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Eggplant Parmigiana

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Eggplant Parmigiana is a classic Italian comfort dish that features crispy, breaded eggplant slices layered with tangy marinara sauce and melted mozzarella and Parmesan cheeses. Baked to perfection, this hearty and flavorful meal is perfect for vegetarians or anyone craving a rich, savory dish. It’s an ideal choice for family dinners, special occasions, or a cozy meal at home.

Ingredients

For the eggplant:

  • 2 large eggplants, sliced into 1/2-inch thick rounds

  • Salt, for draining the eggplant

  • 1 1/2 cups all-purpose flour

  • 2 large eggs, beaten

  • 2 cups breadcrumbs (preferably Italian-style)

  • 1/2 cup grated Parmesan cheese

  • 1 teaspoon dried oregano

  • 1/2 teaspoon garlic powder

  • 1 cup vegetable oil (for frying)

For the sauce and cheese:

  • 3 cups marinara sauce (store-bought or homemade)

  • 2 cups shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

  • Fresh basil leaves, for garnish (optional)

Instructions

  • Prepare the eggplant: Slice the eggplant into 1/2-inch rounds. Sprinkle both sides with salt and let sit for 30 minutes to remove bitterness. Rinse and pat dry.

  • Bread the eggplant: Set up a breading station with flour, beaten eggs, and a mixture of breadcrumbs, Parmesan, oregano, and garlic powder. Dredge each eggplant slice in flour, then dip in egg, and coat with the breadcrumb mixture.

  • Fry the eggplant: Heat oil in a skillet over medium-high heat. Fry the eggplant slices for 2-3 minutes per side until golden and crispy. Drain on paper towels.

  • Assemble the Eggplant Parmigiana: Preheat the oven to 375°F (190°C). Spread marinara sauce in a baking dish, layer with fried eggplant, more marinara, mozzarella, and Parmesan. Repeat layers, finishing with sauce and cheese.

  • Bake: Cover with foil and bake for 25-30 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

  • Serve: Let the dish sit for 5 minutes. Garnish with fresh basil and serve hot with pasta, salad, or bread.

Notes

Variations: Add cooked ground beef or to the sauce for a non-vegetarian twist. For a vegan version, use dairy-free cheese and egg substitutes. the sauce for aStorage/Reheating: Store leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave individual portions. This dish also freezes well before or after baking.

Find it online: https://cookibly.com/eggplant-parmigiana/