If you're looking for a delicious vegetarian dish, look no further than this Eggplant Parmesan recipe. With crispy breaded eggplant, savory tomato sauce, and melted mozzarella cheese, this dish is sure to satisfy your cravings. Pair it with some warm garlic bread and a refreshing side salad for the perfect meal.
Ingredients:
- 2 large eggplants, sliced into 1/2 inch rounds
- 2 cups Italian seasoned breadcrumbs
- 1 cup all-purpose flour
- 4 eggs, beaten
- 1 cup vegetable oil
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 6 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1 loaf Italian bread
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sliced cucumber
- 1/4 cup balsamic vinaigrette
Start by preheating your oven to 375°F. Dip each eggplant slice into the flour, then the beaten eggs, and finally the breadcrumbs. Heat the vegetable oil in a large skillet over medium-high heat. Add the breaded eggplant slices and cook until golden brown, about 3-4 minutes per side.
Next, spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Place a layer of the cooked eggplant slices on top of the sauce, followed by another layer of sauce and a layer of shredded mozzarella cheese. Repeat these layers until all of the eggplant slices are used up. Top with grated Parmesan cheese and minced garlic. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
While the Eggplant Parmesan is baking, slice the Italian bread into 1-inch thick slices. Brush each slice with olive oil and sprinkle with minced garlic. Place the bread slices on a baking sheet and bake for 10-12 minutes, or until crispy and golden brown.
Finally, make the side salad. In a large bowl, combine the mixed greens, cherry tomatoes, and sliced cucumber. Drizzle with balsamic vinaigrette and toss to coat.
Serve the Eggplant Parmesan hot out of the oven with the warm garlic bread and refreshing side salad. Enjoy!
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