Authentic Eggplant Parmesan Recipe

Ingredients for Authentic Eggplant Parmesan

• 1 cup olive oil
• Garlic Cloves
• Onion
• 2 (28 ounce) cans crushed tomatoes
• Tomato Paste
• White Wine
• Italian Seasoning
• Eggplants
• 3 large eggs, beaten
• Milk
• Italian Style Breadcrumbs
• 3 cups shredded mozzarella cheese
• Cheese

How to Make Authentic Eggplant Parmesan

1. Preheat oven to 375°F (190°C).
2. Salt eggplant slices and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
3. Prepare a dredging station: flour, beaten eggs, and breadcrumbs in separate shallow dishes.
4. Dredge each eggplant slice in flour, then egg, then breadcrumbs, ensuring it's fully coated.
5. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown and tender, about 3-4 minutes per side. Remove and set aside on a wire rack.
6. In a large saucepan, sauté minced garlic in a little olive oil until fragrant. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 20 minutes, stirring occasionally.
7. In a large baking dish, spread a thin layer of tomato sauce. Layer fried eggplant slices, followed by a layer of mozzarella and Parmesan cheese. Repeat layers until all ingredients are used, ending with a layer of cheese.
8. Bake for 30-40 minutes, or until cheese is melted and bubbly and the eggplant is heated through.
9. Garnish with fresh basil leaves before serving. Let it rest for 10 minutes before serving.