Today we are excited to share with you our favorite recipes for Eggplant Parmesan. This delicious and classic dish is perfect for any occasion and is sure to impress your guests.
Eggplant Parmesan Recipe 1
Ingredients:
- 2 large eggplants, sliced into rounds
- 1 tsp salt
- 1 cup all-purpose flour
- 5 large eggs
- 2 cups breadcrumbs
- 1 cup grated Parmesan cheese
- 1/4 cup olive oil
- 3 cups marinara sauce
- 1 cup grated mozzarella cheese
- Fresh basil leaves, chopped for garnish
Instructions:
- Preheat the oven to 375°F.
- Place the sliced eggplants in a colander and sprinkle with salt. Let sit for about 30 minutes.
- Prepare the breading station. In one bowl, add flour. In another bowl, whisk eggs. In the third bowl, mix breadcrumbs and grated Parmesan cheese.
- Dip the eggplant slices in the flour, then egg mixture, and finally, coat in breadcrumb mixture.
- In a large skillet, heat olive oil over medium heat. Add the breaded eggplant to the hot oil and cook for a few minutes on each side until golden brown.
- Place the cooked eggplant on a paper towel-lined plate to absorb any excess oil.
- In a baking dish, spread a third of the marinara sauce. Cover with a layer of eggplant slices, then a layer of grated mozzarella cheese.
- Repeat layers until all ingredients have been used.
- Top with the remaining marinara sauce and grated Parmesan cheese.
- Bake for 30-35 minutes until the cheese is melted and bubbly.
- Garnish with fresh basil leaves and serve hot.
Eggplant Parmesan Recipe 2
Ingredients:
- 2 large eggplants, sliced into rounds
- 1/2 cup kosher salt
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 3 cups Italian seasoned breadcrumbs
- 1 cup grated Parmesan cheese, plus more for serving
- 1/4 cup olive oil, plus more for frying
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
Instructions:
- Preheat the oven to 375°F.
- Place the sliced eggplants in a colander and sprinkle with kosher salt. Let sit for about 30 minutes.
- Prepare the breading station. In one bowl, add flour. In another bowl, whisk eggs. In the third bowl, mix breadcrumbs and grated Parmesan cheese.
- Rinse off the eggplant slices and pat dry. Dip the eggplant slices in the flour, then egg mixture, and finally, coat in breadcrumb mixture.
- In a large skillet, heat olive oil over medium heat. Add the breaded eggplant to the hot oil and cook for a few minutes on each side until golden brown.
- Place the cooked eggplant on a paper towel-lined plate to absorb any excess oil.
- Spread a third of the marinara sauce in the bottom of a 9×13 inch baking dish.
- Add a layer of eggplant slices, a layer of shredded mozzarella cheese, and a sprinkle of Parmesan cheese.
- Repeat layers until all ingredients have been used.
- Top with remaining marinara sauce and grated Parmesan cheese.
- Bake for 30-35 minutes until the cheese is melted and bubbly.
- Serve hot with additional grated Parmesan cheese if desired.
Enjoy this classic Eggplant Parmesan recipe for any occasion, and impress your guests with your culinary skills. Let us know how it turns out for you!