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Eggplant Parmesan Recipe

Description of the Recipe

Delicious and hearty Eggplant recipes Parmesan with crispy breaded eggplant, rich tomato sauce, and melty cheese. Perfect for family dinners! Eggplant Parmesan is a savory and hearty dish that combines tender slices of eggplant with a rich tomato sauce, melty mozzarella, and a crisp breadcrumb topping.

This dish is beloved for its flavorful layers and satisfying texture, making it a favorite in Italian cuisine and beyond. Perfect for a family dinner or a special occasion, Eggplant Parmesan can be enjoyed as a main course or a side dish. The eggplant’s natural ability to absorb flavors makes this recipe a versatile and delicious option for vegetarians and meat-lovers alike.

Ingredients – Eggplant Recipes

For the Eggplant:

  • 2 large eggplants, sliced into 1/4-inch rounds
  • 1 tablespoon salt (for salting the eggplant)
  • 2 cups breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 large eggs, beaten
  • 1/2 cup all-purpose flour
  • Olive oil, for frying

For the Tomato Sauce:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • Salt and pepper to taste

For Assembly:

  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish

Step-by-Step Instructions to Make Eggplant Recipes Parmesan

Step 1: Prepare the Eggplant

  1. Salt the eggplant: Place the eggplant slices in a colander and sprinkle with 1 tablespoon of salt. Let them sit for about 30 minutes to draw out excess moisture. This step helps to reduce bitterness and prevents sogginess.
  2. Rinse and dry: Rinse the eggplant slices under cold water to remove the salt, then pat them dry with paper towels.

Step 2: Bread the Eggplant

  1. Prepare the breading stations: Set up three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, combine the breadcrumbs, 1/2 cup Parmesan cheese, dried oregano, dried basil, garlic powder, salt, and pepper.
  2. Bread the eggplant: Dredge each eggplant slice in the flour, shaking off any excess. Dip it into the beaten eggs, then coat it with the breadcrumb mixture. Press the breadcrumbs onto the eggplant slices to ensure they stick.

Step 3: Fry the Eggplant

  1. Heat the oil: In a large skillet,

heat about 1/4 inch of olive oil over medium-high heat. Once the oil is hot, add the breaded eggplant slices in batches, being careful not to overcrowd the pan. 6. Fry the eggplant: Fry each slice for about 2-3 minutes per side, or until golden brown and crispy. Transfer the fried eggplant slices to a paper towel-lined plate to drain any excess oil.

Step 4: Prepare the Tomato Sauce

  1. Sauté the onions and garlic: In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
  2. Make the sauce: Stir in the crushed tomatoes, dried oregano, dried basil, sugar, salt, and pepper. Bring the sauce to a simmer and let it cook for about 20 minutes, stirring occasionally.

Step 5: Assemble the Eggplant Parmesan

  1. Preheat the oven: Preheat your oven to 375°F (190°C).
  2. Layer the ingredients: In a large baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of fried eggplant slices over the sauce. Sprinkle with shredded mozzarella and grated Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with a layer of tomato sauce and a generous topping of mozzarella and Parmesan.
  3. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

Step 6: Serve

  1. Garnish and serve: Let the Eggplant Parmesan rest for about 10 minutes before serving. Garnish with fresh basil leaves and serve hot. Enjoy your Eggplant Parmesan with a side of spaghetti, a green salad, or crusty garlic bread.

Tips and Variations for Eggplant Recipes Parmesan

  • Use different cheeses: For a richer flavor, you can mix in other cheeses such as provolone or fontina along with the mozzarella.
  • Grilled eggplant: For a lighter version, you can grill the eggplant slices instead of frying them. Brush them with olive oil and grill until tender and slightly charred.
  • Add vegetables: Layer in sautéed spinach, mushrooms, or roasted red peppers between the eggplant slices for added flavor and nutrition.
  • Gluten-free option: Use gluten-free breadcrumbs and flour to make this dish suitable for those with gluten sensitivities.
  • Vegan version: Replace the cheese with vegan cheese alternatives and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of eggs for breading.

Preparation and Cooking Time – Eggplant Recipes

  • Preparation time: 30 minutes
  • Salting time: 30 minutes
  • Cooking time: 45 minutes
  • Total time: 1 hour 45 minutes

Nutritional Information (per serving)

  • Calories: 400
  • Protein: 15g
  • Carbohydrates: 40g
  • Fat: 20g
  • Saturated Fat: 7g
  • Fiber: 8g
  • Sugar: 10g
  • Sodium: 800mg

Curiosities and Historical Facts about Eggplant Recipes Parmesan

Eggplant Parmesan, or Melanzane alla Parmigiana, originates from the southern regions of Italy, particularly Sicily and Campania. This dish is a testament to the rich culinary heritage of these areas, where eggplants are a common ingredient due to their adaptability to the Mediterranean climate.

The term “Parmigiana” is thought to refer to the use of Parmesan cheese in the dish, although this cheese is more commonly associated with northern Italy. The name might also derive from the Sicilian word “parmiciana,” which refers to the slats of a wooden shutter, resembling the layered structure of the dish.

Eggplants were introduced to Europe in the Middle Ages, brought by Arab traders from India. Initially, they were considered ornamental plants due to their bitter taste. However, through cultivation and culinary innovation, their bitterness was reduced, and they became a staple in Mediterranean cuisine.

Eggplant Parmesan is similar to other layered dishes such as lasagna and moussaka, highlighting the versatility of eggplant as an ingredient. Its popularity has spread worldwide, becoming a beloved dish in Italian-American cuisine and a favorite in many households.

Whether enjoyed in its traditional form or with modern variations, Eggplant Parmesan remains a delicious and comforting dish that showcases the rich flavors and culinary traditions of Italy.