Eggplant Parmesan is a comforting and savory dish that highlights the rich flavors of eggplant layered with marinara sauce and melted cheese. This classic Italian recipe is not only satisfying but also a delightful way to incorporate vegetables into your diet. Whether you’re serving it at a family gathering or enjoying a cozy dinner for yourself, this dish is sure to impress with its hearty texture and flavorful profile.
Ingredients
- 2 medium eggplants
- 2 cups marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- Olive oil for frying
- Fresh basil for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 20 minutes, and cooking time is about 45 minutes.
Nutritional Value
Each serving (1 piece, about 200g) contains approximately 400 calories, 18g fat, 35g carbohydrates, 20g protein, and 5g fiber. This is based on a standard serving size and may vary depending on exact ingredients used.
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into ½-inch thick rounds.
- Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out moisture.
- Rinse the eggplants and pat them dry with paper towels.
- Dredge each slice in flour, dip it in beaten eggs, and then coat it with breadcrumbs.
- Heat olive oil in a large skillet over medium heat.
- Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes each.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, mozzarella, and Parmesan cheese.
- Repeat the layers until all ingredients are used, finishing with cheese on top.
- Bake in the preheated oven for about 25-30 minutes until the cheese is bubbly and golden.
Alternative Ingredients
You can substitute eggplant with zucchini for a lighter version of this dish. Additionally, use gluten-free breadcrumbs and flour for a gluten-free alternative. Vegan cheese can replace dairy cheese for a plant-based option.
Serving and Pairings
Eggplant Parmesan pairs beautifully with a fresh green salad, garlic bread, or a side of pasta. A glass of red wine also complements the rich flavors of the dish perfectly.
Storage and Reheating
Store leftover Eggplant Parmesan in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 15-20 minutes. It can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
Cooking Mistakes
- Not salting the eggplant can result in a bitter taste.
- Overcrowding the pan when frying can lead to soggy eggplant.
- Using too much oil can make the dish greasy.
- Skipping the resting time for the eggplant can affect texture.
- Not layering properly can lead to uneven cooking.
- Using low-quality cheese will affect flavor.
- Not letting it cool before slicing can cause the layers to fall apart.
Helpful Tips
- Choose firm, shiny eggplants for the best flavor.
- Experiment with different cheeses to find your favorite combination.
- For added flavor, mix herbs into your marinara sauce.
- Let the dish sit for 10 minutes before serving for easier slicing.
- Use fresh basil for garnish to enhance presentation and flavor.
FAQs
Can I make Eggplant Parmesan ahead of time?
Yes, you can prepare the dish in advance and store it in the refrigerator before baking. Just cover it with foil and bake when ready to serve.
Is Eggplant Parmesan healthy?
While it’s a comfort food, it can be made healthier by baking instead of frying and using less cheese. Using whole ingredients also increases its nutritional value.
Can I use frozen eggplant?
Frozen eggplant can be used, but it may have a softer texture. Thaw and drain it well before layering in the dish.
What can I serve with Eggplant Parmesan?
Eggplant Parmesan pairs nicely with a side salad, garlic bread, or even a light pasta dish for a complete meal.
How long does Eggplant Parmesan last in the fridge?
It can last in the refrigerator for about 3 days when stored correctly in an airtight container.
Conclusion
Eggplant Parmesan is a classic dish that delights with its layers of flavor and comforting textures. This recipe is versatile, allowing for ingredient substitutions and pairings that make it suitable for various dietary needs. Enjoy this hearty meal any night of the week, and watch as it becomes a favorite in your household.
Eggplant Parmesan
Ingredients
- 2 medium eggplants
- 2 cups marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 eggs beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- Olive oil for frying
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into ½-inch thick rounds.
- Sprinkle salt on the eggplant slices and let them sit for 30 minutes.
- Rinse the eggplants and pat them dry with paper towels.
- Dredge each slice in flour, dip it in beaten eggs, and coat with breadcrumbs.
- Heat olive oil in a skillet over medium heat and fry the eggplant slices until golden brown.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, mozzarella, and Parmesan cheese.
- Repeat the layers until all ingredients are used, finishing with cheese on top.
- Bake in the oven for about 25-30 minutes until the cheese is bubbly.
- Let it cool for 10 minutes before serving.
Nutrition
