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Eggplant Parmesan is a classic comfort dish that brings together crispy eggplant slices, rich marinara sauce, and gooey mozzarella cheese. Perfect for a cozy dinner or a gathering with friends, this recipe is a surefire way to impress. The layers of flavor and texture make every bite a delight. Ready to dive into this deliciousness? Let's get cooking!
Eggplant Parmesan Recipe
Ingredients:
- 2 large eggplants sliced into 1/4 inch rounds
- 2 cups Italian seasoned breadcrumbs
- 1 cup grated parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 2 large beaten eggs
- 1 cup all-purpose flour
- 1 cup olive oil for frying
Instructions:
- Preheat oven to 375°F (190°C).
- Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with parmesan cheese.
- Dredge eggplant slices in flour, dip in eggs, and coat with breadcrumb mixture.
- Heat olive oil in a frying pan and fry eggplant slices until golden brown. Drain on paper towels.
- In a baking dish, layer fried eggplant slices, marinara sauce, and mozzarella cheese. Repeat layers.
- Bake in preheated oven for 20-25 minutes, until cheese is melted and bubbly.
What You Will Need
Read more: Eggplant Parmesan Casserole Recipe
What you will need to make eggplant parmesan
- Eggplants: The base of the dish, providing a hearty texture and absorbing flavors from the sauce and cheese.
- Italian seasoned breadcrumbs: Adds a crispy coating with herbs and spices, enhancing the overall flavor.
- Grated parmesan cheese: Provides a salty, nutty flavor that complements the eggplant and breadcrumbs.
- Marinara sauce: Adds a rich, tangy tomato flavor that ties the dish together.
- Shredded mozzarella cheese: Melts beautifully, creating a gooey, cheesy layer on top.
- Beaten eggs: Helps the breadcrumbs adhere to the eggplant slices.
- All-purpose flour: Creates a base layer for the egg coating, ensuring the breadcrumbs stick.
- Olive oil: Used for frying, giving the eggplant slices a golden, crispy exterior.
Tools and Instruments Required
What tools/instruments will be needed to make Eggplant Parmesan Recipe
- Baking dish: Essential for layering and baking the eggplant, marinara sauce, and cheese into a cohesive dish.
- Frying pan: Needed to fry the breaded eggplant slices until golden brown and crispy.
- Paper towels: Used to drain excess oil from the fried eggplant slices, keeping them from becoming soggy.
- Mixing bowls: Necessary for setting up the breading station with flour, beaten eggs, and breadcrumb mixture.
- Tongs: Handy for flipping and handling hot eggplant slices during frying without burning yourself.
Eggplant Parmesan Recipe
A classic Italian dish made with layers of breaded eggplant, marinara sauce, and melted cheese.
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Ingredients:
Main Ingredients
- 2 large eggplants sliced into 1/4 inch rounds
- 2 cups breadcrumbs Italian seasoned
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 2 large eggs beaten
- 1 cup all-purpose flour
- 1 cup olive oil for frying
Instructions:
- Preheat oven to 375°F (190°C).
- Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with Parmesan cheese.
- Dredge eggplant slices in flour, dip in eggs, and coat with breadcrumb mixture.
- Heat olive oil in a frying pan and fry eggplant slices until golden brown. Drain on paper towels.
- In a baking dish, layer fried eggplant slices, marinara sauce, and mozzarella cheese. Repeat layers.
- Bake in preheated oven for 20-25 minutes, until cheese is melted and bubbly.
Notes:
Let the dish rest for a few minutes before serving to allow the flavors to meld.
Read more: Moussaka Casserole Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 45gProtein: 20gFat: 20gSaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare eggplant slices and bread them as per the recipe.
- Fry the breaded slices until golden brown.
- Let the fried slices cool completely.
- Layer the eggplant, marinara sauce, and mozzarella in a baking dish.
- Cover the dish tightly with plastic wrap and aluminum foil.
- Store in the refrigerator for up to 2 days.
Freezing Instructions
- Follow the make-ahead steps until layering in the baking dish.
- Wrap the dish tightly with plastic wrap and aluminum foil.
- Label with the date and contents.
- Freeze for up to 3 months.
- When ready to bake, thaw overnight in the refrigerator.
- Bake at 375°F (190°C) for 25-30 minutes until bubbly and heated through.
Did you know that salting eggplant slices before cooking helps draw out excess moisture and reduces bitterness? Just let them sit for about 30 minutes, then rinse and pat dry.
Frequently Asked Questions
FAQ:
How do I prevent the eggplant from becoming soggy?
Salt the eggplant slices and let them sit for 30 minutes to draw out moisture before breading and frying.
Can I make this recipe ahead of time?
Yes, you can assemble the dish and refrigerate it for up to 24 hours before baking.
What can I use instead of breadcrumbs?
Panko or crushed cornflakes work well as substitutes for breadcrumbs.
Is it possible to bake the eggplant instead of frying?
Absolutely, bake the breaded eggplant slices at 400°F (200°C) for 20 minutes, flipping halfway through.
Can I use a different cheese?
Sure, try provolone or fontina for a different flavor profile.
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