Sure! Here’s a classic homemade eggplant parmigiano recipe that combines crispy, breaded eggplant slices with rich marinara sauce and gooey melted cheese. This comforting dish is perfect for a hearty meal.
Homemade Eggplant Parmigiano
Ingredients:
- 2 medium eggplants
- Salt (for sweating the eggplants)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably Italian seasoned)
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce (store-bought or homemade)
- 2 tbsp olive oil (plus more for frying)
- Fresh basil leaves (for garnish)
- Black pepper (to taste)
- Red pepper flakes (optional, for a bit of heat)
Instructions:
- Prepare the Eggplants:
- Slice the eggplants into 1/4-inch thick rounds. Arrange the slices in a colander, sprinkling each layer with salt. This process, known as “sweating,” helps to draw out excess moisture and bitterness. Let the eggplant slices sit for about 30 minutes. Afterward, rinse the salt off and pat the slices dry with paper towels.
- Set Up the Breading Station:
- In a shallow dish, place the flour. In another dish, beat the eggs until well combined. In a third dish, mix the breadcrumbs with the grated Parmesan cheese.
- Bread the Eggplant Slices:
- Dredge each eggplant slice in flour, shaking off any excess. Dip it into the beaten eggs, then coat it with the breadcrumb mixture, pressing gently to ensure the coating sticks.
- Fry the Eggplant:
- Heat a generous amount of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, cooking for about 2-3 minutes per side, or until golden brown and crispy. Transfer the fried eggplant to a paper towel-lined plate to drain excess oil.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Assemble the Dish:
- Spread a thin layer of marinara sauce in the bottom of a baking dish (about 9×13 inches). Arrange a layer of eggplant slices on top of the sauce. Spoon a little more marinara sauce over the eggplant, then sprinkle with a portion of the shredded mozzarella cheese. Repeat the layering process until all the eggplant slices are used, finishing with a layer of marinara sauce and a generous topping of mozzarella cheese.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. If you like a crispier top, you can place the dish under the broiler for an additional 1-2 minutes, but keep a close eye on it to avoid burning.
- Garnish and Serve:
- Let the eggplant parmigiano cool for a few minutes before serving. Garnish with fresh basil leaves and a sprinkle of black pepper or red pepper flakes if desired.
This eggplant parmigiano pairs wonderfully with a simple green salad or some crusty garlic bread. Enjoy the layers of crispy eggplant, rich marinara, and melted cheese in every delicious bite!
