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Eggplant Parmesan

Eggplant Parmesan

Melena
Layers of tender, golden-brown eggplant, rich marinara sauce, and gooey melted cheese make Eggplant Parmesan a comforting and satisfying dish. Vegetarian-friendly, versatile, and perfect for family dinners, cozy nights, or special occasions, this classic Italian-inspired recipe is a delicious culinary experience you can easily make at home.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients
  

  • Core Ingredients:
  • 2 medium eggplants
  • 2 cups marinara sauce homemade or store-bought
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 –2 cups Italian-seasoned breadcrumbs
  • 2 –3 eggs for breading
  • Olive oil for brushing or frying
  • Salt and pepper to taste
  • Optional Ingredients:
  • Fresh basil or parsley for garnish
  • Red pepper flakes for a spicy kick
  • Ricotta cheese for creamier layers
  • Tip: Salting and draining the eggplant slices before cooking reduces bitterness and helps achieve a firmer texture.

Instructions
 

  • Step 1 — Prepare the Eggplant
  • Slice eggplants into ½-inch rounds.
  • Sprinkle both sides with salt and let sit 20–30 minutes to remove excess moisture and bitterness.
  • Rinse and pat dry with paper towels.
  • Step 2 — Bread the Eggplant
  • Dip each slice into beaten eggs, then coat with breadcrumbs.
  • For a lighter version, brush with olive oil instead of frying.
  • Step 3 — Cook the Eggplant
  • Baking: Preheat oven to 400°F (200°C). Arrange slices on a baking sheet and bake 20 minutes until lightly golden.
  • Frying: Heat olive oil in a skillet over medium heat. Fry until golden brown, then drain on paper towels.
  • Step 4 — Assemble the Dish
  • Spread a thin layer of marinara sauce in a baking dish.
  • Add a layer of eggplant, then sprinkle mozzarella and Parmesan.
  • Repeat layers, finishing with a generous layer of cheese on top.
  • Step 5 — Bake
  • Preheat oven to 375°F (190°C) and bake 25–30 minutes until cheese is melted and bubbly.
  • Let rest 5–10 minutes before serving for easier slicing.

Notes

  • Slice eggplant evenly for consistent cooking.
  • Salting helps prevent bitterness and excess moisture.
  • Use fresh mozzarella for creamier layers.
  • Avoid overcrowding the pan for even cooking.
  • Garnish with fresh herbs like basil or parsley for aroma and visual appeal.