If you're looking for a hearty, comforting dish that brings a bit of rustic Italian charm to your table, look no further than Rustic Eggplant Parmesan. This recipe takes the humble eggplant and elevates it into a cheesy, flavorful masterpiece that's perfect for family dinners or a cozy night in.
Eggplants act as the star of the dish, providing a meaty texture that soaks up all the flavors beautifully. The sprinkling of salt helps draw out excess moisture and any bitterness, ensuring a tender result once cooked. All-purpose flour is used for a light coating, helping the egg adhere to the slices. Eggs act as the binder, ensuring the breadcrumbs stick. The breadcrumbs mixed with Parmesan cheese create a crunchy, cheesy crust. Olive oil is essential for baking, giving the eggplant that lovely golden color. The marinara sauce adds tangy depth, while dried basil and fresh mozzarella cheese bring in classic Italian flavors. Finally, a sprinkle of fresh basil leaves provides a vibrant, aromatic finish.
Rustic Eggplant Parmesan pairs beautifully with a simple green salad dressed in olive oil and lemon juice. You might also serve it with crusty bread to soak up any extra marinara sauce or alongside a light pasta dish tossed in garlic and oil.
To start, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This setup will help achieve the perfect crispy eggplant. Place the eggplant slices on a large tray, sprinkle them generously with salt, and let them sit for 30 minutes. This step is crucial as it draws out excess moisture and any bitterness they might have. After this, rinse the slices under cold water and pat them dry with a clean towel.
Next, set up your breading station. You’ll need three shallow dishes: one for flour, one for the beaten eggs, and one for the breadcrumb and Parmesan cheese mixture. Dredge each eggplant slice in flour first, then dip it in the egg, and finally coat it in the breadcrumb mixture. Make sure each slice is well-coated for maximum crunchiness.
Arrange the breaded slices on the prepared baking sheet and drizzle them with olive oil. Bake them for about 25 to 30 minutes until they're golden brown and crisp. This baking step is what gives the eggplant its lovely crunch without the need for frying.
Now, take a 9x13 inch baking dish and spread a thin layer of marinara sauce on the bottom. Layer half of the baked eggplant slices over the sauce, then spoon over half of the remaining marinara and half of the mozzarella slices. Repeat this layering with the rest of the ingredients, finishing with the mozzarella.
Sprinkle some dried basil over the top and bake in the oven for another 30 minutes until the cheese is bubbly and golden. Before serving, garnish with fresh basil leaves to brighten up the flavors and add a pop of color.
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