Eggplant Parmesan: A Classic Italian-American Delight
Eggplant Parmesan, or Melanzane alla Parmigiana, is a beloved Italian-American classic. This recipe delivers a rich, flavorful dish that's perfect for a weeknight dinner or a special occasion. It's surprisingly easy to make, and the results are incredibly satisfying. Let's dive into creating this culinary masterpiece!
Ingredients You'll Need:
This recipe provides enough for 4-6 servings. Adjust accordingly for larger or smaller groups.
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For the Eggplant:
- 2 large eggplants, sliced into 1/4-inch thick rounds
- Salt
- 2 cups all-purpose flour
- 3 large eggs, beaten
- 2 cups bread crumbs (Italian-seasoned breadcrumbs are recommended)
- Vegetable oil, for frying
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For the Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 (28-ounce) cans crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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For Assembly:
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 8 ounces mozzarella cheese, shredded
Step-by-Step Instructions:
Preparing the Eggplant:
- Salt the Eggplant: Arrange the eggplant slices on a wire rack set over a baking sheet. Generously salt both sides of the slices. Let them sit for at least 30 minutes to draw out excess moisture. This is crucial for preventing soggy eggplant!
- Rinse and Pat Dry: After 30 minutes, rinse the eggplant slices under cold water and pat them completely dry with paper towels. This step is essential for achieving crispy eggplant.
- Bread the Eggplant: Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each eggplant slice in flour, then dip it into the egg, and finally coat thoroughly in breadcrumbs.
- Fry the Eggplant: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches, cooking for about 2-3 minutes per side, until golden brown and tender. Remove from skillet and place on a wire rack to drain excess oil.
Making the Sauce:
- Sauté Garlic: Heat olive oil in a large saucepan over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic!
- Simmer the Sauce: Add crushed tomatoes, oregano, basil, salt, and pepper to the saucepan. Bring to a simmer, then reduce heat and cook for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld.
Assembling and Baking the Eggplant Parmesan:
- Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, Parmesan cheese, and parsley. Mix well.
- Layer the Casserole: Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of fried eggplant slices over the sauce. Spread half of the ricotta mixture over the eggplant, followed by a generous layer of mozzarella cheese and another layer of sauce. Repeat the layers: eggplant, ricotta mixture, mozzarella, and sauce. Top with the remaining mozzarella cheese.
- Bake: Bake for 30-40 minutes, or until the cheese is melted, bubbly, and golden brown, and the sauce is heated through. Let it sit for a few minutes before slicing and serving.
Serving Suggestions:
Serve your Eggplant Parmesan hot, alongside a simple side salad and crusty bread for dipping into the delicious sauce. A sprinkle of fresh basil adds a lovely finishing touch.
Tips for Success:
- Don't skip the salting step! This is key to preventing soggy eggplant.
- Use high-quality ingredients. The better the ingredients, the better the taste.
- Don't overcrowd the pan when frying the eggplant. Work in batches to ensure even browning.
- Let the casserole rest for a few minutes after baking before slicing and serving. This allows the filling to set and prevents it from being messy.
Enjoy your homemade Eggplant Parmesan! This classic dish is sure to become a family favorite. Remember to share your culinary creations and tag us! #EggplantParmesan #ItalianFood #Homemade #Recipe #Delicious
