Classic Eggplant Parmesan

$To make a great Classic Eggplant Parmesan, gather these main ingredients: - 2 large eggplants, sliced into 1/4-inch rounds - 1 teaspoon salt - 2 cups marinara sauce - 2 cups ricotta cheese - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 2 tablespoons fresh basil, chopped (plus extra for garnish) - 1 teaspoon dried oregano - 1/2 teaspoon black pepper - 1 cup all-purpose flour - 3 large eggs, beaten - 1 cup breadcrumbs (preferably Italian seasoned) - Olive oil for frying You can add these optional ingredients to boost the taste: - Fresh garlic, minced - Red pepper flakes for heat - Sliced mushrooms for earthiness - Spinach for added nutrition - Zucchini for a different texture These extras can make your dish unique and flavorful. Make sure to have these tools handy for a smooth cooking process: - A large skillet for frying - A colander for draining eggplant - Shallow dishes for breading - A 9x13-inch baking dish for assembly - Aluminum foil to cover while baking - Paper towels for draining excess oil With the right ingredients and tools, you will make an amazing Classic Eggplant Parmesan. For the full recipe, refer to the detailed steps provided. To start, you need to prepare the eggplant. Take your sliced eggplant and sprinkle it with salt. This step removes moisture and bitterness. Place the slices in a colander and let them sit for about 30 minutes. After that, rinse each slice under cold water. Pat them dry with paper towels. The eggplant is now ready for breading. Next, set up a simple breading station. You will need three shallow dishes. In the first dish, add the flour. In the second dish, place the beaten eggs. Finally, fill the third dish with breadcrumbs. Take each eggplant slice and dip it in the flour first. Make sure both sides are coated. Then, dip it in the beaten eggs, letting any excess drip off. Lastly, coat the slice in breadcrumbs, ensuring it is well covered. This process gives the eggplant a crispy texture. Now it’s time to cook the eggplant. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches. Cook each side for about 3-4 minutes or until golden brown. Place the fried slices on a paper towel-lined plate to soak up extra oil. After frying, preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce. Add half of the ricotta cheese next. Then, sprinkle half of the mozzarella and half of the Parmesan on top. Finish this layer with chopped basil and oregano. Repeat this process with the remaining ingredients. Top with another layer of marinara sauce and a generous sprinkle of mozzarella and Parmesan cheese. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for an additional 15 minutes. Look for bubbly and golden cheese. Let the dish cool for about 10 minutes before slicing. Garnish with extra fresh basil. You can now enjoy your eggplant goodness! For the complete recipe, check the Full Recipe section. To get crispy eggplant, start with salting. Salt draws out water and bitterness. After 30 minutes, rinse and pat dry. This step helps the eggplant fry better. When frying, use medium heat. Too hot, and the outside burns before the inside cooks. Too low, and it soaks up oil. Fry in batches and do not overcrowd the pan. Each slice should have space to get crispy. Drain the fried eggplant on paper towels to remove excess oil. Marinara sauce is key to a great Eggplant Parmesan. You can choose store-bought or homemade. A good marinara has fresh flavors. Look for a sauce with real tomatoes, garlic, and herbs. If you like spice, try a marinara with red pepper flakes. For a deep flavor, add some fresh basil or oregano to your sauce. This small change can make a big difference in taste. Cheese adds richness to Eggplant Parmesan. If you want to change it up, you can use goat cheese instead of ricotta. This creates a tangy flavor. For a dairy-free option, try cashew cheese or vegan mozzarella. Mix different cheeses for extra flavor. Try adding Fontina or Gruyère for a unique twist. Don’t forget to sprinkle fresh herbs on top before serving for added aroma and color. You can find the Full Recipe for the perfect blend of flavors. {{image_2}} You can easily add spinach or zucchini to your eggplant parmesan. Spinach adds a nice color and nutrition. You can use fresh or frozen spinach. If using fresh, just sauté it for a few minutes. For zucchini, slice it thin, just like the eggplant. Layer them with the eggplant for extra taste and texture. To make eggplant parmesan gluten-free, swap the breadcrumbs and flour. Use gluten-free breadcrumbs and almond flour instead. This keeps the dish tasty and safe for those avoiding gluten. The rest of the recipe stays the same, so you won’t miss out on any flavor. You can also bake the eggplant instead of frying it. Baking is easier and less messy. To bake, brush the eggplant slices with olive oil and place them on a baking sheet. Bake at 400°F (200°C) for about 20 minutes. This method keeps the eggplant soft but still gives you that delicious flavor. If you want more crunch, you can still fry them. Both methods work well, so choose what suits you best. For the full recipe, check out the Eggplant Paradise section above. Store leftover eggplant parmesan in an airtight container. This keeps it fresh. Let it cool to room temperature first. You can keep it in the fridge for up to three days. If you want to enjoy it later, consider freezing it. To freeze eggplant parmesan, wrap it well in plastic wrap. Then, wrap it again in aluminum foil. Make sure to label the package with the date. It can last in the freezer for up to three months. When you're ready to eat it, thaw it overnight in the fridge. For the best taste, reheat eggplant parmesan in the oven. Preheat your oven to 350°F (175°C). Place the dish in the oven for about 20 minutes. You want it heated through and the cheese to melt. If you're in a hurry, you can use the microwave. Heat individual portions for 1-2 minutes, but the oven is best for flavor. Enjoy your meal! You can make Classic Eggplant Parmesan vegetarian by ensuring all your ingredients are plant-based. Use marinara sauce without meat. Stick to cheeses like ricotta, mozzarella, and Parmesan. All these ingredients are naturally vegetarian. If you want more veggies, add spinach or mushrooms for extra flavor. Yes, you can prepare Eggplant Parmesan ahead of time. You can fry the eggplant and layer the dish in advance. Cover the baking dish and store it in the fridge for up to 24 hours. When ready to bake, just pop it in the oven. You may want to add a few extra minutes to the baking time to ensure it heats through. Eggplant Parmesan pairs well with many sides. A fresh, green salad adds crunch. Garlic bread is always a hit. You might also enjoy it with pasta or a light vegetable side. For a complete meal, serve with a glass of red wine. Each side enhances the rich flavors of the dish. For the complete recipe, you can check the Full Recipe. You learned about making Eggplant Parmesan today. I shared key ingredients, tools, and steps. The tips I provided will enhance your dish, from frying to sauce choices. I also covered variations, storage, and common questions. Remember, cooking is a fun journey. Use what you learned to make a great meal. Enjoy sharing your Eggplant Parmesan with friends and family!$

Classic Eggplant Parmesan

Dive into Eggplant Paradise with this deliciously cheesy recipe! Perfectly breaded and fried eggplant layers, combined with marinara, ricotta, mozzarella, and Parmesan cheese, create a mouthwatering dish your family will love. This step-by-step guide makes it easy to prepare and bake a delightful dinner. Don't miss out on transforming your meals into a flavor-filled experience—click to explore the recipe and bring this eggplant delight to your table!

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Ingredients

2 large eggplants, sliced into 1/4-inch rounds

1 teaspoon salt

2 cups marinara sauce

2 cups ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

2 tablespoons fresh basil, chopped (plus extra for garnish)

1 teaspoon dried oregano

1/2 teaspoon black pepper

1 cup all-purpose flour

3 large eggs, beaten

1 cup breadcrumbs (preferably Italian seasoned)

Olive oil for frying

Instructions

Prepare the Eggplant:

- Sprinkle the sliced eggplant with salt and place it in a colander. Let it sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.

Bread the Eggplant:

- Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third dish.

- Dip each eggplant slice first in flour, then in the beaten eggs, and finally coat with breadcrumbs, ensuring each side is well covered.

Fry the Eggplant:

- In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Assemble the Dish:

- Preheat your oven to 375°F (190°C).

- In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices, followed by half of the ricotta cheese, half of the mozzarella, and half of the Parmesan. Sprinkle with chopped basil and oregano.

- Repeat the layers with the remaining ingredients, finishing with a layer of marinara sauce on top and a generous sprinkle of mozzarella and Parmesan cheese.

Bake:

- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Cool and Serve:

- Let the dish rest for about 10 minutes before slicing. Garnish with additional fresh basil before serving.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | Serves 6-8