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Classic Eggplant Parmigiana

Classic Eggplant Parmigiana
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Classic Eggplant Parmigiana is a comforting and delicious Italian vegetarian dish featuring tender, breaded eggplant slices layered with vibrant tomato sauce, creamy fresh mozzarella, nutty parmesan cheese, and fresh basil, baked to golden perfection. This recipe offers a perfect balance of textures and flavors, making it ideal for family dinners, special occasions, or make-ahead meals.

Ingredients

Scale

Vegetables and Fresh Ingredients

  • 2 medium firm eggplants (about 1 to 1.5 pounds each), sliced into 1/2 inch rounds
  • Fresh basil leaves, a handful, for layering and garnish
  • Olive oil, for frying and drizzling

Sauce and Cheese

  • 3 cups tomato sauce (marinara or homemade, well-seasoned)
  • 8 ounces fresh mozzarella, sliced
  • 1/2 cup grated Parmesan cheese

Breading and Seasoning

  • 2 large eggs, beaten
  • 1 1/2 cups Italian-seasoned bread crumbs (or gluten-free bread crumbs for GF option)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Eggplant: Slice eggplants into even 1/2 inch thick rounds. Sprinkle slices generously with salt and let them sit for 30 minutes to draw out bitterness and moisture. Then pat dry with a clean towel.
  2. Bread the Eggplant Slices: Dip each eggplant slice into beaten eggs, letting excess drip off, then coat thoroughly with seasoned bread crumbs to ensure a crisp crust when fried.
  3. Fry the Eggplants: Heat olive oil in a skillet over medium heat. Fry the breaded eggplant slices about 3-4 minutes per side until golden brown. Drain on paper towels to remove excess oil.
  4. Assemble the Layers: Spread a thin layer of tomato sauce in a baking dish. Arrange a layer of fried eggplant slices on top. Add dollops of tomato sauce, sliced mozzarella, grated parmesan, and sprinkle fresh basil. Repeat layering until all ingredients are used, finishing with cheese on top.
  5. Bake to Perfection: Bake the assembled dish in a preheated oven at 375°F (190°C) for 25-30 minutes, until the cheese is bubbly and golden brown. Let the dish rest for 10 minutes before serving to allow layers to set.

Notes

  • Salt the Eggplant Well: This removes moisture and bitterness for a better texture.
  • Consistent Slicing: Even slices ensure uniform cooking and presentation.
  • Don’t Skip Resting: Cooling the baked dish helps layers solidify for easier slicing.
  • Use Fresh Cheese: Fresh mozzarella melts better than shredded pre-packaged options.
  • Layer Generously: Use plenty of sauce and cheese between layers for maximum flavor.

Nutrition

Keywords: eggplant parmigiana, classic italian recipe, vegetarian main dish, baked eggplant, comfort food, italian casserole

Find it online: https://tastebudtrek.com/classic-eggplant-parmigiana/