Eggplant Parmigiana

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 15 minutes

Recipe Yield: 6 servings

Ingredients:

• 2 large eggplants, sliced into 1/4-inch thick rounds
• Salt for sprinkling
• 2 cups all-purpose flour
• 4 large eggs, beaten
• 2 cups Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 4 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh basil (optional, for garnish)
• Olive oil for frying

Instructions:

1. Prepare the Eggplant:
   • Sprinkle the eggplant slices with salt and place them in a colander. Let them sit for 20-30 minutes to draw out excess moisture. Rinse the slices and pat them dry with paper towels.
2. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
3. Bread the Eggplant:
   • Place the flour in a shallow bowl. In a second shallow bowl, place the beaten eggs. In a third shallow bowl, combine the breadcrumbs and grated Parmesan cheese.
   • Dredge each eggplant slice in the flour, then dip it in the beaten eggs, and finally coat it with the breadcrumb mixture.
4. Fry the Eggplant:
   • Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side.
   • Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil.
5. Assemble the Parmigiana:
   • Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of eggplant slices over the sauce.
   • Spoon marinara sauce over the eggplant slices, then sprinkle with mozzarella cheese. Repeat the layers until all the eggplant is used, ending with a layer of marinara sauce and mozzarella cheese on top.
6. Bake the Dish:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
7. Serve:
   • Let the eggplant parmigiana cool for a few minutes before serving. Garnish with chopped fresh basil if desired.

Recipe Notes:

• Intensity: This recipe is moderate in difficulty, requiring some frying and assembly skills.
• Nutritional Information: (Per Serving)
  • Calories: 450
  • Total Fat: 24g
    • Saturated Fat: 8g
    • Trans Fat: 0g
  • Cholesterol: 115mg
  • Sodium: 900mg
  • Total Carbohydrates: 40g
    • Dietary Fiber: 6g
    • Sugars: 10g
  • Protein: 18g
• Nutrition: This classic Italian dish is rich and satisfying, with a good balance of protein and fiber from the eggplant and cheese. It’s relatively high in fat and sodium, so it’s best enjoyed as a hearty main course.

Enjoy your delicious Eggplant Parmigiana!