Eggplant Parmesan is a classic, but this version adds a zesty twist that makes it stand out. By baking instead of frying, we keep things light and crispy. Perfect for a cozy dinner or a casual gathering!
Eggplants are the star, providing a hearty base with a mild flavor that pairs well with the other ingredients. All-purpose flour helps the egg and breadcrumb coating adhere. Eggs act as a binder to hold everything together. The panko breadcrumbs ensure a crunchy texture, while Parmesan cheese adds a savory depth. Dried Italian herbs bring aromatic notes, and a pinch of salt and black pepper balances the flavors. Lemon zest gives a fresh lift, complementing the richness. Marinara sauce infuses the dish with a tangy tomato backdrop. Mozzarella cheese melts beautifully for that irresistible gooey topping. Finally, a sprinkle of fresh basil adds a bright, herbal finish.
This eggplant parmesan pairs beautifully with a simple arugula salad tossed in a lemon vinaigrette. For a heartier meal, serve it alongside some garlic bread or a light pasta dish. A glass of chilled white wine complements the citrus notes perfectly.
Start by preheating your oven to 400°F (200°C) and lining two baking sheets with parchment paper. This ensures easy cleanup and prevents sticking. Slice the eggplants into 1/4-inch rounds; not too thick, so they cook evenly, and not too thin, to retain some bite. Sprinkle them with salt and let them sit for about 15 minutes. This draws out excess moisture, which can make them soggy. Pat each slice dry with a paper towel to remove the moisture and excess salt.
Set up your breading station with three bowls: one with flour, another with beaten eggs, and the third with a mix of panko breadcrumbs, Parmesan cheese, Italian herbs, salt, pepper, and lemon zest. The zest goes into the breadcrumbs for a hint of brightness in every bite. Dip each eggplant slice first in flour, then egg, and finally the breadcrumb mixture, making sure each slice is well-coated. Arrange them on the prepared baking sheets and give them a light spray of olive oil. This helps them crisp up without frying. Bake for about 25 minutes, flipping halfway through to ensure both sides get nicely golden brown.
While those are baking, prepare a large baking dish by spreading a thin layer of marinara sauce on the bottom. Once the eggplant is done, layer half of them over the sauce, then spoon half of the remaining sauce over the top. Sprinkle with half of the mozzarella cheese. Repeat with the rest of the eggplant, sauce, and cheese. Pop it back in the oven for another 15 minutes until the cheese is melted and bubbly. After baking, garnish with freshly chopped basil for a pop of color and flavor.
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