Introduction
Eggplant Parmesan, or "Melanzane alla Parmigiana," is a traditional Italian dish made with layers of breaded and fried eggplant slices, rich tomato sauce, and melted Parmesan and mozzarella cheese. Baked until bubbly and golden, this dish is comforting, hearty, and perfect for a family meal or special occasion.
Ingredients
- 2 large eggplants (sliced into 1/4-inch thick rounds)
- 1 tsp salt (for sweating the eggplant)
- 1 cup all-purpose flour (for dredging)
- 3 large eggs (beaten)
- 1 1/2 cups breadcrumbs (preferably Italian-style)
- 1/2 cup grated Parmesan cheese (for breadcrumb mixture)
- 1 tsp dried oregano
- 1 tsp garlic powder
- Olive oil (for frying)
- 2 cups marinara sauce (homemade or store-bought)
- 1/4 cup fresh basil leaves (torn or chopped)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- Salt and pepper (to taste)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves (for garnish)
Instructions
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Prepare the Eggplant:
- Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with salt.
- Let them sit for 30 minutes to sweat and remove excess moisture, then pat them dry with paper towels.
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Bread the Eggplant:
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, oregano, and garlic powder.
- Dredge each eggplant slice in flour, dip in the beaten eggs, and coat with the breadcrumb mixture. Press the breadcrumbs into the eggplant slices to adhere well.
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Fry the Eggplant:
- Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, about 3-4 minutes per side, until golden brown and crispy. Drain them on paper towels to remove excess oil.
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Make the Sauce:
- In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the marinara sauce and simmer for 5 minutes. Add fresh basil, and season with salt and pepper to taste.
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Assemble the Eggplant Parmesan:
- Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
- Layer fried eggplant slices on top, followed by a layer of marinara sauce, shredded mozzarella, and grated Parmesan. Repeat until all the eggplant is used, finishing with a layer of cheese on top.
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Bake:
- Bake the Eggplant Parmesan for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Let it cool for 5-10 minutes before serving, allowing the layers to set.
Health Considerations
- Lighter Option: To reduce calories and fat, bake the breaded eggplant slices instead of frying them by placing them on a baking sheet and baking at 400°F (200°C) for 20 minutes, flipping halfway through.
- Gluten-Free Option: Use gluten-free breadcrumbs and flour to make the dish suitable for those with gluten sensitivities.
- High in Fiber: Eggplant is naturally rich in fiber, which supports digestive health.
Serving Suggestions
- Serve the Eggplant Parmesan with a side of pasta, garlic bread, or a light green salad.
- Garnish with fresh basil leaves for a pop of color and flavor.
- This dish pairs well with a glass of red wine like Chianti or Merlot for a complete Italian meal experience.
Tips
- Sweating the Eggplant: Salting the eggplant helps remove excess moisture and bitterness, resulting in a better texture when fried.
- Crispy Eggplant: To keep the eggplant slices crispy, ensure the oil is hot before frying, and avoid overcrowding the pan.
- Layering: For a well-balanced dish, layer the ingredients evenly, and don’t overload each layer with sauce or cheese to prevent sogginess.
- Make-Ahead: You can prepare the Eggplant Parmesan ahead of time and refrigerate it before baking. Bake when ready to serve for a fresh, hot meal.
