Eggplant Parmigiana Recipe: Easy & Delicious
Are you craving a comforting, flavorful Italian-American classic? Look no further than this easy eggplant parmigiana recipe! This dish is surprisingly simple to make, yet delivers on rich, satisfying taste. Perfect for a weeknight dinner or a special occasion, this recipe is sure to become a family favorite. Let's dive in!
Ingredients You'll Need:
This recipe uses readily available ingredients, making it perfect for even beginner cooks. Gather the following:
- Eggplants: 2 medium-sized eggplants, sliced about 1/4 inch thick
- Salt: Generous amount for salting the eggplant slices (this draws out excess moisture)
- Flour: 1 cup, for dredging the eggplant
- Eggs: 2 large eggs, beaten
- Breadcrumbs: 2 cups, seasoned with Italian herbs (you can add parmesan cheese here for extra flavor!)
- Olive Oil: 1/2 cup, for frying the eggplant
- Marinara Sauce: 2 (24-ounce) jars, your favorite brand
- Mozzarella Cheese: 2 cups, shredded
- Parmesan Cheese: 1/2 cup, grated
- Fresh Basil: A handful, for garnish (optional)
Step-by-Step Instructions:
This recipe is broken down into manageable steps to ensure success. Follow these instructions for a perfect eggplant parmigiana every time.
1. Preparing the Eggplant:
- Salt the Eggplant: This crucial step helps remove excess moisture, preventing soggy eggplant. Generously salt both sides of the eggplant slices and let them sit for at least 30 minutes. This allows the eggplant to release its bitterness and excess water. Pat them dry with paper towels after.
- Dredge and Fry: Once dry, dredge each eggplant slice in flour, then dip in the beaten eggs, and finally coat thoroughly in breadcrumbs. Fry in batches in hot olive oil until golden brown and tender. Set aside on a paper towel-lined plate to drain excess oil.
2. Assembling the Parmigiana:
- Layer it Up: In a large baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of fried eggplant slices over the sauce. Top with a generous layer of mozzarella and parmesan cheese. Repeat the layers: sauce, eggplant, cheese, until all ingredients are used, ending with a layer of cheese.
3. Baking to Perfection:
- Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. You may want to broil for the last few minutes to get a nice crust on top.
4. Serving and Enjoying:
- Garnish and Serve: Let the parmigiana rest for a few minutes before slicing and serving. Garnish with fresh basil leaves for an extra touch of freshness and visual appeal. Serve hot and enjoy!
Tips for the Best Eggplant Parmigiana:
- Use high-quality ingredients: The better the ingredients, the better the taste.
- Don't overcrowd the pan: Fry the eggplant in batches to ensure even browning and cooking.
- Don't skip the salting step: This is crucial for preventing a soggy eggplant parmigiana.
- Adjust baking time as needed: Ovens vary, so keep an eye on your parmigiana and adjust baking time accordingly.
Variations and Substitutions:
- Add other vegetables: Roasted red peppers, zucchini, or mushrooms would be delicious additions.
- Use different cheese: Try provolone, fontina, or a blend of cheeses.
- Spice it up: Add a pinch of red pepper flakes to the marinara sauce for a kick.
This easy eggplant parmigiana recipe is a crowd-pleaser that’s surprisingly simple to make. Give it a try and enjoy the delicious results! Remember to share your culinary creations using #EasyEggplantParmigiana. Happy cooking!
