Eggplant Parmesan

Dive into the comforting world of Eggplant Parmesan with our hearty recipe that’s sure to warm your soul. Discover expert tips on choosing the best eggplant, layering flavors, and delightful ingredient swaps for gluten-free and vegan options. This classic dish is not just delicious, but also nutritious, making it perfect for any diet. Ready to impress at your next meal? Click through to explore the full recipe and create your own cozy masterpiece!

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Ingredients

2 medium eggplants, sliced into 1/2-inch rounds

1 teaspoon salt

2 cups marinara sauce

1 ½ cups ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 tablespoon dried oregano

½ teaspoon black pepper

1 cup all-purpose flour

2 large eggs, beaten

2 cups breadcrumbs (preferably Italian-style)

Fresh basil leaves for garnish

Olive oil for frying

Instructions

Prepare the Eggplants: Sprinkle the eggplant slices with salt and lay them on a wire rack or colander. Allow them to sit for about 30 minutes to draw out excess moisture. After 30 minutes, rinse the slices and pat them dry with paper towels.

Set up Breading Station: In three separate shallow dishes, place the flour in one, the beaten eggs in another, and the breadcrumbs mixed with 1 cup of Parmesan cheese, dried oregano, and black pepper in the third.

Bread the Eggplant: Dip each slice of eggplant first in the flour, coating it lightly, then into the beaten eggs, and finally in the breadcrumb mixture, pressing gently to adhere. Repeat until all slices are breaded.

Fry the Eggplant: In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until they are golden brown and crispy, about 3-4 minutes per side. Add more oil as necessary. Once fried, transfer to a paper towel-lined plate to absorb excess oil.

Assemble the Layers: Preheat the oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce. Spoon half of the ricotta cheese over the eggplant, followed by a layer of mozzarella cheese. Pour another layer of marinara sauce over the top. Repeat the layers one more time.

Top the Dish: Finish with a generous topping of remaining mozzarella and Parmesan cheese. Drizzle with olive oil for extra flavor.

Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Cool and Serve: Allow the dish to cool for 10-15 minutes before slicing. Garnish with fresh basil leaves.

Prep Time: 30 minutes | Total Time: 1 hour 20 minutes | Servings: 6