Sure! Here’s a simple yet delicious recipe for Eggplant Parmesan:
Ingredients:
- 2 medium eggplants, sliced into 1/4-inch rounds
- 2 cups of breadcrumbs (you can use panko breadcrumbs for extra crunch)
- 1 cup of grated Parmesan cheese
- 2 eggs, beaten
- 2 cups of marinara sauce
- 2 cups of shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for frying
Instructions:
- Preheat your oven to 375Β°F (190Β°C). Lightly grease a baking sheet with olive oil or non-stick cooking spray.
- In a shallow dish, mix together breadcrumbs and grated Parmesan cheese. Season with salt and pepper to taste.
- Dip each eggplant slice into the beaten eggs, then coat evenly with the breadcrumb mixture, pressing gently to adhere. Place the coated eggplant slices on the prepared baking sheet.
- Heat some olive oil in a large skillet over medium heat. Working in batches, fry the coated eggplant slices until golden brown on both sides, about 2-3 minutes per side. Add more olive oil to the skillet as needed. Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil.
- In a baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of fried eggplant slices over the sauce, then sprinkle with shredded mozzarella cheese. Repeat the layers, finishing with a layer of marinara sauce and mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
- Let the Eggplant Parmesan cool for a few minutes before serving. Garnish with fresh basil leaves or chopped parsley if desired. Enjoy your delicious homemade Eggplant Parmesan!
