Recipes
Eggplant Parmesan
This delicious eggplant Parmesan is perfect for lunch or dinner!
Ingredients
- •2 large eggplants
- •2 eggs
- •2 cups breadcrumbs
- •1 cup all-purpose flour
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •2 cups tomato sauce
- •1 cup oil for frying
- •1/2 cup grated Parmesan cheese
- •2 cups shredded mozzarella cheese
- •Basil leaves for garnish
Instructions
- 1
Preheat the oven to 200°C.
- 2
Cut the eggplants into slices approximately 1 cm thick.
- 3
Place them in a colander and sprinkle with salt.
- 4
Let stand for about 30 minutes to allow the eggplants to release excess moisture.
- 5
Rinse thoroughly under running water and pat dry with paper towels.
- 6
In a small bowl, mix the flour with the salt and black pepper.
- 7
In another bowl, beat the eggs.
- 8
Place the breadcrumbs in a third bowl.
- 9
Coat the eggplant slices in flour, then dip them in the beaten eggs and finally coat them in breadcrumbs.
- 10
In a large skillet, heat the oil over medium-high heat.
- 11
Fry the eggplant slices in batches until golden brown, about 2–3 minutes per side.
- 12
Remove the eggplant slices from the skillet and place them on a plate lined with paper towels to absorb excess oil.
- 13
Spread a little tomato sauce over the bottom of a baking dish.
- 14
Add a layer of fried eggplant slices, followed by a layer of shredded mozzarella and a little tomato sauce.
- 15
Repeat the layers until all the ingredients are used, finishing with the grated Parmesan.
- 16
Cover the baking dish with aluminum foil and bake for 25 minutes.
- 17
Remove the foil and bake for another 10–15 minutes, or until the cheese is melted and golden brown.
- 18
Remove from the oven and let rest for a few minutes before serving.