Aubergine Parmesan: A Delicious and Easy Recipe
This recipe will guide you through making a mouthwatering eggplant parmesan, a classic Italian-American dish that's sure to become a family favorite. We'll focus on creating a flavourful and satisfying meal without compromising on simplicity. Get ready to impress!
What You'll Need:
This recipe is designed to be adaptable to your preferences and the number of servings you require. Feel free to adjust quantities as needed.
Ingredients:
- Eggplants: 2 large eggplants, sliced lengthwise into 1/4-inch thick rounds. Choose firm, dark purple eggplants for the best results.
- Salt: Generous amount for salting the eggplant slices. This crucial step draws out excess moisture, preventing a soggy parmesan.
- Flour: 1 cup all-purpose flour, for dredging the eggplant.
- Eggs: 2 large eggs, beaten.
- Breadcrumbs: 2 cups Italian-style breadcrumbs. You can also add some grated parmesan cheese to the breadcrumbs for extra flavor.
- Olive Oil: Enough for frying the eggplant slices. Use a high-quality olive oil for the best taste.
- Marinara Sauce: 2 (24-ounce) jars of your favorite marinara sauce. Homemade is fantastic, but store-bought works perfectly well.
- Mozzarella Cheese: 2 cups shredded mozzarella cheese. Fresh mozzarella is ideal, but low-moisture shredded mozzarella works too.
- Parmesan Cheese: 1/2 cup grated Parmesan cheese.
- Fresh Basil: A handful of fresh basil leaves, for garnish (optional).
- Garlic Powder: 1 teaspoon (optional, for extra flavour in the breadcrumbs)
- Oregano: 1/2 teaspoon (optional, for extra flavour in the breadcrumbs)
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 each slice. Let them sit for at least 30 minutes, allowing the salt to draw out excess moisture. This is key to preventing a soggy dish.
- Rinse and Pat Dry: After 30 minutes, rinse the eggplant slices thoroughly under cold water and pat them completely dry with paper towels. This is crucial for even browning and crispy eggplant.
Breading and Frying:
- Set up your breading station: Have three shallow dishes ready: one with flour, one with beaten eggs, and one with breadcrumbs (with optional garlic powder and oregano).
- Bread the Eggplant: Dredge each eggplant slice in flour, then dip it in the beaten egg, and finally coat it thoroughly in the breadcrumbs.
- Fry the Eggplant: Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. Carefully fry the eggplant slices in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes per side, until golden brown and crispy. Remove the eggplant slices and place them on a wire rack to drain excess oil.
Assembling and Baking:
- Layer the Parmesan: Preheat oven to 375°F (190°C). In a large baking dish (9x13 inch), spread a thin layer of marinara sauce on the bottom.
- Arrange the Eggplant: Layer the fried eggplant slices over the sauce.
- Add Cheese and Sauce: Top with a generous layer of marinara sauce, then sprinkle with mozzarella and Parmesan cheese. Repeat layers as needed, ending with a final layer of cheese.
- Bake: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Let it cool slightly before garnishing with fresh basil leaves (optional) and serving.
Tips for the Best Eggplant Parmesan:
- Don't skip the salting step! This is crucial for preventing a soggy dish.
- Don't overcrowd the pan when frying the eggplant. This will ensure even browning and crispiness.
- Use high-quality ingredients. The better the ingredients, the better the taste.
- Adjust the amount of cheese to your liking.
- Feel free to add other vegetables such as mushrooms or bell peppers to the sauce for extra flavour and nutrients.
This recipe offers a delicious and satisfying Eggplant Parmesan experience. Enjoy!
