Eggplant Parmesan
A delicious and satisfying dish showcasing rich flavors of eggplant, cheese, and tomato sauce, perfect for vegetarian meals and gatherings.
Ingredients
Eggplant Preparation
- 2 medium eggplants Choose firm eggplants for the best texture.
- Salt Use to draw out moisture from eggplants.
Breading and Filling
- 2 cups breadcrumbs For breading the eggplant.
- 1 cup all-purpose flour For coating the eggplant.
- 3 large eggs, beaten To help the breadcrumbs stick.
- 2 cups tomato sauce For layering in the dish.
- 1 cup grated Parmesan cheese For topping between layers.
- 2 cups shredded mozzarella cheese For topping the dish.
- Fresh basil leaves For garnish.
- Olive oil For frying eggplant.
Instructions
Preparation
- Slice the eggplants and sprinkle them with salt. Let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
Breading
- Bread the eggplant slices by coating them in flour, dipping them in the beaten eggs, and then covering them with breadcrumbs.
Frying
- Heat olive oil in a skillet and fry the breaded eggplant slices until golden brown. Drain on paper towels.
Assembly
- Preheat the oven to 375°F (190°C).
- In a baking dish, layer the ingredients: start with a layer of tomato sauce, then add a layer of fried eggplant, followed by Parmesan and mozzarella cheese. Repeat until all ingredients are used, finishing with cheese on top.
Baking
- Bake for about 30-40 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil and serve.
Notes
Eggplant Parmesan is best served hot and fresh out of the oven. Pair it with a simple side salad, garlic bread, or pasta for a complete meal. For a nice touch, drizzle some olive oil or balsamic glaze on top before serving. To store, let cool completely, cover tightly, and refrigerate for up to 3-4 days, or freeze for 2-3 months.