Eggplant parmesan is a popular dish based on crunchy coated eggplants and plenty of parmesan cheese with a heavenly flavor. It is extra tasty and super-fast.
Heads up! Once you make your eggplant parmesan this way, there is no turning back! This recipe is the best of all for a delicious meal.
The eggplants give you a hearty and meaty texture, which makes the eggplant parmesan a nourishing vegetarian dish.
Here you learn how to make the best eggplant parmesan and a fantastic recipe for a savory marinara sauce.
With a sharp knife, cut the end of the eggplants and start cutting them into medium slices. Since eggplant has a bitter liquid in it, you need some salt to remove it.
So, line a baking sheet with a paper towel, and arrange the slices in an even layer, sprinkle salt on them. Let it sit for one hour, then rinse the brown liquid in the sink.
Preheat the oven to 400 ºF (200ºC).
Choose three medium-size bowls, one for the flour (plus garlic powder, salt, and pepper), the other for breadcrumbs, and in the last one, mix the eggs with a fork till they are incorporated.
Now working one at a time, dredge the eggplant slices in flour, then dip in the egg, let the excess drop off.
Coat the slices in the breadcrumbs thoroughly, and put them in a baking sheet arranged into an even layer. Sprinkle some parmesan cheese on the slices for extra flavor.
Put the coated eggplants in the oven for about 20 minutes. Divide this time for both sides of the eggplants. You want your eggplants to look golden and crunchy.
In the meantime, let’s make the best marinara sauce. Of course, you can use a store-bought jar of sauce, but this homemade recipe is terrific, which gives you an incredible taste for an eggplant parmesan dish.
In a saucepan, heat two tablespoons of extra virgin olive oil till it is shimmering. Now add the finely minced onion. When the onion is softened and translucent, add the garlic and cook it until it is fragrant.
Now add the peeled tomatoes, oregano, tomato paste, sugar, and stir them frequently. Let the sauce simmer for 15 minutes on medium flame, then add the chopped fresh basils and remove from the heat.
In a baking dish, spread a thin layer of the marinara sauce. Top with a layer of crunchy eggplant slices, drizzle the second layer of the sauce. Top with grated parmesan and slices of mozzarella cheese.
Go for the second layers of the eggplants, and repeat the rest with remaining ingredients. For the final look, sprinkle some parmesan cheese, mozzarella, and fresh basils leaves.
Put the dish in the oven for about 25 minutes, until the cheese is melted and bubbly, and the eggplants are tender.
Serve your delicious eggplant parmesan on a dinner plate, and side it with roasted broccoli or a nice green salad.
You can also cook the breadcrumb coated eggplants in a skillet with oil. But baking them in the oven is better because it reduces the extra oil, and it is ready sooner.