Embrace the quintessential comfort food, Eggplant Parmesan with Mozzarella that pairs beautifully with a glass of fruity red wine. This quintessentially Italian dish is packed with layers of flavor from crisp eggplant, tangy tomato sauce, and a blend of melty mozzarella and Parmesan. This splendid, hearty main captures the heart of Italian home cooking while providing incredible Vitamin B12 benefits from the eggs and cheese. A recipe meant to take you on a delightful culinary journey from your kitchen to the sun-drenched regions of Italy in every delicious bite.
Ingredients List
Embarking on this gastronomic adventure, you’ll need:
- 2 large eggplants
- Salt to taste
- 3 large eggs
- 2 cups of breadcrumbs
- 1 tbsp of dried oregano
- 1 tbsp of dried basil
- 1 cup of all-purpose flour
- 2 cups of grated Parmesan Cheese
- 2 cups of shredded mozzarella cheese
- 5 cups of marinara sauce
- 1 cup of chopped fresh basil
- Olive oil as required
Instructions
- Begin by prepping your eggplant. Slice them into 1/2-inch thick rounds, sprinkle with salt, and let them sit for an hour to extract moisture. Rinse and pat dry.
- In a bowl, whisk your eggs. In another, mix breadcrumbs with dried oregano and basil. Dredge each eggplant slice in flour, dip in egg, then coat in breadcrumb mixture.
- In a large skillet, heat your olive oil over medium heat and fry eggplant until golden on each side, adding more oil as needed. Drain on kitchen paper.
- Preheat your oven to 375°F. Spread a layer of marinara sauce in a baking dish.
- Layer half the fried eggplant in the dish, then cover with half the marinara sauce, sprinkle with half the Parmesan and mozzarella, then repeat layers. Finish with a generous layer of cheeses.
- Bake for 20-25 minutes or until the cheese is golden and bubbly. Sprinkle with fresh basil just before serving.
Cooking Time & Servings
This Eggplant Parmesan with Mozzarella takes about two hours to prepare and cook and serves 6 as a main.
Nutritional Information
A plate of this heartwarming Eggplant Parmesan with Mozzarella is not only decadent but also a bountiful source of vitamins and nutrients. Each serving comes packed with compelling complements of protein from the cheese and eggs, fiber from the eggplant, Vitamin B12, Calcium, and Iron.
Tips and Tricks
Here a few pro tips to level up your eggplant game!
– Always remember to salt your eggplant slices, this process called ‘sweating’ draws out moisture and bitterness.
– While frying, to avoid your breadcrumbs from burning, maintain a medium heat.
– The choice of cheese isn’t set in stone. Feel free to explore with creamier alternatives like Ricotta or sharper ones like Pecorino Romano.
To wrap it up…
Hearty, wholesome and packed full of irresistible Italian flavors, don’t be surprised when this Eggplant Parmesan with Mozzarella becomes the cherry on top of your weeknight dinner menu. We’d be thrilled to see your unique spin on this dish. Share your wonderful creations with us and lend us your thoughts, questions or comments about this recipe.
Frequently Asked Questions
– What can I use in place of eggplant? You can replace eggplant with zucchini or butternut squash if you have a dislike or allergy.
– Can I make this dish ahead? Yes! You can assemble the lasagna ahead of time, refrigerate it, then bake it when required.
– Can I freeze Eggplant Parmesan with Mozzarella? Absolutely! Prepare the dish, allow to cool fully, then wrap and freeze. It will keep well for around 3 months.
– What other cheese can be used apart from Mozzarella? You can also use Provolone or Fontina for a twist of flavor.
– Is Eggplant Parmesan with Mozzarella an appetizer or main course? Traditionally, it’s served as a standalone main dish, but it could also be a show-stealing appetizer, based on portion size.
