Eggplant Parmesan

Eggplant Parmesan is not just a dish; it’s an experience that dances on your taste buds like a well-choreographed ballet. Imagine layers of tender eggplant slices, delicately breaded and baked to golden perfection, smothered in rich marinara sauce, and blanketed under a gooey layer of melted cheese. perfect side for Eggplant Parmesan The aroma wafting through your kitchen will have you questioning if you’ve accidentally stumbled into an Italian trattoria.

This classic dish has a special place in my heart, much like that childhood teddy bear you still can’t bear to part with. I remember the first time I tried making Eggplant Parmesan; my kitchen turned into a battlefield of flour and breadcrumbs, but the end result was worth every hilarious mishap. another flavorful flatbread recipe Perfect for cozy family dinners or impressing guests at your next gathering, this recipe promises to create delightful memories and possibly a few laughs along the way.

I still chuckle when I recall my friends’ shocked faces as they devoured my first attempt at this recipe—who knew eggplant could be so delicious?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggplants: Choose firm, glossy eggplants without blemishes for the best flavor and texture.
• Marinara Sauce: A good quality store-bought or homemade sauce can elevate your dish significantly.
• Breadcrumbs: Use Italian seasoned breadcrumbs for added flavor; panko works well for extra crunch.
• Parmesan Cheese: Freshly grated cheese melts beautifully and adds a rich flavor profile.
• Mozzarella Cheese: Opt for whole milk mozzarella for creaminess; it stretches delightfully when melted.
• Olive Oil: Use extra virgin olive oil for sautéing; it enhances the overall taste of your dish.
• Fresh Basil: Adds aromatic freshness and color; use it generously throughout the layers.
• Salt and Pepper: Essential seasonings that bring out all the flavors in this delectable dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Eggplants: Start by slicing the eggplants into about 1/2-inch thick rounds. Sprinkle salt over them and let them sit for around 30 minutes to draw out moisture and bitterness.

Preheat Your Oven: Preheat your oven to 375°F (190°C). While it’s warming up, rinse off the salted eggplants under cold water and pat them dry with paper towels.

Breading Time!: Set up your breading station with three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and another with breadcrumbs mixed with Parmesan cheese. Dip each eggplant slice into flour, then into eggs, followed by breadcrumbs until well coated.

Sauté Those Slices!: In a large skillet over medium heat, pour in some olive oil. Once hot, fry the breaded eggplant slices until golden brown on both sides—about 3-4 minutes per side. Let them drain on paper towels afterward.

Layer It Up!: In a baking dish, start layering: spread some marinara sauce at the bottom, followed by a layer of fried eggplants, more sauce, mozzarella cheese, and fresh basil. Repeat until all ingredients are used up.

Bake to Perfection!: Cover the dish with foil and bake in your preheated oven for 25 minutes. Then remove the foil and bake for another 15 minutes until bubbly and golden brown on top.

Now you have an incredible Eggplant Parmesan ready to serve! Let it cool slightly before slicing—it’ll hold together better while still being ooey-gooey delicious. a delicious flatbread option.

Enjoy every cheesy bite of this hearty meal that’s sure to warm your heart (and stomach). Whether you’re sharing it with loved ones or indulging solo while binge-watching your favorite show, Eggplant Parmesan is always a winner! spicy alternative to Eggplant Parmesan.

Perfecting the Cooking Process

To create a mouthwatering Eggplant Parmesan, start by salting the eggplant slices to draw out moisture and bitterness. Then, prepare your marinara sauce while the eggplant drains. Finally, layer everything in a baking dish and bake until golden. For more inspiration, check out this Caprese Stuffed Avocado recipe.

Add Your Touch

Feel free to experiment with different cheeses like mozzarella or provolone for unique flavors. Adding crushed red pepper flakes can spice things up, or consider incorporating sautéed mushrooms for extra texture and richness.

Storing & Reheating

For best results, store leftover Eggplant Parmesan in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through for that freshly baked taste.

Creating my first Eggplant Parmesan was a delightful disaster; my friends were skeptical until they took that first bite, and I was showered with compliments!

FAQ

Can I use other vegetables instead of eggplant?

Yes, zucchini or portobello mushrooms make excellent substitutes in this recipe. For more inspiration, check out this Cucumber Caprese Salad recipe.

How do I know when it’s done baking?

The cheese should be bubbly and golden brown on top when fully cooked.

Can I freeze Eggplant Parmesan?

Yes, you can freeze it; just ensure it’s well-covered to prevent freezer burn.

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Eggplant Parmesan

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• Author: Jennifer
• Total Time: 1 hour 10 minutes
• Yield: Serves 8

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Description

Eggplant Parmesan is a comforting Italian classic that brings together layers of breaded eggplant, rich marinara sauce, and gooey melted cheese. This vegetarian delight is perfect for family dinners or entertaining guests, offering both flavor and nostalgia with every bite. Easy to prepare, it transforms simple ingredients into a heartwarming dish that will impress everyone at your table.

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Ingredients

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• 2 medium eggplants (about 1.5 lbs), sliced into 1/2-inch rounds
• 2 cups marinara sauce
• 1 cup Italian seasoned breadcrumbs
• 1 cup freshly grated Parmesan cheese
• 2 cups whole milk mozzarella cheese, shredded
• 4 tbsp extra virgin olive oil (for frying)
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

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Instructions

1. Sprinkle salt over the eggplant slices and let them sit for 30 minutes to draw out moisture.
2. Set your oven to 375°F (190°C). Rinse the salted eggplants under cold water and pat dry.
3. Set up three bowls with seasoned flour, beaten eggs, and breadcrumbs mixed with Parmesan. Coat each eggplant slice in flour, then egg, and finally breadcrumbs.
4. Heat olive oil in a large skillet over medium heat. Fry each slice until golden brown (about 3-4 minutes per side) and drain on paper towels.
5. In a baking dish, layer marinara sauce, fried eggplants, more sauce, mozzarella cheese, and basil until all ingredients are used.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking/Frying
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 320
• Sugar: 10g
• Sodium: 650mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 40mg