Craving a comforting, flavorful, and surprisingly easy dinner? Look no further than this Eggplant Parmesan recipe! This classic Italian-American dish is bursting with rich flavors and textures, from the tender eggplant slices to the creamy ricotta and the melty mozzarella. Forget complicated recipes; this one is perfect for busy weeknights and impressing guests alike. Get ready to enjoy a taste of Italy in your own kitchen!
Ingredients:
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For the Eggplant:
- 2 large eggplants, sliced about 1/4 inch thick
- 1 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs (panko recommended)
- 1/2 cup grated Parmesan cheese
- Vegetable oil for frying
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For the Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
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For the Filling:
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
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For Topping:
- 8 ounces mozzarella cheese, shredded
Instructions:
1. Prepare the Eggplant:
- Sprinkle eggplant slices generously with salt and let them sit for at least 30 minutes to draw out excess moisture. This is crucial for preventing soggy eggplant. Pat the slices dry with paper towels.
- Set up a breading station: flour, beaten eggs, and a mixture of breadcrumbs and Parmesan cheese.
- Dredge each eggplant slice in flour, then dip in the egg, and finally coat thoroughly in the breadcrumb mixture.
2. Fry the Eggplant:
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Carefully fry the eggplant slices in batches, ensuring not to overcrowd the pan, until golden brown and tender, about 3-4 minutes per side. Remove and drain on paper towels.
3. Make the Sauce:
- While the eggplant is frying, heat olive oil in a separate saucepan over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
- Stir in crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer, reduce heat, and let it simmer for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
4. Assemble and Bake:
- Preheat oven to 375°F (190°C).
- In a bowl, combine ricotta, Parmesan cheese, egg, parsley, salt, and pepper.
- Spread a thin layer of sauce in a greased 9x13 inch baking dish.
- Layer fried eggplant slices, followed by a layer of ricotta mixture, and then another layer of sauce. Repeat layers as needed.
- Top with the shredded mozzarella cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
5. Serve and Enjoy!
- Let the Eggplant Parmesan rest for a few minutes before slicing and serving. This allows the flavors to settle and makes it easier to slice. Serve hot, garnished with fresh basil if desired.
Tips and Variations:
- For a healthier option, bake the eggplant instead of frying. Simply brush the breaded slices with olive oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.
- Add a pinch of red pepper flakes to the sauce for a touch of heat.
- Feel free to experiment with different cheeses. Provolone or Fontina would be delicious additions or substitutions.
- For a vegetarian version, ensure your breadcrumbs are vegetarian-friendly.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This will vary depending on serving size and specific ingredients used. For a more accurate calculation, use a nutrition calculator with your exact ingredients and portion size. Generally, expect this dish to be relatively high in calories, fat, and carbohydrates due to the cheese and fried eggplant. However, it also provides protein and various vitamins and minerals.
This Eggplant Parmesan recipe is a fantastic example of delicious and satisfying homemade cooking. The combination of flavors and textures will leave you wanting more! Enjoy this easy recipe for a quick and tasty dinner. It's perfect for a weeknight meal or a special occasion.