Eggplant Parmesan

 

Eggplant Parmesan is a delightfully savory dish that’s layered with crispy eggplant slices, rich marinara sauce, and melted cheese. It’s not heavy or overly greasy either. I think it’s a perfect comfort meal, and if you’re not a fan of eggplant, feel free to use zucchini or another vegetable.

It will still be undeniably delicious! If you’re looking for a hearty & comforting meal that’s not overly indulgent, you’ve come to the right place. When you make crispy, breaded eggplant slices and pair them with a robust marinara sauce and gooey cheese, you get the perfect dish. The addition of fresh herbs just sends it over the top. I’ve really been in the mood for a comforting meal, and this classic dish reminds me of cozy family dinners. Not a fan of eggplant? Don’t worry, it’s still delicious with other veggies.

Kitchen Equipment Needed:

• Large baking sheets
• Parchment paper
• Large skillet
• Medium bowl
• Shallow dishes (for breading)
• 9×13-inch baking dish
• Measuring cups and spoons

Ingredients:

For the Eggplant:

• 2 large eggplants, sliced into 1/4-inch rounds
• Salt
• 2 cups breadcrumbs
• 1 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 3 large eggs, beaten
• 1 cup all-purpose flour
• Olive oil (for frying)

For the Assembly:

• 4 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves (for garnish)

Directions:

1. Prepare the Eggplant: Lay the eggplant slices on a baking sheet and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out excess moisture. Rinse and pat them dry with paper towels.
2. Preheat the Oven: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
3. Bread the Eggplant: In a shallow dish, mix the breadcrumbs, 1 cup Parmesan cheese, oregano, basil, garlic powder, and black pepper. Place the flour in another shallow dish and the beaten eggs in a medium bowl.
4. Coat the Eggplant: Dredge each eggplant slice in flour, dip in beaten eggs, and then coat with the breadcrumb mixture, pressing gently to adhere.
5. Fry the Eggplant: Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side. Transfer the fried eggplant to the prepared baking sheets and bake in the oven for 10 minutes to crisp up.
6. Assemble the Dish: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer with eggplant slices, more marinara sauce, and a sprinkle of mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese.
7. Bake: Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly and the dish is heated through.
8. Serve: Garnish with fresh basil leaves and serve hot.

Enjoy this Eggplant Parmesan as a hearty and comforting meal that’s perfect for any occasion!