Eggplant Parmesan – Crispy, Cheesy, and Totally Comforting! A Vegetarian Delight Everyone Will Love!
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| Eggplant Parmesan – Crispy, Cheesy, and Totally Comforting! A Vegetarian Delight Everyone Will Love! |
Eggplant Parmesan – Crispy, Cheesy, and Totally Comforting! A Vegetarian Delight Everyone Will Love! 
Ingredients:
2 medium eggplants
1 1/2 cups breadcrumbs (preferably Italian-style) 
1/2 cup grated Parmesan cheese
1 tsp garlic powder 
2 eggs, beaten 
2 cups marinara sauce 
2 cups shredded mozzarella cheese
2 tbsp fresh basil, chopped 
1/4 cup olive oil 
Salt and pepper, to taste 
Step-by-Step Instructions:
Prepare the Eggplant:
Slice the eggplants into 1/4-inch thick rounds.
Place the slices on a paper towel-lined tray, sprinkle with salt, and let them sit for 20-30 minutes to draw out excess moisture. This helps make them crispy when baked.
After 30 minutes, gently blot the eggplant slices with a paper towel to remove the moisture.
Prepare the Breading Station:
In one shallow bowl, combine the breadcrumbs, grated Parmesan, oregano, garlic powder, salt, and pepper.
In a second shallow bowl, beat the eggs.
Bread the Eggplant:
Dip each eggplant slice first into the beaten egg, then into the breadcrumb mixture, pressing gently to coat both sides.
Place the breaded eggplant slices on a baking sheet lined with parchment paper.
Bake the Eggplant:
Preheat the oven to 375°F (190°C). 
Drizzle the breaded eggplant slices with olive oil.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Assemble the Eggplant Parmesan:
In a baking dish, spread a thin layer of marinara sauce on the bottom.
Layer the baked eggplant slices on top of the sauce, covering the entire dish.
Spoon more marinara sauce over the eggplant, then sprinkle with shredded mozzarella cheese.
Repeat the layering process (eggplant, sauce, cheese) until all ingredients are used, finishing with a layer of mozzarella.
Bake the Eggplant Parmesan:
Bake in the oven for another 15-20 minutes, or until the cheese is melted and bubbly, and the sauce is simmering.
Remove from the oven and let it rest for 5 minutes.
Serve and Garnish:
Serve your Eggplant Parmesan hot, garnished with fresh basil for a burst of color and flavor. 
Enjoy with a side of pasta or a simple salad!
Pro Tip: For extra flavor, try adding some red pepper flakes to the breadcrumb mixture for a subtle kick!
Labels:
Cooking