Craving a comforting, flavorful meal that's surprisingly easy to make? Look no further than this Scalini's Eggplant Parmesan recipe! Forget those heavy, greasy versions from some restaurants. This homemade delight is lighter, healthier, and bursting with authentic Italian flavors. It's a perfect quick dinner idea, ideal for busy weeknights or a special occasion. Get ready to impress your family and friends with this delicious dish!
Ingredients:
This recipe yields 4 generous servings.
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For the Eggplant:
- 2 large eggplants, thinly sliced (about 1/8 inch thick)
- 1 teaspoon salt
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 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
- 2 (28-ounce) cans crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
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For Assembly:
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 8 ounces mozzarella cheese, sliced
Step-by-Step Instructions:
Preparing the Eggplant:
- Generously salt the eggplant slices and place them on a wire rack set over a baking sheet. Let them sit for at least 30 minutes to draw out excess moisture. This is crucial for preventing soggy eggplant!
- After 30 minutes, pat the eggplant slices dry with paper towels.
- Set up a breading station: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan cheese in a third.
- Dredge each eggplant slice in flour, then dip in the egg, and finally coat thoroughly in the breadcrumb mixture.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown and tender, about 2-3 minutes per side. Remove and drain on paper towels.
Making the Sauce:
- While the eggplant is frying, heat olive oil in a large saucepan over medium heat. Add minced garlic and cook until fragrant (about 30 seconds), being careful not to burn it.
- Stir in crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld. The longer it simmers, the richer the flavor becomes.
Assembling and Baking:
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, and chopped basil.
- In a 9x13 inch baking dish, spread a thin layer of sauce.
- Layer fried eggplant slices, followed by a layer of the ricotta mixture, and then sliced mozzarella cheese. Repeat layers until all ingredients are used, ending with a final layer of sauce and mozzarella.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
Cooking Tips and Variations:
- For a healthier option, bake the eggplant instead of frying it. Toss the breaded slices with a little olive oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.
- Feel free to add other vegetables to the sauce, such as mushrooms, bell peppers, or onions.
- If you don't have panko breadcrumbs, regular breadcrumbs will work just fine.
- For a vegetarian version, simply omit the cheese.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
Calories: 450-500 Fat: 25-30g Protein: 20-25g Carbohydrates: 40-45g
This Scalini's Eggplant Parmesan recipe is a fantastic example of healthy meals that are both delicious and easy to prepare. Enjoy this homemade cooking masterpiece! It's a guaranteed crowd-pleaser, perfect for family dinners, potlucks, or simply satisfying your own cravings for a truly satisfying and flavorful Italian-American classic.