Recipe for Eggplant Parmesan
Ingredients:
– 2 large eggplants
– 2 cups of breadcrumbs
– 1 cup of grated Parmesan cheese
– 2 cups of marinara sauce
– 2 cups of mozzarella cheese
– Salt and pepper to taste
– Olive oil for frying
Instructions:
1. Prep the eggplant
– Preheat the oven to 375°F.
– Slice the eggplants into 1/2 inch rounds.
– Sprinkle the slices with salt and let them sit for 20 minutes to draw out excess moisture. Pat dry with paper towels.
2. Bread the eggplant
– In a shallow dish, mix together breadcrumbs and Parmesan cheese.
– Dredge each eggplant slice in the breadcrumb mixture, making sure to coat both sides.
3. Fry the eggplant
– In a large skillet, heat olive oil over medium-high heat.
– Fry the breaded eggplant slices until golden brown on both sides. Remove and let drain on paper towels.
4. Layer the dish
– In a baking dish, spread a thin layer of marinara sauce on the bottom.
– Arrange a layer of fried eggplant slices on top of the sauce.
– Sprinkle with mozzarella cheese.
– Repeat the layers until all the eggplant is used, ending with a layer of mozzarella cheese on top.
5. Bake
– Cover the dish with foil and bake in the preheated oven for 25 minutes.
– Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Serve
– Let the Eggplant Parmesan cool for a few minutes before serving.
– Garnish with fresh basil leaves, if desired.
Enjoy your delicious Eggplant Parmesan!