Eggplant Parmesan
Eggplant Parmesan is a delicious, crispy, and cheesy Italian classic. Breaded eggplant slices are layered with marinara sauce, mozzarella, and Parmesan, then baked to golden perfection. A hearty and comforting dish that's perfect on its own or served with pasta!
Ingredients
- 2 Eggplants sliced 1/4 inch rounds
- 1 tsp Salt
- 2 cups Breadcrumbs
- 1 cup All-purpose flour
- 3 Large eggs beaten
- 4 cups Marinara sauce
- 3 cups Shredded mozzarella cheese
- 1 cup Grated parmesan cheese
- 1/4 cup Fresh basil chopped (optional)
- Olive oil for frying
Instructions
- Prep the Eggplant: Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- Bread the Eggplant: Dredge each slice in flour, then dip in beaten eggs, and finally coat with breadcrumbs. Repeat until all slices are coated.
- Fry the Eggplant: In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- Assemble the Dish: Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, then add a layer of fried eggplant, followed by a layer of mozzarella and parmesan cheese. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
- Bake: Cover the dish with 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.
- Serve: Let it cool for a few minutes before slicing. Garnish with fresh basil if desired. Enjoy your delicious eggplant parmesan!