Eggplant Parmesan Delight is a fantastic dish that combines crispy, golden eggplant with layers of rich marinara and melty cheese, creating a hearty, comforting meal. It’s perfect for when you want to bring a touch of Italian flavor to your table.
Eggplants are the star of the show, providing a meaty texture that holds up well to frying and baking. All-purpose flour helps create a light coating for frying, which ensures that the breadcrumbs adhere nicely to each slice. The eggs act as a binding agent, making sure the breadcrumbs stick. Mixing Parmesan cheese with breadcrumbs adds a nutty, savory note that enhances the overall flavor. Marinara sauce provides a tangy, tomato-rich base, while mozzarella cheese melts beautifully, creating that signature cheesy top layer. Olive oil is essential for frying, adding a hint of its own flavor while achieving the perfect golden brown crust. Adding oregano and garlic powder to the breadcrumb mixture infuses the dish with classic Italian seasoning. Finally, a touch of salt and pepper ties all the flavors together.
Eggplant Parmesan Delight pairs wonderfully with a simple arugula salad tossed in lemon vinaigrette. A side of garlic bread is perfect for sopping up the extra sauce. For wine lovers, a glass of Chianti complements the flavors beautifully.
Start by preheating your oven to 375°F (190°C). While it warms up, slice the eggplants into 1/4-inch rounds. This thickness ensures they cook evenly and retain just the right amount of bite. Sprinkle them with salt and let them sit for about 10 minutes. This step might seem small, but it’s crucial for drawing out excess moisture, which helps the eggplant crisp up nicely when fried.
Once your eggplant slices have had a chance to sweat, pat them dry with paper towels. This removes the moisture and excess salt, setting them up perfectly for the breading process.
Set up your breading station with three bowls: one with flour, one with beaten eggs, and the last with a mixture of breadcrumbs, Parmesan cheese, oregano, and garlic powder. Dredge each eggplant slice in the flour first, ensuring they get a light coating, then dip them in the egg, and finally coat them thoroughly in the breadcrumb mixture. This triple coating is what gives each slice its deliciously crisp exterior.
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches, cooking each side until they're golden brown, which takes about 3 minutes per side. Don’t overcrowd the skillet; give each slice room to fry crisp. Once done, drain them on paper towels to remove excess oil.
In a baking dish, spread a layer of marinara sauce on the bottom. Arrange a single layer of fried eggplant slices over the sauce, and sprinkle with mozzarella cheese. Repeat the layers until you’ve used all the ingredients, finishing with a layer of marinara sauce and mozzarella cheese on top. This creates a beautiful, layered effect that is both visually appealing and delicious.
Bake in the preheated oven for 25-30 minutes. You’ll know it’s done when the cheese is bubbly and golden. Allow it to cool for a few minutes before serving. This helps the layers set, making it easier to slice and serve.
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