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Eggplant Parmesan

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A classic Italian dish featuring layers of fried eggplant, marinara sauce, and gooey cheese that brings comfort and joy to any meal.

Ingredients

Scale
  • 2 medium eggplants
  • Salt
  • 3 cups marinara sauce
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • 2 cups breadcrumbs
  • Olive oil for frying
  • Fresh basil for garnish

Instructions

  1. Slice the eggplants into 1/4-inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture, then rinse and pat dry.
  2. Preheat the oven to 375°F (190°C).
  3. Set up a breading station: place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third.
  4. Dredge each eggplant slice in flour, dip it in the egg, and coat with breadcrumbs.
  5. Heat olive oil in a pan over medium heat. Fry the eggplant slices until golden brown on both sides, then drain on paper towels.
  6. Spread a layer of marinara sauce in a baking dish, followed by a layer of fried eggplant, then a layer of mozzarella and Parmesan cheese. Repeat these layers until the dish is full, finishing with cheese on top.
  7. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden.
  8. Garnish with fresh basil before serving.

Notes

Eggplant Parmesan pairs well with green salad or garlic bread and complements with Chianti or Pinot Noir.

Nutrition

Find it online: https://lunarecipez.com/eggplant-parmesan/

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