Table of Contents
Eggplant Parmesan is a classic Italian dish loved by many for its rich flavors and satisfying texture. This vegetarian version offers a lighter, yet equally delicious alternative that highlights the natural taste of eggplant paired with fresh basil.
Ingredients
- 2 large eggplants, sliced into 1/2-inch thick rounds
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups Italian-seasoned bread crumbs
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- Fresh basil leaves
- Olive oil for frying
Preparation Steps
Start by salting the eggplant slices and letting them sit for about 20 minutes to draw out excess moisture. Rinse and pat dry.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Season the flour and bread crumbs with salt and pepper.
Dredge each eggplant slice in flour, then dip in egg, and finally coat with bread crumbs. Repeat until all slices are breaded.
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Assembling the Stacks
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce at the bottom of a baking dish.
Arrange a layer of fried eggplant slices over the sauce. Top with more marinara, a sprinkle of mozzarella, and fresh basil leaves. Repeat the layers until all ingredients are used, finishing with a cheese layer on top.
Baking and Serving
Cover the dish with foil and bake for 25-30 minutes, until the cheese is bubbly and golden. Remove from oven and let sit for 5 minutes before serving.
Garnish with additional basil leaves for a fresh touch. Serve hot with a side of crusty bread or a green salad for a complete meal.