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Here is what you need to make a tasty Eggplant Parmesan with Marinara Sauce: - 2 large eggplants - 1 teaspoon salt - 2 cups marinara sauce - 2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 cup all-purpose flour - 3 large eggs, beaten - 2 cups breadcrumbs - 1/4 cup fresh basil, chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - Olive oil for frying - Fresh basil leaves for garnish Each ingredient plays a key role in this dish. The eggplants are the star, adding a rich texture. Salt helps draw out moisture and bitterness from the eggplants. The marinara sauce brings a lovely, tangy flavor. Mozzarella melts beautifully, while Parmesan adds a salty bite. Flour, eggs, and breadcrumbs create a crispy coating. Fresh herbs, like basil, give a bright taste and nice color. When you gather these ingredients, think about quality. Fresh eggplants will taste better. Use a savory marinara sauce, whether store-bought or homemade. The right cheese will elevate your dish. Investing in good ingredients makes the meal special. For the full recipe, check out the specific steps to create this delightful Eggplant Parmesan! Start by slicing your eggplants into 1/4-inch rounds. Place these slices in a colander. Sprinkle 1 teaspoon of salt evenly over the slices. Let them rest for 30 minutes. This process helps draw out extra moisture and makes the eggplant less bitter. After 30 minutes, rinse the slices under cold water. Pat them dry with paper towels to remove any remaining moisture. Next, set up a dipping station with three shallow dishes. In the first dish, pour in 1 cup of all-purpose flour. In the second dish, place 3 large beaten eggs. In the third dish, mix 2 cups of breadcrumbs with 1 teaspoon of garlic powder and 1 teaspoon of onion powder. This adds extra flavor to the coating. Take each eggplant slice and first dredge it in the flour. Make sure it is evenly coated. Then dip the floured slice into the beaten eggs, letting any excess drip off. Finally, press the slice into the breadcrumb mixture, ensuring it is fully coated. This helps create a crunchy crust. In a large skillet, heat olive oil over medium heat. You want enough oil to cover the bottom of the pan. Fry the breaded eggplant slices in batches. Don’t overcrowd the pan. Cook each side for about 3 to 4 minutes, until they turn golden brown. After frying, place the slices on a plate lined with paper towels. This helps drain off any excess oil. Preheat your oven to 375°F (190°C). Get a 9x13-inch baking dish ready. Start by spreading a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices evenly on top. Next, add half of the remaining marinara sauce. Sprinkle half of the mozzarella and Parmesan cheese on top. Repeat the layering process, finishing with the remaining cheeses. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil. Continue baking for another 15 minutes, or until the cheese is bubbling and golden brown. The final bake gives the dish a nice crust. Once you take it out of the oven, let the dish cool for a few minutes. This helps the layers set. Garnish with freshly chopped basil leaves for a fragrant finish. Serve warm, and feel free to add extra marinara sauce on the side. For the complete recipe, check out the Full Recipe section. To boost flavor in your Eggplant Parmesan, focus on the breadcrumbs. Adding herbs like oregano or thyme can make a big difference. Use Italian seasoned breadcrumbs for a richer taste. Also, the marinara sauce is key. A good quality sauce elevates the whole dish. You can even make your own marinara for a fresh touch. Frying the eggplant correctly is crucial. Use enough olive oil and heat it well. If the oil is hot enough, the eggplant will fry nicely. Avoid overcrowding the pan to keep the heat consistent. This helps the eggplant stay crispy. To avoid sogginess later, let the fried slices drain on paper towels. This step removes excess oil. You can prep this dish in advance. Fry the eggplant and layer it with marinara and cheese. Cover it well and store it in the fridge. The flavors will blend nicely overnight. For reheating, use the oven for best results. Preheat it to 350°F and bake until it’s hot and bubbly. This keeps the texture just right. For the full recipe, check the aubergine delight section. {{image_4}} You can make this dish even better by using different vegetables. Try zucchini, mushrooms, or even bell peppers. These can add a fresh twist to your meal. You can also switch out the cheese. Instead of mozzarella, use a vegan cheese or a lighter ricotta. This change can keep it creamy without all the calories. If you need a gluten-free version, swap the flour and breadcrumbs. Use almond flour or gluten-free breadcrumbs instead. These options will still give you a nice crunch. You can also use eggs with ground flaxseed or chia seeds as a binder. This keeps it together while making it gluten-free. Want to boost the taste? Add herbs and spices to your breadcrumbs. Try oregano, thyme, or red pepper flakes for some heat. You can also mix in different cheeses. Blend in provolone or gouda for a rich flavor. These small changes can make a big difference in taste. For more tips, check the Full Recipe. To store leftover Eggplant Parmesan, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to four days. Be sure to label the container with the date. This helps you keep track of freshness. For long-term storage, you can freeze Eggplant Parmesan. Start by letting it cool completely. Cut it into portions for easy serving later. Wrap each portion tightly in plastic wrap. Then, place the wrapped portions in a freezer-safe bag. It can stay fresh in the freezer for about three months. To reheat, remove it from the freezer and let it thaw overnight in the fridge. This keeps the texture nice. When you’re ready to enjoy it again, the best method is using an oven. Preheat your oven to 350°F (175°C). Place the Eggplant Parmesan in a baking dish and cover it with foil. Heat for about 20-25 minutes. This helps keep the cheese melty and the eggplant tender. If you're in a hurry, you can use the microwave. Place a portion on a microwave-safe plate. Cover it with a damp paper towel. Heat for about 2-3 minutes. This method is quicker but may not keep the same texture as the oven. For the best taste, I recommend the oven method. It brings back that fresh, baked flavor, just like the first time. For full details on making this dish, check out the Full Recipe. To salt the eggplant, follow these steps: - Slice the eggplants into 1/4-inch rounds. - Place the slices in a colander. - Sprinkle 1 teaspoon of salt evenly over the slices. - Let them sit for 30 minutes. This process draws out moisture, making the eggplant less bitter and soggy. After 30 minutes, rinse the slices in cold water. Pat them dry with paper towels. This method enhances the flavor and texture of your Eggplant Parmesan. Yes, you can make Eggplant Parmesan ahead of time. Here are some tips: - Prepare the eggplant and layer it in the baking dish. - Cover it tightly with plastic wrap or foil. - Store it in the fridge for up to a day. When ready to bake, remove the wrap and bake as directed. For reheating, cover it with foil to keep moisture in. Bake until heated through. You can serve many tasty sides with Eggplant Parmesan: - A fresh green salad with a light dressing. - Garlic bread for a crunchy contrast. - Roasted vegetables for added flavor. These sides complement the rich flavors of the dish and create a balanced meal. Eggplant Parmesan is great for meal prep. Here are some advantages: - You can make a large batch at once. - Store leftovers in the fridge for easy lunches or dinners. - It reheats well, keeping its flavor and texture. Making it in bulk saves time and effort, letting you enjoy it throughout the week. To make Eggplant Parmesan healthier, consider these substitutions: - Use whole wheat breadcrumbs instead of regular. - Swap the mozzarella for part-skim cheese. - Bake instead of frying for less oil. These changes reduce calories while keeping the dish delicious. Eggplant Parmesan and Eggplant Rollatini are different dishes. Here are their features: - Eggplant Parmesan layers fried eggplant with sauce and cheese. - Eggplant Rollatini involves rolling eggplant slices around cheese filling. Both dishes are tasty but offer unique flavors and textures. If you love Eggplant Parmesan, you might enjoy trying Rollatini too! For the full recipe, check out the details above. Eggplant Parmesan is a delightful dish that blends flavor and texture. We explored the key ingredients, from eggplants to marinara sauce, and covered every step in making this classic. Tips for enhancing flavor and texture help ensure your dish shines. Plus, we discussed variations and storage methods to keep it fresh. Remember, you can easily adapt this recipe to fit your needs. Now, it’s time for you to create your own tasty Eggplant Parmesan. Enjoy every bite!

16. Eggplant Parmesan with Marinara Sauce

Discover the ultimate recipe for Eggplant Parmesan that will wow your taste buds! This hearty dish features crispy breaded eggplant layered with rich marinara sauce and gooey cheese, all baked to perfection. With simple ingredients and easy steps, you’ll create a delicious meal that’s perfect for any occasion. Click through now to explore the full recipe and bring this culinary delight to your kitchen!
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Ingredients
  

2 large eggplants, sliced into 1/4-inch rounds

1 teaspoon salt

2 cups marinara sauce (store-bought or homemade)

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup all-purpose flour

3 large eggs, beaten

2 cups breadcrumbs (preferably Italian seasoned)

1/4 cup fresh basil, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Olive oil for frying

Fresh basil leaves for garnish

Instructions
 

Prep the Eggplant: Begin by placing the sliced eggplants in a colander. Sprinkle the salt evenly over the slices and let them rest for 30 minutes. This process will help to draw out excess moisture and reduce bitterness. After 30 minutes, rinse the eggplant slices under cold water to remove the salt, then pat them dry thoroughly with paper towels.

    Bread the Eggplant: Set up a dipping station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, pour in the beaten eggs. In the third dish, combine the breadcrumbs with garlic powder and onion powder for added flavor.

      Coat the Slices: Take each eggplant slice and dredge it in the flour, ensuring it is evenly coated. Next, dip the floured slice into the beaten eggs, allowing any excess to drip off. Finally, press the slice into the breadcrumb mixture, ensuring it is fully coated and the breadcrumbs adhere well.

        Fry the Eggplant: In a large skillet, heat a generous amount of olive oil over medium heat. Fry the breaded eggplant slices in batches, making sure not to overcrowd the pan. Cook each side for about 3-4 minutes or until they achieve a beautiful golden-brown color and crispy texture. Once fried, transfer the slices to a plate lined with paper towels to drain any excess oil.

          Assemble the Dish: Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, start by spreading a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices evenly on top. Follow with half of the remaining marinara sauce, then sprinkle half of the mozzarella and Parmesan cheese. Repeat the layering process, finishing with the remaining cheeses on top.

            Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and continue baking for another 15 minutes, or until the cheese is bubbling and turns a lovely golden brown.

              Serve: Once out of the oven, let the dish cool for a few minutes. Garnish with freshly chopped basil leaves for an aromatic finish. Serve warm, with additional marinara sauce on the side if desired for dipping.

                Prep Time: 30 min | Total Time: 1 hr 30 min | Servings: 6

                  - Presentation Tips: For an elegant touch, serve the Eggplant Parmesan on a large platter, drizzling more marinara sauce around the edges and placing fresh basil sprigs on top for color and aroma.