Amazing Eggplant Parmegiana Recipe

Hello, today we will learn together a practical and easy recipe for Eggplant Parmegiana. Take paper and pen to write down all the ingredients and follow the preparation method.

How to make Eggplant Parmegiana

Prepare this recipe today. Remember that we will start by listing all the ingredients, so start by separating all the ingredients and then the complete preparation method.

Ingredients:

2 medium eggplants
2 cups all-purpose flour
4 large eggs
2 cups breadcrumbs
1 cup grated Parmesan cheese
2 cups marinara sauce
2 cups shredded mozzarella cheese
1/4 cup chopped fresh basil
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Sprinkle salt on both sides of each slice and place them in a colander for 30 minutes. This helps draw out excess moisture and bitterness from the eggplant. Rinse the slices under cold water and pat them dry with paper towels.

Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine the breadcrumbs, grated Parmesan cheese, salt, and pepper.

Dip each eggplant slice into the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the slice in the breadcrumb mixture, pressing gently to adhere.

Heat the olive oil in a large skillet over medium heat. Cook the breaded eggplant slices in batches for about 2-3 minutes per side, until golden brown. Place the cooked slices on a paper towel-lined plate to absorb any excess oil.

Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange a single layer of eggplant slices on top. Sprinkle some shredded mozzarella and chopped basil over the eggplant. Repeat the layers until all the eggplant is used, finishing with a layer of marinara sauce and mozzarella on top.