Mouthwatering Eggplant Parmesan

local_grocery_store Ingredients

• 2 medium Eggplant, sliced into 1/2-inch rounds
• 1 cup All-purpose flour
• 3 Eggs, beaten
• 2 cups Breadcrumbs
• 1 cup Grated Parmesan cheese
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/2 teaspoon Dried oregano
• 1/4 cup Olive oil
• 2 cups Marinara sauce
• 2 cups Mozzarella cheese, shredded
• 1/4 cup Fresh basil leaves, chopped

restaurant_menu Method

1. 1.Preheat the oven to 375°F (190°C).
2. 2.In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs.
3. 3.Season the breadcrumbs with grated Parmesan cheese, salt, black pepper, and dried oregano. Mix well.
4. 4.Dip each eggplant slice into the flour, then the beaten eggs, and finally coat it with the seasoned breadcrumbs.
5. 5.Heat olive oil in a large skillet over medium heat. Cook the breaded eggplant slices in batches until golden brown on both sides. Remove from the skillet and set aside.
6. 6.Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange a layer of cooked eggplant slices on top.
7. 7.Sprinkle shredded mozzarella cheese and chopped basil over the eggplant slices. Repeat the layers until all the eggplant is used.
8. 8.Finish with a layer of marinara sauce and a generous amount of shredded mozzarella cheese on top.
9. 9.Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
10. 10.Let it cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
11. 11.Serve this mouthwatering Eggplant Parmesan with a side of garlic bread or a crisp green salad. Enjoy!

lightbulb_outline Tips

• chevron_rightTo make this recipe gluten-free, use gluten-free breadcrumbs and flour.
• chevron_rightFor a healthier version, you can bake the breaded eggplant slices instead of frying them.
• chevron_rightFeel free to add other vegetables like zucchini or bell peppers to the layers for extra flavor and color.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.