Eggplant Parmesan

Experience the rich and savory flavors of traditional Italian cuisine with this Eggplant Parmesan recipe. The eggplant's meaty texture pairs beautifully with marinara sauce and melted cheeses, making it a perfect meatless alternative that's hearty and satisfying. Whether you're a seasoned lover of Parmesan dishes or just trying it for the first time, this recipe promises a delightful culinary journey.

Ingredients

🍆 2 large eggplants
🌾 1 cup flour
🥚 2 eggs
🍞 1 cup bread crumbs
🧅 1 cup chopped onion
🧄 2 cloves chopped garlic
🍅 2 cups marinara sauce
🧀 1 cup shredded mozzarella
🧀 1/2 cup grated Parmesan cheese
🧄 1 teaspoon minced garlic (optional)
🧂 1 teaspoon onion powder
🧂 1 teaspoon garlic salt
🌿 1 teaspoon Italian seasoning (optional)
🌿 Fresh basil leaves, for garnish
🌿 1 tablespoon chopped parsley
🧂 Sea salt, to taste
🧂 Pepper, to taste

Instructions

1- Prep the Eggplant:

• Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with sea salt.
• Let them sit for 20 minutes to draw out excess moisture, then pat them dry with a paper towel.

2- Prepare the Breading Station:

• Place flour in a shallow dish.
• In another dish, beat the eggs.
• In a third dish, combine bread crumbs, onion powder, garlic salt, and Italian seasoning.

3- Bread the Eggplant:

• Dredge each eggplant slice in flour.
• Dip it in beaten eggs, and then coat with the bread crumb mixture.
• Ensure each slice is evenly coated.

4- Fry the Eggplant:

• Heat olive oil in a large skillet over medium heat.
• Fry the eggplant slices in batches until golden brown on both sides, about 2–3 minutes per side.
• Remove and drain on paper towels.

5- Assemble the Parmesan:

• Preheat your oven to 375°F (190°C).
• Spread a thin layer of marinara sauce over the bottom of a baking dish.
• Layer half the eggplant slices, cover with half the marinara sauce, half the mozzarella, and half the Parmesan cheese.
• Repeat layers with the remaining ingredients.

6- Bake:

• Cover with aluminum foil and bake in the preheated oven for 25 minutes.
• Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.

7- Garnish and Serve:

• Remove from oven and let it cool for a few minutes.
• Garnish with fresh basil leaves and chopped parsley before serving.

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4–6
Calories: Approximately 400 per serving
Proteins: 15g
Fats: 20g
Carbohydrates: 45g
Equipment: Shallow dishes, skillet, baking dish, oven

Cooking Tips

• Salting the eggplant helps remove bitterness and moisture.
• For a crispier texture, you can bake the breaded eggplant slices instead of frying them.

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Eggplant Parmesan