Cook until the cheese is melted and has a golden color.
Serve: Wait a bit before serving so the layers can firm up.
Ways to Store Things
Put leftovers in a sealed container and keep them in the refrigerator for a maximum of 3 days.
Freeze: Put together the dish without baking, wrap it tightly, and freeze it. Cook directly from the freezer, adjusting the cooking time if necessary.
Ingredients For the Eggplant: - 2 medium eggplants, sliced into rounds 1/4 inch thick.
- Sprinkle salt on the eggplant slices to make them sweat. - Mix 1/2 cup of grated Parmesan cheese with breadcrumbs.
Ingredients: - 2 cups of Italian seasoned breadcrumbs or add 1 teaspoon of Italian seasoning to plain breadcrumbs.
Use olive oil to grease the baking sheets.
▢ Two eggs, beaten.
Ingredients for layering: - 3 cups of marinara sauce - 2 cups of shredded mozzarella cheese - 1 cup of grated Parmesan cheese - A handful of chopped fresh basil for garnish - Salt and pepper, to taste
Guidelines
Prepare the Eggplant: Put the eggplant slices in a single layer on paper towels. Put salt on both sides and leave them for around 30 minutes to remove bitterness. Wash with water and then dry well with additional paper towels.
Heat up your oven to 400°F (200°C) before you start baking. Cover two baking sheets with olive oil or parchment paper to make cleaning up easier.
Coat the eggplant: Put each eggplant slice in the beaten eggs, then cover with the breadcrumb and Parmesan mix, pressing the crumbs onto both sides of the eggplant. Put the slices with the coating on the baking sheets that have been prepared, making sure they are in a single layer.
Cook in the oven for 20-25 minutes, turning over once in the middle, until the eggplant is golden and starting to get crispy.
Put a thin layer of tomato sauce on the bottom of a baking dish that is 9x13 inches. Place half of the cooked eggplant slices on top of the sauce. Add more tomato sauce on top, then put half of the mozzarella and Parmesan cheeses.
Repeat the layers using the rest of the eggplant, tomato sauce, and cheeses. Add a little salt and pepper to each layer according to your taste.
Cook: Cover the dish with aluminum foil and cook in the oven that has been preheated for 20 minutes. Take off the cover and bake for 15-20 more minutes until the cheese is melted and golden.
Add toppings and present: Allow the cooked Eggplant Parmesan to sit for 10 minutes before serving. Add some chopped basil on top.