Classic Eggplant Parmesan

$To make a great Eggplant Parmesan, you need the right ingredients. Here’s what you’ll need: - 2 large eggplants, sliced into 1/4 inch rounds - 2 cups marinara sauce (homemade or store-bought) - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 cup all-purpose flour - 3 large eggs, beaten - 2 cups breadcrumbs (Italian seasoned preferred) - Olive oil for frying The eggplants are the star of this dish. They add flavor and texture. The marinara sauce brings a rich, tangy taste. Mozzarella melts beautifully, while Parmesan adds a sharp kick. Breadcrumbs give the dish a crispy outer layer. To make your Eggplant Parmesan even better, consider these optional ingredients: - Fresh basil leaves, for garnish - Dried oregano and dried basil for seasoning Fresh basil adds a nice pop of flavor. You can also season the breadcrumbs with herbs. This will add depth to each bite. Feel free to mix and match based on your taste. For a complete guide, refer to the Full Recipe. First, we need to prepare the eggplants. Start by slicing the eggplants into 1/4 inch rounds. Sprinkle 2 teaspoons of salt over the slices. Lay them in a colander for about 30 minutes to drain. This step helps remove excess moisture and bitterness. After 30 minutes, rinse the eggplant slices under cold water. Then, pat them dry with paper towels. This is key to a perfect texture. Now it's time to set up the breading station. You will need three shallow dishes for this process. Place 1 cup of all-purpose flour in the first dish. In the second dish, add 3 large beaten eggs. For the third dish, mix 2 cups of breadcrumbs with 1 tablespoon of dried oregano, 1 tablespoon of dried basil, and a pinch of salt. Dip each eggplant slice first into the flour. Then, coat it with the egg, and finally, press it into the breadcrumbs. This method ensures an even coating. Next, we move to frying. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches. Cook them for about 3-4 minutes on each side until they turn golden brown. This step gives the eggplant a nice crunch. After frying, place the slices on paper towels to absorb any excess oil. This helps keep them crispy. Now, we can assemble our dish. Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices on top of the sauce. Sprinkle half of the shredded mozzarella cheese and half of the grated Parmesan cheese over the eggplant. Add another layer of marinara sauce. Repeat this with the remaining eggplant, marinara, mozzarella, and Parmesan. Finally, top it off with a last layer of mozzarella. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes. This will make the cheese bubbly and golden. To make great eggplant parmesan, avoid soggy eggplants. Soggy slices ruin the dish. Salting helps prevent this. - How to prevent soggy eggplants: Start by slicing the eggplants. Sprinkle salt on each slice. Lay them in a colander for 30 minutes. This draws out moisture. Rinse the slices after and pat them dry. - Importance of salting: Salting also helps with bitterness. Eggplants can be bitter if not salted. This step makes your dish taste great. You can easily boost the flavor of your eggplant parmesan. Small changes can make a big difference. - Suggestions for seasoning the breadcrumbs: Mix dried herbs into your breadcrumbs. Use oregano, basil, or garlic powder. This adds a lovely taste. - Cheese alternatives and combinations: Try using different cheeses. Blend mozzarella with provolone or ricotta. This gives a creamy and rich texture. Getting the bake just right is key. You want everything to cook evenly. - Techniques for even cooking: Use a large baking dish. Layer the ingredients evenly. This helps heat spread throughout the dish. - Checking for doneness: Look for bubbling cheese and a golden top. This shows your eggplant parmesan is ready. Let it cool before slicing for the best results. For a more detailed cooking guide, refer to the Full Recipe. {{image_2}} You can make a tasty Eggplant Parmesan without cheese. Use cashew cream or tofu instead. Both add creaminess and flavor. For a vegan option, skip the eggs in the breading. Instead, use a mix of water and ground flaxseed. This will help the breadcrumbs stick to the eggplant. To enhance your dish, try adding vegetables. Sliced zucchini or bell peppers work well. They add texture and taste. You can also mix different sauces. A pesto or roasted red pepper sauce adds a unique twist. Experiment with these to find your favorite. Eggplant Parmesan pairs well with many side dishes. A simple green salad adds freshness. Garlic bread is a classic choice too. For a complete meal, serve with a nice red wine. Chianti or Merlot complement the flavors perfectly. Enjoy your meal with these delightful pairings! For the full recipe, check out the Full Recipe section. To keep your Eggplant Parmesan fresh, place leftovers in an airtight container. Store it in the fridge for up to three days. If you want to keep it longer, freeze it. Wrap the dish tightly in plastic wrap and foil. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Reheating Eggplant Parmesan can be tricky. You want to keep it crispy. The best method is to use the oven. Preheat the oven to 350°F (175°C). Place the dish in the oven for about 15-20 minutes. Cover it with foil to prevent drying out. Remove the foil in the last few minutes to crisp the top. Preparing Eggplant Parmesan in advance can save time. You can bread and fry the eggplant ahead of time. Layer the eggplant with sauce and cheese in a baking dish. Cover it tightly and store it in the fridge. When you are ready to bake, it will only take about 30 minutes in the oven. This makes dinner easy, and you can enjoy a homemade meal with little fuss. You can easily make this dish gluten-free. Use gluten-free breadcrumbs instead of regular ones. For the flour, almond flour or chickpea flour works well. These options add great flavor and texture. Just make sure to check labels to be sure they are gluten-free. Yes! You can replace eggplant with zucchini or portobello mushrooms. Both options have a nice texture. They soak up flavors well and bake nicely. Try different vegetables for fun new tastes. Serve your dish hot from the oven for the best taste. Let it cool slightly before slicing. Garnish with fresh basil leaves for a pop of color. Pair it with a salad or garlic bread. For detailed steps, refer to the Full Recipe to guide you through the process. Eggplant Parmesan is a delightful dish that blends rich flavors and textures. We discussed the essential and optional ingredients, and I provided step-by-step instructions to make it. I shared tips to avoid common mistakes and variations to cater to different diets. Storing leftovers and reheating methods were also covered, ensuring you enjoy this dish multiple times. With these insights, you can create a delicious Eggplant Parmesan that impresses at any meal. Remember, cooking is about experimenting and having fun!$

Dive into the delicious world of Eggplant Parmesan with this easy-to-follow recipe! Learn how to perfectly prepare and layer crispy breaded eggplant with marinara and gooey cheese for a comfort dish that's sure to impress. With simple ingredients and step-by-step instructions, you're just an hour away from a mouthwatering meal. Click to explore the full recipe and elevate your cooking skills!

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Ingredients

2 large eggplants, sliced into 1/4 inch rounds

2 teaspoons salt

2 cups marinara sauce (homemade or store-bought)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup all-purpose flour

3 large eggs, beaten

2 cups breadcrumbs (Italian seasoned preferred)

1 tablespoon dried oregano

1 tablespoon dried basil

Fresh basil leaves, for garnish

Olive oil for frying

Instructions

Start by preparing the eggplants: sprinkle the sliced eggplant rounds with salt and lay them on a colander to drain for about 30 minutes. This helps remove excess moisture and bitterness.

Rinse the eggplant slices under cold water and pat them dry with paper towels.

Set up a breading station: Place flour in one shallow dish, the beaten eggs in another, and a mix of breadcrumbs with oregano, basil, salt, and pepper in a third dish.

Dip each eggplant slice first into the flour, then into the beaten eggs, and finally coat with breadcrumbs.

In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Place fried slices on paper towels to absorb excess oil.

Preheat your oven to 375°F (190°C).

In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices on top of the sauce.

Sprinkle half of the mozzarella cheese and half of the Parmesan cheese over the eggplant. Add another layer of marinara sauce.

Repeat the layers with the remaining eggplant, marinara, mozzarella, and Parmesan. Finish with a final layer of mozzarella on top.

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

Let it cool for a few minutes before slicing. Garnish with fresh basil leaves before serving.

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