Eggplant Parmigiana is a comforting classic that's perfect for any occasion. This dish combines layers of crispy fried eggplant, rich marinara sauce, and gooey melted cheese, creating a satisfying meal that everyone will love. Whether you're a seasoned cook or a beginner, this recipe is approachable and utterly rewarding.
Eggplants are the star of the show, offering a hearty base that soaks up flavors beautifully. All-purpose flour helps create a light coating, while eggs act as the glue that holds the breadcrumb mixture. The breadcrumbs provide that much-loved crispy texture. Parmesan cheese, mixed with the breadcrumbs, adds a nutty, savory depth. Marinara sauce brings acidity and sweetness, perfectly balancing the richness of the cheese. Mozzarella cheese melts beautifully, creating a gooey, cheesy top layer. Olive oil is used for frying, imbuing the eggplant with a delicate flavor. A sprinkle of salt and pepper enhances all the flavors, while oregano and garlic powder add aromatic notes that elevate the dish.
This Eggplant Parmigiana pairs wonderfully with a simple green salad dressed in vinaigrette to balance the richness of the dish. A side of garlic bread is perfect for mopping up any extra sauce. For a more filling meal, serve it alongside some freshly cooked pasta.
Start by preheating your oven to 375°F (190°C). While it's warming up, slice your eggplants into 1/4-inch rounds. Sprinkle them with salt and let them sit for about 20 minutes. This helps to draw out any bitterness. Once they’ve rested, pat them dry with a paper towel.
Set up your dredging station with three shallow dishes. In the first, add the flour. In the second, beat the eggs until smooth. In the third, combine the breadcrumbs with the Parmesan cheese. Now, take each eggplant slice, dredge it in the flour, dip it into the egg, and then coat it thoroughly with the breadcrumb mixture.
Heat the olive oil in a large pan over medium heat. Once hot, fry the eggplant slices until they are golden brown on both sides. This usually takes about 3 minutes per side. As they finish, place them on paper towels to drain any excess oil.
In a baking dish, spread a thin layer of marinara sauce on the bottom. Lay down a layer of fried eggplant slices, sprinkle with oregano and garlic powder, then add a layer of mozzarella cheese. Repeat the layering process, finishing with a generous layer of sauce and a final topping of mozzarella.
Bake in the oven for 25-30 minutes, until the cheese is bubbly and golden. Let it cool slightly before diving in — this helps the layers set and makes serving easier.
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