Eggplant Parmesan
A classic Italian vegetarian dish of breaded eggplant slices layered with tomato sauce and melted mozzarella and Parmesan cheese, baked to perfection.
This Eggplant Parmesan is a hearty and satisfying dish perfect for dinner. The eggplant is sliced, salted to remove bitterness, dredged in flour, dipped in beaten eggs, coated with panko breadcrumbs, and lightly fried. Then, the eggplant slices are layered in a baking dish with tomato sauce and cheeses, and baked until bubbly and golden.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Eggplant - 2 pcs
- Flour - 100 g
- Tomato Sauce - 400 g
- Mozzarella - 200 g
- Salt - 1 tsp
- Panko - 150 g
- Eggs - 2 pcs
- Olive Oil - 50 ml
- Parmesan Cheese - 50 g
- Basil - 10 g
Directions
Step 1
Preheat the oven to 190°C (375°F).
Step 2
Slice the eggplant into 1/4-inch rounds.
Step 3
Sprinkle salt on the eggplant slices and let them sit for 20 minutes, then pat dry.
Step 4
Dredge the slices in flour.
Step 5
Dip the floured slices in beaten eggs.
Step 6
Coat them evenly with panko breadcrumbs.
Step 7
Lightly fry the breaded eggplant slices in olive oil until golden on both sides.
Step 8
In a baking dish, spread a thin layer of tomato sauce, then layer the fried eggplant slices.
Step 9
Top with mozzarella and Parmesan cheese.
Step 10
Bake for 20-25 minutes until the cheese is melted and bubbly.
Cook's Notes
For a lighter version, you can bake the breaded eggplant slices instead of frying them.