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- 2 large eggplants, sliced into 1/4 inch rounds - 2 cups marinara sauce - 2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 cup all-purpose flour - 3 large eggs, beaten - 2 cups breadcrumbs - Seasonings: garlic powder and onion powder - Olive oil for frying - Fresh basil for garnish - 1 teaspoon salt Eggplant Parmesan is a dish full of flavor. You will need two large eggplants for this recipe. These eggplants will form the base of the dish. They should be sliced into 1/4 inch rounds. Next, you will need marinara sauce. You can use store-bought or homemade. Two cups should be enough to cover the layers. The cheese is what makes this dish special. Use two cups of shredded mozzarella cheese. It melts beautifully and gives a creamy texture. Add half a cup of grated Parmesan cheese for a savory kick. For breading, gather one cup of all-purpose flour, three large eggs, and two cups of breadcrumbs. You can use Italian seasoned breadcrumbs for extra flavor. Don’t forget to add garlic powder and onion powder to the breadcrumbs for an extra punch. You will also need olive oil for frying the eggplant. Fresh basil will make a lovely garnish. Finally, add one teaspoon of salt to draw moisture from the eggplants. This combination of ingredients brings the dish to life. For the complete preparation and cooking instructions, refer to the Full Recipe section. To start, we need to prepare the eggplant. First, slice the eggplants into 1/4 inch rounds. Place these slices in a colander and sprinkle them with salt. This step is key, as salting draws out moisture and bitterness from the eggplant. Let the slices sit for 30 minutes. Afterward, rinse them under cold water to remove excess salt. Pat them dry with paper towels to ensure they are ready for breading. Next, set up your breading station. You will need three shallow dishes. Fill the first with all-purpose flour. The second dish should hold beaten eggs. In the third, mix breadcrumbs with garlic powder and onion powder for added flavor. Now, coat each eggplant slice. First, dredge it in flour, then dip it in the eggs, and finally, coat it with breadcrumbs. Press gently to help the crumbs stick well. 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 for about 3-4 minutes on each side until they turn golden brown and crispy. Once done, drain the fried slices on paper towels to remove excess oil. Preheat your oven to 375°F (190°C). Get a 9x13 inch baking dish ready. Start by spreading a thin layer of marinara sauce on the bottom. Next, layer half of the fried eggplant slices. Then add half of the remaining marinara sauce, followed by half of the mozzarella and Parmesan cheese. Repeat these layers, finishing with the remaining cheese on top. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese bubbles and turns golden. Once baked, let the dish cool for a few minutes. Garnish with fresh basil leaves for a nice touch. I love serving it warm with extra marinara sauce on the side. It adds a burst of flavor that complements the dish perfectly. Enjoy your Eggplant Parmesan with family and friends! To get crispy eggplant, start by salting the slices. This helps remove moisture and bitterness. After 30 minutes, rinse the slices and dry them well. This step is key to a crispy texture. Fry in batches to keep the oil hot. If you add too many slices at once, the temperature drops. This can lead to soggy eggplant. Fry about three to four slices at a time. Each slice should have enough room to cook evenly. If you need a substitute for marinara sauce, try tomato sauce or a homemade blend. You can mix canned tomatoes with garlic and herbs for a quick fix. This gives a fresh twist to the dish. For cheese alternatives, use vegan cheese or nutritional yeast. These options can cater to dairy-free diets. They still provide a rich flavor and creamy texture. One common mistake is over-salting the eggplant. Use just enough salt to draw out moisture. Too much salt can make the dish overly salty and unappetizing. Another mistake is skipping the drying step. If the eggplant is wet when you bread it, the coating won’t stick. Always dry the slices well before breading. This ensures a perfect, crispy finish. For the complete preparation and cooking instructions, refer to the Full Recipe section. {{image_2}} You can switch up the cheese in your eggplant parmesan. Using ricotta cheese adds a creamy texture. It blends nicely with marinara sauce and mozzarella. Just mix it with some herbs for extra flavor. Adding goat cheese gives a tangy twist. It melts beautifully and adds depth to the dish. You can layer it with mozzarella for a unique taste. Both choices make the meal richer and more delicious. Think about adding more veggies to your dish. Incorporating spinach or mushrooms makes it heartier. Spinach adds a nice green color and flavor. Mushrooms bring a meaty texture that enhances the meal. You can also use seasonal vegetables. Zucchini or bell peppers work great. They add freshness and different tastes. Feel free to mix and match your favorites to create a colorful dish! If you need gluten-free options, there are easy swaps. Breadcrumb alternatives include crushed gluten-free crackers or cornmeal. They still give a crispy finish without the gluten. For flour substitutes, you can use almond flour or rice flour. These options work well for breading the eggplant. They keep the dish light and tasty while catering to dietary needs. Try these variations to make your eggplant parmesan even more delightful! For the complete preparation and cooking instructions, refer to the Full Recipe section. To keep your eggplant parmesan fresh, store it in the fridge. Use an airtight container. This helps keep flavors intact. You can also cover it tightly with plastic wrap. Just make sure the dish cools down before you store it. For reheating, the oven works best. Preheat it to 350°F (175°C). Place the dish in the oven for about 20 minutes. This keeps the texture nice and crispy. If you use a microwave, heat it in short bursts. Check often to avoid sogginess. You can freeze eggplant parmesan before or after baking. If you freeze it before, wrap it well in foil. This prevents freezer burn. If it’s already baked, let it cool before freezing. Thaw it in the fridge overnight before reheating. This gives the best results. Yes, you can prepare Eggplant Parmesan ahead of time. To do this, follow these steps: - Cook the eggplant and layer it with sauce and cheese. - Cover the dish with plastic wrap or aluminum foil. - Store it in the fridge for up to 24 hours. This makes it easy to just pop it in the oven when you’re ready to eat. You can tell the eggplant is cooked when it is golden brown and tender. Here are some signs to look for: - The eggplant should feel soft when you poke it with a fork. - It should be golden brown on the outside. - If it has a nice crispy crust, that’s a bonus! Yes, you can easily make Eggplant Parmesan vegan! Here are some substitutions: - Use a vegan cheese brand or nutritional yeast for a cheesy flavor. - Replace eggs with a mixture of flaxseed and water. - Opt for a plant-based breadcrumb option. These swaps keep the dish tasty and satisfying without animal products. Eggplant Parmesan pairs well with many side dishes. Here are some ideas: - A fresh green salad with a light vinaigrette. - Garlic bread for a crunchy side. - Steamed vegetables like broccoli or green beans. These sides complement the rich flavors of the Eggplant Parmesan and round out your meal. For the complete preparation and cooking instructions, refer to the Full Recipe section. Eggplant Parmesan is a tasty dish made with layers of eggplant, sauce, and cheese. We explored the key ingredients, like eggplants, marinara sauce, and mozzarella. I shared step-by-step instructions to prepare, cook, and bake the dish. You learned to avoid common mistakes and ways to customize your recipe. Remember, perfecting texture and using the right seasonings can make a big difference. With proper storage tips, you can enjoy leftovers later. Get ready to impress family and friends with your new cooking skills!

Eggplant Parmesan with Marinara Sauce

Indulge in a delicious Aubergine Delight with this mouthwatering Eggplant Parmesan recipe! Learn how to transform simple eggplant into a crispy, cheesy masterpiece with layers of marinara, mozzarella, and Parmesan. Perfect for family dinners or impressing guests, this dish combines rich flavors and easy steps. Ready to impress your taste buds? Click through to explore the full recipe and start cooking today!
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Ingredients
  

2 large eggplants, sliced into 1/4 inch rounds

1 teaspoon salt

2 cups marinara sauce (store-bought or homemade)

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup all-purpose flour

3 large eggs, beaten

2 cups breadcrumbs (preferably Italian seasoned)

1/4 cup fresh basil, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Olive oil for frying

Fresh basil leaves for garnish

Instructions
 

Prep the Eggplant: Place eggplant slices in a colander, sprinkling salt over them. Let them sit for 30 minutes to draw out moisture and bitterness. Rinse under cold water and pat dry with paper towels.

    Bread the Eggplant: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs seasoned with garlic powder and onion powder.

      Coat the Slices: Dredge each eggplant slice in flour, dip it in the beaten eggs, and finally coat it in breadcrumbs, pressing gently to adhere.

        Fry the Eggplant: In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.

          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, half of the remaining marinara sauce, and top with half of the mozzarella and Parmesan cheese. Repeat the layers, finishing with the cheeses on top.

            Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden.

              Serve: Allow the dish to cool for a few minutes before garnishing with fresh basil leaves. Serve warm with additional marinara sauce on the side if desired.

                Prep Time: 30 min | Total Time: 1 hr 30 min | Servings: 6