Recipe-o'-clock: Make Italian eggplant Parmesan stack
Eggplant parmesan, or melanzane alla parmigiana, hails from southern Italy and is cherished by families for generations. This vegetarian and eggless dish combines eggplant's rich flavors with tangy tomato sauce and creamy cheese. It embodies the essence of Italian home cooking, making it a staple at family tables. Let's embark on creating this traditional dish that warms both hearts and homes.
Gather the following ingredients
To prepare this dish, you will need two large eggplants, sliced into one-half inch rounds, two cups of all-purpose flour, four cups of marinara sauce, three cups of shredded mozzarella cheese, one cup of grated Parmesan cheese, one tablespoon of dried oregano, one tablespoon of dried basil, salt and pepper to taste, and olive oil for frying.
Preparing the eggplant
Begin by prepping your eggplants. After slicing them into rounds, sprinkle both sides with salt and let them sit for about 20 minutes. This process helps to draw out moisture and bitterness. Rinse the slices with water and pat them dry with paper towels. Then, dredge each slice in flour seasoned with a pinch each of salt and pepper.
Frying the eggplant slices
Heat a generous amount of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches to avoid overcrowding, ensuring they cook evenly. Each slice should be golden brown on both sides, requiring about two to three minutes per side. After frying, place the slices on paper towels to drain any excess oil, maintaining the dish's texture and flavor.
Layering your dish
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). In a baking dish, first spread a thin layer of marinara sauce. Add a layer of fried eggplant slices on it, followed by a sprinkle of mozzarella cheese, Parmesan cheese, oregano, and basil. Repeat these layers until all the ingredients are used, finishing with a top layer of both cheeses.
Baking to perfection
Bake in your preheated oven for 25 minutes or until bubbly and golden. Let it cool for five minutes before serving to help it set, easing serving. This Italian eggplant parmesan stack is vegetarian and eggless, offering a flavorful, inclusive option without compromising tradition. Enjoy this hearty meal with loved ones, savoring the blend of simple ingredients creating extraordinary experiences.
