Seweryn Dominsky
Deliciously Aromatic Eggplant Parmesan Casserole: A Classic Italian Comfort Dish
Eggplant Parmesan, also known as “Parmigiana di Melanzane,” is a classic Italian comfort dish that combines layers of fried eggplant slices with rich tomato sauce and melted Parmesan and mozzarella cheeses. Each bite captures the perfect balance of creamy, savory, and slightly tangy flavors, making it a delightful experience for your taste buds. This casserole is perfect as a hearty main course for dinner parties, family gatherings, or simply when you need a comforting meal.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch rounds
– Salt, for sweating the eggplant
– 2 cups breadcrumbs
– 1 cup grated Parmesan cheese, divided
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 2 large eggs, beaten
– 3 cups marinara sauce (store-bought or homemade)
– 2 cups shredded mozzarella cheese
– 1/4 cup fresh basil leaves, chopped (optional, for garnish)
– Olive oil, for frying
Instructions:
1. Prepare the Eggplant: Place the sliced eggplant on a baking sheet lined with paper towels. Sprinkle both sides with salt and let them sit for 30 minutes to sweat out excess moisture. Pat the slices dry with paper towels.
2. Preheat and Prepare: Preheat your oven to 375°F (190°C). In a shallow bowl, combine the breadcrumbs, 1/2 cup of the grated Parmesan cheese, dried oregano, dried basil, garlic powder, and black pepper. In another shallow bowl, beat the eggs.
3. Bread the Eggplant: Dip each eggplant slice into the beaten eggs, then coat it with the breadcrumb mixture, pressing firmly to ensure an even coating.
4. Fry the Eggplant: In a large skillet, heat about 1/4 inch of olive oil over medium-high heat. Fry the breaded eggplant slices in batches for about 2-3 minutes per side or until golden brown and crispy. Transfer the fried slices to a plate lined with paper towels to drain excess oil.
5. Assemble the Casserole: In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Arrange a layer of fried eggplant slices over the sauce. Sprinkle with a portion of the remaining Parmesan cheese and cover with some mozzarella cheese. Repeat the layers until you have used up all the ingredients, ending with a generous layer of marinara sauce and a final sprinkling of mozzarella cheese.
6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 20 minutes or until the cheese is bubbly and golden brown.
7. Rest and Serve: Allow the dish to rest for 10 minutes before serving. Garnish with chopped fresh basil, if desired. Serve the Eggplant Parmesan Casserole hot with a side of pasta or a crisp green salad.
Enjoy this warm, hearty, and incredibly flavorful Eggplant Parmesan Casserole that brings a delightful piece of Italy into your home!
