Eggplant Parmesan Recipe

Classic Eggplant Parmesan

This recipe creates a delicious and satisfying Eggplant Parmesan. You can bake or pan-fry the eggplant, depending on your preference.

Ingredients:

• 2 large eggplants (around 2.5 lbs)
• 2 ½ teaspoons salt, divided
• ¾ cup all-purpose flour
• 3 large eggs
• 2 cups seasoned Italian breadcrumbs
• Vegetable oil, for frying (around 3 cups) (optional)
• Marinara sauce (around 6 cups, your preferred brand or homemade)
• 1 (16 oz) package shredded mozzarella cheese
• ½ cup grated Parmesan cheese, divided
• Fresh basil leaves, for garnish (optional)

Cooking Guide:

1. Prepare the Eggplant:

   • Slice the eggplants into ¼-inch thick rounds. Sprinkle 1 ½ teaspoons of salt evenly over the eggplant slices and place them in a colander set over a bowl. Let them sit for 30 minutes to draw out excess moisture. Rinse the eggplant slices thoroughly and pat them dry with paper towels.

2. Breading the Eggplant (Choose baking or frying):

   • Baking method: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
   • Frying method: Heat around 3 cups of vegetable oil in a large skillet over medium-high heat.
   • In three separate shallow bowls, set up your breading station: flour in the first bowl, beaten eggs in the second bowl, and breadcrumbs in the third bowl. Season the breadcrumbs with a pinch of salt and pepper if desired.
   • Dredge each eggplant slice in flour, then coat it completely in the egg mixture, and finally, press it firmly into the breadcrumbs to ensure even coverage.

3. Cooking the Eggplant:

   • Baking method: Arrange the breaded eggplant slices in a single layer on the prepared baking sheets. Drizzle lightly with olive oil and bake for 20-25 minutes per side, or until golden brown and tender.
   • Frying method: Fry the breaded eggplant slices in batches for 2-3 minutes per side, or until golden brown and cooked through. Drain on paper towels to remove excess oil.

4. Assemble the Casserole:

   • Preheat your oven to 350°F (175°C) if you haven’t already. Spread ¾ cup of marinara sauce on the bottom of a 9×13 inch baking dish.
   • Arrange a single layer of breaded eggplant slices over the sauce. Sprinkle with ¼ cup of the mozzarella cheese and ¼ cup of the Parmesan cheese.
   • Repeat the layering process with remaining marinara sauce, eggplant, and cheeses, ending with a cheese layer.

5. Bake and Serve:

   • Bake the casserole uncovered for 20-25 minutes, or until the cheese is melted and bubbly. Let it cool slightly before serving. Garnish with fresh basil leaves (optional).

Tips:

• Salting and rinsing the eggplant helps remove bitterness.
• You can use panko breadcrumbs instead of regular breadcrumbs for a crispier crust.
• If you don’t have marinara sauce, you can use crushed tomatoes, tomato puree, or your favorite pasta sauce.
• Make sure your oven is preheated before baking the eggplant parmesan to ensure even cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven.