How to Make Silky Eggplant Parmesan: A Proven Recipe for Perfection

Welcome back to the kitchen! Today, I’m excited to share a recipe that’s near and dear to my heart: Eggplant Parmesan. This dish is the epitome of comfort food, combining layers of crispy, golden eggplant with rich marinara sauce and gooey, melted cheese. Whether you’re a seasoned cook or new to the kitchen, this recipe is straightforward and oh-so-satisfying. Let’s dive in! Why Eggplant Parmesan? Eggplant Parmesan, or Melanzane alla Parmigiana as it’s known in Italy, is a beloved dish for good reason. It’s a vegetarian delight that’s hearty enough to please even the most dedicated meat-eaters. The key to a great Eggplant Parmesan lies in perfectly preparing the eggplant slices—crisp on the outside, tender on the inside—and layering them with just the right amount of sauce and cheese.

Here are a few tips to make it even better:

1. Sweating the Eggplant: Make sure to let the eggplant slices sit with salt for at least 30 minutes. This helps remove any bitterness and excess moisture, ensuring they fry up nice and crispy.
2. Breading Station: Keeping one hand for dry ingredients and one for wet can help keep things less messy.
3. Frying: Don’t overcrowd the skillet when frying the eggplant slices. This ensures they cook evenly and stay crispy.
4. Layering: For extra flavor, you can add a sprinkle of fresh basil or a bit of extra Parmesan between the layers.
5. Serving: Pairing it with a simple side salad or some garlic bread can make for a perfect meal.

Do you have any other favorite recipes or dishes you enjoy making? I’d love to hear about them

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Eggplant Parmesan

Eggplant Parmesan is a classic Italian dish that's both comforting and flavorful. Here's a recipe to guide you through the process:

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Course Main Course

Cuisine Italian

Servings 6

Equipment

• 1 Oven
• 3 bowls
• 1 baking tray
• 1 fry pan or skillet

Ingredients

  

• 2 large eggplants sliced into 1/4-inch rounds
• Salt for sweating the eggplant
• 1 cup all-purpose flour
• 3 large eggs beaten
• 2 cups Italian-style breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder optional
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Olive oil for frying
• Fresh basil leaves for garnish

Instructions

 

• Prepare the Eggplant:
• Arrange the eggplant slices in a single layer on a baking sheet and sprinkle both sides with salt. Let them sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.
• Bread the Eggplant:
• Set up a breading station with three bowls flour in the first, beaten eggs in the second, and breadcrumbs mixed with oregano, basil, and garlic powder in the third.
• Dredge each eggplant slice in flour, then dip in the egg, and coat with the breadcrumb mixture.
• Fry the Eggplant:
• Heat a generous amount of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
• Assemble the Dish:
• Preheat your oven to 375°F (190°C).
• In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Layer the fried eggplant slices on top, followed by a layer of marinara sauce, mozzarella, and Parmesan cheese. Repeat the layers, finishing with a layer of cheese.
• Bake:
• Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.
• Serve:
• Let the dish cool for a few minutes. Garnish with fresh basil leaves before serving.
• Enjoy your Eggplant Parmesan with pasta, a side salad, or crusty bread!

Keyword Baked eggplant, eggplant, Homemade Eggplant Dish, italain, italian, Italian Eggplant Dish, recipe