Classic Eggplant Parmesan - Italian Comfort Food

Eggplant Parmesan, or Melanzane alla Parmigiana, is a beloved Italian classic that has captured hearts around the globe. Whether you're a home cook, a vegetarian food lover, or an Italian cuisine enthusiast, this dish promises to deliver a burst of rich flavors and comfort. Here's a step-by-step guide to help you create this delicious masterpiece in your kitchen.

Ingredients List

To make a scrumptious Eggplant Parmesan, you'll need:

• 2 large eggplants
• Salt (for removing bitterness)
• 2 cups all-purpose flour
• 4 large eggs, beaten
• 2 cups breadcrumbs
• 1 cup grated Parmesan cheese
• 4 cups marinara sauce (homemade or store-bought)
• 2 cups shredded mozzarella cheese
• Fresh basil leaves (for garnish)
• Olive oil (for frying)

Preparation Steps

1. Prepping the Eggplant

Slicing and Salting

1. Wash the eggplants thoroughly.
2. Slice them into 1/4-inch thick rounds.
3. Lay the slices on a baking sheet and generously sprinkle salt on both sides.
4. Let them sit for about 30 minutes to draw out the bitterness.
5. Rinse the slices under cold water and pat dry with paper towels.

Breading the Eggplant

1. Set up a breading station with three bowls:

• Bowl 1: All-purpose flour
• Bowl 2: Beaten eggs
• Bowl 3: Breadcrumbs mixed with 1/2 cup grated Parmesan cheese

2. Dip each eggplant slice first in flour, then in the beaten eggs, and finally coat with the breadcrumb mixture.
3. Place the breaded slices on a separate baking sheet or plate.

2. Making the Marinara Sauce

If you prefer homemade sauce, follow these steps:

Homemade Marinara Sauce

1. Heat olive oil in a pan over medium heat.
2. Add minced garlic and sauté until fragrant.
3. Pour in crushed tomatoes and add salt, pepper, and a pinch of sugar.
4. Simmer for 20-30 minutes until the sauce thickens.
5. Stir in chopped fresh basil before using.

Alternatively, you can use a high-quality store-bought marinara sauce for convenience.

Assembly and Baking

1. Layering the Eggplant Parmesan

1. Preheat your oven to 375°F (190°C).
2. In a large baking dish, spread a thin layer of marinara sauce on the bottom.
3. Arrange a layer of breaded eggplant slices over the sauce.
4. Spoon more marinara sauce over the eggplant, then sprinkle with shredded mozzarella and grated Parmesan.
5. Repeat layering until all ingredients are used, finishing with a layer of sauce and cheese on top.

2. Baking for Perfection

1. Cover the baking dish with aluminum foil and bake for 25 minutes.
2. Remove the foil and bake for 20-25 minutes, until the cheese is golden and bubbly.
3. Allow the dish to rest for 10 minutes before serving to help it set.

Serving and Enjoying

Suggested Side Dishes

Classic Eggplant Parmesan pairs wonderfully with:

• A fresh garden salad
• Garlic bread or crusty Italian bread
• A side of pasta

Storing Leftovers

If you have any leftovers (lucky you!), store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Conclusion and Final Tips

Versatility and Variations

Eggplant Parmesan is incredibly versatile. You can customize it by adding layers of spinach, mushrooms, or even substituting zucchini for eggplant.

Final Encouragement

Remember, practice makes perfect! Keep going even if your first attempt isn't flawless. The more you cook, the better your Eggplant Parmesan will become. Enjoy the process and savor every bite.

Buon appetito!

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