Unique Eggplant Parmesan Delight

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Looking for a twist on the classic Eggplant Parmesan? This Unique Eggplant Parmesan Delight is crispy, cheesy, and full of flavor. It's sure to become a favorite in your kitchen, with its perfect blend of textures and savory taste.

Ingredients for Unique Eggplant Parmesan Delight

Eggplants are the star of the show, providing a hearty base for the dish. Salting them before cooking helps remove excess moisture, ensuring they fry up crispy. Fresh mozzarella cheese adds a creamy texture, while grated Parmesan cheese offers a sharp, nutty flavor. The marinara sauce brings everything together with its rich tomato-y goodness. Our breadcrumb mixture, spiced with oregano, garlic powder, basil, and black pepper, gives the eggplant slices a flavorful crispy coating. Finally, olive oil is used for frying, adding a hint of Mediterranean flavor.

Tips & Tricks

  • Use fresh, firm eggplants for the best texture and flavor.
  • If you're short on time, you can salt the eggplant slices the night before and keep them in the fridge.
  • Make sure your oil is hot enough before frying to ensure a crispy coating.
  • For a healthier version, consider baking the breaded eggplant slices instead of frying them.

Serving Suggestions

This Eggplant Parmesan pairs beautifully with a simple green salad dressed in lemon vinaigrette. For a heartier meal, serve it alongside a side of garlic bread or over a bed of spaghetti for a classic Italian experience.

Frequently Asked Questions

Can I prepare this dish ahead of time?
Yes, you can assemble the layers in advance and refrigerate. Bake it when you're ready to serve.
What can I use instead of fresh mozzarella?
You can substitute with regular mozzarella, but fresh mozzarella offers a superior texture and taste.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Unique Eggplant Parmesan Delight Recipe Walkthrough

Start by slicing your eggplants into 1/4 inch rounds. Lay them out on a baking sheet and sprinkle both sides generously with salt. This step is crucial as it draws out the moisture, which is key for getting that perfect crispy texture. Let them sit for about 30 minutes, then pat them dry with a paper towel to remove the excess salt and moisture.

While waiting, preheat your oven to 375°F (190°C). Set up a dredging station with three bowls: one filled with all-purpose flour, another with beaten eggs, and the last with breadcrumbs mixed with oregano, garlic powder, basil, and black pepper. This assembly line will ensure that each slice is perfectly coated.

Next, dredge each eggplant slice in flour, dip it in the egg, and then coat thoroughly with the seasoned breadcrumb mixture. Heat olive oil in a large skillet over medium heat and fry the slices until they are golden brown on both sides. This usually takes about 3-4 minutes per side. Transfer them to a paper towel-lined plate to drain off any excess oil.

Now, grab a baking dish and spread a layer of marinara sauce on the bottom. Layer the fried eggplant slices on top, followed by slices of fresh mozzarella and a sprinkle of Parmesan. Repeat these layers, making sure to finish with a generous topping of Parmesan cheese to create a beautiful, cheesy crust.

Bake in your preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown on top. Allow it to cool slightly, which helps the layers set a bit, making it easier to serve.

Why You'll Love This Recipe

  • Perfectly crispy eggplant that's never soggy.
  • Rich, melty layers of fresh mozzarella and Parmesan cheese.
  • Aromatic herbs in the breadcrumb coating add depth.
  • Simple yet satisfying for weeknight dinners or special occasions.

Ingredients

2 large eggplants
1 tablespoon salt
2 cups marinara sauce
8 ounces fresh mozzarella cheese, sliced
1 cup grated Parmesan cheese
1 cup all-purpose flour
3 large eggs
2 cups breadcrumbs
1 cup olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon basil
1/4 teaspoon black pepper

Step-by-step Instructions

1. Slice the eggplants into 1/4 inch rounds and lay them out on a baking sheet. Sprinkle both sides with salt and let them sit for 30 minutes to draw out moisture. Pat dry with a paper towel.
2. Preheat your oven to 375°F (190°C).
3. Prepare a dredging station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with oregano, garlic powder, basil, and black pepper.
4. Dredge each eggplant slice in flour, dip in egg, then coat with the breadcrumb mixture.
5. Heat olive oil in a large skillet over medium heat. Fry eggplant slices until golden brown on both sides. Transfer to a paper towel-lined plate to drain excess oil.
6. In a baking dish, spread a layer of marinara sauce, then layer with fried eggplant slices, mozzarella slices, and Parmesan cheese. Repeat layers until all ingredients are used, finishing with a generous layer of Parmesan cheese on top.
7. Bake in the preheated oven for 25-30 minutes or until cheese is bubbly and golden brown. Let it cool slightly before serving.

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