John Washington
Exquisite Italian Eggplant Parmesan Delight
Eggplant Parmesan, also known as “Parmigiana di Melanzane,” is a classic Italian dish that combines crispy fried eggplant slices with rich marinara sauce and gooey melted cheese. This comforting and flavorful dish is perfect for a family dinner or a hearty meal any day of the week.
Ingredients:
– 2 large eggplants, sliced into 1/4 inch thick rounds
– Salt for sprinkling
– 1 cup all-purpose flour
– 3 large eggs, beaten
– 2 cups Italian-style breadcrumbs
– 1 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– 4 cups marinara sauce (store-bought or homemade)
– Fresh basil leaves, for garnish
– Olive oil, for frying
Instructions:
1. Prepare the Eggplant:
1. Lay the eggplant slices on a baking sheet and sprinkle generously with salt. Let them sit for about 30 minutes to draw out excess moisture. Rinse the slices under cold water and pat them dry with a paper towel.
2. Set Up Breading Stations:
1. Place the flour in a shallow dish.
2. In another shallow dish, beat the eggs.
3. In a third dish, combine the breadcrumbs and half of the grated Parmesan cheese.
3. Bread the Eggplant Slices:
1. Dredge each eggplant slice in flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Press the breadcrumbs firmly to ensure they adhere well.
4. Fry the Eggplant:
1. Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom. Fry the breaded eggplant slices in batches until they are golden brown and crispy, about 2-3 minutes per side. Remove the slices and place them on a paper towel-lined plate to drain excess oil.
5. Assemble the Parmesan:
1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of marinara sauce in the bottom of a large baking dish.
3. Arrange a layer of fried eggplant slices over the sauce.
4. Cover the eggplant with more marinara sauce, then sprinkle with mozzarella cheese and the remaining Parmesan cheese.
5. Repeat the layers until all the eggplant slices are used, finishing with a generous topping of sauce and cheese.
6. Bake:
1. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
2. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
7. Serve:
1. Let the Eggplant Parmesan cool for a few minutes before serving.
2. Garnish with fresh basil leaves and serve hot.
Enjoy your Exquisite Italian Eggplant Parmesan Delight with a side of pasta, a crisp salad, or some delicious garlic bread!
