As a young man I was a vegetarian. Many “meat substitutes” were underwhelming. Eggplant parmigiana wasn’t a meat substitute as much as a delicious alternative to chicken parm.
Here's a recipe for classic eggplant parmigiana:
Ingredients:
- 2 large eggplants, sliced into 1/2-inch rounds
- 2 cups all-purpose flour
- 4 eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper
- Olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Salt the eggplant slices and let them sit for 30 minutes to draw out any excess moisture. Rinse and pat them dry.
3. In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with 1/2 cup of grated Parmesan cheese.
4. Coat each eggplant slice in the flour, then dip it in the egg mixture, and finally coat it in the breadcrumb mixture.
5. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan. Fry the eggplant slices until golden brown and crispy, about 2-3 minutes per side.
6. Place the fried eggplant slices on a paper towel-lined plate to drain off any excess oil.
7. Spread a thin layer of marinara sauce on the bottom of a large baking dish. Arrange a layer of eggplant slices on top of the sauce, followed by a layer of shredded mozzarella cheese. Repeat these layers until all the eggplant slices are used up.
8. Top the final layer of eggplant with a generous amount of marinara sauce and sprinkle the remaining Parmesan cheese on top.
9. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly and the eggplant is tender.
10. Let the eggplant parmigiana cool for a few minutes before serving. Enjoy!
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