Description
A delightful dish bursting with flavors, featuring tender, breaded eggplant, rich tomato sauce, and gooey melted cheese.
Ingredients
- 2 large eggplants, sliced
- 2 cups tomato sauce
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup all-purpose flour
- 3 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- Olive oil for frying
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants and sprinkle salt over the slices. Allow them to sit for about 30 minutes, then pat dry with a paper towel, removing excess moisture.
- Set up a breading station with flour, beaten eggs, and breadcrumbs arranged in three bowls.
- Coat each eggplant slice in flour, ensuring it’s fully covered. Then, dip the slice in the beaten eggs and roll it in breadcrumbs for a crunchy exterior.
- In a large skillet, heat olive oil over medium heat. Fry the coated eggplant slices until they are golden brown, approximately 2-3 minutes per side. Once fried, drain them on paper towels to remove excess oil.
- In a baking dish, spread a thin layer of tomato sauce. On top, layer the fried eggplant, mozzarella, and Parmesan cheese. Repeat this layering process, finishing with a generous topping of cheese.
- Bake for 25-30 minutes, or until the cheese is completely melted and bubbly.
- Let cool slightly, garnish with fresh basil, and serve.
Notes
For an extraordinary Eggplant Parmigiana, consider salting your eggplant overnight to draw out excess moisture. Adding fresh herbs like oregano and thyme can enhance the flavor.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian