Eggplant Parmigiana Recipe

Ingredients

2 large eggplants, sliced into 1/4 inch rounds
2 cups of Italian seasoned breadcrumbs
1 cup of all-purpose flour
4 eggs, beaten
3 cups of marinara sauce
2 cups of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
1/4 cup of chopped fresh basil leaves
1/4 cup of olive oil

Instructions

Preheat oven to 375°F (190°C).
Set up a breading station by placing the flour, beaten eggs, and breadcrumbs in separate bowls.
Dip each eggplant slice in the flour, then the eggs, and finally the breadcrumbs to coat completely.
Heat the olive oil in a large skillet over medium heat and fry the eggplant slices until golden brown on both sides. Place them on paper towels to drain any excess oil.
Add a layer of marinara sauce to the bottom of a 9×13 inch baking dish, then add a layer of eggplant slices. Top the eggplant with more marinara sauce, mozzarella cheese, and Parmesan cheese. Repeat layers until all the eggplant slices are used and top with any remaining sauce and cheese.
Bake in the preheated oven for 30 minutes or until the cheese is bubbly and golden brown.
Garnish with chopped basil leaves and let it cool for 5 minutes before serving.

Verdict

Eggplant Parmigiana is a classic Italian dish that is perfect for a comforting family meal. This recipe yields a deliciously cheesy and crispy-textured eggplant coated in tangy marinara sauce. It’s a perfect vegetarian option, and you won’t even miss meat. The recipe is straightforward to follow, making it perfect for busy weeknights or special family gatherings.

Serving suggestions

Serve this dish alongside garlic bread and a fresh green salad for a satisfying meal. It can also be paired with a nice glass of red wine for a perfect dinner. Enjoy!