Eggplant Parmesan is a classic Italian dish that is a favorite among vegetarians and meat-lovers alike. With its crispy breaded eggplant, tangy tomato sauce, and melted mozzarella cheese, it's no wonder why this dish has become a favorite in many families.
Whether you're a seasoned cook or just starting out, this recipe is simple enough to make at home and is sure to impress your family and friends. So, let's dive in and learn how to make the perfect Eggplant Parmesan!
Prep Time: 25 Min
– 2 large eggplants – 1 cup of all-purpose flour – 4 eggs – 3 cups of breadcrumbs – 1/2 cup of grated Parmesan cheese – 2 cups of mozzarella cheese, shredded – 1 jar (24 oz) of tomato sauce – Salt – Pepper – Olive oil
Cook Time: 60 Min
Preheat the oven to 375°F (190°C).
Wash the eggplants and cut them into 1/4 inch slices. Season the eggplant slices with salt and pepper on both sides.
Put the flour in a shallow bowl. In another bowl, whisk the eggs together.
Put the breadcrumbs in a third bowl and mix in the grated Parmesan cheese.
Dip each eggplant slice into the flour, then the egg, and then the breadcrumb mixture.
Heat the olive oil in a large skillet over medium heat. Cook the breaded eggplant slices for about 3 minutes on each side, or until golden brown.
Spread a layer of tomato sauce in the bottom of a 9x13 inch baking dish. Arrange a single layer of eggplant slices on top of the tomato sauce.
Sprinkle some shredded mozzarella cheese over the eggplant. Repeat the layers until all of the eggplant is used up.
Top the final layer with a generous amount of shredded mozzarella cheese.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the eggplant Parmesan cool for a few minutes before serving.