EGGPLANT PARMESAN WITH MARINARA SAUCE

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Ingredients:

For the Eggplant:

  • 2 large eggplants
  • Salt (to draw out moisture)
  • 1 1/2 cups breadcrumbs (Italian seasoned or plain)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 2 large eggs
  • 1/2 cup flour
  • Olive oil (for frying or baking)

For the Marinara Sauce:

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • Salt and pepper, to taste
  • Fresh basil or parsley for garnish

For Assembling:

  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil, for garnish (optional)

Instructions:

Step 1: Prepare the Eggplant

  1. Slice the Eggplant: Cut the eggplants into 1/4-inch thick rounds.
  2. Salt the Eggplant: Lay the slices on a tray, sprinkle both sides with salt, and let them sit for 30 minutes. This draws out excess moisture and bitterness. After 30 minutes, pat them dry with paper towels.

Step 2: Bread the Eggplant

  1. Prepare Breading Station:
    • In one bowl, mix the breadcrumbs, grated Parmesan, oregano, basil, and garlic powder.
    • In a second bowl, beat the eggs.
    • In a third bowl, add the flour.
  2. Bread the Eggplant: Dredge each eggplant slice in flour, then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture.

Step 3: Cook the Eggplant

  • Frying: Heat a generous amount of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices for 2-3 minutes per side, until golden brown. Transfer to paper towels to drain.
  • Baking (lighter option): Preheat the oven to 400°F (200°C). Place the breaded eggplant slices on a parchment-lined baking sheet, drizzle or spray lightly with olive oil, and bake for 20-25 minutes, flipping halfway through, until golden and crispy.

Step 4: Make the Marinara Sauce

  1. Sauté Onion and Garlic: In a medium saucepan, heat olive oil over medium heat. Add the onion and cook for 4-5 minutes until softened. Stir in the garlic and cook for another minute.
  2. Add Tomatoes and Seasonings: Pour in the crushed tomatoes, then add the oregano, red pepper flakes (if using), salt, and pepper. Let the sauce simmer for 15-20 minutes to develop flavor. Stir in fresh basil or parsley at the end, if desired.

Step 5: Assemble and Bake

  1. Layer the Dish: Preheat the oven to 375°F (190°C). In a large baking dish, spread a thin layer of the marinara sauce on the bottom. Layer half of the eggplant slices on top, then spoon over more marinara sauce. Sprinkle with a layer of mozzarella and Parmesan.
  2. Repeat: Repeat with another layer of eggplant, sauce, and cheeses.
  3. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Step 6: Serve

  1. Garnish: Garnish with fresh basil and serve hot.
  2. Serve: Enjoy the eggplant Parmesan with a side of pasta, garlic bread, or a fresh salad.

Tips:

  • For an extra crispy texture, use panko breadcrumbs instead of regular breadcrumbs.
  • You can make the eggplant ahead of time and assemble the dish just before baking.