As a child, eggplant was never a part of my culinary experience. It wasn't until I reached my thirties that I discovered the wonders of eggplant, thanks to a transformative encounter with Eggplant Parmesan. From that moment on, I was hooked and couldn't believe what I had been missing out on all those years. The creamy texture, rich flavours, and delightful combination of ingredients opened up a whole new world of possibilities for me. Since then, I have been on a mission to explore different eggplant recipes, and I'm excited to share with you an easy and delicious way to enjoy this underrated vegetable.
Eggplant is not only a tasty addition to your meals but also offers numerous health benefits. It is low in calories and high in fibre, which aids in digestion and helps with weight management. Eggplant is also a good source of vitamins and minerals, including vitamins C and K, as well as potassium. Additionally, it contains antioxidants that help protect against cell damage and reduce the risk of chronic diseases.
So grab your apron, and let's get cooking!
Easy Eggplant Parmesan
(Serves 4)
Ingredients:
• 1 large eggplant
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• Fresh basil leaves (for garnish)
• Salt and pepper to taste
• Olive oil for frying
Directions:
1. Preheat your oven to 375°F
2. Slice the eggplant into 1/4-inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for about 15 minutes to draw out excess moisture.
3. Rinse the eggplant slices and pat them dry with a paper towel.
4. combine the breadcrumbs, grated Parmesan cheese, salt, and pepper in a shallow dish.
5. Dip each eggplant slice into the beaten eggs, then coat it evenly with the breadcrumb mixture.
6. Heat a thin layer of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Place them on a paper towel-lined plate to remove excess oil.
7. In a baking dish, spread a thin layer of marinara sauce. Arrange a layer of fried eggplant slices on top, followed by another layer of sauce and a sprinkle of shredded mozzarella cheese. Repeat the layers until all the eggplant slices are used, finishing with a layer of sauce and mozzarella cheese on top.
8. Bake the Eggplant Parmesan in the oven for 25-30 minutes or until the cheese is melted and bubbly.
9. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.
This Eggplant Parmesan recipe is a great way to introduce yourself to the world of eggplant. The crispy fried eggplant slices, layered with tangy marinara sauce and gooey melted cheese, create a harmonious combination of flavours and textures. Whether you serve it as a main course with a side of pasta or as a delicious appetizer, this dish is sure to satisfy and turn you into an eggplant enthusiast.
I would love to hear your thoughts on this Eggplant Parmesan recipe! Did you enjoy it as much as I did? Feel free to share any modifications or personal touches you added to make it your own. Your feedback and experiences are invaluable!
PS. If you would like another recipe for Eggplant, check out my Roasted Veggie and Ground Beef Pasta recipe.
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