Eggplant Parmigiana Recipe

Ingredients:

• 2 large eggplants, sliced into rounds
• 1 cup all-purpose flour
• 3 eggs, beaten
• 2 cups breadcrumbs
• 1 cup grated parmesan cheese, divided
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh basil leaves
• 3 tablespoons olive oil
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°F.
2. Sprinkle eggplant rounds with salt and let sit for 30 minutes to remove excess water.
3. Dip each eggplant round in flour, shaking off any excess, then dip in the beaten eggs and finally coat with breadcrumbs mixed with half of the grated Parmesan cheese.
4. Heat olive oil in a large skillet over medium heat. Add the eggplant rounds and fry for 2-3 minutes on each side, until golden brown.
5. Spread a thin layer of marinara sauce over the bottom of a 9×13 inch baking dish. Place a layer of fried eggplant rounds on top of the sauce, and top with a layer of mozzarella cheese, grated Parmesan cheese, and chopped basil leaves. Repeat the layers until all ingredients are used up, ending with a layer of cheese on top.
6. Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden brown and bubbly.
7. Let the Eggplant Parmigiana rest for 5-10 minutes before serving. Cut into portions and serve hot.

Verdict:

Eggplant Parmigiana is a classic Italian dish that makes for a satisfying and hearty meal. This recipe features crispy fried eggplants layered with tangy marinara sauce, melted mozzarella cheese, grated Parmesan cheese, and fresh basil. The result is a truly delicious and comforting dish that is great for any occasion!

Serving Suggestions:

• Pair with a side salad of mixed greens, cherry tomatoes, and balsamic vinaigrette.
• Serve with a slice of garlic bread or a side of mashed potatoes.
• Garnish with fresh basil leaves and extra grated Parmesan cheese before serving.