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Eggplant Parmigiana, also known as Eggplant Parmesan, is a classic Italian dish loved by many. It is a perfect combination of crispy eggplant slices, rich tomato sauce, and gooey cheese. Whether you are a vegetarian or simply want to try something new, this recipe is sure to impress your taste buds.
To create this mouthwatering dish, you will need a few simple ingredients. The star of the show is obviously the eggplant. Look for firm, shiny eggplants that have a deep purple color. Additionally, you will need tomato sauce, mozzarella cheese, Parmesan cheese, breadcrumbs, eggs, flour, olive oil, garlic, and basil.
The first step in preparing the eggplant is to slice it into rounds. You can leave the skin on or peel it, depending on your preference. After slicing, sprinkle some salt on the slices and let them sit for about 30 minutes. This step helps to remove any bitterness from the eggplant. Rinse the eggplant slices thoroughly with water and pat them dry with a paper towel.
Next, it’s time to bread the eggplant slices. Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese. Dip each eggplant slice into the flour, then the eggs, and finally coat it with the breadcrumb mixture. Make sure each slice is evenly coated for a crispy texture when cooked.
In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the breaded eggplant slices in batches and cook until golden brown on both sides. This process should take about 2-3 minutes per side. Place the cooked eggplant slices on a paper towel-lined plate to absorb excess oil.
Now it’s time to assemble the dish. Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of tomato sauce on the bottom. Place a layer of eggplant slices on top of the sauce, then cover them with more sauce. Sprinkle a generous amount of grated mozzarella cheese and torn basil leaves over the sauce. Repeat the layers until you run out of eggplant slices, ending with a layer of sauce and cheese on top.
Cover the baking dish with aluminum foil and bake for around 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden. Let the dish cool for a few minutes before serving.
Eggplant Parmigiana can be served as a main course or as a side dish. It pairs well with a fresh salad and crusty bread. This hearty and satisfying meal will surely impress your family and friends.
In conclusion, Eggplant Parmigiana is a flavorful and comforting Italian dish that can be easily made at home. With a few simple ingredients and some basic cooking techniques, you can create a delicious meal that will transport you to the streets of Italy. So what are you waiting for? Roll up your sleeves, gather the ingredients, and get ready to enjoy a scrumptious homemade Eggplant Parmigiana. Buon appetito!
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