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eggplant parmigiana: homemade recipe

Ingredients

2 large eggplants
1 cup all-purpose flour
3 large eggs
1 cup breadcrumbs
1 cup grated Parmesan cheese
2 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup chopped fresh basil
1/4 cup olive oil
Salt and pepper to taste

Directions

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants into 1/4-inch thick rounds and season them with salt. Let them sit for 30 minutes to draw out excess moisture, then pat them dry with paper towels.
3. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
4. Dredge each eggplant slice first in flour, then dip in beaten eggs, and finally coat with the breadcrumb-Parmesan mixture.
5. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
6. In a baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of fried eggplant slices over the sauce.
7. Sprinkle some shredded mozzarella cheese and chopped basil over the eggplant slices.
8. Repeat layers until all eggplant slices are used, finishing with a layer of marinara sauce and a generous topping of mozzarella cheese.
9. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
11. Let the eggplant parmigiana rest for 10 minutes before serving.

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