Eggplant parmesan, known as parmigiana di melanzane in Italy, is a classic Italian casserole dish. The eggplant is thinly sliced and then fried in a delicious olive oil mixture. For a lighter alternative, some may opt to bake or grill the eggplant for their casserole dish rather than frying it. The eggplant is then layered with a tomato sauce, mozzarella cheese, parmigiano cheese and basil. Some cooks choose to include slices of hard-boiled egg.
The name of the dish is derived from the parmigiano cheese that is used in preparation of the dish. Aside from the eggplant, parmigiano cheese is one of the main ingredients that is plentiful in this recipe. Because it is an easy dish to prepare and only requires several different ingredients, this eggplant parmesan recipe can be whipped up in no time for the entire family. If you're looking for the perfect side dish to accompany your eggplant parmesan, try sauteing some broccoli rabe in olive oil with minced garlic, red pepper flakes and freshly squeezed lemon juice.
Baked Eggplant Parmesan Recipe
2 large eggplants, about 2 1/2 lbs.
3/4 cup bread crumbs
3/4 cup grated parmesan cheese
1 1/2 cups grated mozzarella cheese
1 tsp. oregano, dried
1/2 tsp. basil, dried
6 cups tomato sauce
Preheat your oven to 375 degrees. While the oven is heating, peel and slice the eggplants into 1/2-inch rounds. Brush some olive oil onto two baking sheets and place to the side.
In a medium-sized bowl, combine 2 large eggs and 2 tbsp. of water. In an additional bowl, combine your breadcrumbs, dried basil, dried oregano, 3/4 cup parmesan cheese, a pinch of salt and a pinch of pepper.
Take your slices of eggplant and dip them into the mixture of egg, allowing the excess to drip off before continuing. Next, dip the eggplant slices into the breadcrumb mixture and coat evenly on both sides, ensuring that all of the eggplant is covered in the mixture. Spread out the eggplant evenly on the baking sheets.
Once the oven is heated, bake the eggplant for about 20 to 25 minutes or until golden. Flip the eggplant over and cook on the other side for an additional 20 to 25 minutes. Remove the eggplant from the oven when done and increase the temperature to 400 degrees.
In a 9 x 13" baking dish, add 2 cups of tomato sauce followed by about half of the eggplant. Spoon another 2 cups of tomato sauce over the first layer of eggplant followed by 1/2 cup of mozzarella cheese, eggplant, sauce and mozzarella. Finish it off with 2 tbsp. of parmesan cheese. Bake your eggplant parmesan recipe for about 20 minutes and then serve.
Now, you can bring the taste of Italy right to your dining room table.