Difficulty Level: Intermediate
Why it’s great for your cooking channel: Eggplant Parmesan is a beloved comfort food that appeals to a wide audience, making it a fantastic addition to your cooking channel. The layering process and golden, bubbly cheese topping provide excellent visuals for video content. This dish allows you to demonstrate essential cooking techniques, such as breading, frying, and layering, making it educational for viewers. Additionally, you can highlight various tips and tricks, like drawing out the eggplant’s moisture and achieving the perfect fry, ensuring your audience can recreate this classic dish successfully at home. The rich flavors and beautiful presentation of Eggplant Parmesan are sure to attract viewers and keep them engaged.
Description: Eggplant Parmesan, or “Melanzane alla Parmigiana,” is a classic Italian dish consisting of breaded and fried eggplant slices layered with marinara sauce, mozzarella, Parmesan cheese, and baked until bubbly and golden. This hearty, comforting dish is perfect for a family dinner or a special occasion.
Preparation time: 30 minutes
Cooking time: 1 hour
Serving size: Serves: 6
Ingredients:
- 2 large eggplants
- Salt
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 2 cups breadcrumbs
- 1 cup grated Parmesan cheese
- 4 cups marinara sauce
- 3 cups shredded mozzarella cheese
- Fresh basil leaves (optional, for garnish)
- Olive oil (for frying)
Instructions:
- Prepare the Eggplants: Slice the eggplants into 1/4-inch thick rounds. Lay them out on a baking sheet and sprinkle both sides with salt. Let them sit for 30 minutes to draw out excess moisture. Pat them dry with paper towels.
- Bread the Eggplants: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with half of the Parmesan cheese. Dredge each eggplant slice in flour, dip in the egg, and coat with the breadcrumb mixture.
- Fry the Eggplants: Heat olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Assemble the Dish: Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce. Top with more marinara sauce, a sprinkle of Parmesan cheese, and a layer of mozzarella cheese. Repeat the layers until all ingredients are used, ending with a layer of sauce and a generous topping of mozzarella and Parmesan cheese.
- Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Serve: Let the Eggplant Parmesan cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
