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. Get ready to impress your family and friends with this easy-to-follow guide!
Ingredients You'll Need:
This recipe serves 4-6 people. Adjust quantities as needed for larger gatherings.
- For the Eggplant:
- 2 large eggplants (about 2 pounds total), sliced 1/4 inch thick
- Salt
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 2 cups breadcrumbs (panko recommended)
- Vegetable oil, for frying
- For the Sauce:
- 2 tablespoons olive oil
- 3 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
- For the Cheese:
- 15 ounces fresh mozzarella cheese, sliced
- 2 cups grated Parmesan cheese
Step-by-Step Instructions:
Preparing the Eggplant:
- Salt the Eggplant: Generously salt the eggplant slices and place them on a wire rack set over a baking sheet. Let them sit for at least 30 minutes to draw out excess moisture. This is crucial for preventing a soggy eggplant parmesan.
- Breading the Eggplant: After 30 minutes, pat the eggplant slices dry with paper towels. Dip each slice in flour, then in the beaten eggs, and finally in the breadcrumbs, ensuring they're fully coated.
- Frying the Eggplant: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches, ensuring not to overcrowd the pan, until golden brown and tender. This should take about 2-3 minutes per side. Remove the fried eggplant and place it on a paper towel-lined plate to drain excess oil.
Making the Sauce:
- Sautéing Garlic: Heat olive oil in a large saucepan over medium heat. Add minced garlic and cook until fragrant (about 30 seconds).
- Simmering the Sauce: Stir in crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer, reduce heat to low, and cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
Assembling and Baking the Eggplant Parmesan:
- Layering: Preheat your oven to 375°F (190°C). In a large baking dish (9x13 inch is ideal), spread a thin layer of tomato sauce on the bottom. Arrange a layer of fried eggplant slices over the sauce. Top with a layer of mozzarella and Parmesan cheese. Repeat layers until all ingredients are used, ending with a layer of sauce and cheese.
- Baking: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. Let it rest for 10-15 minutes before slicing and serving.
Tips for the Perfect Eggplant Parmesan:
- Don't skip the salting step! This is key to preventing a soggy dish.
- Use good quality mozzarella. Fresh mozzarella will melt beautifully.
- Don't overcrowd the pan when frying. This will lower the oil temperature and result in soggy eggplant.
- Adjust seasoning to your taste. Feel free to add more herbs or spices as desired.
- Serve hot! Eggplant Parmesan is best enjoyed fresh from the oven.
Enjoy your delicious homemade Eggplant Parmesan! This recipe is a guaranteed crowd-pleaser. Let us know in the comments how yours turned out!
