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Eggplant Parmesan, also known as eggplant Parmigiana, is a mouth-watering and flavorful Italian dish. With layers of tender eggplant, rich tomato sauce, and gooey melted cheese, this vegetarian dish is a favorite among food enthusiasts. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is not only delicious but also easy to make. So let’s dive into the ingredients and steps required to create this delectable Eggplant Parmesan masterpiece.
Ingredients:
– 2 large eggplants
– 2 cups of all-purpose flour
– 4 large eggs
– 2 cups of breadcrumbs
– 1 cup of grated Parmesan cheese
– 1 teaspoon of dried oregano
– 1 teaspoon of dried basil
– 1 teaspoon of garlic powder
– Salt and pepper to taste
– Olive oil for frying
– 4 cups of marinara sauce
– 2 cups of shredded mozzarella cheese
– Fresh basil leaves for garnish
Instructions:
1. Begin by preparing the eggplants. Peel the skin off the eggplants and cut them into 1/2 inch thick slices. Place the slices on a baking sheet lined with paper towels and sprinkle salt on each side. This will help remove excess moisture from the eggplants. Let it sit for about 30 minutes, then pat them dry with paper towels.
2. In three separate bowls, prepare a breading station. In the first bowl, place the all-purpose flour. In the second bowl, beat the eggs until well combined. In the third bowl, mix the breadcrumbs, grated Parmesan cheese, dried oregano, dried basil, garlic powder, salt, and pepper.
3. Dip each eggplant slice into the flour, ensuring it is coated evenly. Shake off any excess flour, then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the eggplant slices with the breadcrumb mixture, pressing lightly to ensure the breadcrumbs adhere well.
4. Heat olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices for about 3 minutes on each side, or until they turn golden brown. Once fried, transfer them to a paper towel-lined plate to remove any excess oil.
5. Preheat your oven to 375°F (190°C) and prepare a baking dish. Spread a thin layer of marinara sauce on the bottom of the dish. Arrange a single layer of fried eggplant slices on top of the sauce. Repeat the process, layering marinara sauce, eggplant slices, and shredded mozzarella cheese until you have used all the eggplant slices. Ensure the top layer is marinara sauce and mozzarella cheese.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Once cooked, remove the Eggplant Parmesan from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves for an extra touch of freshness and aroma.
Eggplant Parmesan is a versatile dish that can be served as a main course alongside a fresh salad, or as a side dish to complement a larger Italian feast. Each bite is a delightful balance of flavors and textures that will leave you wanting more. This recipe is a wonderful way to introduce more vegetables into your diet while indulging in the richness of traditional Italian cuisine. Enjoy the delightful journey of creating Eggplant Parmesan and savor every mouthful of this comforting and satisfying dish.
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