Traditional Eggplant Parmigiana is a comforting Italian classic that's perfect for any occasion. With layers of crispy eggplant, rich marinara, and gooey mozzarella, it's a dish that warms the heart as much as it satisfies the appetite.
Eggplants are the star of the dish, providing a meaty texture that holds up well to frying and baking. The salt draws out excess moisture and bitterness, ensuring a perfect bite every time.
Flour gives the eggplant a light coating, helping the egg adhere for a uniform breading.
Eggs act as a glue to hold the breadcrumbs in place, creating that irresistible crispy crust.
Breadcrumbs add crunch and flavor, making each bite satisfying. Opt for seasoned breadcrumbs for an extra layer of taste.
Parmesan cheese adds a salty, nutty depth, enhancing the overall flavor profile.
Marinara sauce brings a rich, tangy element that complements the creaminess of the cheese.
Mozzarella cheese melts beautifully, offering a creamy texture that binds everything together.
Olive oil is used for frying, imparting a subtle fruity note that enhances the eggplant.
Fresh basil provides a fresh, aromatic finish that brightens up the dish.
This dish pairs wonderfully with a simple green salad dressed with lemon vinaigrette. For a heartier meal, serve alongside a plate of spaghetti aglio e olio or a slice of rustic garlic bread.
First, preheat your oven to 375°F (190°C). While the oven is warming up, lay the eggplant slices on a baking sheet and sprinkle them with about a tablespoon of salt. This step is crucial as it helps to draw out moisture and any bitterness. Let them sit for 30 minutes, then rinse them thoroughly and pat them dry with a clean towel.
Set up a breading station next, using three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs. Take each eggplant slice and coat it lightly with flour, making sure to shake off any excess. Dip it into the egg, ensuring it's well-coated, and then press it into the breadcrumbs to get an even layer. This process might take a bit of time, but it’s worth it for that perfect crispy crust.
Heat up the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, which means it's hot enough, fry the eggplant slices in batches. Cook them until they're golden brown on both sides, which should take about 3-4 minutes per side. As each batch finishes, let them drain on paper towels to soak up any excess oil.
Now comes the layering. In a large baking dish, start with a layer of marinara sauce. Follow this with a single layer of fried eggplant slices. Add a layer of mozzarella slices and a sprinkle of Parmesan cheese. Repeat these layers, making sure to end with a generous topping of marinara sauce and a final layer of cheese.
Cover the dish with aluminum foil and slide it into your preheated oven. Let it bake for about 25 minutes, then remove the foil and bake for an additional 10 minutes. This last step helps the cheese become bubbly and golden, giving you that classic Parmigiana finish.
Once out of the oven, allow the dish to cool for a few minutes. This helps everything set nicely. Just before serving, sprinkle the top with freshly chopped basil to add a pop of color and freshness.
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