Ingredients of Eggplant Parmesan:
2 large eggplants, sliced into 1/4-inch rounds
Salt
2 cups breadcrumbs
1 cup grated Parmesan cheese
2 eggs, beaten
Olive oil, for frying
3 cups marinara sauce
2 cups shredded mozzarella cheese
Fresh basil leaves, chopped (for garnish)
Freshly ground black pepper
Instructions for making Eggplant Parmesan:
Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
Sprinkle the eggplant slices with salt and let them sit for about 10-15 minutes to draw out excess moisture. Pat them dry with paper towels.
In a shallow dish, combine the breadcrumbs and grated Parmesan cheese.
Dip each eggplant slice into the beaten eggs, then coat evenly with the breadcrumb mixture.
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides. Place them on a paper towel-lined plate to drain excess oil.
Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
Arrange a layer of fried eggplant slices on top of the sauce.
Sprinkle some shredded mozzarella over the eggplant.
Repeat the layers with marinara sauce, eggplant slices, and mozzarella until all ingredients are used, ending with a layer of mozzarella on top.
Cover the baking dish with foil and bake for about 25-30 minutes, or until the cheese is melted and bubbly.
Remove the foil and bake for an additional 5-10 minutes to brown the cheese slightly.
Garnish with freshly chopped basil and black pepper before serving.
This Eggplant Parmesan is a comforting and flavorful dish that combines crispy fried eggplant with gooey melted cheese and savory marinara sauce. Also this Eggplant Parmesan is a hearty and satisfying dish that’s perfect for a comforting meal.
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