Eggplant Parmesan is a comforting Italian classic that brings together crispy fried eggplant, rich marinara sauce, and gooey melted cheese. This recipe is perfect for those cozy evenings when you crave something hearty and satisfying. Let's dive into creating a dish that's sure to become a family favorite!
The star of the show is, of course, the eggplant. Its meaty texture becomes irresistibly tender while still holding its shape. To season the eggplant and draw out excess moisture, we use salt—this is key to avoiding soggy slices. The marinara sauce brings a rich, tangy element to the dish, while the combination of mozzarella cheese and parmesan cheese provides depth and creaminess. Flour helps the eggplant slices hold onto their crispy coating, made from breadcrumbs mixed with dried oregano, dried basil, and black pepper for extra flavor. The olive oil is essential for frying, ensuring each slice is golden and crisp. Finally, fresh basil leaves add a pop of color and fresh flavor just before serving.
This Eggplant Parmesan pairs beautifully with a simple side salad of mixed greens and a light vinaigrette. For a heartier meal, serve it alongside a plate of spaghetti tossed with olive oil and garlic. A glass of red wine, such as Chianti, makes a perfect companion to the rich flavors of the dish.
Start by preheating your oven to 375°F (190°C). While it's heating up, slice your eggplants into 1/4-inch thick rounds. Lay them out on a baking sheet or tray and sprinkle with salt. This step is crucial as it draws out moisture, preventing the dreaded soggy eggplant. Let them sit for about 30 minutes.
Once the eggplants are ready, rinse them under cold water to remove excess salt and any drawn-out moisture. Pat them dry thoroughly with paper towels. Set up your dredging station: one bowl with flour, another with beaten eggs and milk, and a third with breadcrumbs, oregano, basil, and pepper. Coat each slice first in flour, then dip into the egg mixture, and finally coat in the breadcrumb mixture.
Heat olive oil in a large skillet over medium-high heat. Fry the eggplant slices until they are golden brown on each side, working in batches if necessary. Once fried, place them on paper towels to drain any excess oil.
Now, it's time to assemble. In a baking dish, spread a thin layer of marinara sauce. Layer on the fried eggplant slices, followed by a sprinkle of mozzarella and parmesan cheese. Repeat these layers until all ingredients are used, finishing with a generous layer of cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden. Remove from the oven and let it cool slightly before serving. Garnish with fresh basil leaves for a burst of freshness right before you dig in.
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