Eggplant Parmesan Recipe

Introduction

If you’re looking for a hearty and delicious vegetarian dish that will impress your family and friends, look no further than this eggplant Parmesan recipe. It’s easy to make, full of flavor, and has a crispy, cheesy top that will make you drool. Trust me, you won’t miss the meat at all!

Why I Love This Recipe

I love eggplant Parmesan, but I used to avoid making it at home because it seemed too complicated and time-consuming. I thought I had to fry the eggplant slices in oil, which made them greasy and soggy. Plus, I didn’t want to deal with the mess and the smell of frying.

But then I discovered this amazing recipe that bakes the eggplant instead of frying it. It’s a game-changer! The eggplant slices come out of the oven golden and crisp, without any excess oil. They are then layered with marinara sauce, mozzarella cheese, Parmesan cheese, and fresh basil in a baking dish and baked until bubbly and cheesy.

The result is a mouthwatering eggplant Parmesan that is crispy on the outside and creamy on the inside. The tomato sauce adds a tangy contrast to the rich cheese, and the basil adds a fresh touch. It’s like a slice of heaven on a plate!

How to Make This Recipe

The best part is that this recipe is super easy to follow and doesn’t require any fancy ingredients or equipment. You just need some basic pantry staples like eggs, bread crumbs, olive oil, salt, and dried oregano. You can use store-bought marinara sauce or make your own with canned tomatoes, garlic, onion, anchovies (optional), red pepper flakes, tomato paste, white wine, basil, and oregano.

Also you need two large eggplants, peeled and thinly sliced. This is the most important step in making this recipe successful. You want to slice the eggplant evenly and not too thick or too thin. Too thick and they won’t cook through; too thin and they will burn.

You also want to salt the eggplant slices before baking them. This helps to draw out the excess moisture from the eggplant and prevent it from becoming watery when baked. Just sprinkle some salt over the slices and let them sit for about 15 minutes. Then pat them dry with paper towels.

Next, you dip each slice in beaten eggs and coat them with bread crumbs. You can use regular bread crumbs or panko bread crumbs for extra crunch. Then you arrange them on baking sheets and drizzle with some olive oil. Bake them for 15 minutes, flipping halfway, until golden and crisp.

Now comes the fun part: layering! You spread a thin layer of marinara sauce over the bottom of a greased 9×13 inch baking dish. Then you arrange half of the eggplant slices over the sauce, slightly overlapping them. Sprinkle half of the mozzarella and Parmesan cheeses over the eggplant. Repeat with another layer of sauce, eggplant, and cheeses.

Finally, you bake it for 20 minutes, or until the cheese is melted and bubbly. Sprinkle with some chopped basil and let it rest for 10 minutes before serving. This allows the flavors to meld together and makes it easier to cut into neat slices.

How to Serve This Recipe

You can serve this eggplant Parmesan with a green salad or some crusty bread to soak up the sauce. It’s a filling and satisfying meal that will make you feel cozy and happy. It’s also great for leftovers; just reheat it in the oven or microwave.

Conclusion

I hope you give this recipe a try and see for yourself how amazing it is. It’s one of my favorite dishes to make for special occasions or when I want to treat myself. It’s also a great way to use up any extra eggplant you have in your fridge or garden.

If you do make this recipe, please let me know how it turned out in the comments below. I’d love to hear from you! And if you have any questions or suggestions, feel free to ask me anything. I’m here to help!