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Eggplant Parmigiana, often revered as a quintessential Italian comfort dish, brings a harmonious blend of flavors and textures to the table. This beloved recipe features layers of tender eggplant, rich marinara sauce, and gooey cheeses, all baked to perfection. Whether enjoyed as a main course or a side dish, Eggplant Parmigiana is a culinary masterpiece that resonates with both traditional and modern palates.

Italian Baked Eggplant Parmesan

Discover the joy of cooking with our Eggplant Parmigiana Delight recipe, a classic Italian dish that beautifully combines layers of tender eggplant, savory marinara sauce, and melty cheeses. This recipe balances traditional methods with modern twists, making it a comforting favorite for any occasion. Packed with nutrients and flavor, it showcases virtuous eggplant while offering insightful tips for prep and cooking techniques that guarantee a delicious outcome. Perfect for family dinners or entertaining, this dish is sure to impress!
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Ingredients
  

2 large eggplants, sliced into ½-inch rounds

Salt, for sweating the eggplant

2 cups marinara sauce (store-bought or homemade)

1 cup all-purpose flour

3 large eggs, beaten

1 cup seasoned breadcrumbs

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon crushed red pepper flakes (optional for a kick)

3 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

Fresh basil leaves, for garnish

Olive oil, for drizzling

Instructions
 

Prepare the Eggplant:

    - Lay the eggplant slices on paper towels and sprinkle both sides generously with salt. Let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry.

      Preheat the Oven:

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

          Set Up Breading Station:

            - In three separate shallow dishes, set out the flour, beaten eggs, and breadcrumbs mixed with oregano, garlic powder, and crushed red pepper flakes.

              Bread the Eggplant:

                - Dredge each eggplant slice in flour, shaking off excess, then dip into the beaten eggs, and finally coat with the breadcrumb mixture. Make sure each slice is evenly coated.

                  Fry the Eggplant (Optional):

                    - In a large skillet, heat a few tablespoons of olive oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Transfer to paper towels to drain excess oil. If you prefer a lighter version, you can also bake them: arrange the breaded slices on a baking sheet and spray lightly with olive oil. Bake for about 25 minutes, flipping halfway through.

                      Layer the Dish:

                        - In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Add a layer of fried or baked eggplant slices, followed by more marinara sauce, a sprinkle of mozzarella, and a third of the Parmesan cheese. Repeat the layers until you run out of ingredients, finishing with a layer of marinara sauce topped with the remaining mozzarella and Parmesan cheeses.

                          Bake:

                            - Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

                              Garnish and Serve:

                                - Remove from the oven and let it cool for about 10 minutes. Garnish with fresh basil leaves before serving.

                                  Prep Time, Total Time, Servings:

                                    30 minutes | 1 hour | 6 servings