Fried Chicken
Fried Chicken

Pairing: Eggplant Parmesan

Recipe

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.

Serve With

Chianti, Sangiovese

Learn More About the Best Pairings

Chianti Wine Region
Chianti Wine Region

Chianti

Chianti is a renowned red wine produced in the Chianti region of Tuscany, Italy.

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Fratelli Sangiovese
Fratelli Sangiovese

Sangiovese

Sangiovese is Italy’s most widely planted wine variety, known for its versatility and expressive character.

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