Indulge in the ultimate comfort food with our Perfectly Crispy Eggplant Parmesan recipe. This classic Italian dish features layers of tender, breaded eggplant slices, rich marinara sauce, and a delightful blend of mozzarella, Parmesan, and Pecorino Romano cheeses. Each bite delivers a perfect balance of crispy, cheesy, and saucy goodness. Ideal for family dinners or special occasions, this Eggplant Parmesan will quickly become a favorite in your household. Enjoy it with a side of spaghetti or a fresh garden salad for a complete meal.
Recipe
Ingredients:
- 2 large eggplants, sliced into 1/2-inch thick rounds
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Pecorino Romano cheese
- 4 cups marinara sauce (store-bought or homemade)
- Fresh basil leaves, for garnish
- Salt and pepper, to taste
- Olive oil, for frying
Instructions:
- Prepare the Eggplant:
- Sprinkle the eggplant slices with salt and let them sit in a colander for 30 minutes to draw out moisture.
- Rinse the slices under cold water and pat them dry with paper towels.
- Set Up the Breading Station:
- Place the flour in a shallow bowl.
- In a second shallow bowl, beat the eggs.
- In a third shallow bowl, mix the breadcrumbs with 1/2 cup of grated Parmesan cheese.
- Bread the Eggplant:
- Dredge each eggplant slice in flour, shaking off excess.
- Dip the floured slices into the beaten eggs, then coat them with the breadcrumb mixture.
- Press the breadcrumbs onto the eggplant slices to ensure an even coating.
- Fry the Eggplant:
- In a large skillet, heat about 1/2 inch of olive oil over medium-high heat.
- Fry the breaded eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side.
- Transfer the fried eggplant to a paper towel-lined plate to drain excess oil.
- Assemble the Dish:
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
- Arrange a layer of fried eggplant slices over the sauce.
- Top with a layer of marinara sauce, followed by a sprinkle of mozzarella and Pecorino Romano cheese.
- Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese.
- Bake:
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Let the Eggplant Parmesan cool for a few minutes before serving.
- Garnish with fresh basil leaves and serve hot.
