Easy Eggplant Parmesan

$- 2 medium eggplants, sliced into ½-inch rounds - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup breadcrumbs (preferably Italian-seasoned) - 3 cups marinara sauce (store-bought or homemade) - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 teaspoon salt - 1 tablespoon dried oregano - Olive oil for frying - Fresh basil leaves for garnish (optional) The eggplant is the star of this dish. Choose medium-sized eggplants for the best flavor. The salt helps draw out moisture and bitterness. Don’t skip this step, as it makes a big difference. You’ll also need flour, eggs, and breadcrumbs for breading. I like using Italian-seasoned breadcrumbs for extra taste. For your sauce, you can use store-bought or homemade marinara. I often make my own with fresh tomatoes and spices. Mozzarella and Parmesan cheese bring that classic cheesy goodness. The combination of these ingredients creates layers of flavor in every bite. You can enhance the taste with the right seasonings. Dried oregano adds an aromatic touch. Olive oil is key for frying the eggplant, giving it a nice crisp. Lastly, fresh basil leaves make a lovely garnish. They add color and flavor to your dish. Check out the Full Recipe for all the steps to bring this delicious meal to life! - Sprinkle eggplant slices with salt. - Allow to sit in a colander for 30 minutes. - Rinse and pat dry the slices. I always start by preparing the eggplant. The salt helps remove bitterness and water. After 30 minutes, rinse the slices under cool water. Then, pat them dry with paper towels. This step is key for a great texture. - Arrange flour, eggs, and breadcrumb station. - Combine breadcrumbs with dried oregano. Next, set up your breading station. Use three shallow dishes. One for flour, one for beaten eggs, and one for breadcrumbs. Mixing dried oregano into the breadcrumbs adds flavor. This step makes each bite taste amazing. - Dredging process: flour, egg, breadcrumb. - Ensure proper coating on eggplant slices. Now, it's time to bread the eggplant. Take a slice and dip it in flour first. Shake off any extra flour. Next, coat it in the beaten egg. Finally, cover it with the breadcrumb mix. Press down gently to make sure it sticks well. - Heat oil in a skillet over medium heat. - Fry slices until golden brown, about 3-4 minutes per side. - Drain excess oil on paper towels. For frying, heat oil in a skillet over medium heat. Add the breaded eggplant slices in batches. Fry each side for about 3-4 minutes. You want them to be golden brown. Once done, place them on paper towels to soak up extra oil. - Preheat oven to 375°F (190°C). - Layer marinara, eggplant, cheeses in a baking dish. Now, preheat your oven to 375°F (190°C). In a baking dish, start with a layer of marinara sauce. Place half of the fried eggplant slices on top. Add half of the remaining marinara sauce, followed by half of the mozzarella and Parmesan cheese. - Cover with aluminum foil and bake for 25 minutes. - Remove foil and bake for an additional 15-20 minutes. Cover your dish with aluminum foil to keep the cheese from burning. Bake for 25 minutes. Then, take off the foil and bake for another 15-20 minutes. You want the cheese to be bubbly and golden. Follow these steps for a tasty eggplant parmesan. For the full details, check the Full Recipe. How to choose the right eggplant When picking eggplants, look for smooth skin. The color should be deep purple and shiny. Choose firm eggplants that feel heavy for their size. Avoid any with blemishes or soft spots. These signs show freshness and flavor, which is key for the best taste. Tips for frying eggplant without soaking up too much oil To fry eggplant well, first salt the slices. This step pulls out moisture and bitterness. After 30 minutes, rinse and dry them. This helps them absorb less oil. Use a good amount of oil, but not too much. Heat the oil well before adding eggplant. This creates a crispy outside and keeps the inside soft. Best frying skillet for even cooking A heavy skillet works best for frying. It holds heat well and cooks evenly. Cast iron or stainless steel skillets are great choices. Avoid non-stick pans. They can make the eggplant soggy. Importance of a good baking dish Choose a baking dish that is deep and sturdy. Glass or ceramic works well. A good baking dish helps the eggplant cook evenly. It also keeps the cheese from burning while baking. How to garnish for presentation Garnish your eggplant parmesan with fresh basil leaves. This adds a pop of color and flavor. You can also drizzle a bit of olive oil on top. This makes the dish look fancy and delicious. Pairing with salads or sides Serve your eggplant parmesan with a fresh salad. A simple green salad or a caprese salad works well. You can also add some crusty bread on the side. This adds texture and makes the meal more filling. For the complete experience, check out the Full Recipe. {{image_4}} You can change up your eggplant parmesan by using different sauces. For example, try a pesto or white sauce instead of marinara. This gives a new twist to the dish. You can also layer in more vegetables. Consider adding spinach, zucchini, or mushrooms for added flavor and nutrition. Fresh herbs like basil or parsley can brighten the dish too. If you need a gluten-free version, swap out the breadcrumbs for gluten-free ones. You can find these in most grocery stores. Additionally, use almond flour or coconut flour instead of regular flour. These options will still give you a nice crust while keeping it gluten-free. For a dairy-free option, use vegan cheese. There are many brands that melt well and taste great. You can also mix different cheeses for a unique flavor. Try mixing mozzarella with provolone or fontina. This adds depth and richness to the dish. Remember, the cheese is key to getting that gooey, cheesy goodness. Explore these variations to make eggplant parmesan your own! Check the Full Recipe for all the details. To store your leftover eggplant parmesan, place it in an airtight container. This keeps it fresh in the refrigerator. I recommend letting it cool first. Properly stored, it lasts for about 3 to 5 days. Every day after that, it may lose flavor and texture. Yes, you can freeze eggplant parmesan! It’s a great way to save this dish for later. First, let it cool completely. Then, wrap it tightly in plastic wrap or aluminum foil. You can also use freezer-safe containers. It can last up to 3 months in the freezer. When you are ready to enjoy it, thaw it overnight in the fridge. The best way to reheat eggplant parmesan is in the oven. Preheat your oven to 350°F (175°C). Place the dish on a baking sheet and cover it with foil. Heat for about 25 minutes, or until it’s hot all the way through. If you want quick options, you can use a microwave. Heat it in short bursts, checking often. However, this may make it a bit soggy. So, use the oven for the best taste and texture. To make Eggplant Parmesan, follow these main steps: 1. Slice the eggplants and sprinkle them with salt. 2. Let the slices sit in a colander for 30 minutes. 3. Rinse the eggplants and pat them dry. 4. Bread the eggplant by coating it in flour, eggs, and breadcrumbs. 5. Fry the breaded slices in olive oil until golden brown. 6. Layer the fried eggplant with marinara sauce and cheese in a baking dish. 7. Bake until the cheese is bubbly and golden. Yes, you can prepare Eggplant Parmesan ahead of time. - Bread the eggplant and fry it. - Layer the dish with sauce and cheese. - Cover and refrigerate for up to 24 hours before baking. This way, you save time on cooking day. To keep your eggplant from being soggy: - Always salt the eggplant before cooking to remove moisture. - Let it rest in a colander for at least 30 minutes. - Pat the slices dry before breading and frying. This helps create a crispy texture. You can try many fun variations, such as: - Use zucchini instead of eggplant for a lighter dish. - Add spinach or mushrooms for more flavor. - Swap marinara for pesto for a twist. Experiment with different cheeses like goat cheese or feta! Eggplant Parmesan can be healthy with a few changes: - Opt for whole wheat breadcrumbs for added fiber. - Use less cheese or a low-fat version to cut calories. - Add more vegetables to increase nutrients. These simple swaps make it a healthier choice! For the full recipe, check out the details above and enjoy your cooking! Eggplant Parmesan is a delicious dish that combines crispy eggplant with rich marinara and gooey cheese. We covered key ingredients and step-by-step instructions to help you succeed. I shared tips for frying and variations to fit your dietary needs. Remember, the right techniques and ingredients can elevate this classic meal. Whether you enjoy it fresh or warmed up later, it’s sure to please everyone at the table. Dive into cooking this tasty dish and make it your own!$

Indulge in the rich flavors of this Cheesy Delight Eggplant Parmesan! This delicious recipe features golden-brown, breaded eggplant layered with marinara, mozzarella, and Parmesan for a comforting dish that's sure to impress. Perfect for family dinners or gatherings, this easy-to-follow guide will have you serving up this crowd-pleaser in no time. Click through to explore the full recipe and elevate your next meal!

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Ingredients

2 medium eggplants, sliced into ½-inch rounds

1 teaspoon salt

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably Italian-seasoned)

3 cups marinara sauce (store-bought or homemade)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 tablespoon dried oregano

Fresh basil leaves for garnish (optional)

Olive oil for frying

Instructions

Prepare the Eggplant: To reduce bitterness, sprinkle the sliced eggplant evenly with salt and place it in a colander. Allow it to sit for about 30 minutes, during which time it will release excess moisture. After 30 minutes, rinse the eggplant slices under cool running water and pat them dry thoroughly using paper towels.

Set Up the Breading Station: Arrange your workspace with three shallow dishes. In the first dish, pour the flour; in the second, place the beaten eggs; and in the third dish, combine the breadcrumbs with dried oregano, mixing well to distribute the flavor uniformly.

Bread the Eggplant: Take each slice of eggplant and dredge it first in the flour, ensuring to shake off any excess. Next, dip it into the beaten eggs, allowing any excess egg to drip off, and finally coat it with the breadcrumb mixture. Gently press the breadcrumbs onto the eggplant to ensure they adhere properly.

Fry the Eggplant: In a large skillet, add enough olive oil to cover the bottom, heating it over medium heat. Fry the breaded eggplant slices in batches to avoid overcrowding the pan. Cook each side for approximately 3-4 minutes or until they turn a beautiful golden brown. Once cooked, transfer the slices onto a plate lined with paper towels to drain any excess oil.

Assemble the Dish: Preheat your oven to 375°F (190°C). In a baking dish, start by spreading a thin layer of marinara sauce on the bottom. Place half of the fried eggplant slices on top, then layer with half of the remaining marinara sauce, followed by half of the mozzarella cheese and half of the Parmesan cheese.

Create the Second Layer: Repeat the layering process with the remaining fried eggplant, marinara sauce, mozzarella, and Parmesan cheese, finishing with a final generous layer of mozzarella on top to ensure a delicious cheesy finish.

Bake the Casserole: Cover the baking dish securely with aluminum foil to prevent the cheese from burning. Bake in the preheated oven for 25 minutes. After this time, remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is bubbling and has turned a lovely golden color.

Cool and Serve: Once baked, allow the eggplant parmesan to rest for a few minutes to set. When ready to serve, slice into squares and garnish with fresh basil leaves for a pop of color and flavor.

Prep Time: 20 mins | Total Time: 1 hr 10 mins | Servings: 6

- Presentation Tips: Serve the eggplant parmesan hot, cut into squares. Present it on a rustic wooden board, garnished with vibrant basil leaves, and consider drizzling a hint of olive oil over the top for an appealing finish.