Ingredients
2 large eggplants, thinly sliced
Salt
2 cups all-purpose flour
4 large eggs
2 cups breadcrumbs (preferably Italian-style)
2 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)
Olive oil for frying
Instructions
- Place the eggplant slices in a colander and sprinkle with salt. This helps remove excess moisture and bitterness. Let them sit for about 30 minutes. Then, rinse and pat dry with paper towels.
- In three separate shallow bowls, prepare your breading station. Place flour in one bowl, whisked eggs in another, and breadcrumbs in the third.
- Heat about 1/4 inch of olive oil in a large skillet over medium-high heat.
- Dredge each eggplant slice in the flour, ensuring it’s coated evenly, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Shake off any excess breadcrumbs.
- Fry the breaded eggplant slices in batches, about 2-3 minutes per side, or until they are golden brown and crispy. Place them on paper towels to drain excess oil.
- Preheat your oven to 375°F (190°C).
- In a baking dish, spread a thin layer of marinara sauce. Place a layer of fried eggplant slices on top, followed by a layer of mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh basil leaves, if desired.
- Serve your Eggplant Parmesan hot as a delicious and satisfying main course.
This classic Italian dish is a delightful way to enjoy eggplants, crispy on the outside and tender on the inside, layered with rich marinara sauce and melted cheese. Buon appetito!
