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For this dish, you need simple, fresh items. Here’s what you’ll need: - 2 large eggplants, sliced into 1/4-inch rounds - 1 teaspoon salt - 2 cups marinara sauce - 2 cups ricotta cheese - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 2 tablespoons fresh basil, chopped (plus extra for garnish) - 1 teaspoon dried oregano - 1/2 teaspoon black pepper - 1 cup all-purpose flour - 3 large eggs, beaten - 1 cup breadcrumbs (preferably Italian seasoned) - Olive oil for frying These ingredients come together to create layers of flavor. To enhance the taste, I like to add some extra seasonings. Fresh basil brings a bright flavor. Dried oregano adds depth. A touch of black pepper gives a nice kick. You can also sprinkle in garlic powder or red pepper flakes for added spice. You’ll need some basic kitchen tools to make this recipe easy. Here’s what you should gather: - A large skillet for frying - A colander for draining the eggplant - Three shallow dishes for the breading station - A 9x13-inch baking dish for assembly - Aluminum foil to cover while baking - Paper towels for draining excess oil With these tools, you’ll be well on your way to making a delightful Eggplant Parmesan. Be sure to check out the Full Recipe for more details! Start with two large eggplants. Slice them into 1/4-inch rounds. Place the slices in a colander. Sprinkle them with one teaspoon of salt. This step helps remove bitterness and moisture. Let the eggplant rest for about 30 minutes. Rinse the slices under cold water. Pat them dry using paper towels. This ensures your eggplant will fry nicely without excess moisture. Next, set up a breading station. Use three shallow dishes for this task. Fill one with one cup of all-purpose flour. In the second dish, add three large beaten eggs. In the last dish, pour in one cup of breadcrumbs. Preferably, use Italian seasoned breadcrumbs for extra flavor. Take each eggplant slice. First, coat it lightly in the flour. Then, dip it in the beaten eggs. Finally, coat it completely with breadcrumbs. Make sure each slice is well covered for a crispy finish. Heat a good amount of olive oil in a large skillet. Set the heat to medium. Fry the breaded eggplant slices in batches. Cook them for about 3-4 minutes on each side. You want them to turn a beautiful golden-brown color. Once cooked, transfer the slices to a plate lined with paper towels. This helps soak up any excess oil. Now, you have perfectly fried eggplant ready for your Classic Eggplant Parmesan. Check out the Full Recipe for more steps! To make the dish shine, start with a thin layer of marinara sauce. This sauce adds flavor and keeps the eggplant moist. Next, place half of your fried eggplant slices on top. Make sure they overlap slightly for even coverage. Then, dollop half of the ricotta cheese over the eggplant. Use a spoon to spread it around gently. Now, sprinkle half of the shredded mozzarella and half of the grated Parmesan on top. For extra flavor, add chopped basil and oregano. Repeat these layers with the remaining ingredients. Finish with another layer of marinara and a generous topping of mozzarella and Parmesan. The flavors will meld beautifully as it bakes. Preheat your oven to 375°F (190°C). Once your dish is assembled, cover it with aluminum foil. This will help steam the eggplant and melt the cheese. Bake for 25 minutes. After that, remove the foil and let it bake uncovered for another 15 minutes. This step is key for achieving that golden, bubbly cheese on top. Keep an eye on it to ensure it doesn’t overcook. When it’s done, you’ll see that lovely golden brown color, and the aroma will fill your kitchen. Once out of the oven, let your eggplant Parmesan cool for about 10 minutes. This cooling period helps the layers set, making it easier to serve. For a beautiful presentation, slice it carefully. Garnish each serving with fresh basil. This simple touch adds color and freshness. You can serve it with a side salad or some crusty bread. Your guests will love this delicious homemade dish. For the full recipe, check out the details above. {{image_4}} To make the eggplant crisp, you need to draw out moisture. Salting the sliced eggplant helps with this. After sprinkling salt, let it sit for 30 minutes. Rinse and pat dry. This step makes a big difference. When you fry, use enough olive oil to cover the bottom of the pan. Fry in batches to avoid steaming. This keeps each slice crispy. You can change the recipe to suit your taste. Try using zucchini or mushrooms instead of eggplant. For a creamier texture, mix some mascarpone with the ricotta. Swap marinara for pesto for a fresh flavor. You can also use different cheeses like gouda or fontina. These changes can make your dish stand out. Avoid cutting the eggplant too thick. Thin slices fry better. Don’t skip the salting step; it’s key for flavor. Make sure the oil is hot before frying. If it’s not, the eggplant will soak up oil and become greasy. Lastly, don’t overcrowd the pan. This leads to uneven cooking. Following these tips will help you create a flawless eggplant parmesan. For the full recipe, check the details above. To make a vegan version, replace dairy ingredients. Use cashew cheese or tofu instead of ricotta. For mozzarella, try a store-bought vegan cheese. You can also create a creamy sauce with blended cashews and nutritional yeast. The seasonings stay the same, ensuring the flavor shines through. Your friends won't know it’s vegan! To make this dish gluten-free, swap regular flour and breadcrumbs for gluten-free alternatives. Use almond flour or rice flour for breading. For breadcrumbs, crushed gluten-free crackers work well. This simple swap keeps the crunch and taste without any gluten. Everyone can enjoy this classic dish! Want more veggies? Layer in thin slices of zucchini or mushrooms. Spinach also makes a great addition. Just sauté them lightly before adding to the dish. This boosts nutrition and flavor. Plus, it adds a pop of color to your meal. It’s a fun way to be creative and healthy! To keep your eggplant parmesan fresh, let it cool first. Then, cover the dish with plastic wrap or transfer it to an airtight container. You can store it in the fridge for up to five days. If you want to keep it longer, freeze individual portions. Just wrap them tightly in foil or freezer bags. You can freeze it for up to three months without losing flavor. To reheat, the oven works best. Preheat it to 350°F (175°C). Place the eggplant parmesan in an oven-safe dish and cover it with foil. Heat for about 20-25 minutes or until it is warm throughout. If you prefer a crispier top, remove the foil for the last 5 minutes. You can also use the microwave, but it may not keep the crispiness. Can I use other cheeses? Yes! While mozzarella and Parmesan are classic, you can try provolone or fontina for a different taste. Is it necessary to salt the eggplant? Yes, salting removes moisture and bitterness from the eggplant. This step helps enhance the dish's flavor. Can I make it ahead of time? Absolutely! You can assemble the dish a day in advance. Just cover it and store it in the fridge. Bake it the next day as instructed. What can I pair with eggplant parmesan? It pairs well with a simple green salad or garlic bread. These sides balance the dish nicely. For the complete recipe, check out the Full Recipe section. Classic Eggplant Parmesan is a delicious dish that combines key ingredients and herbs. You learned how to prepare, bread, and fry the eggplant. Then, you layered the ingredients for baking. Remember the tips for crispiness and avoid common mistakes. You also explored vegan and gluten-free options. Keep experimenting with variations. This dish can suit many tastes and diets. Enjoy your cooking and share the joy of this classic meal!

Classic Eggplant Parmesan

Dive into the delicious world of Eggplant Paradise with this mouthwatering recipe! Discover how to create perfectly breaded and baked eggplant layered with rich marinara, creamy ricotta, and gooey mozzarella. This savory dish is not only easy to make but also a crowd-pleaser for any occasion. Ready to impress your family and friends? Click through to explore the recipe and elevate your dinner game today!
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Ingredients
  

2 large eggplants, sliced into 1/4-inch rounds

1 teaspoon salt

2 cups marinara sauce

2 cups ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

2 tablespoons fresh basil, chopped (plus extra for garnish)

1 teaspoon dried oregano

1/2 teaspoon black pepper

1 cup all-purpose flour

3 large eggs, beaten

1 cup breadcrumbs (preferably Italian seasoned)

Olive oil for frying

Instructions
 

Prepare the Eggplant:

    - Begin by sprinkling the sliced eggplant evenly with salt and placing it in a colander. Allow it to rest for approximately 30 minutes; this process helps to draw out excess moisture and any bitterness. Afterward, rinse the slices under cold water and pat them dry thoroughly with paper towels.

      Bread the Eggplant:

        - Create a breading station by arranging three shallow dishes: one filled with flour, another containing the beaten eggs, and the last with breadcrumbs.

          - Take each eggplant slice, first dip it into the flour to coat lightly, then immerse it in the beaten eggs, and finally coat it with the breadcrumbs, ensuring that all sides are well covered.

            Fry the Eggplant:

              - Heat a generous amount of olive oil in a large skillet over medium heat. In batches, fry the breaded eggplant slices until they reach a golden-brown hue, about 3-4 minutes on each side. Once cooked, transfer them to a plate lined with paper towels to absorb any excess oil.

                Assemble the Dish:

                  - Preheat your oven to 375°F (190°C).

                    - In a 9x13-inch baking dish, spread a thin layer of marinara sauce to coat the bottom. Layer half of the fried eggplant slices over the sauce, followed by half of the ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan. Sprinkle this layer with the chopped basil and dried oregano.

                      - Repeat this layering process with the remaining ingredients, concluding with another layer of marinara sauce and a generous topping of mozzarella and Parmesan cheese.

                        Bake:

                          - Cover the baking dish with aluminum foil and place it in the preheated oven to bake for 25 minutes. After this, remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and has turned a delightful golden brown.

                            Cool and Serve:

                              - Once baked, allow the dish to rest for about 10 minutes to set before slicing into portions. For an appealing presentation, garnish each serving with additional fresh basil before serving.

                                Prep Time, Total Time, Servings: 30 minutes | 1 hour | Serves 6-8