Eggplant Parmesan, or Eggplant Parmigiana, is a classic Italian dish that combines the rich flavors of eggplant, tomato sauce, and cheese into a comforting and hearty meal. This dish is beloved for its layers of tender eggplant, tangy tomato sauce, and gooey mozzarella cheese, all topped with a sprinkle of Parmesan and baked to golden perfection. Here’s a detailed guide to preparing Eggplant Parmesan for a family of four.
Ingredients:
- 2 large eggplants, sliced into 1/2 inch rounds
- Salt, to taste
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 3 cups breadcrumbs, ideally Italian seasoned
- 1 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese
- Olive oil, for frying
- 3 cups of your favorite marinara sauce
- Fresh basil leaves, for garnish
- Optional: Crushed red pepper flakes, for garnish
Preparation:
- Prep the Eggplant: Begin by slicing the eggplants into 1/2 inch rounds. Lay the slices out on a paper towel and sprinkle both sides with salt. Let them sit for about 20 minutes to draw out moisture. This step helps to remove any bitterness from the eggplants. After 20 minutes, pat the slices dry with paper towels.
- Breading Station: Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. Beat the eggs in the second dish, and mix the breadcrumbs with half of the grated Parmesan cheese in the third dish. This mixture will give the eggplant slices a flavorful crust.
- Dredge the Eggplant: Heat olive oil in a large skillet over medium heat. While the oil is heating, dredge each eggplant slice in flour, shaking off the excess. Dip it into the beaten eggs, then coat it with the breadcrumb mixture. Fry the breaded eggplant slices in the hot oil until they are golden brown on both sides. Drain them on paper towels to remove excess oil.
Layering and Baking:
- Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures that the Eggplant Parmesan cooks evenly and the cheese melts beautifully.
- Layer the Dish: In a large baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of fried eggplant slices over the sauce. Spoon more marinara sauce over the eggplant. Sprinkle a generous amount of mozzarella and some of the remaining Parmesan cheese over the sauce. Repeat the layers until all ingredients are used, finishing with a layer of cheese.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown. This dual baking method ensures that the eggplant cooks through without drying out, and finishing it uncovered allows the cheese to develop a deliciously golden top.
Serving:
Let the Eggplant Parmesan rest for a few minutes after removing it from the oven. This rest period allows the layers to set, making it easier to cut and serve. Garnish with fresh basil leaves and a sprinkle of crushed red pepper flakes if desired for an extra pop of color and flavor.
Serve the Eggplant Parmesan hot, accompanied by a side of pasta, a simple salad, or crusty bread. This dish is not only a feast for the taste buds but also a comforting meal that brings the family together around the dinner table.
Enjoy the process of making this delightful dish, and savor the flavors and textures of a well-made Eggplant Parmesan. Buon appetito!
