Delicious and Easy Eggplant Parmesan Recipe
Are you looking for a delicious and satisfying meal to make for your family? Look no further than this amazing Eggplant Parmesan recipe. This classic Italian dish is a crowd-pleaser and perfect for a cozy night in. Follow these simple steps to create a mouthwatering Eggplant Parmesan that will have everyone asking for seconds!
Ingredients:
- 2 medium eggplants, sliced into 1/2 inch rounds
- 2 cups of breadcrumbs
- 1 cup of grated Parmesan cheese
- 2 eggs
- 2 cups of marinara sauce
- 1 1/2 cups of shredded mozzarella cheese
- 1/4 cup of fresh basil, chopped
- Salt and pepper to taste
- Olive oil
Instructions:
- Preheat your oven to 375°F (190°C).
- Place the eggplant slices in a colander and sprinkle them with salt. Let them sit for about 30 minutes to draw out the bitterness. Rinse the eggplant slices and pat them dry with paper towels.
- In a shallow dish, beat the eggs with a splash of water. In another dish, combine the breadcrumbs with half of the Parmesan cheese.
- Dip each eggplant slice into the egg mixture, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere. Place the coated slices on a baking sheet.
- Drizzle the coated eggplant slices with olive oil and bake for 20 minutes, flipping halfway through, until they are golden and crisp.
- Spread 1/2 cup of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange half of the baked eggplant slices over the sauce, then top with 1 cup of marinara sauce and 1 cup of mozzarella cheese. Repeat with the remaining eggplant, marinara sauce, and mozzarella cheese.
- Sprinkle the remaining Parmesan cheese over the top and bake for 25 minutes, until the cheese is bubbly and golden.
- Let the Eggplant Parmesan rest for a few minutes before serving. Garnish with fresh basil and enjoy!
There you have it! A simple and delicious Eggplant Parmesan recipe that will surely become a family favorite. Serve it with a side of spaghetti or a fresh green salad for a complete and satisfying meal. Whether you’re a vegetarian or just looking to switch up your dinner routine, this Eggplant Parmesan is a winner. Give it a try and impress your loved ones with this classic Italian dish!
Want to share your experience making this classic Italian dish or have any tips to perfect it? Join the discussion in the Recipe Sharing forum and let’s talk about how to bake the best eggplant parmesan.
FAQ:
What type of eggplant is best for making eggplant parmesan?
The best type of eggplant for making eggplant parmesan is the Italian or globe eggplant. These varieties have a mild flavor and a meaty texture, making them ideal for baking and layering with cheese and sauce.
Should I peel the eggplant before making eggplant parmesan?
Yes, it’s best to peel the eggplant before making eggplant parmesan. The skin can be tough and bitter, so removing it will result in a more tender and flavorful dish.
How should I prepare the eggplant before baking it for eggplant parmesan?
To prepare the eggplant for eggplant parmesan, slice it into rounds or lengthwise, then sprinkle the slices with salt and let them sit for about 30 minutes. This helps to draw out any bitterness and excess moisture from the eggplant. After 30 minutes, rinse the slices and pat them dry before proceeding with the recipe.
What type of cheese is typically used in eggplant parmesan?
The most commonly used cheese in eggplant parmesan is mozzarella, which melts beautifully and adds a creamy texture to the dish. Parmesan cheese is also used for its nutty and savory flavor.
How long should I bake eggplant parmesan for?
Bake the assembled eggplant parmesan in a preheated oven at 375°F (190°C) for about 30-35 minutes, or until the cheese is melted and bubbly and the eggplant is tender. Let it rest for a few minutes before serving to allow the flavors to meld together.
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