If you're looking for a delicious and satisfying vegetarian recipe, look no further than Eggplant Parmesan. This classic Italian dish is packed with flavor and will leave you wanting more. Whether you're a vegetarian or simply looking to add more meatless meals to your repertoire, this recipe is sure to become a favorite.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 mins | 40 mins | 1 hr | 4 servings |
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds (5 cm)
- 2 cups (240 g) all-purpose flour
- 4 large eggs, beaten
- 2 cups (180 g) breadcrumbs
- 1 cup (100 g) grated Parmesan cheese
- 2 cups (480 ml) marinara sauce
- 2 cups (200 g) shredded mozzarella cheese
- Fresh basil leaves, for garnish
- Salt and pepper, to taste
- Olive oil, for frying
Cooking Instructions
- Preheat your oven to 375°F (190°C).
- Place the sliced eggplants on a large baking sheet and sprinkle them with salt. Let them sit for about 15 minutes to draw out excess moisture. Pat dry with paper towels.
- Set up a dredging station with three shallow bowls. In the first bowl, add the flour. In the second bowl, beat the eggs. In the third bowl, combine the breadcrumbs, grated Parmesan cheese, salt, and pepper.
- Dip each eggplant slice into the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in the breadcrumb mixture, pressing gently to adhere.
- Heat a generous amount of olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side. Transfer them to a paper towel-lined plate to drain excess oil.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange a single layer of fried eggplant slices on top. Spoon more marinara sauce over the eggplant and sprinkle with shredded mozzarella cheese. Repeat the layers until all the eggplant slices are used, ending with a layer of marinara sauce and mozzarella cheese on top.
- Cover the baking dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.
Serving Suggestions
Eggplant Parmesan is best served hot and fresh out of the oven. It makes for a hearty and satisfying main dish, perfect for a family dinner or a gathering with friends. Pair it with a side of pasta or a green salad for a complete meal. Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.
