Italian Baked Eggplant Parmesan -

Eggplant Parmigiana Delight is a timeless Italian classic that transforms humble eggplants into a rich, comforting dish. This wonderful recipe showcases layers of marinara sauce, gooey mozzarella, and a crispy breadcrumb coating that captures the essence of Italian cuisine. The beauty of Eggplant Parmigiana lies not only in its flavor but also in its versatility—whether you're serving it for a family dinner or as part of a festive gathering, this dish is sure to impress anyone who takes a bite.

Italian Baked Eggplant Parmesan

Discover the irresistible charm of Eggplant Parmigiana Delight, a classic Italian dish that transforms simple eggplants into a comforting masterpiece. With layers of marinara sauce, gooey mozzarella, and a crispy breadcrumb coating, this recipe is perfect for any occasion. Explore the rich history, nutritional benefits, and easy preparation steps that highlight the versatility of this dish. Impress your family and friends with a homemade meal that showcases the essence of Italian cuisine!

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Ingredients

2 large eggplants, sliced into ½-inch thick rounds

Salt, for drawing out moisture from the eggplant

2 cups marinara sauce (store-bought or homemade)

1 cup all-purpose flour

3 large eggs, beaten

1 cup seasoned breadcrumbs

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon crushed red pepper flakes (optional for a bit of heat)

3 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

Fresh basil leaves, for garnish

Olive oil, for drizzling and frying

Instructions

Prepare the Eggplant:

- Arrange the eggplant slices in a single layer on paper towels. Generously sprinkle salt on both sides of the slices. Allow them to sit for about 30 minutes; this process helps draw out moisture and bitter flavors. After 30 minutes, rinse each slice under cold water and pat dry thoroughly with paper towels.

Preheat the Oven:

- Set your oven temperature to 375°F (190°C) to preheat.

Set Up the Breading Station:

- Prepare three shallow dishes: fill the first with all-purpose flour, the second with the beaten eggs, and the third with seasoned breadcrumbs mixed with dried oregano, garlic powder, and crushed red pepper flakes (if using).

Bread the Eggplant:

- Take each eggplant slice and dredge it in flour, shaking off any excess. Next, dip the floured slice into the beaten eggs, ensuring it is fully coated. Finally, press it into the breadcrumb mixture, covering both sides evenly. Set aside on a plate.

Fry the Eggplant (Optional):

- In a large skillet, heat a few tablespoons of olive oil over medium heat. Fry the breaded eggplant slices in batches, cooking for approximately 3-4 minutes per side or until they are golden brown and crispy. Once done, transfer the fried slices to paper towels to drain excess oil. For a lighter option, you may also bake them: arrange the breaded slices on a baking sheet and lightly spray with olive oil. Bake for about 25 minutes, flipping them halfway for even cooking.

Layer the Dish:

- In a 9x13 inch baking dish, start by spreading a thin layer of marinara sauce evenly across the bottom. Layer on half of the fried or baked eggplant slices, followed by another layer of marinara sauce. Sprinkle with a generous amount of shredded mozzarella and a third of the grated Parmesan cheese. Repeat the layering process, finishing with a top layer of marinara sauce, followed by the remaining mozzarella and Parmesan.

Bake:

- Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Garnish and Serve:

- Once baked, take the dish out of the oven and let it sit for about 10 minutes to set. Before serving, garnish generously with fresh basil leaves for added flavor and color.

Prep Time, Total Time, Servings:

30 minutes | 1 hour | Serves 6