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Classic Eggplant Parmigiana

Classic Eggplant Parmigiana
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Classic Eggplant Parmigiana is a hearty and comforting Italian dish featuring layers of tender, breaded eggplant, savory marinara sauce, melted mozzarella, parmesan cheese, and fresh basil. This vegetarian-friendly recipe offers a satisfying combination of textures and flavors, perfect for family dinners or meal prep with a restaurant-quality finish.

Ingredients

Scale

Eggplant Preparation

  • 2 large fresh eggplants, sliced into 1/2 inch rounds
  • Salt, to sprinkle on eggplant slices

Breading and Frying

  • 2 large eggs, beaten
  • 1 1/2 cups panko or seasoned breadcrumbs (or gluten-free breadcrumbs for gluten-free version)
  • Olive oil, for frying
  • Salt and pepper, to taste

Sauce and Cheese

  • 3 cups good-quality marinara or homemade tomato sauce
  • 2 cups fresh shredded mozzarella cheese
  • 3/4 cup grated parmesan cheese
  • Fresh basil leaves, handful, torn or chopped

Instructions

  1. Prepare the Eggplant: Slice the eggplant into uniform rounds about 1/2 inch thick. Sprinkle the slices with salt and let them sit for 30 minutes to reduce bitterness and excess moisture. Pat dry with paper towels before proceeding.
  2. Bread the Eggplant: Set up a breading station with beaten eggs and seasoned breadcrumbs. Dip each eggplant slice into the eggs, then coat thoroughly with breadcrumbs, ensuring an even, crispy crust will form during frying.
  3. Fry the Eggplant: Heat olive oil in a large skillet over medium heat. Fry the coated eggplant slices in batches until golden brown on both sides. Remove and place on paper towels to drain excess oil. Season with salt and pepper while still hot if desired.
  4. Assemble the Layers: Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of tomato sauce. Arrange a layer of fried eggplant slices over the sauce. Spoon more tomato sauce on top, then sprinkle with mozzarella and parmesan cheese. Add some fresh basil leaves. Repeat the layering process until all ingredients are used, finishing with a generous cheese topping.
  5. Bake to Perfection: Bake the assembled dish in the preheated oven for 25–30 minutes, or until the cheese is bubbly and golden brown. Remove from the oven and let it rest for 10 minutes before serving to allow flavors to meld and make slicing easier.

Notes

  • Salt your eggplant slices and let them rest to remove bitterness and excess moisture, preventing sogginess.
  • Fry eggplant slices in batches without overcrowding the pan to maintain oil temperature and crispiness.
  • Use fresh mozzarella cheese for creamier texture and better melting than pre-shredded cheese.
  • Allow the baked dish to rest before serving for cleaner slices and enhanced flavor development.
  • Choose a high-quality or homemade marinara sauce for balanced acidity and sweetness.

Nutrition

Keywords: eggplant parmigiana, eggplant parmesan, vegetarian Italian recipe, baked eggplant dish, classic Italian comfort food

Find it online: https://marybaking.com/classic-eggplant-parmigiana/