Eggplant Parmigiana

Eggplant Parmigiana is a classic and savory Italian dish featuring layers of breaded eggplant, rich tomato sauce, and melted cheese, perfect for a hearty vegetarian meal.

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 large eggplants

1 cup all-purpose flour

3 large eggs, beaten

2 cups breadcrumbs

1 cup grated Parmesan cheese

2 cups marinara sauce

2 cups shredded mozzarella cheese

1/2 cup olive oil

Salt and pepper to taste

1 teaspoon dried oregano

1 teaspoon garlic powder

Instructions

1. Preheat oven to 375°F (190°C).

2. Slice the eggplants into 1/4 inch rounds and sprinkle with salt. Let sit for 20 minutes, then pat dry.

3. Place flour in a shallow dish, beaten eggs in another, and combine breadcrumbs with Parmesan cheese in a third dish.

4. Dredge eggplant slices in flour, dip in eggs, and coat with breadcrumb mixture.

5. Heat olive oil in a pan over medium heat. Fry eggplant slices until golden brown on both sides. Drain on paper towels.

6. In a baking dish, spread a layer of marinara sauce, add a layer of eggplant slices, sprinkle with oregano and garlic powder, and top with mozzarella cheese.

7. Repeat layers, ending with a generous amount of sauce and cheese on top.

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

9. Let cool slightly before serving.

Storage

Store leftover Eggplant Parmigiana in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat Eggplant Parmigiana in a 350°F (175°C) oven 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.