Crispy Eggplant Parmigiana with Herbed Breadcrumbs

Welcome to a culinary adventure that promises to deliver a dish bursting with flavors, textures, and pure comfort. Today, we’re diving into the world of vegetarian delights with a classic recipe that has been given a crispy twist: Eggplant Parmigiana with Herbed Breadcrumbs. This dish is not only a testament to the versatility of eggplant but also a showcase of how simple ingredients can be transformed into a meal that’s both satisfying and sophisticated. Whether you’re a long-time lover of eggplant or someone looking to explore this versatile vegetable, this recipe is sure to impress.

Ingredients

To start, let’s gather the ingredients that will bring this dish to life:

• For the Eggplant:
  • 2 large eggplants
  • 1/2 cup all-purpose flour
  • 3 eggs
  • 1/4 cup olive oil (for frying)
• Homemade Breadcrumbs:
  • 6 bread slices (to make about 1 1/2 cups crumbs)
  • 1/2 cup shredded parmesan cheese
  • 2 teaspoons Italian herb blend
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
• Toppings:
  • 1 1/2 to 2 1/2 cups marinara sauce
  • 1 lb mozzarella cheese, sliced or shredded
  • 1/3 cup shredded parmesan cheese
  • 1-2 tablespoons fresh basil, chopped
  • 1 teaspoon fresh oregano, chopped

Directions

The magic begins with preparation and assembly. Follow these steps to create your masterpiece:

1. Prep Eggplant: Begin by slicing the eggplants into 1/4-1/2 inch thick rounds. To remove excess moisture, sprinkle both sides with coarse salt and let them “sweat” for about 10 minutes. Afterwards, pat them dry with paper towels, ensuring the salt is removed.
2. Make Breadcrumbs: Toast the bread slices until golden and pulse them in a food processor to create crumbs. Mix these with parmesan cheese, Italian herbs, garlic powder, salt, and pepper for a flavorful breadcrumb mixture.
3. Breading: Prepare three bowls for the breading process—one with flour, one with beaten eggs, and one with your homemade breadcrumb mixture. Coat each eggplant slice first in flour, dip it in the egg, and then press it firmly into the breadcrumbs to ensure a good coat.
4. Cook Eggplant: For those who love a crispy texture, frying is the way to go. Heat olive oil in a skillet and cook each eggplant slice until golden brown, about 2-3 minutes per side. If you prefer a lighter version, baking is an excellent option. Simply preheat your oven to 350°F, arrange the eggplant slices on an oiled baking sheet, and bake for 25 minutes.
5. Assemble: In a casserole dish, create layers of marinara sauce, eggplant slices, mozzarella cheese, more sauce, and a sprinkle of parmesan. Repeat the layers to build up the flavors.
6. Bake: The final step is to bake your assembled dish at 400°F for 30 minutes. You’re aiming for a bubbly and beautifully browned cheese topping. Once out of the oven, garnish with fresh basil and oregano to add a burst of freshness.

Serving Suggestions

This Crispy Eggplant Parmigiana with Herbed Breadcrumbs serves up to 6 people, making it perfect for a family dinner or a gathering with friends. Pair it with a simple green salad, some crusty bread, and a glass of your favorite wine for a complete dining experience.

Conclusion

Creating this dish is about more than just following a recipe; it’s an opportunity to bring people together over a meal that’s crafted with care and love. The crispy eggplant, combined with the rich flavors of the sauce, cheese, and herbs, creates a symphony of tastes that will leave you and your guests wanting more. So, don your apron, get cooking, and prepare to enjoy a slice of culinary heaven with your Crispy Eggplant Parmigiana with Herbed Breadcrumbs. Buon appetito!

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