Eggplant Parmesan Dinner Recipes , Easy Dinner Recipes Dinner Recipes Ideas

 Introduction:

Eggplant Parmesan, also known as "Melanzane alla Parmigiana," is a classic Italian-American dish that features layers of breaded and fried eggplant slices, rich marinara sauce, and melted mozzarella cheese. It's a hearty and comforting meal perfect for dinner gatherings or a special family meal. This dish can be served as a main course or as a delicious side.

Ingredients:

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

Directions:

1. Prepare the Eggplant:

   • Lay the eggplant slices on paper towels and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. Pat dry with paper towels.

2. Bread the Eggplant:

   • Place the flour in a shallow dish. In another shallow dish, place the beaten eggs. In a third dish, combine the breadcrumbs and grated Parmesan cheese.
   • Dredge each eggplant slice in flour, shaking off the excess. Dip into the beaten eggs, allowing any excess to drip off, and then coat with the breadcrumb mixture, pressing gently to adhere.

3. Fry the Eggplant:

   • In a large skillet, heat about 1/4 inch of olive oil over medium heat. Fry the eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a plate lined with paper towels to drain.

4. Assemble the Dish:

   • Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish.
   • Arrange a layer of fried eggplant slices over the sauce. Top with more marinara sauce and a sprinkle of mozzarella cheese. Repeat the layers, ending with a final layer of marinara sauce and mozzarella cheese.

5. Bake:

   • Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.

6. Garnish and Serve:

   • Let the Eggplant Parmesan cool for a few minutes before serving. Garnish with fresh basil leaves and serve hot.