Eggplant Parmigiana is a classic Italian dish that has been around for centuries. It is a mouth-watering dish that combines the goodness of with the richness of tomato sauce and cheese. Over time, several variations of Eggplant Parmigiana have been developed, adding new flavors and ingredients to the classic .

In this article, we will revisit the recipe of Eggplant Parmigiana and provide a twist to make it even more . The recipe we will share is easy to follow and takes no time to . So, without further ado, let’s get started.

Ingredients:

– 2 medium-sized eggplants
– 1 cup of all-purpose flour
– 1 cup of breadcrumbs
– 2 eggs
– Salt and pepper to taste
– 1 jar of tomato sauce
– 1 cup of mozzarella cheese
– 1/2 cup of parmesan cheese

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit.

2. Cut the eggplant into thin slices, about 1/4 inch thick. Sprinkle salt over each slice and let it sit for 30 minutes. This will help remove excess moisture from the eggplant.

3. In a small bowl, beat 2 eggs and add salt and pepper to taste. In another bowl, mix 1 cup of all-purpose flour with salt and pepper. In a third bowl, mix 1 cup of breadcrumbs with salt and pepper.

4. Pat the eggplant slices dry with a paper towel. Dip each eggplant slice in flour, then the beaten eggs, and finally the breadcrumbs. Make sure each slice is evenly coated.

5. Place the coated eggplant slices on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the eggplant is golden brown.

6. In a casserole dish, spoon a little tomato sauce on the bottom. Arrange a layer of the eggplant slices. Top with a layer of mozzarella cheese and sprinkle some parmesan cheese. Repeat the layers until all the eggplant slices are used up.

7. Pour the remaining tomato sauce on top of the eggplant layers. Top with more mozzarella and parmesan cheese.

8. Cover the casserole dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.

9. Remove from the oven and let it rest for 5-10 minutes before serving.

Variations:

There are several variations of Eggplant Parmigiana that you can try. One of the popular variations is the addition of meat. You can add ground beef or sausage to the tomato sauce to make it a more hearty dish. You can also add layers of sliced zucchini or yellow squash to give it a colorful twist.

Another variation is to use different types of cheese. Instead of mozzarella and parmesan, you can use cheddar, fontina, or gouda cheese. This will add a different flavor profile to the dish.

Conclusion:

Eggplant Parmigiana is a classic dish that has been revisited over time. This recipe provides an easy and delicious way to make Eggplant Parmigiana at home. With a few simple twists, you can personalize the dish to your liking and create a new family favorite. Whether you’re a meat lover or a cheese lover, there’s a variation that’s sure to please your taste buds. Give this recipe a try and let us know what you think!

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