Here’s a straightforward and delicious recipe for Eggplant Parmigiana:
Ingredients:
- 2 large eggplants
- Salt
- 2 cups all-purpose flour
- 4 large eggs
- 2 cups breadcrumbs (preferably Italian seasoned)
- 2 cups marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil leaves (optional)
- Olive oil for frying
Instructions:
- Prepare the Eggplants:
- Slice the eggplants into 1/4-inch thick rounds.
- Lay the slices on a baking sheet and sprinkle both sides generously with salt. Let them sit for about 30 minutes to draw out moisture.
- Rinse the eggplant slices under cold water to remove excess salt and pat them dry with paper towels.
- Bread the Eggplants:
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each eggplant slice in the flour, shaking off any excess.
- Dip the floured eggplant into the beaten eggs, allowing any excess to drip off.
- Coat the eggplant slices with breadcrumbs, pressing gently to ensure they adhere well.
- Fry the Eggplants:
- In a large skillet, heat about 1/4 inch of olive oil over medium-high heat.
- Fry the breaded eggplant slices in batches, turning once, until golden brown on both sides. This should take about 2-3 minutes per side.
- Transfer the fried eggplant slices to a paper towel-lined plate to drain any excess oil.
- Assemble the Parmigiana:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Arrange a layer of fried eggplant slices over the sauce.
- Spoon marinara sauce over the eggplant slices, then sprinkle with mozzarella and Parmesan cheese.
- Repeat the layers until all the eggplant slices are used, ending with a generous layer of sauce and cheese on top.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Let the Eggplant Parmigiana cool for a few minutes before serving.
- Garnish with fresh basil leaves if desired.
Enjoy your homemade Eggplant Parmigiana!
