Name: Eggplant Parmesan
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 medium eggplants (1.5 lbs), sliced into ½-inch rounds; 2 cups fresh mozzarella cheese, shredded; 3 cups marinara sauce; 1 cup grated Parmesan cheese; 1 cup breadcrumbs (plain or seasoned); ¼ cup extra virgin olive oil; ½ cup fresh basil leaves; Salt and pepper to taste

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Eggplant Parmesan is more than just a dish; it’s an experience that tantalizes your senses with its inviting aroma and comforting layers. Picture this: golden-brown eggplants nestled between rich marinara sauce and gooey melted cheese, all bubbling away in the oven like a cozy hug waiting to be served.

I remember the first time I tried making Eggplant Parmesan; my kitchen turned into a battlefield of breadcrumbs and flour. But oh, the satisfaction when my family took their first bites! It was love at first forkful.

Why You'll Love This Recipe

This Eggplant Parmesan recipe is not only simple to prepare but also packed with flavor
Its vibrant colors make it a feast for the eyes as well
You can easily adjust ingredients to suit your taste or dietary needs
Perfect for family dinners or impressing guests at gatherings

Creating this dish is like assembling a beautiful puzzle where each piece contributes to an unforgettable meal. It’s versatile enough for weeknight dinners or special occasions.

My friends couldn’t stop raving about how creamy and flavorful my Eggplant Parmesan was during our last dinner party!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Eggplants: Choose firm, glossy eggplants; they should feel heavy for their size. Slice them evenly for consistent cooking.
Mozzarella Cheese: Fresh mozzarella adds creaminess. Shred it yourself for better melting results.
Marinara Sauce: Use homemade or store-bought; just make sure it’s full of flavor.
Parmesan Cheese: Grate fresh parmesan for that nutty flavor that elevates the dish.
Breadcrumbs: Opt for plain or seasoned breadcrumbs for added texture and crunch.
Olive Oil: Use extra virgin olive oil to enhance flavors while frying the eggplants.
Fresh Basil: Adds freshness; use whole leaves between layers or as a garnish before serving.
Salt & Pepper: Essential for seasoning at each stage; don’t skip on these!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Start by preparing your eggplants. Slice them into rounds about half an inch thick and sprinkle generously with salt. Let them sit in a colander to draw out excess moisture—this step will help reduce bitterness.

After about 30 minutes, rinse the eggplant slices under cold water to remove excess salt and moisture. Pat them dry with paper towels until they’re ready to cook.

Next up is frying! Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully add the eggplant slices in batches, frying until golden brown on both sides—this should take around 3-4 minutes per side.

Once fried, place the eggplants on paper towels to absorb any excess oil while you prepare your baking dish. Preheat your oven to 375°F (190°C). Grab a large baking dish and spread a thin layer of marinara sauce at the bottom—this will prevent sticking.

Now it’s time to assemble! Layer some fried eggplants over the marinara sauce, followed by mozzarella cheese and grated parmesan. Repeat these layers until all ingredients are used up, finishing with a generous layer of cheeses on top.

Once assembled, bake in your preheated oven for 25-30 minutes or until bubbly and golden brown on top—just try not to drool while you wait!

After baking, let your Eggplant Parmesan cool for about 10 minutes; this helps it set up nicely before cutting into square servings. Garnish with fresh basil leaves just before serving—because we eat with our eyes too!

Finally, serve warm with a side salad or some crusty bread—you deserve it!

This Eggplant Parmesan recipe offers an incredible mix of textures from crispy eggplants to gooey cheeses that melt together beautifully. Plus, it’s vegetarian-friendly yet hearty enough to satisfy anyone craving comfort food!

You Must Know

Eggplant Parmesan is a delightful dish that brings together rich flavors and textures
The crispy, cheesy layers create a comforting meal that pleases everyone
Plus, it’s a fantastic way to use up those garden-fresh eggplants

Perfecting the Cooking Process

To achieve perfect Eggplant Parmesan, start by salting and draining the eggplant first. This removes excess moisture and bitterness, ensuring a crisp texture when baked.

Add Your Touch

Feel free to customize your Eggplant Parmesan! Add fresh basil for an aromatic twist or swap mozzarella for provolone if you’re feeling adventurous.

Storing & Reheating

Store leftover Eggplant Parmesan in an airtight container in the fridge for up to four days. Reheat it in the oven at 350°F for about 20 minutes for best results.

Chef's Helpful Tips

When frying eggplant, ensure the oil is hot enough; otherwise, they’ll absorb too much grease
Layer evenly for a balanced flavor profile, and don’t skimp on cheese – it’s the star!
Allow the dish to sit after baking for better slicing

Creating this dish reminds me of family dinners where we’d all gather around the table, laughter echoing as we enjoyed each layer of cheesy goodness together.

FAQ

Can I make Eggplant Parmesan ahead of time?

Yes, you can assemble it beforehand and bake just before serving.

What can I substitute for breadcrumbs?

Crushed cornflakes or gluten-free breadcrumbs work well as substitutes.

Is it necessary to salt the eggplant?

Salting helps to remove bitterness and excess moisture from the eggplant before cooking.