Eggplant Parmesan
Eggplant Parmesan is a comforting Italian-American dish featuring crispy, breaded slices of eggplant layered with marinara sauce and melty cheese. It's a delightful alternative to traditional meat-based casseroles, perfect for vegetarians or anyone looking for a hearty, satisfying meal.
For the best result, use fresh eggplants with firm skin. Salting the slices helps remove excess moisture, ensuring they bake to a crispy perfection. If you're short on time, you can use store-bought marinara, but a homemade version really brings out the flavors.
Serve this cozy casserole with a side of pasta or a crisp green salad. It's ideal for a family dinner or a potluck gathering, bringing the comforting taste of Italian cuisine to your table.
How to Make It
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1
Preheat oven to 375°F (190°C).
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2
Slice eggplants into 1/4-inch rounds. Sprinkle with salt and let sit for 20 minutes to draw out moisture.
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3
Rinse eggplant slices and pat dry with paper towels.
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4
Brush eggplant slices with olive oil on both sides.
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5
Coat eggplant in breadcrumbs mixed with grated Parmesan cheese.
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6
Arrange slices on a baking sheet. Bake for 25 minutes, flipping halfway through, until golden brown.
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7
In a baking dish, spread a thin layer of marinara sauce on the bottom.
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8
Layer half of the baked eggplant slices over the sauce, then cover with half of the remaining marinara sauce and mozzarella cheese.
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9
Repeat with the remaining eggplant, sauce, and cheese.
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10
Bake in preheated oven for 20 minutes or until cheese is bubbly and golden.
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11
Let cool slightly before serving.
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