Eggplant Parmesan

Breaded Eggplant with Marinara and Cheese.

Eggplant Parmesan:

A delicious and comforting dish, Eggplant Parmesan features crispy, breaded eggplant slices topped with marinara sauce and melted cheese. It’s a perfect vegetarian meal that can be enjoyed as a main course or as a side dish.

Ingredients:

1. For the Eggplant:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups bread crumbs (preferably panko for extra crispiness)
• 1 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper, to taste
• Olive oil, for frying

2. For the Marinara Sauce:

• 1 can (14 oz) crushed tomatoes
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste

3. For Assembling:

• 2 cups mozzarella cheese, shredded
• 1/4 cup fresh basil leaves, chopped (optional for garnish)

Instructions:

1. Prepare the Marinara Sauce:

• In a medium saucepan, heat 1 tbsp olive oil over medium heat.
• Add the garlic and sauté for 1-2 minutes until fragrant.
• Stir in the crushed tomatoes, basil, oregano, salt, and pepper.
• Bring to a simmer and cook for about 15-20 minutes, stirring occasionally. Adjust seasoning to taste and set aside.

2. Prepare the Eggplant:

• Preheat your oven to 375°F (190°C).
• Lay the eggplant slices on a paper towel-lined surface and sprinkle with a little salt. Let them sit for 10-15 minutes to draw out excess moisture.
• In a shallow bowl, place the flour. In another shallow bowl, beat the eggs. In a third bowl, combine the bread crumbs, Parmesan cheese, oregano, and garlic powder.
• Dredge each eggplant slice in flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture. Press down lightly to ensure a good coating.

3. Fry the Eggplant:

• Heat olive oil in a large skillet over medium heat.
• Fry the breaded eggplant slices in batches, turning them until both sides are golden brown and crispy (about 2-3 minutes per side).
• Once fried, place the eggplant slices on a paper towel-lined plate to remove excess oil.

4. Assemble the Eggplant Parmesan:

• Spread a thin layer of marinara sauce at the bottom of a baking dish.
• Layer the fried eggplant slices in the dish, covering the bottom with a single layer of eggplant.
• Spoon more marinara sauce over the eggplant slices, then sprinkle with shredded mozzarella.
• Repeat the layering process until all the eggplant slices are used up, ending with a layer of marinara sauce and mozzarella on top.

5. Bake:

• Bake the assembled Eggplant Parmesan in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

6. Serve:

• Garnish with fresh basil leaves and serve hot! Pair with pasta, a side salad, or enjoy it as a standalone dish.

Tips & suggestions:

• Make it Gluten-Free: Use gluten-free breadcrumbs and flour.
• Vegan Option: Use dairy-free mozzarella and skip the Parmesan or use a plant-based alternative.
• Bake Instead of Frying: To make the dish lighter, you can bake the breaded eggplant slices at 400°F (200°C) for about 20-25 minutes, flipping halfway through.

Enjoy your meal!