Eggplant Parmesan

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Eggplant Parmesan is a classic Italian dish that is made by layering breaded and fried eggplant slices with tomato sauce, melted mozzarella cheese, and grated Parmesan cheese. The dish is then baked in the oven until the cheese is melted and bubbly, and the eggplant is tender.

Here's a more detailed breakdown of the ingredients and steps involved in making Eggplant Parmesan:

Ingredients:

Instructions:

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

2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

3. Season the flour with salt and pepper.

4. Coat each eggplant slice in the flour, shaking off any excess.

5. Dip each slice in the egg, allowing any excess to drip off.

6. Coat each slice in the breadcrumbs, pressing to adhere.

7. Heat a few tablespoons of olive oil in a large skillet over medium-high heat.

8. Fry the eggplant slices in batches, cooking for 2-3 minutes on each side or until golden brown.

9. Drain the fried eggplant slices on paper towels to remove excess oil.

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

11. Arrange a single layer of eggplant slices over the sauce.

12. Top the eggplant with a layer of tomato sauce, followed by a layer of mozzarella cheese and a sprinkle of Parmesan cheese.

13. Repeat the layers until all ingredients are used up, finishing with a layer of cheese on top.

14. Bake for 25-30 minutes or until the cheese is melted and bubbly and the eggplant is tender.

15. Let the dish cool for a few minutes before serving.

Eggplant Parmesan is often served as a main course, although it can also be served as a side dish. It pairs well with crusty bread and a green salad. Enjoy!