Eggplant Parmesan

To make Eggplant Parmesan, start by preheating your oven to 375°F (190°C). Slice the eggplants and sprinkle them with salt, letting them sit for 20 minutes to draw out moisture. Beat the eggs in one dish and mix breadcrumbs with Parmesan in another. Dip the eggplant slices in the eggs, then coat them in the breadcrumb mixture. Fry the slices in olive oil until golden brown. In a baking dish, layer marinara sauce, fried eggplant, and mozzarella cheese, repeating until all ingredients are used. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until the cheese is bubbly.

Yes, Eggplant Parmesan is a great option for vegetarians as it is made primarily with eggplants, marinara sauce, and cheese. Just ensure that the marinara sauce does not contain any meat products, and you can enjoy this delicious dish without any dietary concerns.

If you're looking for a substitute for breadcrumbs in Eggplant Parmesan, you can use crushed cornflakes, panko breadcrumbs, or even ground nuts like almonds or walnuts for a gluten-free option. Additionally, you can make your own breadcrumbs by toasting and grinding stale bread.

To store leftover Eggplant Parmesan, let it cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. Reheat in the oven for best results.

Eggplant Parmesan pairs wonderfully with a fresh side salad, garlic bread, or a light pasta dish. You can also serve it with a glass of red wine to enhance the flavors of this classic Italian dish. For a complete meal, consider adding a side of roasted vegetables or a simple antipasto platter.