Eggplant Parmigiana

Sure! Here is a classic recipe for Eggplant Parmigiana (also known as Eggplant Parmesan):

Ingredients:

• 2 large eggplants
• Salt (for sweating the eggplants)
• 3 cups marinara sauce (homemade or store-bought)
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup all-purpose flour
• 3 large eggs
• 2 cups breadcrumbs
• 1/2 cup grated Pecorino Romano cheese (optional)
• 1/2 cup fresh basil leaves (chopped)
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Prepare the Eggplants:
   • Slice the eggplants into 1/4-inch thick rounds.
   • Lay the slices on a baking sheet lined with paper towels.
   • Sprinkle both sides generously with salt to draw out moisture and bitterness.
   • Let the eggplant slices sit for about 30-45 minutes. Pat them dry with paper towels to remove excess moisture and salt.
2. Bread the Eggplants:
   • Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Pecorino Romano (if using), garlic powder, oregano, black pepper, and red pepper flakes.
   • Dredge each eggplant slice in flour, shaking off excess, then dip into the egg, and finally coat with the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere well.
3. Fry the Eggplants:
   • In a large skillet, heat the olive oil over medium-high heat.
   • Fry the eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side.
   • Transfer the fried eggplant to a plate lined with paper towels to drain excess oil.
4. Assemble the Dish:
   • Preheat the oven to 375°F (190°C).
   • Spread a thin layer of marinara sauce at the bottom of a baking dish.
   • Place a layer of fried eggplant slices over the sauce.
   • Spoon more marinara sauce over the eggplant, followed by a sprinkle of mozzarella and Parmesan cheese.
   • Repeat the layers (eggplant, sauce, cheese) until all the eggplant slices are used up, ending with a layer of sauce and a generous topping of mozzarella and Parmesan.
5. Bake:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
   • Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
6. Garnish and Serve:
   • Let the Eggplant Parmigiana cool for about 10 minutes before serving.
   • Garnish with fresh basil leaves.

Enjoy your homemade Eggplant Parmigiana with a side of pasta or a fresh green salad!