Eggplant Parmesan

local_grocery_store Ingredients

• 2 Eggplant, large, sliced into 1/2-inch rounds
• 1/2 All-purpose flour, cup
• 2 Eggs, beaten
• 1 Breadcrumbs, cup
• 1/2 Parmesan cheese, cup, grated
• 2 Mozzarella cheese, cups, shredded
• 2 Marinara sauce, cups
• 1/4 Olive oil, cup
• to taste Salt
• to taste Black pepper
• for garnish Fresh basil leaves

restaurant_menu Method

1. 1.Preheat the oven to 375°F (190°C).
2. 2.Place the eggplant slices in a colander and sprinkle with salt. Let them sit for 15 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
3. 3.Set up a breading station with three shallow bowls. Fill one bowl with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
4. 4.Dip each eggplant slice into the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in the breadcrumb mixture, pressing gently to adhere.
5. 5.Heat olive oil in a large skillet over medium heat. Working in batches, cook the breaded eggplant slices until golden brown on both sides, about 2-3 minutes per side. Remove from the skillet and drain on paper towels.
6. 6.Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange a single layer of fried eggplant slices on top. Sprinkle with shredded mozzarella cheese. Repeat the layers, finishing with marinara sauce and mozzarella cheese on top.
7. 7.Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
8. 8.Garnish with fresh basil leaves before serving.
9. 9.Enjoy your homemade Eggplant Parmesan!

lightbulb_outline Tips

• chevron_rightTo make the dish lighter, you can bake the breaded eggplant slices instead of frying them.
• chevron_rightServe the Eggplant Parmesan with a side of spaghetti or a fresh green salad.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.