Traditional Eggplant Parmesan

Enjoy the classic flavors of Southern Italy with this Traditional Eggplant Parmesan. This delicious dish features layers of golden-brown, breaded eggplant slices, rich marinara sauce, and melted mozzarella cheese, making it a perfect comforting meal for any occasion. With a preparation rooted in Italian culinary traditions, this dish satisfies both vegetarians and cheese lovers alike. Perfect for family gatherings and special dinners, its balanced combination of hearty ingredients and flavorful layers will make it a household favorite.

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

Ingredients

2 large eggplants

1 tablespoon salt

2 cups all-purpose flour

4 large eggs, beaten

3 cups Italian-style breadcrumbs

2 cups vegetable oil, for frying

4 cups marinara sauce

1 pound fresh mozzarella cheese, sliced

1 cup grated Parmesan cheese

1/2 cup fresh basil leaves, chopped

Instructions

1. Preheat your oven to 375°F (190°C).

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

3. Rinse the eggplant slices and pat them dry with paper towels.

4. Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

5. Dredge each eggplant slice in flour, dip in the beaten eggs, and coat with breadcrumbs.

6. In a large skillet, heat vegetable oil over medium-high heat. Fry the eggplant slices until golden brown on both sides, about 3 minutes per side. Drain on paper towels.

7. Spread a layer of marinara sauce on the bottom of a baking dish. Layer half of the fried eggplant slices over the sauce.

8. Top the eggplant with half of the mozzarella slices, half of the Parmesan cheese, and a portion of the chopped basil.

9. Repeat the layers, starting with the marinara sauce, then the remaining eggplant slices, mozzarella, Parmesan, and basil.

10. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

11. Let the dish cool slightly before serving. Garnish with additional basil if desired.

Storage

Store leftover Eggplant Parmesan in an airtight container in the refrigerator for up to 4 days.

Reheating

To reheat, preheat your oven to 350°F (175°C), and bake the Eggplant Parmesan covered with foil for about 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.