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Eggplant Parmigiana with Fresh Basil
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 fresh basil leaves, chopped
- 2 tablespoons of olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- 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, pressing gently to adhere.
- Place the coated eggplant slices on a baking sheet and drizzle with 2 tablespoons of olive oil. Bake for 25 minutes, flipping halfway through, until golden and crispy.
- Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Arrange 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 for 20 minutes, or until the cheese is melted and bubbly.
- Sprinkle the fresh basil leaves over the top before serving.
- Serve hot and enjoy!
Eggplant Parmigiana, also known as Eggplant Parmesan, is a classic Italian dish with a rich history dating back to the 18th century. This beloved recipe features layers of breaded and fried eggplant, marinara sauce, and melted cheese, topped with a sprinkle of fresh basil for a burst of aromatic flavor. Originating in Southern Italy, this dish has become a staple in Italian-American cuisine, with variations found in different regions. Renowned chefs like Lidia Bastianich and Mario Batali have popularized their own versions, while restaurants in New York City's Little Italy and Chicago's Italian neighborhoods serve up authentic renditions. For the best Eggplant Parmigiana, sourcing high-quality eggplant and using a flavorful marinara sauce are crucial. Some alternative methods for making this dish include grilling the eggplant for a smoky flavor or using a mix of cheeses for a unique twist. Today, the best versions of this dish can be found in traditional Italian trattorias and family-owned restaurants, where the recipe is passed down through generations, ensuring an authentic and delicious experience.
65 min
4
380 calories
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