Eggplant Parmesan

Indulge in the rich and savory flavors of our Eggplant Parmesan, a vegetarian delight that combines layers of tender eggplant slices, zesty marinara sauce, and gooey melted mozzarella and parmesan cheese. This comforting dish is perfect for vegetarians and anyone looking for a hearty meal without meat.

Prep time: 30 minutes
Cook time: 35 minutes
Serves: 6

Ingredients

2 large eggplants

1 tablespoon salt

2 cups marinara sauce

2 cups shredded mozzarella cheese

1 cup grated parmesan cheese

1 cup all-purpose flour

3 large eggs

1/2 cup milk

1 cup breadcrumbs

1/4 cup olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon black pepper

1/4 cup fresh basil leaves

Instructions

1. Preheat oven to 375°F (190°C)

2. Slice eggplants into 1/4 inch thick rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture

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

4. Set up a dredging station with three bowls: one with all-purpose flour, one with beaten eggs and milk, and one with breadcrumbs, dried oregano, dried basil, and black pepper

5. Coat each eggplant slice in flour, then dip in egg mixture, and coat with breadcrumbs

6. Heat olive oil in a large skillet over medium-high heat and fry eggplant slices until golden brown on both sides

7. In a baking dish, spread a layer of marinara sauce and layer fried eggplant slices, followed by mozzarella and parmesan cheese

8. Repeat the layers, finishing with a generous layer of cheese on top

9. Bake in preheated oven for 25-30 minutes or until the cheese is bubbly and golden

10. Garnish with fresh basil leaves before serving

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.