Eggplant Parmesan 🍆🧀:
Ingredients 🍆
– 2 medium eggplants, sliced into 1/4-inch rounds 🍆
– 1 teaspoon salt 🧂
– 1 cup all-purpose flour 🍞
– 2 large eggs, beaten 🥚
– 1 1/2 cups breadcrumbs (preferably Italian seasoned) 🍞
– 1/2 cup grated Parmesan cheese 🧀
– 2 cups marinara sauce 🍅
– 2 cups shredded mozzarella cheese 🧀
– 1/4 cup chopped fresh basil (optional) 🌿
– Olive oil for frying 🫒
Preparation 🍳
1. Prepare Eggplants: Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels. 🍆🧂
2. Bread the Eggplant: Set up a breading station with three shallow dishes. Place the flour in one dish, the beaten eggs in another, and a mixture of breadcrumbs and grated Parmesan cheese in the third. Dip each eggplant slice in the flour, then the beaten eggs, and finally coat with the breadcrumb mixture. 🍞🥚🧀
3. Fry Eggplant: In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels. 🫒🍆
4. Assemble: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of fried eggplant slices on top. Spoon some marinara sauce over the eggplant and sprinkle with shredded mozzarella cheese. Repeat layers until all ingredients are used, ending with a layer of cheese on top. 🍅🧀
5. Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through. 🕒🍽️
6. Garnish and Serve: If desired, sprinkle with chopped fresh basil before serving. Enjoy your Eggplant Parmesan warm! 😋🍽️