Eggplant Parmesan: A Classic Italian-American Delight
Eggplant Parmesan, or Melanzane alla Parmigiana, is a timeless Italian-American classic that's both comforting and incredibly flavorful. This dish features layers of tender fried eggplant, rich tomato sauce, creamy mozzarella, and fragrant Parmesan cheese, baked to golden perfection. It's a crowd-pleaser that's perfect for a weeknight dinner or a special occasion. This recipe will guide you through creating a restaurant-quality Eggplant Parmesan in the comfort of your own kitchen.
Ingredients You'll Need:
This recipe provides a detailed list of ingredients, ensuring you have everything on hand before you begin. Accurate measurements are key to achieving the perfect balance of flavors.
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For the Eggplant:
- 2 large eggplants, thinly sliced lengthwise (about 1/4 inch thick)
- Salt
- 2 cups all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs (panko recommended)
- Vegetable oil, for frying
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For the Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- Salt and pepper to taste
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For Assembly & Baking:
- 15 ounces fresh mozzarella cheese, sliced
- 1 cup grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
Step-by-Step Instructions:
This section provides a clear, step-by-step guide to making Eggplant Parmesan, ensuring even novice cooks can successfully recreate this dish. High-quality images would enhance this section significantly in a blog post.
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Prepare the Eggplant: Slice the eggplants thinly. Salt both sides of the slices and let them sit for at least 30 minutes to draw out excess moisture. This step is crucial for preventing soggy eggplant. Pat the slices dry with paper towels before proceeding.
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Bread the Eggplant: Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each eggplant slice in flour, then dip in the egg, and finally coat thoroughly in breadcrumbs.
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Fry the Eggplant: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown and tender, about 2-3 minutes per side. Remove and drain on paper towels.
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Make the Sauce: While the eggplant is frying, heat olive oil in a saucepan over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Stir in crushed tomatoes, tomato sauce, oregano, basil, and sugar. Season with salt and pepper. Bring to a simmer and cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
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Assemble and Bake: Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of tomato sauce. Layer fried eggplant slices, mozzarella slices, and Parmesan cheese, repeating the layers until all ingredients are used. Top with the remaining tomato sauce and Parmesan cheese.
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Bake: Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown. Let it cool slightly before slicing and serving. Garnish with fresh basil leaves, if desired.
Tips for the Perfect Eggplant Parmesan:
This section provides valuable tips and tricks, adding extra value and demonstrating expertise.
- Don't skip the salting: Salting the eggplant is essential for removing excess moisture and preventing a soggy final product.
- Use panko breadcrumbs: Panko breadcrumbs create a lighter, crispier crust.
- Don't overcrowd the pan: Fry the eggplant in batches to ensure even browning.
- Use high-quality mozzarella: Fresh mozzarella melts beautifully and adds a creamy texture.
- Adjust seasoning to taste: Feel free to adjust the herbs and spices to your liking.
Serving Suggestions:
This section provides context for the reader, encouraging engagement beyond the recipe itself.
Serve your delicious Eggplant Parmesan hot, alongside a simple side salad or crusty bread for soaking up the flavorful sauce. It's a hearty and satisfying meal that's perfect for sharing.
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