Eggplant Parmesan
19 August, 2024
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Eggplant parmesan
Eggplant Parmesan is a classic Italian-American dish featuring slices of eggplant that are breaded, fried, and layered with marinara sauce and a blend of cheeses, typically mozzarella and Parmesan. The layered dish is then baked until the cheese is melted and bubbly, creating a rich and savory casserole. Eggplant Parmesan is known for its comforting flavors and satisfying texture, offering a delicious meat-free option that's perfect for vegetarians and anyone who enjoys hearty, Italian-inspired cuisine.
Ingredients
For the eggplant:
- 2 large eggplants
- Salt for sweating the eggplant
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups breadcrumbs preferably Italian seasoned
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil for frying
For the sauce:
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3-4 cloves garlic minced
- 1 can 28 ounces crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil optional, for garnish
For assembling:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley
Instructions
Prepare the Eggplant:
- Slice the eggplants into 1/4-inch thick rounds.
- Lay the slices on a baking sheet and sprinkle both sides generously with salt. Let them sit for 30-45 minutes to draw out excess moisture and bitterness.
- Rinse the eggplant slices under cold water to remove the salt and pat them dry with paper towels.
Bread the Eggplant:
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, 1/2 cup grated Parmesan cheese, dried oregano, dried basil, garlic powder, salt, and black pepper.
- Dredge each eggplant slice in flour, shaking off the excess. Dip it in the beaten eggs, then coat it with the breadcrumb mixture, pressing gently to adhere.
Fry the Eggplant:
- In a large skillet, heat about 1/4 inch of olive oil over medium heat.
- Fry the breaded eggplant slices in batches, cooking until golden brown on both sides (about 2-3 minutes per side). Transfer to a paper towel-lined plate to drain.
Prepare the Sauce:
- In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until soft and translucent.
- Add the minced garlic and cook for another minute.
- Stir in the crushed tomatoes, dried basil, dried oregano, sugar, salt, and pepper. Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally. Adjust seasoning to taste.
Assemble the Eggplant Parmesan:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of tomato sauce on the bottom of a large baking dish.
- Arrange a layer of fried eggplant slices over the sauce. Top with more tomato sauce, followed by a layer of shredded mozzarella cheese and a sprinkle of grated Parmesan cheese.
- Repeat the layers (eggplant, sauce, mozzarella, Parmesan) until all ingredients are used, finishing with a layer of sauce and a generous topping of mozzarella and Parmesan.
Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
Serve:
- Let the eggplant Parmesan rest for 10 minutes before serving.
- Garnish with fresh basil or parsley if desired.
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