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Eggplant Parmigiana
Created by: Howcan Team
Ingredients
- 2 medium eggplants, sliced into 1/2 inch rounds
- 2 cups of breadcrumbs
- 1 cup of grated Parmesan cheese
- 2 cups of marinara sauce
- 1 cup of shredded mozzarella cheese
- 1/4 cup of fresh basil leaves
- 2 eggs
- 1/4 cup of olive oil
- Salt and pepper to taste
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, and a pinch of salt and pepper.
- In another shallow dish, beat 2 eggs with a fork.
- Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
- Heat 1/4 cup of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3 minutes per side. Add more oil as needed.
- Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Arrange half of the fried eggplant slices over the sauce. Top with another cup of marinara sauce, and sprinkle with half of the shredded mozzarella cheese.
- Repeat the layers with the remaining eggplant, marinara sauce, and mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh basil leaves before serving. Enjoy your Eggplant Parmigiana!
The history of Eggplant Parmigiana, also known as Melanzane alla Parmigiana, dates back to Southern Italy, where it is a beloved classic. This dish is a delicious and hearty alternative to the traditional Veal Parmigiana, featuring layers of breaded and fried eggplant, marinara sauce, and melted mozzarella and Parmesan cheese. The origins of this dish can be traced to the region of Campania, where it is a staple in the culinary repertoire. Renowned chefs like Gennaro Contaldo and Antonio Carluccio have popularized this dish, and it has become a favorite in Italian restaurants worldwide. For the best Eggplant Parmigiana, sourcing fresh, high-quality eggplants and using a flavorful marinara sauce are essential. Some variations include adding a layer of prosciutto or using different types of cheese for a unique twist. Today, the best versions of this dish can be found in authentic Italian trattorias and family-owned restaurants, where it is prepared with love and tradition. Whether enjoyed as a main course or a side dish, Eggplant Parmigiana is a true celebration of Italian flavors and culinary expertise.
75 min
4
380 calories
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