Ina Garten's Eggplant Parmesan recipe is a classic Italian dish with a modern twist. Eggplant Parmesan is an easy to make, delicious dish that is sure to please everyone. It's a great way to enjoy eggplant without having to fry it. Ina Garten's recipe is sure to be a hit with your family and friends.
This delicious dish starts with slices of eggplant that are lightly coated in flour and then fried in a pan until golden brown. The eggplant is then layered with a delicious tomato sauce and creamy mozzarella cheese. The eggplant Parmesan is then baked in the oven until the cheese is melted and bubbly. The result is a rich and flavorful dish that is sure to become a family favorite.
Ingredients
- 1 large eggplant, sliced into 1/4-inch thick rounds
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 1 cup Italian-style breadcrumbs
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups tomato sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 350°F (175°C).
- Place the eggplant slices in a large bowl and season with salt and pepper. In a separate bowl, mix together the flour and eggs. Dip the eggplant slices in the egg mixture, then in the breadcrumbs. Place the eggplant slices on a baking sheet lined with parchment paper.
- Heat the olive oil in a large pan over medium-high heat. Cook the eggplant slices for about 3 minutes per side, or until golden brown. Transfer the eggplant slices to a large baking dish.
- Pour the tomato sauce over the eggplant and spread evenly. Sprinkle the mozzarella and Parmesan cheese over the top. Bake in preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped parsley and serve warm.
Frequently Asked Questions
How do you make Ina Garten's Eggplant Parmesan?
To make Ina Garten's Eggplant Parmesan, start by preheating the oven to 350°F (175°C). Slice the eggplant into 1/4-inch thick rounds and season with salt and pepper. Dip the eggplant slices in a mixture of flour and eggs, then in the breadcrumbs. Heat olive oil in a large pan and cook the eggplant for about 3 minutes per side. Transfer the eggplant slices to a large baking dish and pour the tomato sauce over the top. Sprinkle with mozzarella and Parmesan cheese, then bake in preheated oven for 20 minutes. Garnish with chopped parsley and serve warm.
How do you store leftover Eggplant Parmesan?
Leftover Eggplant Parmesan can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the eggplant Parmesan in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
Can you freeze Eggplant Parmesan?
Yes, Eggplant Parmesan can be frozen for up to 3 months. To freeze, allow the dish to cool completely, then transfer to an airtight container or freezer-safe bag. When ready to eat, thaw overnight in the refrigerator, then bake in preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.
What else can you serve with Eggplant Parmesan?
Eggplant Parmesan is delicious served with a side of pasta, roasted vegetables, or a simple salad. It also makes a great sandwich filling or can be served over rice or quinoa.
Can you make Eggplant Parmesan without frying?
Yes, you can make Eggplant Parmesan without frying. To do this, slice the eggplant into 1/4-inch thick rounds, brush with olive oil, and bake in preheated oven at 400°F (200°C) for about 15 minutes, or until lightly browned. Proceed with the recipe as directed.
