Eggplant Parmesan
A comforting Italian dish featuring layers of eggplant, cheese, and spinach baked in a delicious tomato sauce.
Ingredients
Vegetables
- 2 medium eggplants, sliced Choose firm eggplants for the best texture.
- 2 cups fresh spinach
Sauce and Cheese
- 2 cups marinara sauce Check the sauce for gluten content if making gluten-free.
- 2 cups shredded mozzarella cheese Reserve half for layering.
- 1 cup grated Parmesan cheese
Binding Ingredients
- 1 large egg Omit for a vegan version.
- 1 cup breadcrumbs Use gluten-free breadcrumbs if necessary.
Cooking Essentials
- to taste olive oil For frying.
- to taste salt and pepper
- fresh leaves basil (optional for garnish)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into thin rounds and sprinkle them with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness.
- Rinse the eggplant slices and pat them dry with a paper towel.
Cooking Eggplant
- Heat a little olive oil in a pan over medium heat. Lightly fry the eggplant slices until they are golden on both sides. Set aside.
Mixing Filling
- In a separate bowl, mix the fresh spinach with the egg, half of the mozzarella cheese, and salt and pepper.
Assembling the Dish
- In a baking dish, spread a layer of marinara sauce. Then, add a layer of fried eggplant, followed by the spinach-cheese mixture. Repeat these layers, finishing with a layer of marinara sauce on top.
- Sprinkle the remaining mozzarella cheese and Parmesan cheese on top of the final layer.
Baking
- Bake in the preheated oven for about 30-35 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
Eggplant Parmesan can be served hot straight from the oven. Garnish with fresh basil leaves for extra flavor. It pairs nicely with a salad or garlic bread. To store leftovers, let the dish cool completely, cover it, and store in the refrigerator for up to 3 days or freeze for up to 3 months.