Crispy Breaded Eggplant Layers

Dive into the heart of Italian comfort food with this classic Eggplant Parmesan. This beloved recipe features layers of perfectly crispy, golden-brown eggplant slices, nestled between a rich, savory marinara sauce and a generous blanket of melted mozzarella and Parmesan cheese. It's a dish that promises warmth, satisfaction, and a taste of tradition in every single bite, baked to bubbly perfection.

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The magic of this dish lies in its simple yet elegant construction. Each layer builds upon the last—from the seasoned breadcrumb coating to the garlicky marinara and the gooey, melted cheeses—creating a harmonious casserole that's as beautiful to look at as it is delicious to eat.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 teaspoon salt (for sweating eggplants)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups breadcrumbs (preferably Italian-style)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 2 cups marinara sauce (homemade or store-bought)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese (for layering)
• 1/4 cup fresh basil leaves, chopped (optional garnish)

Instructions

Step 1

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

Step 2

Lay eggplant slices on a rack or paper towels. Sprinkle both sides with salt and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.

Step 3

Set up a breading station: place flour in one shallow dish, beaten eggs in a second, and combine breadcrumbs, 1/2 cup Parmesan, oregano, and pepper in a third dish.

Step 4

Dredge each eggplant slice in flour, then dip in egg, then coat with the breadcrumb mixture. Arrange on the prepared baking sheets.

Step 5

Bake eggplant slices for 20 minutes, flipping halfway through, until they are golden and crisp.

Step 6

Meanwhile, heat olive oil in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in the marinara sauce and simmer for 5 minutes.

Step 7

Spread 1/2 cup of sauce in the bottom of a 9x13-inch baking dish. Layer half of the baked eggplant slices over the sauce. Top with half the remaining sauce, half the mozzarella, and a sprinkle of Parmesan. Repeat the layers with the remaining eggplant, sauce, and cheeses.

Step 8

Bake uncovered for 25 minutes, until the cheese is bubbly and golden. Let it rest for 10 minutes before serving.

Step 9

Garnish with fresh basil if desired.

Zusatztipps für die Zubereitung

For extra crispiness, you can fry the breaded eggplant slices in olive oil until golden brown on both sides instead of baking them.

Varianten und Anpassungen

To make this recipe gluten-free, simply substitute the all-purpose flour and breadcrumbs with your favorite gluten-free alternatives.

Serviervorschläge

This Eggplant Parmesan pairs beautifully with a crisp green salad tossed in a light vinaigrette and a glass of Chianti to complement the rich Italian flavors.

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Whether you're hosting a dinner party or simply craving a comforting meal, this Eggplant Parmesan is a guaranteed showstopper. The delicious combination of textures and savory flavors makes it an unforgettable dish. Buon appetito!

Recipe FAQs

→ How can I ensure the eggplant is crispy?

Salt the eggplant slices to remove moisture, pat dry thoroughly, then bread with a seasoned breadcrumb mix before baking or frying for optimal crispiness.

→ Can I make this dish gluten-free?

Yes, substitute regular breadcrumbs with gluten-free breadcrumbs to accommodate gluten sensitivities without compromising texture.

→ What type of cheese works best as a topping?

Mozzarella provides meltiness while Parmesan adds a sharp, nutty flavor; using both creates a balanced, flavorful cheese layer.

→ Is it better to bake or fry the eggplant slices?

Baking offers a lighter, less oily option while frying results in a crisper crust; choose based on preference and dietary needs.

→ What side dishes complement this baked eggplant?

A crisp green salad and a glass of Chianti wine pair wonderfully, balancing richness with freshness and acidity.