Welcome to a cozy kitchen classic: the beloved Eggplant Parmesan. This dish is a perfect blend of crispy, cheesy, and saucy goodness. Whether for a family dinner or a cozy night in, it’s sure to impress and satisfy.
Eggplants: These are the star of the show, providing a hearty base with a satisfying texture.
Salt: Used to draw out moisture from the eggplants, preventing them from becoming soggy.
Flour: A light dusting helps the breadcrumbs stick, ensuring a crispy finish.
Eggs: These act as the glue that binds the breadcrumbs to the eggplant.
Breadcrumbs: Provide that essential crunch. Feel free to use seasoned ones for extra flavor.
Parmesan Cheese: Adds a salty, nutty layer of flavor that complements the eggplant beautifully.
Mozzarella Cheese: Melts to gooey perfection, bringing everything together in cheesy harmony.
Marinara Sauce: Offers a tangy, savory base that mingles deliciously with the cheeses.
Olive Oil: Used for frying the eggplant slices to a golden brown.
Fresh Basil Leaves: A fragrant finish that adds color and freshness.
Black Pepper: Gives a subtle kick to balance the flavors.
This dish pairs wonderfully with a fresh green salad and a crusty loaf of garlic bread. For a heartier meal, serve alongside pasta tossed in olive oil and garlic.
Start by preheating your oven to 375°F, so it's nice and hot when you're ready to bake. While that's heating up, slice your eggplants into 1/4-inch thick rounds. Sprinkle them generously with salt and let them sit for about 30 minutes. This helps draw out any excess moisture. Once they're ready, rinse them off and pat them dry with a paper towel.
Now, set up your dredging station with three shallow dishes: one with flour, another with beaten eggs, and the last one with breadcrumbs. Coat each eggplant slice in flour first, then dip it into the eggs, and finish with a generous coating of breadcrumbs. Make sure they’re well-coated; this will give you that crispy texture.
Heat the olive oil in a large skillet over medium heat. You'll want enough oil to cover the bottom of the pan. Once it's shimmering, add the eggplant slices in batches, frying them until they're golden brown on each side. Transfer them to a paper towel-lined plate to drain excess oil.
In a baking dish, spread a layer of marinara sauce at the bottom. Layer the fried eggplant slices over the sauce, then sprinkle a mix of mozzarella and Parmesan cheese. Repeat these layers until you've used up all the ingredients, finishing with a generous layer of cheese on top.
Cover the dish with aluminum foil and bake it in the preheated oven for 25 minutes. Afterward, remove the foil and bake for another 15 minutes until the cheese is bubbly and golden brown. Just before serving, sprinkle with fresh basil leaves to add a burst of color and flavor.
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