Eggplant Parmesan
Eggplant Parmesan is a beloved classic that combines crispy, golden eggplant with rich marinara sauce and gooey mozzarella, creating a comforting dish perfect for family gatherings.
Ingredients
For the Eggplant Layers
- 2 large Eggplants Choose firm, fresh eggplants with shiny skin.
- 1 tablespoon Coarse salt Essential for drawing moisture out of the eggplant.
- 1 cup Seasoned flour For dredging the eggplant.
- 2 large Eggs, beaten For the egg wash.
- 1/4 cup Milk Adds creaminess to the egg wash.
- 1 cup Homemade breadcrumbs For the coating.
- 1/2 cup Grated Parmigiano Reggiano Adds rich, nutty flavor.
- 1 teaspoon Garlic powder Infuses the dish with flavor.
- 1 tablespoon Dried herbs Use a mix of oregano and basil.
- 2 tablespoons Olive oil For brushing or frying.
- 2 cups Marinara sauce The core sauce that ties everything together.
- 8 ounces Fresh mozzarella Melts beautifully in the dish.
Instructions
Preparation
- Slice the eggplant into 1/4 to 1/2 inch rounds and sprinkle with coarse salt. Let them sweat for at least 30 minutes.
- Blot the eggplant slices with paper towels to remove excess moisture and salt.
- Set up three shallow dishes: one with seasoned flour, one with beaten eggs mixed with milk, and one with homemade breadcrumbs combined with grated Parmigiano Reggiano, garlic powder, and dried herbs.
Breading and Cooking
- Dredge each eggplant slice in seasoned flour, dip in the egg wash, and press into the breadcrumb mixture until fully coated.
- For baked eggplant, brush a baking sheet with olive oil, arrange the slices in a single layer, and bake at 350°F for 25-30 minutes, flipping halfway. For fried eggplant, heat olive oil in a skillet and fry the slices for 2-3 minutes on each side until golden brown.
Assembly and Final Bake
- In a baking dish, spread a layer of marinara sauce, add a layer of eggplant, followed by fresh mozzarella and a spoonful of marinara. Repeat the layering until all ingredients are used.
- Increase the oven temperature to 400°F and bake uncovered for 30 minutes, or until cheese is melted and golden brown.
- Let the dish rest for 10-15 minutes before slicing.
Notes
For extra crunch, mix panko breadcrumbs into your breadcrumb mixture. Consider adding red pepper flakes to the marinara for some heat. Garnish with fresh basil before serving.