Traditional Baked Eggplant Parmesan is a comforting classic that brings together layers of savory flavors and creamy textures. It's a must-try for any Italian cuisine lover looking to impress with a homemade dish that's both hearty and satisfying.
Eggplants are the star of our dish, providing a tender, melt-in-your-mouth base after being fried to golden perfection. The salt helps draw out excess moisture and bitterness from the eggplant. All-purpose flour creates a light coating that helps the egg mixture adhere. Eggs act as a glue to hold the breadcrumbs in place, creating a crispy crust. Breadcrumbs mixed with Parmesan cheese add a savory crunch. Marinara sauce offers a deliciously tangy contrast to the creamy cheese layers. Mozzarella cheese melts beautifully to form a gooey, luscious topping. Olive oil is essential for frying, imparting a rich flavor. Finally, oregano and basil add an aromatic, herbaceous note that ties everything together.
This dish pairs beautifully with a side of garlic bread or a fresh, zesty arugula salad. If you're feeling indulgent, a glass of Chianti or a light Pinot Grigio would complement the flavors perfectly.
To start, preheat your oven to 375°F (190°C). While it's warming up, prepare your eggplants. Slice them into 1/4-inch rounds and lay them out on paper towels. Sprinkle each slice with salt, which will help draw out any excess moisture. Let them sit for about 30 minutes. Once they've had time to sweat it out, pat them dry with another paper towel.
Next, set up your breading station. You'll need three separate shallow dishes: one with the flour, another with the beaten eggs, and a third with the breadcrumbs mixed with Parmesan cheese. Take a slice of eggplant, dredge it in the flour, dip it into the beaten eggs, and then coat it well with the breadcrumb mixture. Repeat this process for all slices.
Now, heat the olive oil in a large skillet over medium heat. You want it hot enough to sizzle but not smoke. Fry the eggplant slices in batches, making sure not to overcrowd the pan. Cook them until they're golden brown on both sides, then transfer them to a paper towel-lined plate to drain off any excess oil.
With the eggplant ready, it's time to assemble the dish. Spread a layer of marinara sauce at the bottom of your baking dish. Arrange a layer of the fried eggplant slices over the sauce. Sprinkle a handful of mozzarella over the eggplant, followed by a pinch of oregano and basil. Repeat these layers, ending with a generous layer of mozzarella on top.
Bake the assembled dish in your preheated oven for 25-30 minutes. You'll know it's ready when the cheese is bubbly and has a nice golden-brown hue. Let it cool for a few minutes before serving to make sure it slices nicely.
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