Classic Eggplant Parmesan

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Lay the eggplant slices on paper towels and sprinkle with salt. Let them sit for 15-20 minutes to draw out moisture, then pat them dry with more paper towels.

   Oko 20 min

   Napomena kuhara: Salting helps remove bitterness and prevents the eggplant from absorbing too much oil during frying.

2. 2

   Set up a breading station with three shallow dishes: one for all-purpose flour, one for beaten egg, and one for a mixture of bread crumb, grated Parmesan cheese (for breading), and black pepper.

   Oko 5 min

3. 3

   Dredge each eggplant slice first in the flour, shaking off any excess, then dip into the egg mixture, and finally coat thoroughly in the bread crumb mixture.

   Oko 10 min

   Napomena kuhara: Press the breadcrumbs gently onto the eggplant to ensure good adhesion.

4. 4

   Heat olive oil in a large skillet over medium heat.

   Oko 2 min

   Napomena kuhara: Ensure the oil is hot enough before adding eggplant to prevent it from becoming greasy.

5. 5

   Fry the breaded eggplant slices in batches for 2-3 minutes per side, until golden brown and tender. Transfer the fried eggplant to a plate lined with paper towels to drain excess oil.

   Oko 15 min

   Napomena kuhara: Do not overcrowd the pan; this helps maintain oil temperature and ensures even browning.

6. 6

   Preheat your oven to 190°C (375°F).

   Oko 5 min

7. 7

   Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

   Oko 1 min

8. 8

   Arrange a single layer of fried eggplant slices over the sauce. Top with about one-third of the remaining marinara sauce, followed by a layer of shredded mozzarella cheese and grated Parmesan cheese (for layering).

   Oko 3 min

9. 9

   Repeat the layering process two more times, ending with a generous top layer of mozzarella and Parmesan cheese.

   Oko 2 min

10. 10

    Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

    Oko 25 min

    Napomena kuhara: If the cheese browns too quickly, you can loosely cover the dish with foil.

11. 11

    Remove from the oven and let it rest for 10 minutes before serving.

    Oko 10 min

    Napomena kuhara: Resting allows the layers to set, making it easier to slice and serve.

12. 12

    Garnish with fresh basil, if desired, and serve hot.