Unique Eggplant Parmesan Delight

Savor a delightful twist on a classic with this unique Eggplant Parmesan recipe, offering a rich blend of flavors and textures that make it an unforgettable main dish.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 large eggplants

1 tablespoon salt

2 cups marinara sauce

8 ounces fresh mozzarella cheese, sliced

1 cup grated Parmesan cheese

1 cup all-purpose flour

3 large eggs

2 cups breadcrumbs

1 cup olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon basil

1/4 teaspoon black pepper

Instructions

1. Slice the eggplants into 1/4 inch rounds and lay them out on a baking sheet. Sprinkle both sides with salt and let them sit for 30 minutes to draw out moisture. Pat dry with a paper towel.

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

3. Prepare a dredging station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with oregano, garlic powder, basil, and black pepper.

4. Dredge each eggplant slice in flour, dip in egg, then coat with the breadcrumb mixture.

5. Heat olive oil in a large skillet over medium heat. Fry eggplant slices until golden brown on both sides. Transfer to a paper towel-lined plate to drain excess oil.

6. In a baking dish, spread a layer of marinara sauce, then layer with fried eggplant slices, mozzarella slices, and Parmesan cheese. Repeat layers until all ingredients are used, finishing with a generous layer of Parmesan cheese on top.

7. Bake in the preheated oven for 25-30 minutes or until cheese is bubbly and golden brown. Let it cool slightly before serving.

Storage

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

Reheating

Reheat in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed 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.