Eggplant Parmesan is a delicious Italian dish made with layers of breaded and fried eggplant slices, marinara sauce, and melted cheese. Here’s a basic recipe for making Eggplant Parmesan:
- 2 large eggplants
- 2 cups all-purpose flour
- 4 large eggs
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- Olive oil for frying
- Salt and black pepper to taste
- Preheat your oven to 375°F (190°C).
- Peel the eggplants and slice them into 1/2-inch thick rounds. Place the eggplant slices in a colander and sprinkle them with salt. Let them sit for about 30 minutes to release excess moisture and bitterness. After 30 minutes, rinse the eggplant slices and pat them dry with paper towels.
- In three separate shallow dishes, prepare a breading station. In the first dish, add the flour. In the second dish, beat the eggs. In the third dish, combine the breadcrumbs and grated Parmesan cheese.
- Dredge each eggplant slice in the flour, ensuring both sides are coated, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Place the breaded eggplant slices on a baking sheet.
- In a large skillet, heat about 1/4 inch of olive oil over medium-high heat. Fry the breaded eggplant slices in batches until they are golden brown, about 2-3 minutes per side. Remove the fried slices and place them on paper towels to drain excess oil.
- In a baking dish, spread a thin layer of marinara sauce to cover the bottom. Place a layer of fried eggplant slices on top. Add a layer of mozzarella cheese, followed by more marinara sauce, and a sprinkle of chopped basil and parsley. Repeat this layering process until all the ingredients are used up, finishing with a layer of sauce, mozzarella, and herbs on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly, and the eggplant is tender.
- Let it rest for a few minutes before serving. Garnish with more fresh basil and Parmesan cheese, if desired.
Enjoy your homemade Eggplant Parmesan! It’s a great dish to serve with a side of pasta or a green salad.