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Eggplant Parmesan Recipe

A Twist on Tradition: Eggplant Parmesan!

Oh, beloved Eggplant Parmesan, you delectable tower of comfort and joy! Let’s embark on a culinary adventure, transforming a humble vegetable into a symphony of flavors. Eggplant Parmesan isn’t just a dish, it’s a celebration of textures and tastes that dance harmoniously on your palate.

The Secret’s in the Sauce

Before you dive into the eggplant extravaganza, let’s chat about the heart of the dish – the sauce! A good sauce is like the perfect melody; it’s essential to the success of your Eggplant Parmesan concerto. Start with plump, ripe tomatoes, simmered to perfection with garlic, basil, and a kiss of oregano. This aromatic blend will envelop your eggplant in a warm, tangy embrace.

Building Your Eggplant Masterpiece

Now, let’s layer it up! Imagine your kitchen as an art studio, with slices of eggplant as your canvas. Each layer is an opportunity to add depth and dimension. You’ll coat these purple beauties in a crispy breadcrumb armor, then slide them into the oven to achieve golden perfection.

The Cheesy Finale

As you construct your Eggplant Parmesan, don’t forget the pièce de résistance – the cheese! A duo of mozzarella and Parmesan, bubbling and oozing with every slice, will crown your dish with a rich, golden cap. It’s the final flourish that brings your creation from delicious to divine.


  • Eggplant:

    • 2 medium eggplants, sliced into 1/2-inch rounds
    • Salt for drawing out the bitterness
  • Breading:

    • 1 cup all-purpose flour
    • 2 large eggs, beaten
    • 2 cups breadcrumbs
    • 1 teaspoon garlic powder
    • 1 teaspoon Italian seasoning
  • Sauce:

    • 2 cups marinara sauce
    • 2 cloves garlic, minced
    • 1 teaspoon dried basil
    • 1/2 teaspoon dried oregano
  • Cheese Topping:

    • 2 cups mozzarella cheese, shredded
    • 1 cup Parmesan cheese, freshly grated

Let’s Cook!

  1. Prep the Eggplant:

    Salt the eggplant slices and let them sweat for about 20 minutes. Pat dry to remove excess moisture.

  2. Crumb Coating:

    First, dip each eggplant slice into flour, then egg, and finally breadcrumbs mixed with garlic powder and Italian seasoning.

  3. Bake Time:

    Arrange your eggplant slices on a baking sheet and pop them into a 400°F (200°C) oven for 20-25 minutes, flipping halfway until crispy and golden.

  4. Sauce Simmer:

    While the eggplant bakes, simmer your marinara sauce with garlic, basil, and oregano, letting the flavors meld.

  5. Layering Logic:

    In a baking dish, spread a thin layer of sauce, add a layer of baked eggplant, sprinkle with mozzarella and Parmesan, and repeat.

  6. Cheese, Please:

    Top with a generous layer of cheeses and bake at 400°F (200°C) for 10-15 minutes, or until cheese is bubbly and golden.

  7. Rest and Relish:

    Let your Eggplant Parmesan sit for a few minutes before slicing. This allows the layers to set and flavors to intensify.

There you have it, folks – an Eggplant Parmesan recipe that’s bound to impress. With layers of flavor and a harmonious blend of textures, this dish is a true culinary masterpiece. Enjoy the standing ovation from your taste buds!


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