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A white dish filled with spaghetti topped with tomato sauce and fresh basil leaves, with metal tongs resting on the side. Some pasta is on a black-and-white patterned plate in the foreground.
Melissa Jo

Eggplant Parmigiana Recipe

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This Eggplant Parmigiana is packed with eggplants, milk, and all-purpose flour for a tasty main course to share.
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Prep Time 40 minutes
Cook Time 49 minutes
Course: Main Course
Cuisine: Italian

Ingredients
  

  • 3 eggplants sliced into 1-inch thick rounds
  • 2-3 cups of Milk for soaking
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 eggs whisked
  • 2 cups seasoned Panko breadcrumbs
  • 1/4 cup shredded Parmesan cheese
  • 1 cup vegetable oil
  • 1 cup olive oil
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Method
 

Preparing the Eggplants:
  1. Start by preheating your oven to 350 degrees Fahrenheit.
  2. Slice the eggplants into 1-inch thick rounds.
  3. Place the eggplant slices in a large bowl and soak them in milk for 30 minutes.
  4. After soaking, rinse the eggplants thoroughly to remove excess milk.
Breading the Eggplants:
  1. In a shallow dish, combine the all-purpose flour with 1 teaspoon each of salt and pepper.
  2. Dip each eggplant slice into the seasoned flour, ensuring both sides are coated evenly.
  3. In another shallow dish, whisk the eggs together with salt and pepper.
  4. Dip the floured eggplant slices into the egg wash, allowing any excess to drip off.
  5. Press each eggplant slice firmly into a bowl containing the seasoned Panko breadcrumbs mixed with shredded Parmesan cheese, ensuring they are coated thoroughly.
Frying the Eggplants:
  1. In a large skillet, heat the vegetable oil and olive oil over medium-high heat.
  2. Carefully place the breaded eggplant slices into the hot oil.
  3. Fry the eggplant for about 5-6 minutes on each side, or until they turn golden brown.
  4. Once fried, transfer the eggplant slices to a paper towel-lined plate to drain excess oil.
Assembling the Eggplant Parmesan:
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Take a 9x11-inch baking dish and start layering the ingredients.
  3. Begin with a layer of tomato sauce at the bottom of the dish.
  4. Add a layer of fried eggplant slices on top of the sauce.
  5. Sprinkle a generous amount of shredded Parmesan cheese over the eggplant layer.
  6. Follow with a layer of shredded mozzarella cheese and a sprinkle of fresh parsley.
  7. Repeat the layering process with the remaining ingredients, ending with a final layer of sauce, Parmesan cheese, mozzarella cheese, parsley, and cracked black pepper.
Baking the Eggplant Parmesan:
  1. Place the assembled dish in the preheated oven.
  2. Bake for approximately 30 to 45 minutes, or until the cheese is melted, golden brown, and bubbly.
  3. Once done, remove the dish from the oven and let it cool for a few minutes before serving.

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Notes

Congratulations! You've successfully prepared a delectable homemade Eggplant Parmesan. This classic Italian dish is sure to impress your family and friends with its crispy breaded eggplant, layers of rich tomato sauce, and gooey cheese. Serve it as a main course accompanied by a fresh salad

 

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