Savory Layers of Eggplant Paradise
Savor the rich flavors of this classic Eggplant Parmigiana, featuring tender slices of eggplant layered with zesty marinara sauce, melty mozzarella cheese, and a sprinkle of fragrant basil. Baked to perfection, this dish is a harmonious blend of textures and tastes that will leave your taste buds dancing. Indulge in a comforting Italian experience that’s perfect for any occasion.
ingredients
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 2 cups marinara sauce
- 2 cups fresh mozzarella cheese, sliced
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Fresh basil leaves, for garnish
- Olive oil, for frying
steps
- 1.
Sprinkle the eggplant slices with salt and let sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
- 2.
Preheat your oven to 375°F (190°C).
- 3.
Set up a breading station: place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with oregano and pepper in a third.
- 4.
Dredge each eggplant slice in flour, dip in eggs, then coat with breadcrumbs.
- 5.
In a large skillet, heat olive oil over medium heat. Fry eggplant slices until golden brown on both sides, about 3-4 minutes each. Drain on paper towels.
- 6.
In a 9x13 inch baking dish, spread a thin layer of marinara sauce. Layer half of the fried eggplant, followed by half of the mozzarella and one-third of the Parmesan. Repeat layers and finish with marinara and the remaining Parmesan.
- 7.
Bake for 25-30 minutes until bubbly and golden. Let cool for 10 minutes before serving, garnished with fresh basil.
