Description
Eggplant Parmesan Delight is more than just a dish; it’s a symphony of flavors and textures that come together in perfect harmony. Each slice of eggplant is coated in a crispy breadcrumb and parmesan crust, fried to golden perfection, and then layered with rich marinara sauce, stretchy mozzarella, and a sprinkle of fresh herbs. This dish is a testament to the beauty of simple ingredients, elevated through love and care.
Ingredients
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
Instructions
Prep Eggplant: Slice eggplants into 1/4-1/2 inch thick rounds. Sprinkle both sides with coarse salt to “sweat” out moisture for 10 minutes. Pat dry with paper towels, removing salt.
Make Breadcrumbs: Toast bread slices and pulse in a food processor to crumbs. Mix with parmesan, Italian herbs, garlic powder, salt, and pepper.
Breading: Set up three bowls – one with flour, one with beaten eggs, and one with breadcrumb mixture. Coat each eggplant slice in flour, dip in egg, then press into breadcrumbs.
Cook Eggplant: For frying, heat olive oil in a skillet and cook eggplant slices until golden, about 2-3 minutes per side. For baking, preheat oven to 350°F, place eggplant on an oiled sheet, and bake for 25 minutes.
Assemble: In a casserole, layer marinara sauce, eggplant slices, mozzarella, more sauce, and parmesan. Repeat layers.
Bake: At 400°F for 30 minutes until cheese is bubbly and browned. Garnish with basil and oregano.
- Prep Time: 30 minutes
- Cook Time: 55 minutes