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Eggplant Parmesan is a beloved dish that has graced tables across Italy and beyond for generations. Traditionally, this classic comfort food features layers of breaded and fried eggplant slices, marinara sauce, and a generous sprinkle of cheese, all baked to golden perfection. However, in this rendition, we take a bold step in a new direction by infusing the dish with the vibrant heat of Hatch chiles. This Spicy Hatch Chili Eggplant Parmesan combines the savory, comforting attributes of the original with a fiery twist, making it a compelling choice for both vegetarians and spice aficionados alike.

Hatch Chili Eggplant Parmesan

Discover a new twist on a classic dish with this Spicy Hatch Chili Eggplant Parmesan recipe. This vibrant version combines the traditional layers of crispy eggplant, marinara sauce, and cheesy goodness with the unique heat of Hatch chiles. Perfect for vegetarians and spice lovers, this dish showcases the delicious flavor of Hatch chiles while providing a hearty meal packed with nutrients. Elevate your cooking and enjoy a comforting, flavorful experience that will delight your taste buds.
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Ingredients
  

2 medium eggplants, sliced into 1/2-inch rounds

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably panko for extra crunch)

2 cups Hatch green chiles, roasted and chopped (or use canned if they're not available)

2 cups marinara sauce (store-bought or homemade works great)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 tablespoon olive oil

2 teaspoons Italian seasoning

1 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it's ready for baking.

    Prepare the Eggplants: Lay the eggplant rounds on a clean surface and sprinkle salt on both sides. Allow them to sit for about 30 minutes. This process helps draw out excess moisture and any bitterness. Afterward, rinse the slices under cold water and pat them dry with paper towels.

      Set Up the Breading Station: In three shallow bowls, create a breading station. Place flour in the first bowl, the beaten eggs in the second bowl, and in the third bowl, combine the breadcrumbs with Italian seasoning, garlic powder, salt, and pepper for added flavor.

        Bread the Eggplant: Take each eggplant slice and dip it first into the flour, covering it completely. Next, dip it into the beaten eggs, ensuring it's coated well, and finally press it into the breadcrumb mixture to create a crispy exterior.

          Cook the Eggplant: Heat olive oil in a large skillet over medium heat. Once hot, fry the breaded eggplant slices in batches until they are golden brown and crispy, about 3–4 minutes on each side. Place the cooked slices on a paper towel-lined plate to absorb any excess oil.

            Layer the Casserole: In a spacious baking dish, spread a thin layer of marinara sauce on the bottom. Arrange half of the fried eggplant slices on top of the sauce. Then, sprinkle one cup of the roasted Hatch green chiles over the eggplant layer, followed by half of the shredded mozzarella and half of the grated Parmesan cheese. Repeat this layering process: another layer of sauce, the remaining eggplant, the rest of the chiles, and finally, the rest of the cheeses.

              Add Remaining Sauce: Drizzle any remaining marinara sauce on top to keep the dish moist and flavorful as it bakes.

                Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and has developed a golden color.

                  Garnish and Serve: Once baked, remove the dish from the oven and let it rest for about 10 minutes to set. Before serving, garnish with fresh basil leaves for a pop of color and freshness.

                    Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4–6 servings

                      Enjoy your spicy and comforting Hatch Chili Eggplant Parmesan!