Eggplant Parmesan

Dive into the heart of Italian comfort food with this classic Eggplant Parmesan. Layers of crispy, breaded eggplant, rich marinara sauce, and melted mozzarella and Parmesan cheeses come together in a symphony of flavor and texture. This vegetarian main dish is a true crowd-pleaser, baked to bubbly, golden-brown perfection and perfect for a satisfying family dinner.

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Whether you call it Melanzane alla Parmigiana or simply Eggplant Parm, this dish has a cherished place on tables around the world. Our recipe simplifies the process, resulting in a lighter yet equally delicious version that doesn't sacrifice that essential crispiness. It's a rewarding dish that tastes even better than it looks.

Ingredients

• Vegetables: 2 large eggplants, sliced into 1/2-inch rounds; 1 teaspoon salt (for sweating eggplants)
• Breading: 1 cup all-purpose flour; 2 large eggs, beaten; 1 1/2 cups breadcrumbs (preferably Italian-style); 1/2 cup grated Parmesan cheese; 1 teaspoon dried oregano; 1/2 teaspoon freshly ground black pepper
• Sauce: 2 cups marinara sauce (homemade or store-bought); 2 cloves garlic, minced; 1 tablespoon olive oil
• Cheeses: 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese (for layering)
• Garnish (optional): 1/4 cup fresh basil leaves, chopped

Instructions

Step 1

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

Step 2

Lay eggplant slices on a rack or paper towels. Sprinkle both sides with salt and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.

Step 3

Set up a breading station: place flour in one shallow dish, beaten eggs in a second, and combine breadcrumbs, 1/2 cup Parmesan, oregano, and pepper in a third dish.

Step 4

Dredge each eggplant slice in flour, then dip in egg, then coat with breadcrumb mixture. Arrange on prepared baking sheets.

Step 5

Bake eggplant slices for 20 minutes, flipping halfway, until golden and crisp.

Step 6

Meanwhile, heat olive oil in a saucepan over medium heat. Add minced garlic and cook for 1 minute. Stir in marinara sauce and simmer for 5 minutes.

Step 7

Spread 1/2 cup of sauce in the bottom of a 9x13-inch baking dish. Layer half the baked eggplant slices over the sauce. Top with half the remaining sauce, half the mozzarella, and a sprinkle of Parmesan. Repeat layers with remaining eggplant, sauce, and cheeses.

Step 8

Bake uncovered for 25 minutes, until cheese is bubbly and golden. Let rest 10 minutes before serving.

Step 9

Garnish with fresh basil if desired.

Zusatztipps für die Zubereitung

For extra crispiness, you can fry the breaded eggplant slices in a shallow layer of olive oil over medium-high heat until golden brown on both sides, instead of baking them.

Varianten und Anpassungen

To make this dish gluten-free, simply substitute the all-purpose flour and breadcrumbs with your favorite gluten-free alternatives.

Serviervorschläge

This Eggplant Parmesan pairs beautifully with a crisp green salad tossed in a light vinaigrette and a side of crusty garlic bread. A glass of Chianti complements the rich flavors perfectly.

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Enjoy your homemade Eggplant Parmesan, a dish that brings warmth and the delicious taste of Italy right to your kitchen. It’s a rewarding cooking experience that ends with a truly spectacular meal, guaranteed to impress family and friends.

Recipe FAQs

→ Should I peel the eggplant before breading?

Leaving the skin on provides color and helps the slices hold their shape during baking. The skin becomes tender when cooked and adds nice texture to the dish.

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours ahead and refrigerate. Bake when ready, adding 10-15 minutes to the baking time if going from the refrigerator.

→ Why do I need to salt the eggplant?

Salting draws out bitter moisture and prevents the slices from becoming soggy during baking. This crucial step ensures crispy, not watery, results.

→ Can I fry the eggplant instead of baking?

Absolutely. Frying in olive oil yields extra-crispy slices with authentic Italian restaurant flavor. Drain on paper towels before layering with sauce and cheese.

→ How long should it rest before serving?

Letting it rest for 10 minutes allows the layers to set and makes cutting much easier. The cheese firms up slightly, creating cleaner portions.