Eggplant Parmesan is a classic Italian comfort dish featuring layers of crispy eggplant slices baked with rich tomato sauce, melted mozzarella, and grated Parmesan. It’s a vegetarian masterpiece that’s both hearty and flavorful.
📝 Ingredients:
For the Eggplant:
- 2 large eggplants (sliced into ¼-inch rounds)
- Salt (for drawing out moisture)
- 2 cups breadcrumbs
- 1 cup grated Parmesan cheese
- 2 eggs (beaten)
- 1 cup all-purpose flour
- Olive oil (for frying)
For the Tomato Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 800g canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For Assembly:
- 2 cups shredded mozzarella cheese
- Fresh basil leaves (for garnish)
👩🍳 Instructions:
1️⃣ Prepare the Eggplant:
- Salt eggplant slices on both sides and let sit for 30 minutes to draw out moisture.
- Rinse and pat dry.
- Dredge slices in flour, dip in beaten eggs, then coat with breadcrumbs mixed with Parmesan cheese.
2️⃣ Fry the Eggplant:
- Heat olive oil in a pan over medium heat.
- Fry eggplant slices until golden and crispy on both sides. Set aside on paper towels.
3️⃣ Make the Sauce:
- In a pan, heat olive oil and sauté garlic until fragrant.
- Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15 minutes.
4️⃣ Assemble and Bake:
- In a baking dish, spread a layer of tomato sauce.
- Add a layer of fried eggplant, top with mozzarella, and repeat until all ingredients are used.
- Finish with a final layer of sauce and cheese.
- Bake at 190°C (375°F) for 25–30 minutes until bubbly and golden.
5️⃣ Serve:
- Garnish with fresh basil leaves and let rest for 10 minutes before serving.
✅ Pros:
- Delicious and filling vegetarian dish
- Can be made ahead and reheated
- Crispy and cheesy texture with rich flavors
❌ Cons:
- Time-consuming with multiple steps
- Eggplants can absorb a lot of oil if not properly prepared