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Eggplant Parmesan
Created by: Howcan Team
Ingredients
- 2 large 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
- 3 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°F (190°C).
- In a shallow dish, combine 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, pressing gently to adhere.
- Place the breaded eggplant slices in a single layer on a baking sheet and bake for 20 minutes, or until golden brown and crispy.
- Spread 1/2 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Arrange half of the baked eggplant slices over the sauce, then top with 1 cup of marinara sauce and 1 cup of shredded mozzarella cheese.
- Repeat the layers with the remaining eggplant, marinara sauce, and mozzarella cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh basil before serving. Enjoy!
Eggplant Parmesan, also known as Melanzane alla Parmigiana, is a classic Italian dish with a rich history. Believed to have originated in the Campania region of Southern Italy, it has become a staple in Italian-American cuisine. The dish features layers of breaded and fried eggplant slices, marinara sauce, and melted cheese, typically mozzarella and Parmesan. Renowned chefs like Lidia Bastianich and Mario Batali have popularized their own versions of this beloved dish. While it's a favorite in Italian restaurants worldwide, some of the best Eggplant Parmesan can be found in the heart of Little Italy in New York City. The key to a perfect Eggplant Parmesan lies in the crispy yet tender eggplant slices and the flavorful marinara sauce. For a twist, some chefs substitute the eggplant with zucchini or use a lighter grilling method instead of frying.
60 min
6
380 calories
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