Eggplant Parmesan is a classic comfort food dish that combines the earthy flavor of eggplant, tomato sauce, and melted cheese to create a delectable dish. Italian cuisine is renowned for its ability to transform even the simplest of ingredients into extraordinary dishes. Today, we are delving into the core of this Italian classic with our recipe for Eggplant Parmesan.
½cupPlant-based milksuch as almond milk or soy milk
2cupBreadcrumbs
Basil leavesfor garnish
Olive oilfor frying
Saltas per taste
Pepperas per taste
Instructions
Prep the Eggplant:
Slice the eggplants into 1/2-inch thick rounds.
Sprinkle each slice with salt and let them sit for 30 minutes to remove excess moisture.
Pat the eggplant slices dry with paper towels.
Prepare a Dredging Station:
In one bowl, place the flour.
In another bowl, combine the plant-based milk with a pinch of salt and pepper.
In a third bowl, add the breadcrumbs.
Coat and Fry:
Dredge each eggplant slice in the flour, shaking off any excess.
Dip it into the plant-based milk mixture.
Coat it with breadcrumbs, pressing the breadcrumbs onto the slice to adhere.
Fry with Care:
Heat the olive oil in a large skillet over medium heat.
Fry the breaded eggplant slices until golden brown on both sides, then drain on paper towels.
Layer and Bake:
Preheat your oven to 375°F (190°C).
In a baking dish, spread a layer of marinara sauce.
Place a layer of fried eggplant slices over the sauce.
Sprinkle with mozzarella and Parmesan cheese.
Repeat the layers until all ingredients are used, finishing with a generous cheese topping.
Bake to Perfection:
Cover the baking dish with foil and bake for about 30 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Serve and Enjoy:
Let it cool slightly, garnish with fresh basil leaves, and serve hot.
Notes
1. Salting the Eggplant: Salting and allowing the eggplant slices to rest for 30 minutes helps draw out excess moisture, making the eggplant less likely to become soggy during frying. Be sure to rinse and pat them dry before coating in flour and breadcrumbs.2. Breadcrumbs: Italian-seasoned breadcrumbs are preferred for this recipe as they add a nice flavor dimension. However, you can also use plain breadcrumbs and add Italian seasoning, dried oregano, and garlic powder for extra flavor.3. Frying: When frying the eggplant slices, make sure the oil is hot enough to achieve a crispy texture. Use a thermometer if necessary; the oil should be around 350°F (175°C). Avoid overcrowding the pan; fry in batches if needed.4. Layering: Layer the fried eggplant slices evenly with sauce and cheese to ensure each bite is flavorful. Make sure to end with a generous cheese layer on top for that classic Eggplant Parmesan look.5. Baking Time: Keep a close eye on the baking time after removing the foil. You want the cheese to be golden and bubbly, but be cautious not to overcook and dry out the dish.6. Garnish: Fresh basil leaves add a burst of freshness and color to the dish. You can also sprinkle extra Parmesan cheese on top for added richness.7. Make it Ahead: Eggplant Parmesan can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until heated through.8. Variations: Get creative with your favorite cheeses; consider adding a layer of ricotta or provolone for extra creaminess.