Eggplant Parmesan

Description :

Eggplant Parmesan, or Eggplant alla Parmigiana, is a classic Italian dish made from breaded eggplant slices layered with tangy tomato sauce and melted cheese. The dish’s rich, savory flavors and creamy textures pair well with wines that have good acidity to balance the tomato sauce and cut through the richness of the cheese. Medium to full-bodied red wines like Chianti, Barbera, or Sangiovese are ideal choices due to their acidity and fruity notes, which complement the dish’s flavors without overpowering them. For those who prefer white wines, a crisp Sauvignon Blanc or a light Pinot Grigio can provide a refreshing contrast.

Ingredients :

• Eggplant: 2 large eggplants, sliced into 1/4-inch thick rounds 
• Egg Wash: 2 eggs, beaten 
• Breadcrumb Coating: 2 cups breadcrumbs, mixed with Italian herbs, salt, and pepper
• Tomato Sauce: 2 cups marinara sauce
• Cheese: 2 cups shredded mozzarella, 1 cup grated Parmesan
• Olive Oil: For frying
• Fresh Basil: For garnish
  

Instructions:

1. Prepare the Eggplant: Slice the eggplant into 1/4-inch thick rounds. Sprinkle with salt and let them sit for 30 minutes to draw out excess moisture. Pat dry with a paper towel.
2. Bread the Eggplant: Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture, pressing lightly to adhere.
3. Fry the Eggplant: In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
4. Assemble the Dish: Preheat the oven to 375°F (190°C). Spread a layer of marinara sauce in the bottom of a baking dish. Arrange a layer of fried eggplant slices over the sauce. Sprinkle with mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese.
5. Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. Allow the dish to cool slightly before serving.
6. Serve: Garnish with fresh basil and serve hot, paired with your chosen wine—Chianti, Barbera, Sangiovese, or Sauvignon Blanc for a delightful dining experience.