Ingredients
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- 4 Salt
- 4 Salt
- 8 cups mozzarella cheese
- 4 basil leaves
- 4 cup Parmesan cheese
- 4 Olive oil
- 8 cups breadcrumbs
- 8 cups all-purpose flour
- 4 pepper
- 8 cups marinara sauce
- 8 eggplants, large
- 16 eggs, large
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Instructions
Step 1
Prep Eggplant:
Place the eggplant slices on a paper towel-lined baking sheet.
Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes. This will help draw out excess moisture and bitterness from the eggplant.
Dredging Station:
Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with half of the grated Parmesan cheese.
Dredge Eggplant:
Pat the eggplant slices dry with paper towels.
Dredge each slice in flour, shaking off any excess.
Dip the floured slice in the beaten eggs, ensuring it's coated evenly.
Coat the slice with the breadcrumb and Parmesan mixture, pressing gently to adhere. Place the coated slices on a baking sheet.
Frying Eggplant:
In a large skillet, heat about 1/4 inch of olive oil over medium-high heat.
Working in batches, add the coated eggplant slices to the skillet and fry until golden brown on both sides, about 2-3 minutes per side. Be careful not to overcrowd the pan. Place the fried slices on a paper towel-lined plate to drain excess oil.
Assemble Eggplant Parmesan:
Preheat the oven to 190°C (375°F ).
In a baking dish, spread a thin layer of marinara sauce.
Place a layer of fried eggplant slices on top of the sauce.
Sprinkle a handful of shredded mozzarella cheese and a sprinkle of the remaining Parmesan cheese over the eggplant.
Repeat Layers:
Continue layering with marinara sauce, eggplant slices, and cheeses until all the ingredients are used up. Finish with a layer of marinara and a generous topping of mozzarella cheese.
Bake:
Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
Serve:
Remove the eggplant Parmesan from the oven and let it cool slightly before serving.
Garnish with fresh basil leaves before serving.
Recipe Story
In the bustling kitchen of life, where cultures intermingle and flavours collide, there's a dish that stands as a testament to culinary fusion and love for comfort food: Eggplant Parmesan. A dish that transcends boundaries, yet holds true to its Italian roots, it's a symphony of flavors that speaks to both the traditionalist and the adventurous palate.
The history of Eggplant Parmesan dates back to the sun-kissed landscapes of southern Italy, where eggplants flourished and kitchens were alive with the sizzle of olive oil. As a staple of Italian cucina, it has evolved from a rustic country dish to a beloved global delight. But here's the thing: this isn't just a recipe; it's a journey.
Picture this: plump eggplant slices, salted and set aside to release their excess moisture, a ritual that honours the vegetable and ensures it's at its best. Dredging in flour, bathing in beaten eggs, and adorned with breadcrumbs – a golden armour that crisps and crackles as it meets the hot embrace of olive oil. And oh, that aroma – it's nostalgia and anticipation in a single whiff.
Layered with marinara, the red elixir of tomatoes cooked with garlic and basil, each stratum is a symphony of textures – the crisp and the tender, the tangy and the savoury. A blanket of mozzarella and Parmesan ensconces the creation, melting into molten rivulets under the oven's caress.
Eggplant Parmesan transcends dietary confines; it’s a chameleon dish. It can cater to the vegetarian seeking comfort, the gluten-free explorer, or the lactose-intolerant gourmet. It's a canvas where chefs – seasoned and fledgling – can create their own masterpiece, adapting it to keto, low-sodium, or vegan inclinations.
But let's not forget: this dish isn't about diets or labels. It's about the shared experience of savouring a dish that speaks a universal language – the language of taste and tradition, of innovation and adaptation. It's a plate that bridges generations, connecting us to our roots while inviting us to reimagine its future.
So, as you savor that first bite of Eggplant Parmesan, let your taste buds travel through time and across continents. Let the crispy crust, the oozing cheese, and the rich sauce tell you a story of a world united by its love for good food. In this dish, history, culture, and the thrill of exploration converge, reminding us that the true essence of food isn't just sustenance – it's a journey of the soul.
