Epic Eggplant Parmesan Delight

🕒 Prep: 30 min
🔥 Cook: 40 min
🍽 Serves: 6
★★★★★
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Welcome to the world of Italian comfort food with our Epic Eggplant Parmesan Delight. This recipe combines crispy, golden-brown eggplant with layers of savory marinara and gooey mozzarella. It's the perfect dish for when you want to impress without stress.

Ingredients for Epic Eggplant Parmesan Delight

Eggplants form the heart of the dish, offering a meaty texture that soaks up all the flavors. We use two large ones to ensure every layer is filled. Salt is used to draw out moisture, preventing sogginess. All-purpose flour helps the breading stick, while eggs act as the glue in our breading station. Panko breadcrumbs provide an extra crispy coating, and Parmesan cheese adds a savory depth. For that melty top layer, mozzarella cheese is a must. Marinara sauce ties everything together with its tangy richness. Fresh basil adds a pop of freshness at the end. Olive oil is used for frying, giving a rich flavor, while dried oregano and black pepper season the breadcrumb mixture perfectly.

Tips & Tricks

  • Press down on the eggplant slices with a paper towel after salting to remove as much moisture as possible.
  • Fry the eggplant slices in small batches to maintain the oil temperature for even cooking.
  • For extra flavor, try adding a pinch of red pepper flakes to the breadcrumb mixture.

Serving Suggestions

This dish pairs beautifully with a simple arugula salad tossed in lemon vinaigrette. For a heartier meal, serve alongside garlic bread or a side of pasta tossed in olive oil and garlic.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can assemble the dish up to a day in advance. Store it in the refrigerator and bake as directed when ready to serve.
Is there a gluten-free option?
Absolutely! Substitute the flour and panko breadcrumbs with gluten-free versions.

Epic Eggplant Parmesan Delight Recipe Walkthrough

Start by preheating your oven to 375°F (190°C) and line two baking sheets with parchment paper to catch any drips and make cleanup easy. Slice your eggplants into 1/4-inch rounds, then sprinkle them with salt. Let them sit for 30 minutes; this draws out moisture and bitterness, leaving you with tender slices. Rinse off the salt and pat them dry with paper towels.

Set up a breading station with three bowls: one with flour, another with beaten eggs, and the last with a mix of panko breadcrumbs, Parmesan, oregano, and black pepper. Dredge each eggplant slice in flour, dip in egg, then coat thoroughly with the breadcrumb mixture.

Heat olive oil in a skillet over medium heat. Fry the eggplant slices in batches until they are golden brown on both sides. Transfer them to the prepared baking sheets to drain any excess oil.

In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce, then sprinkle with 1 cup of mozzarella cheese and another cup of marinara sauce. Repeat with the remaining eggplant, sauce, and cheese.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. Let it cool for about 10 minutes. Garnish with fresh basil before serving.

Why You'll Love This Recipe

  • Perfectly crispy breaded eggplant that never turns soggy.
  • Rich, homemade taste with minimal fuss.
  • Layers of flavor that satisfy both veggie lovers and meat-eaters alike.
  • Great for family dinners or potlucks.

Ingredients

2 large eggplants
1 tbsp salt
2 cups all-purpose flour
4 large eggs, beaten
2 cups panko breadcrumbs
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
3 cups marinara sauce
1/4 cup fresh basil, chopped
1/4 cup olive oil
1 tsp dried oregano
1/2 tsp black pepper

Step-by-step Instructions

1. Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. Slice eggplants into 1/4-inch thick rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
3. Rinse eggplant slices and pat dry with paper towels.
4. Set up a breading station: place flour in one bowl, beaten eggs in another, and a mixture of panko breadcrumbs, Parmesan, oregano, and black pepper in a third.
5. Dredge each eggplant slice in flour, then dip in eggs, and finally coat with breadcrumb mixture.
6. Heat olive oil in a skillet over medium heat and fry eggplant slices in batches until golden brown on both sides. Transfer to prepared baking sheets.
7. Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
8. Layer half of the fried eggplant slices over the sauce, followed by 1 cup of mozzarella cheese and 1 cup of marinara sauce.
9. Repeat the layering with remaining eggplant slices, marinara sauce, and mozzarella cheese.
10. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes, or until cheese is bubbly and golden brown.
11. Let cool for 10 minutes, garnish with fresh basil, and serve.

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