Welcome to another delightful recipe shared from my kitchen to yours! Today, we’re diving into the heartwarming world of Italian cuisine with an irresistible dish – Eggplant Parmesan. This recipe is a cherished family classic that promises not just rich flavors but also countless moments of bonding as you layer, bake, and savor. Perfect for those cozy family dinners or special occasions, this dish is not only a testament to culinary creativity but also a perfect way to bring people together, one cheesy bite at a time.
Recipe Summary
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Servings: 6
- Skill Level: Intermediate
Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- Salt, for seasoning
- 2 cups of all-purpose flour
- 3 large eggs, beaten
- 2 cups of Italian breadcrumbs
- 1 cup grated Parmesan cheese
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- Olive oil, for frying
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with paper towels.
- Lay the eggplant slices on the paper towels and sprinkle them with salt. Let them sit for about 30 minutes to draw out excess moisture. Pat them dry with more paper towels.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs and grated Parmesan mixed together.
- Dip each eggplant slice in the flour, shaking off any excess, then into the egg mixture, and finally into the breadcrumb mixture, pressing to adhere.
- Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown, about 2-3 minutes per side. Drain on paper towels.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant slices. Sprinkle with mozzarella and Parmesan cheese. Repeat the layers, finishing with a generous layer of cheese on top.
- Bake in the preheated oven until the cheese is melted and bubbly, about 25-30 minutes. Let it rest for 15 minutes before serving.
- Garnish with fresh basil before serving and enjoy!
Helpful Tips
- If you’re short on time, you can bake the eggplant slices instead of frying them. Just brush them with olive oil and bake at 375°F for 25 minutes, flipping halfway through.
- For a spicier kick, add some red pepper flakes to your marinara sauce.
- This dish can be prepared a day in advance and simply baked before serving.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F until warmed through.
Ingredient Substitutions
If you’re looking for a gluten-free option, replace the flour and breadcrumbs with gluten-free versions. For a vegan twist, use dairy-free cheese and egg replacement like flaxseed meal and water mix.
Pairings
Eggplant Parmesan pairs beautifully with a fresh green salad, garlic bread, and a glass of your favorite red wine. For dessert, consider a slice of creamy tiramisu to keep the Italian theme going.
We hope you have as much fun making and enjoying this Eggplant Parmesan as we do. Don’t forget to share your delicious creations with us on social media using #ZynahzRecipes or tag us at Zynahz on Instagram. Your feedback is precious, so leave your comments and thoughts at Zynahz. Subscribe to our newsletter for more delightful recipes and follow us on our social media channels to stay updated!
