Introduction:

Eggplant Parmesan, also known as Parmigiana di Melanzane, is a delicious and hearty Italian dish that will leave your taste buds satisfied. Perfect for any occasion, this flavorful meal combines tender eggplant slices with savory tomato sauce and gooey melted cheese. In this article, we’ll show you how to make the best Eggplant Parmesan using a tried-and-tested recipe that brings out all of the dish’s mouthwatering flavors.

Ingredients:

– 2 large eggplants

– Salt, for sprinkling on eggplant slices

– 1½ cups all-purpose flour

– 2 large eggs, beaten

– 1½ cups breadcrumbs (preferably Italian-style)

– Olive oil, for frying

– 3 cups marinara sauce, homemade or store-bought

– 2 cups shredded mozzarella cheese

– 1 cup grated Parmesan cheese

– Fresh basil leaves, for garnish (optional)

Instructions:

1. Preparing the eggplants: Slice the eggplants into ½-inch thick rounds. Lay them out on a layer of clean paper towels; sprinkle with salt on both sides. Leave them to rest for about 30 minutes. This process helps reduce moisture and bitterness from the eggplants. After 30 minutes, pat the slices dry with another clean paper towel.

2. Dredging station: Set up three shallow dishes next to each other—first with flour, second with beaten eggs, and third with breadcrumbs.

3. Coat the slices: Dip each slice of eggplant first into the flour; shake off any excess before dipping it into the beaten eggs. Next, coat it evenly in breadcrumbs.

4. Frying: Heat a good amount of olive oil in a frying pan over medium heat. When the oil is shimmering but not smoking, fry the prepared eggplant slices until golden brown on each side. Drain the fried slices on paper towels to remove excess oil.

5. Preheat your oven to 375°F (190°C).

6. Assemble the dish: Start by spreading a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange a layer of fried eggplant slices, slightly overlapping each other. Spread about one-third of the remaining marinara sauce on top of this layer, followed by half the mozzarella cheese, and one-third of the Parmesan cheese. Repeat with another layer, using the remaining eggplant slices, one-third of the marinara sauce, and remaining mozzarella cheese. Finish with a layer of marinara sauce topped with the last portion of Parmesan cheese.

7. Bake for about 20-25 minutes or until bubbly and golden brown.

8. Let it rest for a few minutes before serving, garnished with fresh basil leaves if desired.

Conclusion:

Now you have mastered the art of making the perfect Eggplant Parmesan! Gather your friends and family and enjoy this beautiful Italian classic that will have them asking for seconds. Buon appetito!