How to Make Classic Italian Eggplant Parmesan for Dinner
Eggplant Parmesan, or Melanzane alla Parmigiana, is a delicious Italian dish that's perfect for dinner. It’s a comforting meal featuring layers of breaded and fried eggplant, rich tomato sauce, and gooey melted cheese. This recipe will guide you through making classic Italian Eggplant Parmesan at home.
Ingredients
To prepare this classic dish, gather the following ingredients:
- 2 large eggplants
- Salt, for sweating the eggplants
- 2 cups all-purpose flour
- 3 large eggs
- 2 cups breadcrumbs (preferably Italian-style)
- 2 cups marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
- Olive oil, for frying
Instructions
1. Prepare the Eggplants
Start by slicing the eggplants into ½-inch thick rounds. Sprinkle salt over the slices, layering them in a colander to allow excess moisture to escape. Let them sit for about 30 minutes, which helps to remove bitterness and moisture. Afterward, rinse the slices under cool water and pat them dry with paper towels.
2. Bread the Eggplant
Set up a breading station with three shallow dishes: one with flour, the second with beaten eggs, and the third with breadcrumbs. Dip each eggplant slice first into the flour, ensuring it's coated lightly, then into the egg mixture, and finally into the breadcrumbs. Press the breadcrumbs onto each slice for an even coating.
3. Fry the Eggplant
In a large skillet, heat about ¼ inch of olive oil over medium heat. Once the oil is hot, carefully fry the breaded eggplant slices for 3-4 minutes on each side until they are golden brown and crispy. Place them on paper towels to drain excess oil.
4. Assemble the Dish
In a baking dish, start layering the Eggplant Parmesan. Begin with a layer of marinara sauce at the bottom, followed by a layer of fried eggplant. Add a layer of mozzarella cheese and a sprinkle of Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and a generous topping of mozzarella and Parmesan cheese.
5. Bake
Preheat your oven to 375°F (190°C). Bake the assembled Eggplant Parmesan for about 30-35 minutes, or until the cheese is bubbling and golden brown. For an extra crispy top, broil for the last 2-3 minutes, but keep a close eye to prevent burning.
6. Serve
Once baked, remove the dish from the oven and let it sit for about 10 minutes to allow the layers to set. Garnish with fresh basil leaves before slicing and serving. This dish pairs beautifully with a side salad and crusty Italian bread.
Conclusion
Classic Italian Eggplant Parmesan is not only a delightful treat but also a great way to enjoy healthy eggplant in a comforting form. Whether you’re serving it at a family dinner or impressing guests, this dish is sure to please everyone. Buon appetito!