Eggplant Parmesan Recipe Without Breadcrumbs
Eggplant Parmesan, a classic Italian comfort food dish, evokes images of crispy eggplant slices layered with rich tomato sauce and gooey mozzarella cheese. But what if you're looking for a lighter, gluten-free, or simply less conventional take on this beloved dish? Enter the Eggplant Parmesan Recipe Without Breadcrumbs, a culinary adventure that proves you can achieve crispy perfection and layers of flavor without relying on traditional breading techniques.
Ingredients
- 1 large eggplant sliced into 1/2 inch rounds
- 1/2 cup 120ml olive oil
- Salt and pepper to taste
- 1 cup 100g all-purpose flour
- 3 eggs beaten
- 2 cups 480ml marinara sauce
- 1 cup 100g shredded mozzarella cheese
- 1/2 cup 50g grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Prep eggplant: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Salt eggplant: Place the eggplant slices on paper towels and sprinkle generously with salt. Let stand for 30 minutes to draw out moisture. Pat dry with paper towels.
- Dredge in flour: Dredge the eggplant slices in flour, shaking off any excess.
- Dip in egg: Dip the floured eggplant slices into the beaten eggs.
- Fry eggplant: Heat the olive oil in a large skillet over medium heat. Fry the eggplant slices in batches for 2-3 minutes per side, or until golden brown.
- Layer ingredients: Spread a thin layer of marinara sauce in the bottom of a 9x13 inch (23x33cm) baking dish. Top with a layer of eggplant slices, then more marinara sauce, mozzarella cheese, and Parmesan cheese. Repeat layers.
- Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the eggplant is tender.
- Garnish and serve: Let the eggplant parmesan rest for 10 minutes before serving. Garnish with fresh basil leaves, if desired.