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Italian 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 on a baking sheet.
- Bake the eggplant slices for 20 minutes, flipping halfway through, until golden and crisp.
- 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. Top with 1 cup of marinara sauce and 1 cup of shredded mozzarella cheese. Repeat with the remaining eggplant, marinara sauce, and mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped fresh basil before serving. Enjoy your delicious Italian Eggplant Parmesan!
Italian Eggplant Parmesan, also known as Melanzane alla Parmigiana, has a rich history dating back to Southern Italy. This classic dish features layers of crispy eggplant, tangy tomato sauce, and creamy mozzarella, all baked to perfection. Some say it originated in the Campania region, while others attribute its creation to Sicilian chefs. Renowned Italian chefs like Gennaro Contaldo and Lidia Bastianich have popularized their own versions of this beloved dish. Today, the best Eggplant Parmesan can be found in authentic Italian trattorias and osterias across Italy. The key to a perfect Eggplant Parmesan lies in the quality of the eggplant, the richness of the tomato sauce, and the gooeyness of the cheese. For a twist, some chefs use a light breading on the eggplant slices before frying, adding a delightful crunch to the dish. Whether enjoyed as a main course or a side dish, Italian Eggplant Parmesan continues to be a timeless favorite in Italian cuisine.
75 min
6
380 calories
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