:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/6tiW2q5jSDiOUm4u9nkK/8b7e280172c59878389336387ed6c5.png "How to make Classic Baked Eggplant Parmesan")
How to make Classic Baked Eggplant Parmesan
Eggplant Parmesan, also known as 'Parmigiana Di Melanzane', is a classic Italian dish that features sliced eggplant pieces layered with cheese and tomato sauce, then baked. This comforting, hearty dish is sure to impress anyone who savors it, boasting a delightful blend of flavors that are both rich and refreshing.
Ingredients
- 2 large eggplants
- Salt, for drawing water out of eggplants
- All-purpose flour, for dredging
- freshly ground black pepper
- 4 eggs, beaten
- 3 cups fine dry bread crumbs
- 1 quart homemade tomato sauce, recipe follows
- 11⁄2 Pounds fresh mozzarella cheese, thinly sliced
- 1 Cup freshly grated parmesan cheese
- Canola oil, for frying
- Fresh basil or parsley leaves, for garnish
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Directions
First, slice the eggplants into pieces about 1 inch thick. Lay them onto a tray and sprinkle with some salt. Let stand for approximate 20-30 minutes to draw out the moisture.
Rinse the slices to remove any residual salt, and then dry them thoroughly, pressing gently to make sure they are free of water.
Meanwhile, heat up oil in a large pan over medium heat. You'll need enough oil to shallow fry your eggplant slices.
Prepare three separate bowls - one with flour seasoned with salt and pepper, one with beaten eggs, and the third with breadcrumbs. Dredge each eggplant slice in this order: flour, beaten egg, and then breadcrumbs.
Fry the coated slices in the hot oil until golden brown, then drain on kitchen towels. Preheat your oven to 350°F (175°C).
In a large baking dish, spread a layer of tomato sauce, followed by a layer of fried eggplants. On top of the eggplants, place a layer of mozzarella cheese and sprinkle some Parmesan. Repeat these layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
Bake for about 30-40 minutes, until the cheese on top is golden and the sauce is bubbling.
Let it cool slightly before serving, garnished with fresh basil or parsley leaves.
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