Are you looking for a delicious and comforting dish to make at home? Look no further! This homemade Eggplant Parmesan recipe is perfect for you. It’s a layered casserole dish made with fried eggplant slices, marinara sauce, cheese (mozzarella and Parmigiano-Reggiano), and béchamel sauce. The combination of flavors and textures will surely impress your taste buds.
Step-by-Step Instructions
1. Salting the Eggplant
Salting the eggplant slices before frying them is an important step in this recipe. It helps draw out excess moisture and bitterness from the eggplant, resulting in a more flavorful and tender dish. Here’s how to do it:
- Slice the eggplant into 1/2-inch thick rounds.
- Sprinkle salt on both sides of each eggplant slice and let them sit for about 30 minutes.
- Rinse the eggplant slices with water and pat them dry with a paper towel.
2. Frying the Eggplant
Frying the eggplant slices adds a crispy texture to the dish. Follow these steps to fry the eggplant:
- Heat oil in a large skillet over medium heat.
- Dip each eggplant slice into beaten eggs, then coat them with breadcrumbs.
- Fry the eggplant slices in the hot oil until they turn golden brown on both sides.
- Place the fried eggplant slices on a paper towel-lined plate to absorb excess oil.
3. Assembling the Dish
Now it’s time to assemble the Eggplant Parmesan casserole. Follow these instructions:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place a single layer of fried eggplant slices on top of the sauce.
- Sprinkle mozzarella and Parmigiano-Reggiano cheese over the eggplant.
- Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
- Pour the béchamel sauce evenly over the top layer of cheese.
4. Baking the Dish
Now that the dish is assembled, it’s time to bake it to perfection. Follow these final steps:
- Cover the baking dish with aluminum foil and place it in the preheated oven.
- Bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the Eggplant Parmesan rest for a few minutes before serving.
Tips and Tricks
- For an extra crispy texture, you can broil the dish for a few minutes at the end of the baking time.
- If you want to make this dish ahead of time, you can assemble it and refrigerate it for up to 24 hours before baking.
- Serve the Eggplant Parmesan with a side of pasta or a fresh green salad for a complete and satisfying meal.
Enjoy your homemade Eggplant Parmesan! We hope this recipe brings joy and deliciousness to your kitchen.
Are you looking for a hearty and flavorful dish that will impress your guests? Look no further than Eggplant Parmesan! This classic Italian dish is made with crispy eggplant slices layered with marinara sauce, cheese, and béchamel sauce, baked until bubbly and golden. It’s a labor of love that is worth every delicious bite.
What You’ll Need
To make Eggplant Parmesan, you’ll need the following ingredients:
- Eggplant: Thinly sliced rounds of eggplant serve as the base, offering a tender and creamy texture.
- Flour, Eggs, and Seasoned Italian Breadcrumbs: These ingredients are used in a three-step breading process to give the eggplant a crispy coating.
- Vegetable Oil: The eggplant slices are deep-fried in vegetable oil to achieve a satisfying crunch and a beautiful golden color.
- Marinara Sauce: A rich and flavorful marinara sauce is essential for Eggplant Parmesan. You can use a good-quality store-bought sauce to save time.
- Shredded Whole Milk Mozzarella Cheese: This cheese is generously layered between the eggplant slices and throughout the dish, creating those gooey layers of melted cheese that everyone loves.
- Parmigiano-Reggiano: Added to the cheese layer and béchamel sauce to add more depth of flavor.
- Basil: Fresh basil leaves are added as a garnish just before serving, adding color and freshness that ties all the flavors together.
- Butter, Flour, Milk: These ingredients are used to make the creamy béchamel sauce that adds a luscious layer to the dish.
Step-by-Step Instructions
Step 1: Salt the Eggplant
Start by salting the eggplant slices. This step not only seasons the eggplant but also draws out the liquid, ensuring it absorbs less oil and takes on a creamy, silky texture.
Step 2: Make the Béchamel Sauce
Next, make the béchamel sauce by melting butter in a small saucepan, adding flour, then whisking in milk until the mixture thickens. Add Parmigiano-Reggiano, salt, and pepper for added flavor.
Step 3: Bread and Fry the Eggplant
Coat each slice of eggplant in flour, dip in beaten eggs, and dredge in seasoned Italian breadcrumbs. Fry the breaded eggplant slices in vegetable oil until golden brown.
Step 4: Assemble and Bake
Layer the fried eggplant slices with marinara sauce, mozzarella cheese, and béchamel sauce in a baking dish. Repeat the layers, leaving the edges of the eggplant exposed on the top layer for crispy edges. Sprinkle with Parmigiano-Reggiano and bake until bubbly and golden.
Frequently Asked Questions
What is the purpose of salting the eggplant?
Salting the eggplant not only seasons it but also draws out excess liquid, resulting in a less oily and creamier texture.
Can Eggplant Parmesan be made ahead and/or frozen?
Yes! You can assemble Eggplant Parmesan up to 2 days before baking, or freeze it for up to 3 months. Just defrost in the refrigerator overnight before reheating or baking.
Enjoy a Delicious Meal!
Eggplant Parmesan is a perfect main dish for vegetarians or a hearty side dish for meat lovers. Serve it with a big Italian salad and garlic bread for a complete and satisfying meal. Whether you’re making it for a special occasion or just a cozy night at home, this recipe will surely impress your taste buds and those of your loved ones!
You May Also Like
If you enjoyed making and eating Eggplant Parmesan, you might also like these delicious recipes:
- A Nice Lasagna
- Chicken Marsala
- Cheesy Stuffed Shells
- Spinach Manicotti
- Cheesy Baked Spaghetti Squash with Marinara Sauce
- Summer Pasta Primavera
Ingredients
- 3 cups (12 oz) shredded whole milk mozzarella cheese
- 2 tablespoons finely grated Parmigianno-Reggiano
- Fresh chopped basil, for serving (optional)
For the Béchamel Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cups milk
- ½ cup finely grated Parmigiano Reggiano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Salt the eggplant: In a large bowl, on a baking sheet, or directly on a cutting board, sprinkle 1 teaspoon of salt evenly all over the eggplant slices. Let sit for 1½ to 2 hours. Press on the paper towels to absorb any excess liquid before proceeding.
- Make the béchamel sauce: Melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, for 2 minutes. Add the milk and whisk until evenly combined. Bring to a boil, then reduce the heat to medium-low and simmer, whisking constantly, for 2 minutes, until the mixture thickens. Whisk in the Parmigiano Reggiano, salt, and pepper. Set aside.
- Combine the flour and ¾ teaspoon salt on a large plate. Whisk the eggs with 2 tablespoons cold water in a wide bowl. Mix the breadcrumbs with ¾ teaspoon salt on a large plate.
- Lightly coat each slice of eggplant in the flour, dip in egg mixture, then dredge in the breadcrumbs. Set the breaded eggplant slices on a baking sheet.
- Fry the eggplant: Pour enough oil into a large skillet to measure about ¼-inch deep and heat over medium heat until hot. Working in batches, add as much eggplant as will fit in a single layer and fry until golden brown, about 3 minutes per side. Transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.
- Preheat the oven to 425°F. Spread marinara sauce over the bottom of a 9×13-inch baking dish. Layer in the eggplant slices, marinara sauce, mozzarella cheese, and béchamel sauce. Repeat for two more layers. Sprinkle with Parmigiano Reggiano.
- Bake until bubbly and golden brown, 30 to 35 minutes. Cool for about 20 minutes. Scatter fresh basil over top (if using), cut into slices, and serve.
Pair with
Enjoy this delicious eggplant Parmesan with a side of garlic bread and a fresh green salad for a complete and satisfying meal.
Nutrition Information
- Calories: 565
- Fat: 31 g
- Saturated fat: 13 g
- Carbohydrates: 49 g
- Sugar: 14 g
- Fiber: 7 g
- Protein: 24 g
- Sodium: 1031 mg
- Cholesterol: 132 mg
Please note that the nutritional information provided is an estimate and may vary depending on the specific ingredients used.
Thank you for trying out this recipe! We hope you enjoy making and eating this delicious eggplant Parmesan. Remember, cooking is all about having fun and trying new things in the kitchen. Don’t be afraid to experiment and make this recipe your own. Happy cooking!
Are you looking for a delicious and satisfying meal that will impress your taste buds? Look no further! We have the perfect recipe for you – Eggplant Parmesan. Made with fresh ingredients and bursting with flavor, this recipe is sure to become a favorite among your family and friends.
Why Eggplant Parmesan?
Eggplant Parmesan is a classic Italian dish that combines the richness of marinara sauce, the creaminess of mozzarella cheese, and the savory flavors of Parmesan cheese. It’s a perfect comfort food that will warm your heart and soul. Plus, it’s a great way to enjoy the goodness of eggplants!
What Makes This Recipe Special?
Our recipe stands out from the rest because of its exceptional ingredients. We use fresh eggplants and marinara sauce made from our own garden tomatoes. The quality of these ingredients shines through in every bite, creating a truly unforgettable dish.
How to Prepare Eggplant Parmesan
To make this recipe, start by cutting the eggplant into 1/2 inch-thick discs. Then, create individual sandwiches by layering 2 discs with mozzarella cheese, marinara sauce, bechemel sauce, and Parmesan cheese. Top each sandwich with an extra dollop of bechemel, marinara, and Parmesan, and sprinkle breadcrumbs and Parmesan over the entire dish.
Next, place the individual portions in a 10 x 10 baking dish and bake at 375°F for 45 minutes. This will ensure that the dish is perfectly cooked and the flavors have melded together to create a harmonious taste experience.
Give It a Try!
So, if you’re ready to indulge in a mouthwatering and satisfying meal, give our Eggplant Parmesan recipe a try. You won’t be disappointed! It’s the perfect dish to impress your loved ones or to treat yourself to a delicious homemade meal. Enjoy!
