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Mouth-Watering Italian Eggplant Parmigiana Recipe

 Intro


If you're craving a hearty and flavorsome Italian dish, look no further than Eggplant Parmigiana. This classic recipe combines crispy fried eggplant slices with rich tomato sauce and gooey melted cheese. It's a dish that will have you coming back for more every time.

Ingredients

For this delectable Eggplant Parmigiana, you'll need:

• 2 large eggplants, sliced

• 2 cups of marinara sauce

• 1 cup of grated Parmesan cheese

• 1 cup of shredded mozzarella cheese

• 1/2 cup of all-purpose flour

• 2 eggs, beaten

• Salt and pepper to taste

• Olive oil for frying

Preparation

• Start by salting the eggplant slices and letting them sit for 30 minutes to draw out any bitterness.

• Rinse the eggplant slices and pat them dry with a paper towel.

• Dredge the eggplant slices in flour, then dip them in the beaten eggs, ensuring they are fully coated.

• Heat olive oil in a pan and fry the eggplant slices until golden brown. Place them on a paper towel to drain any excess oil.

Assembly

• Preheat your oven to 350°F (180°C).

• In a baking dish, spread a layer of marinara sauce.

• Place a layer of fried eggplant slices on top of the sauce.

• Sprinkle a generous amount of Parmesan and mozzarella cheese over the eggplant.

• Repeat the layers until you've used all the eggplant slices, finishing with a layer of cheese on top.

Baking

Cover the baking dish with foil and bake the Eggplant Parmigiana for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Enjoy!

Once out of the oven, let the Eggplant Parmigiana cool slightly before serving. This dish pairs perfectly with a side of crusty bread and a fresh green salad. Buon appetito!



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