Eggplant Parmigiana

Ingredients

2 large eggplants, sliced
1 cup all-purpose flour
4 large eggs, lightly beaten
2 cups Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups marinara sauce
1 pound shredded mozzarella cheese
1/2 cup fresh basil leaves, chopped
1/4 cup olive oil

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil.
Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
In a large bowl, mix together the grated Parmesan cheese, salt, and black pepper.
Take each slice of eggplant and coat it in flour, dip it in the eggs, and then coat it in breadcrumbs. Repeat until all slices are coated.
Place the coated eggplant on a baking sheet and brush both sides of the slices with olive oil.
Bake the eggplant slices in the oven for 20 minutes, or until lightly browned.
Pour 1 cup of marinara sauce into the bottom of the prepared baking dish.
Layer half of the baked eggplant slices on top of the sauce, and then sprinkle with 1/3 of the shredded mozzarella cheese.
Drizzle 1 cup of marinara sauce on top of the mozzarella cheese and then layer the remaining eggplant slices on top of the sauce.
Top with the remaining marinara sauce and the rest of the shredded mozzarella cheese.
Bake in the oven for 30 minutes, or until the cheese is melted and bubbly.
Sprinkle chopped fresh basil on top of the eggplant Parmigiana.
Serve hot and enjoy!

Verdict

Eggplant Parmigiana is a classic Italian dish that is perfect for a hearty and comforting meal. It’s a delicious combination of crispy and tender eggplant slices, marinara sauce, and melted mozzarella cheese. This recipe will definitely be a crowd-pleaser and will satisfy the taste buds of veggie lovers and meat lovers alike.

Serving Suggestions

Eggplant Parmigiana can be served as a main dish with a side salad or baked potatoes, or as a side dish to complement grilled meats or roasted vegetables. It pairs well with a glass of red wine or a cold beer. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.