“`html
Eggplant Parmesan is a classic Italian dish that combines tender, breaded eggplant slices with rich marinara sauce and gooey cheese. This hearty vegetarian recipe is perfect for family dinners or impressing guests at a gathering. With its layers of flavor and comforting textures, Eggplant Parmesan is not only delicious but also a great way to enjoy healthy vegetables. Follow this step-by-step guide to create your own mouthwatering Eggplant Parmesan.
Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- Salt, for sweating the eggplant
- 2 cups breadcrumbs (Italian seasoned preferred)
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 4 cups marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Fresh basil leaves, for garnish (optional)
Instructions
Step 1: Prepare the Eggplant
Begin by slicing the eggplants into 1/4-inch rounds. Sprinkle salt over the slices and let them sit for about 30 minutes. This process helps to draw out excess moisture and bitterness from the eggplants. After 30 minutes, rinse the slices under cold water and pat them dry with paper towels.
Step 2: Set Up Breading Station
Preheat your oven to 375°F (190°C). Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. This will make it easier to coat the eggplant slices evenly.
Step 3: Bread the Eggplant
Take each eggplant slice and dip it first into the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the slice in breadcrumbs, pressing gently to ensure the breadcrumbs adhere well. Repeat this process for all eggplant slices.
Step 4: Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded eggplant slices in batches, frying until golden brown on both sides (about 3-4 minutes per side). Transfer the fried eggplant to a paper towel-lined plate to drain any excess oil.
Step 5: Assemble the Dish
In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce. Top with half of the remaining marinara sauce, followed by half of the mozzarella cheese and half of the Parmesan cheese. Repeat the layers with the remaining eggplant, marinara sauce, mozzarella, and Parmesan.
Step 6: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Step 7: Serve
Remove the Eggplant Parmesan from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired, and serve warm. Enjoy this delightful dish with a side salad or crusty bread!
FAQ
Can I make Eggplant Parmesan ahead of time?
Yes, you can prepare Eggplant Parmesan ahead of time. Assemble the dish, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the refrigerator.
Can I use other types of cheese?
Absolutely! While mozzarella and Parmesan are traditional, you can experiment with other cheeses like provolone, ricotta, or even goat cheese for a unique flavor.
Is Eggplant Parmesan gluten-free?
To make a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs and use a gluten-free flour for breading the eggplant.
What can I serve with Eggplant Parmesan?
Eggplant Parmesan pairs well with a simple green salad, garlic bread, or pasta for a complete meal. A glass of red wine also complements this dish beautifully.
“`