Eggplant Parmesan Redefined is a delightful spin on a classic Italian favorite. By incorporating roasted red peppers and fresh basil, this dish bursts with flavor, offering a satisfying and colorful meal perfect for any occasion.
Eggplants are the star, providing a hearty base with their slightly sweet and earthy flavor. Salting them draws out excess moisture, ensuring they fry up crispy rather than soggy. Marinara sauce adds a rich, tangy backdrop, complementing the eggplant's mildness. Roasted red peppers inject a smoky sweetness, adding depth and color. Fresh basil gives a pop of aromatic freshness, brightening each bite. Mozzarella cheese melts beautifully, providing that gooey, cheesy goodness we all crave. Parmesan cheese adds a sharp, nutty flavor that enhances the other ingredients. The breadcrumbs create a crispy coating, while flour and eggs help the breadcrumbs adhere to the eggplant. Olive oil is used for frying, infusing the eggplant with a subtle richness. Lastly, oregano and garlic powder add classic Italian flavors to the breadcrumb coating.
This dish pairs wonderfully with a fresh green salad drizzled with balsamic vinaigrette, providing a crisp contrast to the rich and cheesy eggplant. A side of garlic bread would also be a delightful accompaniment, perfect for soaking up any extra sauce.
Start by preheating your oven to 375°F (190°C). As the oven warms up, arrange your sliced eggplant in a colander and sprinkle them generously with salt. This step is key to drawing out excess moisture, so let them rest for about 30 minutes. While waiting, you can prepare other ingredients. Once the time is up, rinse the eggplant under cold water to remove the salt, then pat each slice dry with paper towels.
Next, set up a breading station with three shallow bowls. Fill one with flour, another with beaten eggs, and the third with breadcrumbs mixed with garlic powder and oregano. Take each eggplant slice, dredge it in flour, dip it into the eggs, and then coat it thoroughly with the seasoned breadcrumbs.
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches to avoid overcrowding the pan. Each side should take about 3-4 minutes to turn a beautiful golden brown. Once fried, drain the slices on paper towels to soak up any excess oil.
In a baking dish, spread a thin layer of marinara sauce. Lay half of the fried eggplant slices over the sauce, followed by half of the roasted red peppers, basil, mozzarella, and Parmesan cheese. Repeat the layers with the remaining ingredients, creating a luscious stack of flavors.
Cover the dish with aluminum foil and bake it in the preheated oven for 30 minutes. This allows the flavors to meld and the cheese to melt. After 30 minutes, remove the foil and bake for an additional 10 minutes to achieve a bubbly, golden-brown cheese top. Let the dish cool for a few minutes before serving to allow everything to set slightly.
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