sauce for the best flavor, or make your own if you have time.
- Experiment with herbs and spices in the breadcrumbs for an extra flavor boost!
Variation
You can easily customize Eggplant Parmesan by adding layers of sautéed spinach, mushrooms, or even ground meat for those who are not vegetarian.
FAQs
1. Can I use frozen eggplant?
Yes, you can use frozen eggplant, but it’s best to thaw and drain it first to remove excess moisture before breading and frying.
2. Is there a gluten-free option for this recipe?
Absolutely! You can use gluten-free flour and gluten-free breadcrumbs to make a gluten-free version of Eggplant Parmesan.
3. Can I prepare it ahead of time?
Yes! You can prepare the dish in advance, layer it, and then just pop it in the oven when you’re ready to serve. Just remember to adjust baking time if it’s cold from the fridge.
Eggplant Parmesan is simple to make and a delightful dish that brings comfort and flavor to your table. Enjoy cooking and sharing this tasty meal!
