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Eggplant Parmesan
Here’s a classic Eggplant Parmesan recipe:
Ingredients for Eggplant Parmesan:
- 2 medium-sized eggplants, sliced into 1/2-inch rounds
- Salt
- 2 cups breadcrumbs (you can use panko or homemade breadcrumbs)
- 1 cup grated Parmesan cheese
- 3 large eggs
- 1/4 cup milk
- Olive oil for frying
- 3 cups marinara sauce
- 1 pound fresh mozzarella cheese, sliced
- Fresh basil leaves for garnish (optional)
Instructions for Eggplant Parmesan:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into rounds, about 1/2 inch thick. Sprinkle salt on both sides of the eggplant slices and place them in a colander for about 30 minutes. This helps draw out excess moisture and bitterness from the eggplant. Rinse the slices and pat them dry with paper towels.
- In a shallow dish, mix the breadcrumbs and grated Parmesan cheese.
- In another bowl, whisk together the eggs and milk.
- Dip each eggplant slice first into the egg mixture, allowing excess to drip off, then coat both sides with the breadcrumb-Parmesan mixture.
- Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, adding more oil as needed. Place the fried slices on a paper towel-lined plate to drain excess oil.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a layer of fried eggplant slices on top of the sauce, slightly overlapping them.
- Spoon more marinara sauce over the eggplant slices and add slices of fresh mozzarella on top.
- Repeat layering with the remaining eggplant, sauce, and mozzarella, finishing with a final layer of marinara and mozzarella on top.
- Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.
- Remove the foil and broil for an additional 3-5 minutes until the cheese is golden brown.
- Once done, let it rest for a few minutes before serving. Garnish with fresh basil leaves if desired.
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