Eggplant Parmesan

What’s up foodies? Today, we’re getting our hands dirty with a classic Italian favorite – Eggplant Parmesan. If you’re a sucker for rich, cheesy dishes and veggies together, you’ll simply fall in love with this dish. It has layers of tender eggplant, mozzarella cheese, and a savory marinara sauce freshly baked until bubbly and golden. Perfect for family dinners, special occasions, or when you’re just in the mood for some serious comfort food. Our Eggplant Parmesan recipe is a keeper, folks! You’ll be asked to make this dish again and again, I promise you!

So why Eggplant Parmesan, you ask? Well, aside from being lip-smackingly delicious, it’s a great way to get some veggies into your day. Eggplant bring in a meaty texture without the meat, a terrific option for our vegetarians out there. And that crispy breadcrumb coating wrapped around the eggplant slices, it’s a texture party in your mouth, folks!

• Prep time: 30 minutes
• Cook time: 1 hour
• Total time: 1 hour 30 minutes
• Servings: 6-8
• Yield: 8×8 inch pan

Without much ado, let’s get cooking!

Ingredients & Equipment You’ll Need

• 2 large eggplants
• 2 cups marinara sauce
• 2 cups shredded mozzarella
• 1 cup grated Parmesan
• 1 cup breadcrumbs
• 2 eggs
• Flour for coating
• Canola oil
• Salt and Pepper

You’ll also need a large skillet, a baking dish and a couple of bowls

Eggplants are the superstar here, giving a satisfying body to the dish. The marinara sauce bring that tangy-sweet taste, while mozzarella and Parmesan promise that heavenly cheesy affair. The breadcrumbs are there for the textural contrast y’all, so make sure you use them! Now, you can get creative and probably use zucchini instead of eggplants if you want.

How To Make Eggplant Parmesan

1. Start by slicing the eggplants, coat them with flour, dip into eggs, and then into breadcrumbs. Making sure they are fully coated.
2. Heat oil in a skillet over medium heat and fry the eggplant slices until golden brown, then place on a paper towel to drain excess oil.
3. Preheat your oven. In a baking dish, layer marinara sauce, then a layer of eggplant slices. Top it with a generous amount of mozzarella and Parmesan. Then repeat the layering early.
4. When you ran out of ingredients, top the final layer with extra mozzarella and bake until gold and bubbly.
5. Wait a few minutes before cutting into it, allowing the cheese to set. Buon Appetito!

Tips For The Best Results

• Make sure to fully drain the fried eggplant slices to avoid a greasy dish.
• Thin layers are your friend. You want to taste all the components in each bite.

Storage Tips

• Leftovers can be stored in the fridge for up to 3 days and reheated in the oven to maintain crispness.
• You can also freeze the leftovers for up to one month.

Frequently Asked Questions

Q: Can I use other types of cheese?

A: Absolutely! But mozzarella and Parmesan are the traditional cheeses used. Feel free to experiment with others.

Q: Can I make this Vegan?

A: Of course! Use plant-based cheese and breadcrumbs and substitute the eggs with a flaxseed meal mixture.

Q: Can I bake the eggplants instead of frying?

A: Absolutely! You can bake the eggplants to make the dish lighter.

Q: Can I use store-bought marinara?

A: Yes, you totally can! But homemade always tastes better.

Q: Can I use other vegetables?

A: While eggplant is traditional, feel free to switch it out with zucchini or bell pepper!

Nutritional Facts of Eggplant Parmesan

One serving of Eggplant Parmesan approximately contains:

• Calories: 320
• Total Fat: 20g
• Cholesterol: 45mg
• Sodium: 690mg
• Total Carbohydrates: 25g
• Protein: 12g

Alright, folks! There you have it – Homemade, soul-soothing, Eggplant Parmesan. It’s the satisfaction of a hearty casserole and the comfort of cheese and veggies. This will indeed leave you feeling full and happy. Serve it over a bed of spaghetti or alongside some garlic bread, perfect for mop up that luscious sauce. Happy Cooking!