Eggplant Parmesan
A comforting vegetarian dish featuring crispy breaded eggplant, rich marinara sauce, and gooey cheese.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 medium-sized Eggplants, sliced into 1/4-inch rounds
- Salt, for drawing moisture
- 1 cup Flour, for dredging
- 2 Eggs, beaten
- 2 cups Breadcrumbs, preferably Italian-style
- 1/2 cup Olive Oil, for pan-frying
- 3 cups Marinara Sauce
- 2 cups Mozzarella Cheese, shredded
- 1 cup Parmesan Cheese, grated
- Fresh Basil, for garnish
Instructions
- Prepare the eggplant by salting the slices and letting them sit for 30 minutes.
- Rinse and pat dry the eggplant slices.
- Set up a breading station with flour, beaten eggs, and breadcrumbs.
- Coat each eggplant slice in flour, then egg, and finally breadcrumbs.
- Fry the eggplant in hot olive oil until golden brown, about 3-4 minutes per side.
- Assemble the dish in a baking dish with layers of marinara, eggplant, mozzarella, and Parmesan.
- Cover with foil and bake at 375°F (190°C) for 25 minutes.
- Remove the foil and bake for an additional 15 minutes until cheese is bubbly.
- Let it cool for 10-15 minutes before slicing and serving.
Notes
Use fresh ingredients for the best flavor and allow the dish to rest before serving for cleaner slices.