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🇪🇸 Spanish Eggplant Recipe:

A beautifully baked Spanish eggplant dish, Berenjenas a la Parmesana, served in a rectangular glass baking dish. The dish features golden-brown, crispy eggplant slices layered with rich tomato sauce, melted mozzarella cheese, grated Parmesan, and a sprinkle of breadcrumbs on top. Fresh parsley garnishes the dish, adding a pop of green, and the background shows a rustic table with crusty bread on the side.

🍆 Berenjenas a la Parmesana - A flavorful Spanish eggplant dish, with layers of crispy eggplant, rich tomato sauce, melted mozzarella, and Parmesan cheese. Perfectly baked for a hearty, comforting meal.

Description: A flavorful Spanish twist on the classic eggplant Parmesan, this dish features tender slices of eggplant, layered with a rich tomato sauce, melty cheese, and a crispy breadcrumb crust. It's the perfect comfort food that can be enjoyed as a main or side dish.

Flavor Profile: The eggplant is savory, rich, and comforting with the tang of tomatoes, the creamy texture of cheese, and a slight crispiness from the breadcrumbs. It’s hearty but light enough for a satisfying meal.

Serve With: Crusty bread, salad, or as a side to grilled meats.

Ingredients:

  • 2 medium eggplants, sliced into rounds

  • Salt (to sprinkle on the eggplant slices)

  • Olive oil for frying

  • 2 cups tomato sauce (preferably homemade or high-quality store-bought)

  • 2 cups shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup breadcrumbs (preferably Italian-style)

  • 2 cloves garlic, minced

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried basil

  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the eggplant: Sprinkle the sliced eggplant rounds with salt and let them sit for about 30 minutes. This will draw out excess moisture and bitterness from the eggplant. After 30 minutes, rinse the eggplant slices and pat them dry with paper towels.

  2. Fry the eggplant: Heat olive oil in a skillet over medium heat. Fry the eggplant slices in batches until they’re golden brown on both sides (about 2–3 minutes per side). Place the fried eggplant slices on a plate lined with paper towels to drain any excess oil.

  3. Preheat the oven: Preheat your oven to 375°F (190°C).

  4. Assemble the dish: In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of fried eggplant slices on top of the sauce. Sprinkle a little bit of mozzarella cheese and Parmesan over the eggplant. Repeat the layers, finishing with a layer of tomato sauce, a generous amount of cheese, and breadcrumbs on top.

  5. Bake: Bake the dish in the preheated oven for about 20 minutes, or until the cheese is bubbly and golden brown.

  6. Garnish and serve: Garnish with freshly chopped parsley and serve hot with crusty bread or a light salad.

Variations:

  • Vegan version: Use dairy-free cheese to make the dish vegan-friendly.

  • Extra flavor: Add a layer of sautéed onions and bell peppers between the eggplant layers for added depth of flavor.

  • Herb twists: Add a sprinkle of fresh basil or thyme on top of the finished dish for a more aromatic and herby flavor.

This dish is a great way to enjoy eggplant, and the Spanish spin with the combination of mozzarella, Parmesan, and tomato sauce makes it a crowd-pleaser! Perfect for sharing with family or serving at a gathering.

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