Eggplant Parmigiana Recipe
Eggplant Parmesan, or Eggplant Parmigiana, is a popular Italian dish made with breaded and fried eggplant slices layered with tomato sauce and cheese, then baked until tender and bubbly. This recipe includes instructions for making the dish from scratch, including breading and frying the eggplant slices and layering them with tomato sauce and cheese. It's a delicious and satisfying meal that can be served with pasta or a salad on the side.
Ingredients
- 1 Medium eggplant thinly sliced
- 1 cup all-purpose flour
- 2 Eggs beaten
- 1 cup breadcrumbs
- 1 cup olive oil
- 1 cup Tomato sauce
- 1 cup Mozzarella cheese shredded
- 1/4 cup Parmigiana Reggiano
- Fresh basil leaves optional
Instructions
- Preheat your oven to 350°F (175°C).
- Place the flour, eggs, and breadcrumbs in separate shallow bowls.
- Dip each slice of eggplant into the flour, then the eggs, and then the breadcrumbs, making sure to coat each slice evenly.
- In a large frying pan, heat the olive oil over medium-high heat. When the oil is hot, add the breaded eggplant slices in batches and fry until they are golden brown on both sides, about 2-3 minutes per side. Remove the fried eggplant slices from the pan and place them on a paper towel to drain.
- In a baking dish, layer the fried eggplant slices with tomato sauce, mozzarella cheese, and parmigiana cheese. Repeat until all of the ingredients are used up, making sure to end with a layer of cheese on top.
- Bake the eggplant parmigiana in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil leaves, if desired. Serve the eggplant parmigiana hot, alongside a side of pasta or a salad. Enjoy!