Baked Eggplant Parmesan: A Comforting Italian Classic
Are you ready to experience a mouthwatering dish that’s as satisfying as it is simple? Look no further than Baked Eggplant Parmesan! This creamy, cheesy, and perfectly baked delight is a staple in Italian cuisine that will have your taste buds singing.
Ingredients
- 2 medium-sized eggplants
- 1 cup all-purpose flour
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Fresh basil for garnish
Instructions
- Prepare the Eggplants: Slice the eggplants into 1/4 inch rounds and sprinkle them with salt. Allow them to rest for about 30 minutes. This helps remove excess moisture and bitterness. Pat dry with paper towels to absorb any excess liquid.
- Dredging: Dredge each eggplant slice in flour, ensuring they are lightly coated.
- Fry the Eggplants: Heat oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Set them on paper towels to drain excess oil.
- Layer the Dish: In a baking dish, spread a thin layer of marinara sauce on the bottom. Add layers of eggplant slices, followed by mozzarella cheese, and Parmesan cheese. Repeat the layers, ensuring you finish with cheese on top.
- Bake: Preheat your oven to 375°F (190°C) and bake for 25-30 minutes until the cheese is golden and bubbly.
- Serve: Garnish with fresh basil and enjoy your mouthwatering Eggplant Parmesan!