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To make a great classic eggplant parmesan, you need some key ingredients. Here’s what you will need: - 2 medium eggplants, sliced into ½ inch rounds - Salt, for sweating the eggplants - 2 cups marinara sauce - 2 cups ricotta cheese - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 cup all-purpose flour - 3 large eggs, beaten - 2 cups breadcrumbs (preferably Italian seasoned) - 1 teaspoon dried oregano - 1 teaspoon dried basil - Olive oil, for frying - Fresh basil leaves, for garnish These ingredients create layers of flavor and texture that make the dish truly special. You can make your eggplant parmesan even better with a few extras. Here are some options: - Sliced mushrooms: They add earthiness. - Zucchini: For a twist and more veggies. - Spinach: A great way to add nutrients. - Red pepper flakes: For a spicy kick. - Fresh herbs: Like thyme or parsley for freshness. Adding these will bring new tastes and make it your own. Not all of us have every ingredient on hand. Here are some easy swaps: - Eggplant: Use zucchini or cauliflower for a different base. - Ricotta cheese: Cottage cheese works well too. - Breadcrumbs: Crushed crackers or oats can replace them. - Marinara sauce: Any tomato sauce or homemade sauce will do fine. - Cheese: Use any cheese you like, such as gouda or cheddar. These substitutions will help you create a delicious dish, even if you’re missing something. For the full recipe and detailed steps, check out the Full Recipe. Start by slicing the eggplants into ½ inch rounds. Lay them on paper towels. Sprinkle salt on each slice. This step helps to draw out moisture. Let them sit for about 30 minutes. After that, rinse each slice under cold water. Pat them dry with paper towels. This process keeps the eggplant from becoming soggy in the dish. Next, you need to set up three shallow dishes. In the first dish, add all-purpose flour. In the second dish, place the beaten eggs. In the last dish, mix breadcrumbs with dried oregano and basil. This setup will make breading the eggplant easy and fun. Now it’s time to fry! Heat olive oil in a large skillet over medium heat. Take each eggplant slice. First, coat it in flour. Then, dip it in the beaten eggs. Finally, coat it with the breadcrumb mix. Press down gently to make sure it sticks. Fry the slices in batches for about 3-4 minutes on each side. They should turn golden brown and crispy. Once fried, transfer them to a paper towel-lined plate to drain any excess oil. Follow these steps for a perfect Eggplant Parmesan. This dish is hearty and full of flavor. You can find the Full Recipe for more details on assembling and baking. When you begin to assemble your Eggplant Parmesan, think about the layers. Start with a layer of marinara sauce on the bottom of your baking dish. This sauce keeps the eggplant moist. Then, layer half of your fried eggplant slices. Spread dollops of ricotta cheese evenly. Sprinkle a mix of mozzarella and Parmesan cheese over that. Repeat these layers until you finish with sauce and a topping of cheese. This method adds depth to every bite. Baking is crucial for a good Eggplant Parmesan. Preheat your oven to 375°F (190°C). Cover your baking dish with aluminum foil. This traps steam and helps melt the cheese. Bake for 25 minutes. After that, remove the foil and bake for another 15-20 minutes. This step makes the cheese golden and bubbly. Keep an eye on it so it doesn’t burn. Once baked, let your dish cool for about 10 minutes. This cooling time helps it set. Garnish with fresh basil leaves for a pop of color. Serve it in a pretty casserole dish. Pair it with a side salad or crusty bread. This makes for a complete meal. For the full recipe, revisit the steps for a delicious experience. {{image_2}} When making Eggplant Parmesan, watch out for a few common mistakes. First, don’t skip the salting step. Salting draws out moisture and bitterness. If you skip it, your eggplant can end up wet and soggy. Second, avoid overcrowding the pan when frying. This can lower the oil temperature and lead to greasy eggplant. Finally, don’t rush the cooling time after baking. Letting it sit helps the layers meld together. Frying eggplant can be tricky, but it’s key for a great dish. Start by heating your oil to the right temperature. A good test is to drop a breadcrumb in the oil; it should sizzle. Use a large skillet to give each slice space. Fry each piece for about 3-4 minutes until golden brown. Flip them gently to keep the coating intact. Drain the cooked eggplant on paper towels to remove excess oil. You can make Eggplant Parmesan ahead of time. Assemble the dish but don’t bake it right away. Cover it tightly and refrigerate for up to 24 hours. When you’re ready to bake, add an extra 10-15 minutes to the cooking time. To reheat leftovers, preheat your oven to 350°F (175°C). Cover with foil to prevent drying out and heat for about 20 minutes. Enjoy your delicious meal again! You can make a vegan version of eggplant parmesan that is still rich in flavor. Start by replacing the cheeses. Use cashew cheese or a store-bought vegan cheese. Both options melt well and give a creamy texture. For the egg wash, blend silken tofu with a bit of water. This will help the breadcrumbs stick. Also, use a marinara sauce that is free from any dairy products. If you want to change up the taste, consider using different cheeses. Goat cheese adds a tangy flavor that pairs well with eggplant. For a sharper taste, try aged cheddar or gouda. You can also use a mix of mozzarella and fontina for creaminess. Each cheese brings its own charm, so don’t be afraid to experiment. If you need gluten-free options, it's easy to adapt. Substitute the all-purpose flour with almond flour or gluten-free flour. For breadcrumbs, use gluten-free breadcrumbs or crushed gluten-free crackers. Make sure to check your marinara sauce too. Some sauces contain hidden gluten, so read the label carefully. These swaps keep the dish delicious while meeting dietary needs. You can find the full recipe to guide you through every step! To keep eggplant from becoming soggy, you need to sweat it first. This means you sprinkle salt on the slices and let them sit for about 30 minutes. The salt draws out moisture. After that, rinse and pat the slices dry with paper towels. This step is key for a crispy finish in your dish. Yes, you can freeze Classic Eggplant Parmesan. After baking, let it cool completely. Then, wrap it tightly in plastic wrap and foil. You can freeze it for up to three months. When you are ready to eat, just thaw it in the fridge overnight. Reheat in the oven to bring back its delicious taste. Eggplant Parmesan pairs well with a simple side salad. A fresh green salad with a light vinaigrette balances the dish nicely. You can also serve it with garlic bread or crusty Italian bread. These sides help soak up the tasty marinara sauce. If you want, add some roasted vegetables for extra flavor and nutrition. For the full recipe, check out the details above. This blog post covered how to make classic eggplant parmesan. We discussed the key ingredients, cooking steps, and assembly tips. I also shared useful tricks to avoid common mistakes. You can try fun variations like vegan or gluten-free options. In the kitchen, your creativity can shine. With practice, you will master this dish. Enjoy experimenting with flavors and techniques. Happy cooking!

Classic Eggplant Parmesan

Discover the delicious world of Eggplant Parmesan Delight with this easy-to-follow recipe. From perfectly breaded eggplant slices to layers of creamy ricotta and gooey mozzarella, this dish is pure comfort food. Whether you're cooking for a family dinner or entertaining friends, this Eggplant Parmesan will impress everyone at the table. Click through to explore the full recipe and elevate your culinary skills today!
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Ingredients
  

2 medium eggplants, sliced into ½ inch rounds

Salt, for sweating the eggplants

2 cups marinara sauce

2 cups ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup all-purpose flour

3 large eggs, beaten

2 cups breadcrumbs (preferably Italian seasoned)

1 teaspoon dried oregano

1 teaspoon dried basil

Olive oil, for frying

Fresh basil leaves, for garnish

Instructions
 

Prepare the Eggplants: Arrange the eggplant slices in a single layer on paper towels. Sprinkle salt over each slice and let them sit for about 30 minutes to sweat out moisture. Rinse and pat them dry with paper towels.

    Set Up Coating Stations: In three separate shallow dishes, place flour in one, beaten eggs in another, and breadcrumbs mixed with oregano and basil in the last one.

      Bread the Eggplant: Dredge each eggplant slice first in flour, then in the beaten eggs, and finally coat them with breadcrumbs, pressing to adhere.

        Fry the Eggplant: In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches for about 3-4 minutes on each side, until golden brown and crispy. Transfer them to a paper towel-lined plate to drain excess oil.

          Assemble the Dish: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom, layer half of the fried eggplant, dollop half of the ricotta cheese, sprinkle a third of the mozzarella, and a third of the Parmesan cheese. Repeat layers with remaining ingredients, finishing with marinara sauce and a liberal topping of mozzarella and Parmesan.

            Bake: Cover the baking dish with aluminum foil (avoid touching the cheese) and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.

              Cool and Serve: Remove the dish from the oven and let it cool for about 10 minutes. Garnish with fresh basil leaves before slicing and serving.

                Prep Time: 30 mins | Total Time: 1 hr 15 mins | Servings: 6-8

                  - Optional Presentation Tips: Serve the Eggplant Parmesan in a beautiful casserole dish with fresh basil sprigs on top, paired with a side salad and crusty bread for a complete meal experience.