Today I’m sharing my ultimate favorite Italian dish- Eggplant Parmigiana (or Parmesan)! This classic southern Italian dish has it all-crispy eggplant slices, gooey cheese, and a rich tomato sauce. Trust us, by the time you finish reading, you’ll be itching to whip up a batch of this egg-citing eggplant extravaganza. So, let’s get cooking!
First things first, let’s chat about our star ingredient – the humble eggplant. Not only is this purple veggie a nutritional powerhouse, but it also brings a velvety texture to the table. Plus, it’s the perfect canvas for our other bold flavors. Just imagine sinking your teeth into that tender eggplant, coated in crispy breadcrumbs and smothered in cheese.
To start, you’ll need to dehydrate the eggplants which contain a lot of water. To do this, slice your eggplant in 1/8″ thick slices, then place in layer sin a colander and sprinkle with salt. After 1 hour, rinse well in cold water and pat dry.
Some cooks bake their sliced eggplants before assembling, but I prefer to fry them because, well, everything tastes better fried, of course! To get the crispiest eggplants, I first dip the slices in flour, then egg and finally in the breadcrumbs. Fry in hot vegetable oil for a couple minutes on each side and keep the extras for a snack!
What’s eggplant parmesan without a generous helping of melty goodness? Traditionally, we use a blend of mozzarella and parmesan. The mozzarella brings that stretchy, gooey quality we all love, while the parmesan adds a delightful nuttiness. Together, they create a cheese-tastic harmony that’s simply irresistible. Be sure to use the one and only Parmigiano Reggiano – none of that faux-cheese impostor lurking in the grocery store aisles! Remember, it’s the genuine Italian touch that’ll elevate your dish to a whole new level of yumminess. So, keep it real and keep it delizioso!
Now, onto the sauce- you can’t have eggplant parmesan without a lip-smacking marinara. This bright, tangy tomato sauce is the yin to the eggplant’s yang. Luckily, whipping up a batch is a cinch. All you need are tomatoes, garlic, and a handful of basil. Simmer those babies together, and voilà! You’ve got a sauce that’ll make your taste buds sing.
Time for assembly! This is where the magic really happens. Layer those crispy eggplant slices, slather on the sauce, and sprinkle with cheese. Then, pop it all into the oven and let those flavors mingle and marry. Before you know it, you’ll have a bubbling, golden-brown masterpiece that’s just begging to be devoured.
Finally, the moment of truth – dig in! Each bite of this heavenly dish is a symphony of textures and flavors. From the crunch of the breadcrumbs to the creaminess of the eggplant, it’s a sensory experience like no other. And don’t even get us started on that cheese pull!
So, there you have it – eggplant parmesan in all its cheesy, saucy glory. We hope you’re feeling inspired to create this delectable dish in your own kitchen. After all, life’s too short not to indulge in the egg-citement of eggplant parmesan!
To top off your taste-venture, make sure to pair your eggplant parmesan with our dreamy Panna Cotta for a full-on Italian extravaganza! With each spoonful of this silky-smooth dessert, you’ll be transported straight to la dolce vita. So, buon appetito, and let the deliciousness begin!
Exceptional Eggplant Parmesan
Equipment
- 1 8×8" deep pan 9" x 13" pan works as well
- 1 baking pan to collect any spills
Ingredients
- 1 medium eggplant
- 1 cup all purpose flour
- 2 eggs
- 2 cups breadcrumbs
- 1 cup grated parmesan cheese
- 2 cups grated mozzarella
- 4 cups marinara sauce
- vegetable oil for frying
Instructions
- Slice the eggplant in 1/8" thick slices. Lay in layers in a colander and sprinkle with salt. Let sit for 1 hour to dehydrated. Rinse well with cold water and pat dry
- Place flour in a deep dish or bowl, beaten eggs in another, and the breadcrumbs in another bowl.
- Dip eggplant slices first in flour on both sides, then in the eggs and finally in the breadcrumbs.
- Fry eggplants in vegetable oil at medium high heat for about 1 minute on each side, until golden brown. Place on a tray lined with paper towels to absorb excess oil
- Preheat oven to 350 F.
- To assemble: spread a thin layer of marinara sauce on the bottom of the pan. Place the fried eggplant slices in a thin layer, top with marinara sauce, then sprinkle over 1/3 of the parmesan and 1/3 of the grated mozzarella. Repeat 2 more times.
- Bake in preheated oven for 25 minutes, until the cheese turn golden brown. Serve hot with extra marinara sauce and grated parmesan
