Eggplant Parmesan
A delicious Italian dish featuring layers of breaded and fried eggplant, marinara sauce, and gooey cheese. Perfect for a family dinner or a cozy gathering.
Ingredients
For the Eggplant
- 2 large eggplants
- Salt For drawing out moisture
For the Layers
- 3 cups marinara sauce Fresh marinara is recommended
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
For Breading
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
For Frying
- Olive oil For frying the eggplant
Garnish
- Fresh basil For garnish
Instructions
Preparation
- 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.
Breading and Frying
- 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.
Assembly and Baking
- 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.
Notes
Make sure to draw out moisture from the eggplants with salt to prevent 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!