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Spicy Hatch Chili Eggplant Parmesan is a delightful twist on the classic Italian comfort dish. This recipe marries the rich, savory flavors of traditional eggplant parmesan with the vibrant heat of Hatch green chiles, creating a dish that is both hearty and exciting. The use of these uniquely flavorful chiles not only elevates the overall taste but also pays homage to the culinary traditions of the Southwest, making this dish a true fusion of cultures. Whether you are a devoted vegetarian or a meat lover looking for a satisfying meatless meal, this Spicy Hatch Chili Eggplant Parmesan is sure to impress. Its layers of crispy eggplants, melty cheese, and spicy chile goodness make it a perfect option for dinner gatherings or a cozy night in.

Hatch Chili Eggplant Parmesan

Discover the vibrant flavors of Spicy Hatch Chili Eggplant Parmesan, a delightful fusion of Italian and Southwestern cuisines. This unique take on the classic dish combines crispy, breaded eggplant with the earthy heat of Hatch green chiles, creamy mozzarella, and sharp Parmesan. Perfect for vegetarians and meat lovers alike, this dish is sure to impress at any dinner gathering. Learn how to layer the ingredients for maximum flavor and enjoy a satisfying meal that celebrates culinary tradition.
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Ingredients
  

2 medium eggplants, sliced into 1/2-inch rounds

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably panko)

2 cups Hatch green chiles, roasted and chopped (or canned if not available)

2 cups marinara sauce (store-bought or homemade)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 tablespoon olive oil

2 teaspoons Italian seasoning

1 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

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

    Prepare the eggplants: Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat them dry with paper towels.

      Set up the breading station: Arrange three shallow bowls. Put flour in the first, beaten eggs in the second, and breadcrumbs mixed with Italian seasoning, garlic powder, salt, and pepper in the third.

        Bread the eggplant: Dip each eggplant slice first in the flour, then in the beaten eggs, and finally coat thoroughly with the breadcrumb mixture.

          Cook the eggplant: In a large skillet over medium heat, add olive oil and wait until hot. Fry the eggplant slices in batches until golden brown on both sides, about 3–4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

            Layer the casserole: In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices on top. Add one cup of the roasted Hatch green chiles over the eggplant, then half of the mozzarella and half of the Parmesan cheese. Repeat with another layer of sauce, the rest of the eggplant, chiles, and top with the remaining mozzarella and Parmesan.

              Add remaining sauce: Pour any leftover marinara sauce over the top to keep it moist.

                Bake: Cover with aluminum foil and bake in the preheated oven for 25 minutes. Uncover and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

                  Garnish and serve: Remove from the oven and let it sit for about 10 minutes. Garnish with fresh basil leaves before serving. Enjoy your comforting and spicy Hatch Chili Eggplant Parmesan!

                    Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4-6 servings