Eggplants A La Parmigiana Recipe

When I think comfort food, my mind instantly drifts to this cheesy, saucy eggplant parmesan that feels like getting a cozy hug on a plate.

Eggplants A La Parmigiana is a delightful comfort dish I love, with layers of breaded eggplant rounds, rich marinara sauce, and a melt of mozzarella and Parmesan cheese. I utilize olive oil for frying, ensuring that the eggplants possess a satisfying crispness on the outside.

Fresh basil and just the right amount of pepper create the most delicious of flavor balances.

Eggplants A La Parmigiana Recipe Ingredients

• Eggplants: Rich in fiber, aids digestion, low in calories.
• Marinara Sauce: Tomato-based, adds a rich, tangy flavor.
• Parmesan Cheese: High in calcium, provides nutty, savory taste.
• Olive Oil: Heart-healthy fats, crucial for frying, adds richness.
• Basil Leaves: Adds fresh aroma, rich in antioxidants.

Eggplants A La Parmigiana Recipe Ingredient Quantities

• 2 medium eggplants, sliced into 1/4-inch rounds
• Salt, for sweating the eggplants
• 2 cups marinara sauce
• 1 cup all-purpose flour, for dredging
• 3 large eggs, beaten
• 1 1/2 cups breadcrumbs
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup olive oil, for frying
• 1/4 cup fresh basil leaves, chopped
• Freshly ground black pepper, to taste

How to Make this Eggplants A La Parmigiana Recipe

1. Season the sliced eggplants with salt and allow them to sit for 30 minutes to pull out and evacuate extra moisture. Dry the eggplants with a paper towel.

2. Set the oven to 375°F (190°C) to heat up.

3. Prepare a dredging station with three shallow dishes. Place the first ingredient (flour) in the first dish. Place the second ingredient (beaten eggs) in the second dish. Place the third ingredient (breadcrumbs mixed with half of the Parmesan cheese) in the third dish.

4. Coat each eggplant slice in flour, dip in the egg, and then in the breadcrumb mixture. Press firmly so the mixture adheres to the eggplant.

5. In a large skillet, over medium-high heat, warm the olive oil. In batches, fry the eggplant slices until they’re golden brown on both sides—a good 3 minutes per side. Drain on paper towels.

6. In the bottom of a 9×13-inch baking dish, spread a thin layer of marinara sauce. Then layer half of the fried eggplant slices over the sauce.

7. Pour half of the rest of the marinara sauce over the eggplant. Spread half of the mozzarella over it and add the leftover Parmesan.

8. Repeat layering with the remaining eggplant slices, marinara sauce, mozzarella, and Parmesan cheese.

9. In the oven that has been preheated, bake for 25-30 minutes, or until the cheese is golden brown and bubbly.

10. Take it out of the oven, allow it to cool for a few minutes, add fresh basil leaves, and finish with freshly ground black pepper before serving.

Eggplants A La Parmigiana Recipe Equipment Needed

1. Knife
2. Cutting board
3. Paper towels
4. Three shallow dishes
5. Large skillet
6. Spatula or tongs
7. 9×13-inch baking dish
8. Oven
9. Medium-sized mixing bowl (for beaten eggs)
10. Measuring cups
11. Spoon (for spreading marinara sauce)
12. Grater (for Parmesan cheese, if not pre-grated)
13. Oven mitts

FAQ

• What is the purpose of salting the eggplants?Drawing out extra moisture and reducing bitterness from eggplants improves their texture and flavor when cooked. Salting them before cooking does this.
• Can I use store-bought marinara sauce?Certainly, marinara sauce from the store is fine. But if you want the best results, pick a delicious, high-quality brand.
• Is there a gluten-free option for this recipe?All-purpose flour and breadcrumbs can be replaced with gluten-free alternatives to make the recipe gluten-free.
• How do I ensure the breadcrumbs stick to the eggplant slices?Ensure to dry the eggplant slices thoroughly after sweating. Next, dredge them in flour and dip them in beaten eggs. Finally, coat the slices with breadcrumbs, pressing down just enough to make sure they adhere.
• Can I bake the eggplant instead of frying?Certainly, the eggplant slices can be baked at 400°F for roughly 20-25 minutes, until they reach a golden and crispy state, with a flip commanded halfway through the baking time.
• What cheese can I use as a substitute for mozzarella?If you have them on hand and would like a different flavor, then provolone or fontina are excellent substitutes for mozzarella.
• How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Eggplants A La Parmigiana Recipe Substitutions and Variations

• Instead of marinara sauce, you can use tomato basil sauce or homemade fresh tomato sauce.
• You can replace all-purpose flour with gluten-free flour or almond flour for a gluten-free version.
• Use panko breadcrumbs instead of regular breadcrumbs for a crunchier texture.
• Substitute Parmesan cheese with Pecorino Romano cheese for a sharper flavor.
• Replace olive oil with canola oil or vegetable oil for frying.

Pro Tips

1. Sweat the Eggplants Thoroughly After salting the eggplant slices, place a weight on them, such as a plate with a can on top. This will help extract even more moisture, resulting in a crispier texture when fried.

2. Use Panko Breadcrumbs For extra crunch, consider using panko breadcrumbs instead of regular ones. They provide a lighter and crispier coating for the eggplants.

3. Enhance Marinara Sauce To add depth of flavor to the marinara sauce, consider simmering it with a splash of red wine or a pinch of red pepper flakes for a bit of heat.

4. Layer with Fresh Herbs Add fresh basil or parsley between the layers of eggplant and cheese to infuse more aroma and freshness into the dish.

5. Rest Before Serving Let the dish rest for about 10 minutes after baking before slicing. This helps the layers set and ensures cleaner slices when serving.