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eggplant parmesan recipe

eggplant parmesan recipe
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Ingredients

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  • 2 large eggplants, sliced into 1/2-inch rounds
  • 2 cups all-purpose flour
  • 4 large eggs, beaten
  • 3 cups Italian seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 3 cups marinara sauce (homemade or high-quality store-bought)
  • 16 ounces fresh mozzarella cheese, sliced or shredded
  • 1/2 cup vegetable oil for frying
  • 1/4 cup fresh basil leaves, torn
  • 1 teaspoon salt (for sweating the eggplant)
  • 1/2 teaspoon black pepper

Instructions

  1. Lay the eggplant slices on a baking sheet lined with paper towels. Sprinkle them generously with salt and let them sit for about 20 to 30 minutes. This process draws out excess moisture and removes any potential bitterness. Rinse the slices and pat them very dry with more paper towels.
  2. Set up three shallow bowls. Place the flour in the first bowl, the beaten eggs in the second bowl, and a mixture of breadcrumbs and grated Parmesan in the third bowl. Season the flour with a bit of black pepper for extra flavor.
  3. Dredge each eggplant slice in the flour, shaking off the excess. Dip it into the egg wash until fully coated, and then press it into the breadcrumb mixture. Ensure the breading is even on both sides for a consistent crunch.
  4. Heat the vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches for about 2 to 3 minutes per side until they turn a beautiful golden brown. Transfer the fried slices to a wire rack or paper towels to drain.
  5. Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Place a single layer of fried eggplant on top of the sauce. Follow with more sauce, a layer of mozzarella, and a sprinkle of fresh basil. Repeat the layers until all ingredients are used, ending with a generous layer of cheese on top.
  6. Bake the dish for 25 to 30 minutes, or until the cheese is bubbling and slightly browned on top. Let the eggplant parmesan rest for 10 minutes before slicing. This allows the layers to set so it doesn’t fall apart when served.

Find it online: https://www.yucolor.com/dinner/eggplant-parmesan-recipe/