There’s something incredibly comforting about a well-cooked Eggplant Parmesan with Basil Marinara. It’s a dish that combines the robust flavors of Italian cuisine with the earthy tones of eggplant, creating an irresistible culinary experience. Recently, I decided to whip up this classic dish for a family dinner, and it was met with rave reviews all around. My family, who are usually skeptical of eggplant, absolutely adored it, which is a testament to the magic of the recipe. The eggplant was perfectly tender, and the basil marinara sauce added a fresh, aromatic touch that elevated the entire dish. For anyone looking to impress their family with a hearty meal, this recipe is a must-try.
Ingredients
The success of Eggplant Parmesan largely depends on the quality and freshness of the ingredients used. Here’s what you’ll need:
- 2 large eggplants, sliced into 1/4-inch rounds
- Salt for sprinkling
- 2 cups of breadcrumbs
- 1 cup of all-purpose flour
- 4 large eggs, beaten
- 1/2 cup of grated Parmesan cheese
- 2 cups of marinara sauce (preferably homemade with fresh basil)
- 1 cup of shredded mozzarella cheese
- 1/4 cup of olive oil
- Fresh basil leaves for garnish
- Black pepper to taste
Instructions
Creating the perfect Eggplant Parmesan involves several key steps, each contributing to the final masterpiece:
- Prepare the Eggplant: Start by sprinkling the eggplant slices with salt and letting them sit for about 30 minutes. This will help draw out any bitterness. Rinse them under cold water and pat dry with paper towels.
- Bread the Eggplant: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and the last with breadcrumbs mixed with Parmesan cheese. Dip each slice of eggplant first in flour, then egg, and finally in the breadcrumb mixture, ensuring they are well-coated.
- Cook the Eggplant: Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Remove and drain on paper towels.
- Assemble the Dish: Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant. Sprinkle with mozzarella cheese. Repeat the layers, ending with mozzarella on top.
- Bake: Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Garnish and Serve: Once baked, remove from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.
Nutrition Facts
This recipe serves approximately 6 people, and each serving contains around 400 calories. It’s a wholesome meal that provides a good balance of protein, fats, and carbohydrates, making it both satisfying and nutritious.
Preparation Time
While Eggplant Parmesan might seem like a labor-intensive dish, it’s relatively straightforward once you have your ingredients ready. The preparation time is about 30 minutes, while cooking takes an additional hour, making the total time approximately 1 hour and 30 minutes.
How to Serve
Eggplant Parmesan can be served in a variety of ways to suit different tastes and occasions. Here are a few serving suggestions:
- As a main dish with a side of garlic bread to soak up the marinara sauce.
- Paired with a fresh green salad drizzled with balsamic vinaigrette for a lighter meal.
- Alongside a serving of pasta, such as spaghetti or fettuccine, for a more filling meal.
- With a glass of your favorite red wine to complement the rich flavors of the dish.
- As a part of a larger Italian-themed dinner gathering, with other classic dishes like lasagna or risotto.
Additional Tips
To ensure your Eggplant Parmesan turns out perfectly every time, consider the following tips:
- Choose Firm Eggplants: Select eggplants that are firm to the touch and have smooth, shiny skin. This ensures they are fresh and not overripe.
- Salt the Eggplant: Don’t skip the salting step, as it helps reduce bitterness and moisture, making the eggplant slices firmer and easier to work with.
- Homemade Marinara: For the best flavor, make your own marinara sauce using fresh tomatoes, garlic, and basil. It will make a significant difference in taste.
- Use Fresh Herbs: Fresh basil adds a wonderful aroma and flavor to the dish, so don’t be shy with it!
- Let it Rest: Allow the dish to cool slightly before serving. This helps the layers set and makes slicing easier.
FAQ Section
Here are some common questions about Eggplant Parmesan with Basil Marinara:
- Can I make Eggplant Parmesan ahead of time? Yes, you can prepare the dish up to the baking step and refrigerate it for up to a day. Simply bake it just before serving.
- Is there a way to make it gluten-free? Absolutely! Use gluten-free breadcrumbs and flour for a gluten-free version of this recipe.
- Can I freeze Eggplant Parmesan? Yes, it freezes well. Wrap the baked dish tightly in plastic wrap and foil, and freeze for up to three months. Thaw and reheat in the oven before serving.
- What can I use instead of eggplant? If you’re not a fan of eggplant, you can substitute with zucchini or portobello mushrooms, both of which work beautifully in this recipe.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before enjoying.