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Cheesy Eggplant Parmesan
Created by: Howcan Team
Ingredients
- 2 medium eggplants, sliced into 1/2 inch rounds
- 2 cups of breadcrumbs
- 1 cup of grated Parmesan cheese
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 eggs, beaten
- 2 cups of marinara sauce
- 2 cups of shredded mozzarella cheese
- 1/4 cup of chopped fresh basil leaves
Instructions
- Preheat the oven to 375 degrees F. Grease a baking sheet.
- In a shallow dish, mix together 2 cups of breadcrumbs, 1 cup of grated Parmesan cheese, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture. Place the coated slices onto the prepared baking sheet.
- Bake the eggplant slices for 20 minutes, flipping halfway through, until they are golden and crispy.
- Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Place half of the baked eggplant slices over the sauce. Top with 1 cup of marinara sauce and 1 cup of shredded mozzarella cheese. Repeat with the remaining eggplant, marinara sauce, and mozzarella cheese.
- Bake in the preheated oven for 25 minutes, until the cheese is bubbly and golden.
- Sprinkle with chopped fresh basil leaves before serving. Enjoy!
Cheesy Eggplant Parmesan, also known as Eggplant Parmigiana, is a classic Italian dish with a rich history. Originating in Southern Italy, it is believed to have been created in the Campania region, where eggplants are abundant. The dish gained popularity in the United States with the influx of Italian immigrants in the late 19th and early 20th centuries. Renowned chefs like Lidia Bastianich and Mario Batali have popularized their versions of this dish, adding their own unique twists. The key to a delicious Cheesy Eggplant Parmesan lies in the quality of the ingredients, especially the eggplant, tomato sauce, and mozzarella cheese. Today, some of the best versions of this dish can be found in authentic Italian restaurants in New York City, particularly in the Little Italy neighborhood. The dish is best enjoyed with a side of al dente spaghetti and a glass of Chianti. For a healthier alternative, consider grilling the eggplant slices instead of frying them.
65 min
4
380 calories
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