There’s something truly magical about a perfect Eggplant Parmigiana. It’s a dish that seems to hug you from the inside, with its comforting layers of tender eggplant, rich tomato sauce, and gooey cheese. I remember the first time I made Eggplant Parmigiana; it was for a family gathering. The compliments were endless, and it instantly became a favorite. Suitable for vegetarians and anyone who loves a hearty meal, this dish is surprisingly easy to make.
Let me guide you through making this slice of heaven that even beginners can master.
- 3 medium eggplants, sliced into 1/2 inch rounds
- Salt, to taste
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 3 cups Italian breadcrumbs
- Oil, for frying
- 3 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1/4 cup fresh basil, chopped
- Cooking spray
Slice the eggplants into 1/2 inch rounds. Lay them out on a paper towel, sprinkle with salt, and let them sit for about 20 minutes to remove bitterness. Pat dry.
Dredge each eggplant slice first in flour, dip in beaten eggs, and then coat with breadcrumbs. Set aside on a plate.
Heat oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.
Preheat oven to 375°F (190°C). Spray a baking dish with cooking spray. Layer the bottom of the dish with marinara sauce, followed by eggplant slices, mozzarella, and Parmesan cheese. Repeat layers and finish with cheese on top.
Bake in the preheated oven for about 25-30 minutes, until bubbly and golden. Let it cool for a few minutes before serving. Garnish with fresh basil.
Final words
Thank you for following along with this Eggplant Parmigiana recipe. It’s a dish that’s close to my heart, and I hope it becomes a favorite in your home as well. Happy cooking, and don’t forget to explore more delicious recipes on our site.
Tags
eggplant parmigiana recipe, vegetarian dinner, homemade Italian
