How to Make Easy Eggplant Parmesan

Sauteed eggplant is the main ingredient for the baked dish.

Eggplant Parmesan is an Italian baked dish that is also sometimes referred to as Melanzane alla Parmigiana. This meal can be easily made and is beneficial if you're looking for a simple meatless dinner to cook. The main ingredients for creating any variation on the dish include coating slices of eggplant in flour, beaten eggs and breadcrumbs. After the baking is complete, the eggplant is topped with Parmesan Reggiano cheese.

Things You'll Need

• Baking dish
• Sharp knife
• 3 bowls
• Large frying pan
• Spatula
• Paper towel
• Small pot
• Olive oil
• 2 eggplants
• 3 eggs
• 1/2 cup flour
• 2 cups breadcrumbs
• 1 large can tomato sauce
• 1/2 cup water
• 1 tbsp. chopped fresh basil
• 1 tsp. chopped fresh oregano
• Salt
• Pepper
• 8 oz. shredded mozzarella cheese
• 3/4 cup grated Parmesan Reggiano cheese

Instructions

1. Preheat your oven to 350 degrees and then brush the olive oil on your baking dish.

2. Wash the eggplants and then cut off the ends using a sharp knife. Slice the rest of the eggplant into slices of your desired thickness. Set the slices aside.

3. Crack 3 eggs into a medium-sized bowl and then beat them. Add 1/2 cup of all-purpose flour to a separate bowl and then add 2 cups of breadcrumbs to a third bowl.

4. Dip each eggplant slice into the bowl of flour, the bowl of beaten eggs and then the bowl of breadcrumbs.

5. Heat a small amount of olive oil in a large frying pan over medium heat and then saute both sides of the coated eggplant slices using a spatula. Drain each slice on a paper towel.

6. Add 1 can of tomato sauce, 1/2 cup of water, 1 tbsp. of chopped fresh basil, 1 tsp. of chopped fresh oregano and a dash of salt and pepper to a small pot.

7. Bring sauce to a boil and then let the mixture simmer for at least 10 minutes while stirring occasionally. Add spoonfuls of the heated mixture to cover the bottom of the baking dish and then layer the eggplant slices over the sauce.

8. Cover each eggplant layer you create with shredded mozzarella cheese and the sauce mixture. Bake for at least 20 minutes or until the cheese becomes a golden brown color. Top the finished dish with 3/4 cup of grated Parmesan Reggiano cheese.

References

• I Love Eggplant: Eggplant Parmesan
• Life in Italy: Melanzane alla Parmigiana
• Martha Stewart: Baked-Eggplant Parmesan