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Eggplant parmesan

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.
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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.