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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
- 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 400°F (200°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 coated eggplant slices on a baking sheet lined with parchment paper.
- 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. Arrange the baked eggplant slices in a single layer over the sauce. Top with the remaining marinara sauce and 2 cups of shredded mozzarella cheese.
- Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
- Garnish with chopped fresh basil leaves before serving. Enjoy your delicious Eggplant Parmesan!
Veal Parmesan, also known as Eggplant Parmesan, has a rich history rooted in Italian cuisine. This delectable dish originated in the Campania region of Southern Italy, where chefs sought to create a vegetarian alternative to the traditional veal version. The substitution of eggplant for veal quickly gained popularity, and the dish spread throughout Italy and eventually made its way to the United States. Renowned Italian chefs, such as Lidia Bastianich and Mario Batali, have popularized this savory dish in their restaurants, showcasing the versatility of eggplant in Italian cooking. Today, Eggplant Parmesan can be found on the menus of Italian eateries worldwide, with each chef adding their own unique twist to the classic recipe. The key to a perfect Eggplant Parmesan lies in the preparation of the eggplant slices. They should be thinly sliced, salted, and allowed to sit to remove excess moisture, ensuring a crispy texture when fried. The layers of tender eggplant, tangy marinara sauce, and gooey mozzarella cheese create a harmonious blend of flavors that have made this dish a beloved favorite. For the best Eggplant Parmesan experience, head to renowned Italian restaurants in New York City's Little Italy or San Francisco's North Beach, where talented chefs continue to elevate this classic dish to new heights. Whether you're a vegetarian or simply craving a meatless alternative, Eggplant Parmesan is a delightful and satisfying choice that pays homage to its veal-based predecessor while carving out its own place in culinary history.
75 min
4
380 calories
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