Eggplant Parmesan

Eggplant Parmesan is a classic Italian dish that layers tender, breaded eggplant slices with rich marinara sauce and gooey cheese. This comforting vegetarian meal is perfect for family dinners or gatherings, offering a satisfying blend of flavors and textures.

Cuisine: Italian

Cooking time: 60 minutes

Serves: 4

Ingredients

2 medium eggplants
1 cup all-purpose flour
2 large eggs
2 cups breadcrumbs
3 cups marinara sauce
2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C). Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out moisture.
2. Rinse the eggplant slices under cold water to remove excess salt and pat them dry with paper towels. This helps to reduce bitterness.
3. Set up a breading station: place flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Dip each eggplant slice first in flour, then in egg, and finally coat with breadcrumbs.
4. In a large skillet, heat olive oil over medium-high heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with marinara sauce and a generous topping of cheese. Bake for 25-30 minutes until the cheese is bubbly and golden.

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