Eggplant parmesan, also known as eggplant parmigiana, is a classic Italian dish that is loved by many. This dish consists of slices of eggplant that are coated in breadcrumbs, fried until crispy, and then baked with tomato sauce and mozzarella cheese until golden brown. It is a delicious and hearty meal that can be enjoyed any time of the year. In this article, we will share a tasty eggplant parmesan recipe that is easy to make and sure to please.
Eggplant Parmesan Recipe
- 2 large eggplants
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups breadcrumbs
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for frying
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Salt the eggplant slices and let them sit for 30 minutes. This process will help remove excess moisture from the eggplant, making it less bitter and easier to fry.
- Rinse the eggplant slices under cold water and pat dry with paper towels.
- Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes.
- Add the grated parmesan cheese to the breadcrumbs and mix well.
- Season the flour with salt and pepper.
- Dredge each eggplant slice in the flour, then dip it in the beaten eggs, and coat it with the breadcrumb mixture.
- Heat the olive oil in a large frying pan over medium heat.
- Fry the eggplant slices in batches until golden brown, about 3 minutes per side. Remove from the pan and place them on the prepared baking sheet.
- Top each fried eggplant slice with marinara sauce and shredded mozzarella cheese.
- Bake for 15-20 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let the eggplant parmesan rest for 5-10 minutes before serving.
- You can make the marinara sauce from scratch or use store-bought sauce.
- Make sure to use a non-stick frying pan or a well-seasoned cast-iron skillet to prevent the eggplant slices from sticking.
- You can use different types of cheese for topping, such as provolone, fontina, or asiago.