Name: Classic Eggplant Parmesan recipe
Ingredients: Eggplant: 2 large globe eggplants (about 1.5 – 2 lbs total / 700-900g). Choose firm, heavy eggplants with smooth, shiny, deep-purple skin, free from soft spots or bruises. Smaller, younger eggplants tend to have fewer seeds and less bitterness.; Salt: 2-3 tablespoons kosher salt or coarse sea salt (for drawing out moisture from eggplant), plus more for seasoning layers.; All-Purpose Flour: 1 cup (for dredging).; Eggs: 3 large, beaten well (for the egg wash).; Breadcrumbs: 2 cups. Use plain dried breadcrumbs, Panko breadcrumbs (for extra crispiness), or Italian-style breadcrumbs. If using plain, you might want to add seasonings (see below).; Parmesan Cheese: 1 cup, freshly grated (Parmigiano-Reggiano is ideal for the best flavour), divided. Use about 1/2 cup mixed into the breadcrumbs and 1/2 cup for layering and topping. Avoid pre-grated cheese in tubs, as it often contains anti-caking agents and lacks flavour.; Dried Oregano: 1 teaspoon (optional, to mix with breadcrumbs if using plain).; Garlic Powder: 1/2 teaspoon (optional, to mix with breadcrumbs if using plain).; Black Pepper: 1/2 teaspoon freshly ground, plus more for seasoning layers.; Olive Oil: Approximately 1 – 1.5 cups for frying (use a neutral oil like vegetable or canola if preferred for frying, but olive oil adds flavour). You’ll need less if baking the eggplant. Plus 1-2 tablespoons for the baking dish and potentially drizzling.; Marinara Sauce: 4-5 cups (about 32-40 oz / 900g – 1.1kg). Use a good quality store-bought marinara sauce or your favorite homemade recipe. A simple, flavourful tomato and basil sauce works best.; Mozzarella Cheese: 1 pound (16 oz / 450g), shredded or thinly sliced. Low-moisture, whole-milk mozzarella melts best and is traditional. Fresh mozzarella can be used but releases more water; if using fresh, slice it and let it drain on paper towels first.; Fresh Basil: 1/4 cup chopped leaves, plus extra sprigs for garnish. Adds essential fresh flavour.

Ingredients

- Eggplant: 2 large globe eggplants (about 1.5 – 2 lbs total / 700-900g). Choose firm, heavy eggplants with smooth, shiny, deep-purple skin, free from soft spots or bruises. Smaller, younger eggplants tend to have fewer seeds and less bitterness.

- Salt: 2-3 tablespoons kosher salt or coarse sea salt (for drawing out moisture from eggplant), plus more for seasoning layers.

- All-Purpose Flour: 1 cup (for dredging).

- Eggs: 3 large, beaten well (for the egg wash).

- Breadcrumbs: 2 cups. Use plain dried breadcrumbs, Panko breadcrumbs (for extra crispiness), or Italian-style breadcrumbs. If using plain, you might want to add seasonings (see below).

- Parmesan Cheese: 1 cup, freshly grated (Parmigiano-Reggiano is ideal for the best flavour), divided. Use about 1/2 cup mixed into the breadcrumbs and 1/2 cup for layering and topping. Avoid pre-grated cheese in tubs, as it often contains anti-caking agents and lacks flavour.

- Dried Oregano: 1 teaspoon (optional, to mix with breadcrumbs if using plain).

- Garlic Powder: 1/2 teaspoon (optional, to mix with breadcrumbs if using plain).

- Black Pepper: 1/2 teaspoon freshly ground, plus more for seasoning layers.

- Olive Oil: Approximately 1 – 1.5 cups for frying (use a neutral oil like vegetable or canola if preferred for frying, but olive oil adds flavour). You’ll need less if baking the eggplant. Plus 1-2 tablespoons for the baking dish and potentially drizzling.

- Marinara Sauce: 4-5 cups (about 32-40 oz / 900g – 1.1kg). Use a good quality store-bought marinara sauce or your favorite homemade recipe. A simple, flavourful tomato and basil sauce works best.

- Mozzarella Cheese: 1 pound (16 oz / 450g), shredded or thinly sliced. Low-moisture, whole-milk mozzarella melts best and is traditional. Fresh mozzarella can be used but releases more water; if using fresh, slice it and let it drain on paper towels first.

- Fresh Basil: 1/4 cup chopped leaves, plus extra sprigs for garnish. Adds essential fresh flavour.

Having all your ingredients prepped and ready (mise en place) will make the assembly process much smoother.

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Instructions

1. Prepare the Eggplant (Salting – Crucial Step):
  - - Wash the eggplants and trim off the stem ends.
  - - Slice the eggplants crosswise into rounds about 1/4 to 1/3-inch thick (approx. 0.6 – 0.8 cm). Uniform thickness ensures even cooking.
  - - Arrange the eggplant slices in a single layer on baking sheets lined with paper towels (you may need multiple sheets or do this in batches).
  - - Sprinkle both sides of the eggplant slices generously with the kosher or coarse sea salt (about 2-3 tablespoons total).
  - - Let the salted eggplant sit for at least 30 minutes, preferably 60 minutes. You will see beads of moisture forming on the surface. This process draws out excess water (preventing sogginess) and some bitterness.
  - - After salting, thoroughly pat the eggplant slices dry with paper towels, removing the excess salt and extracted moisture. Press gently to squeeze out more water. Do not rinse them.

1. Set Up the Breading Station:
  - - Prepare three shallow dishes or plates.
  - - Dish 1: Place the 1 cup of all-purpose flour.
  - - Dish 2: In the second dish, beat the 3 large eggs well with a tablespoon of water or milk.
  - - Dish 3: In the third dish, combine the 2 cups of breadcrumbs, 1/2 cup of the grated Parmesan cheese, 1/2 teaspoon black pepper, and the optional dried oregano and garlic powder (if using plain breadcrumbs). Mix well.

1. Bread the Eggplant Slices:
  - - Working one slice at a time, dredge an eggplant slice completely in the flour, shaking off any excess.
  - - Dip the flour-coated slice into the beaten egg mixture, ensuring it’s fully coated on both sides, letting any excess drip off.
  - - Finally, press the egg-coated slice firmly into the breadcrumb mixture, coating both sides thoroughly. Pat the breadcrumbs on to help them adhere.
  - - Place the breaded eggplant slices in a single layer on a clean baking sheet or wire rack. Repeat with all eggplant slices.

1. Cook the Eggplant (Classic Frying Method):
  - - Pour olive oil (or neutral frying oil) into a large, heavy-bottomed skillet to a depth of about 1/2 inch.
  - - Heat the oil over medium-high heat until it shimmers and reaches about 350-360°F (175-180°C). A small piece of breadcrumb dropped in should sizzle immediately.
  - - Carefully place a few breaded eggplant slices into the hot oil, working in batches. Do not overcrowd the pan, as this will lower the oil temperature and result in greasy eggplant.
  - - Fry for about 2-4 minutes per side, until golden brown and crispy. Adjust the heat as needed to maintain a steady temperature and prevent burning.
  - - Using tongs or a slotted spatula, carefully remove the fried eggplant slices from the skillet and place them on a wire rack set over paper towels to drain excess oil. Season lightly with a pinch of salt immediately after removing from the oil, if desired.
  - - Repeat with the remaining eggplant slices, adding more oil to the skillet as needed and allowing it to heat up again between batches.
  - - (Alternative – Baking Method: For a lighter version, preheat oven to 400°F (200°C). Arrange breaded slices in a single layer on baking sheets lightly greased with olive oil or lined with parchment paper. Spray or drizzle the tops with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and tender. They won’t be quite as crispy as fried.)

1. Assemble the Eggplant Parmesan:
  - - Preheat your oven to 375°F (190°C).
  - - Spread a thin layer (about 1 cup) of marinara sauce evenly over the bottom of a 9×13 inch baking dish (or a similar large casserole dish). This prevents the bottom layer from sticking.
  - - Arrange a single layer of the fried (or baked) eggplant slices over the sauce, overlapping them slightly if necessary to fit.
  - - Spoon about one-third of the remaining marinara sauce evenly over the eggplant layer.
  - - Sprinkle about one-third of the shredded or sliced mozzarella cheese over the sauce.
  - - Sprinkle about one-third of the remaining grated Parmesan cheese over the mozzarella.
  - - Sprinkle some of the chopped fresh basil over the cheese layer.
  - - Repeat the layers: another layer of eggplant slices, another third of the marinara sauce, mozzarella, Parmesan, and basil.
  - - Finish with a final layer of eggplant slices (you may have fewer this time), topped with the remaining marinara sauce, the remaining mozzarella, and the remaining Parmesan cheese. Ensure the top is well-covered with sauce and cheese. You can lightly drizzle the top with a tablespoon of olive oil if desired.

1. Bake the Casserole:
  - - Place the baking dish on a baking sheet (to catch any potential spills).
  - - Bake in the preheated oven at 375°F (190°C) for 30-40 minutes. The sauce should be bubbling around the edges, and the cheese should be melted, golden brown, and bubbly. If the top starts browning too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes.

1. Rest Before Serving:
  - - This is important! Once removed from the oven, let the Eggplant Parmesan rest for at least 10-15 minutes before slicing and serving. This allows the layers to set, making it much easier to serve neat portions and preventing the cheese and sauce from running everywhere.

1. Serve:
  - - Garnish the top with more fresh basil sprigs or chopped basil.
  - - Slice into squares or portions using a sharp knife or spatula and serve hot.

Nutrition

Serving Size: one normal portion
Calories: 350-500 calories