Eggplant Parmesan, or “Melanzane alla Parmigiana,” as it is known in Italy, is a classic vegetarian dish that combines layers of breaded eggplant with marinara sauce, mozzarella, and Parmesan cheeses. This dish showcases the versatility of eggplant and is loved for its comforting flavors and satisfying texture. This simplified version of Eggplant Parmesan is easy to prepare and perfect for a weeknight dinner.
Ingredients
- 2 large eggplants, sliced into 1/2-inch thick rounds
- Salt, to draw out the bitterness of the eggplant
- 2 cups of all-purpose flour
- 3 large eggs, beaten
- 3 cups of Italian seasoned breadcrumbs
- Olive oil, for frying (or baking, if preferred)
- 3 cups marinara sauce, store-bought or homemade
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
- Cooking spray, if baking