Sure! Here’s a classic Eggplant Parmesan recipe that’s both delicious and satisfying.
Eggplant Parmesan
Ingredients:
- For the Eggplant:
- 2 medium eggplants, sliced into 1/4-inch rounds
- Salt (for sweating the eggplant)
- Olive oil (for frying)
- For the Breading:
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs (Italian-style recommended)
- For the Assembly:
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil (for garnish, optional)
Instructions:
1. Prepare the Eggplant:
- Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
2. Set Up Breading Station:
- Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
3. Bread the Eggplant:
- Dip each eggplant slice in flour, then in the egg, and finally in the breadcrumbs, making sure they’re well coated.
4. Fry the Eggplant:
- Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
5. Assemble the Dish:
- Preheat your oven to 375°F (190°C).
- In a baking dish, spread a layer of marinara sauce. Add a layer of eggplant slices, followed by a layer of mozzarella and Parmesan cheese. Repeat the layers, finishing with sauce and cheese on top.
6. Bake:
- Bake for 25-30 minutes, until the cheese is bubbly and golden.
7. Serve:
- Let cool slightly, garnish with fresh basil, and enjoy!
This Eggplant Parmesan is perfect as a main dish or side. Enjoy!