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Eggplant parmesan is a classic Italian dish that’s beloved by many, and for good reason. If you’re looking for a hearty, comforting meal that’s packed with flavor, then look no further than these delicious eggplant parmesan recipes. Both easy to make and full of fresh flavors, they’re perfect for impressing dinner guests or simply enjoying with your family. First up, we have an easy baked eggplant parmesan recipe. This is a great option if you’re looking for a healthier alternative to traditional fried eggplant parmesan, as it’s baked instead of fried. To start, you’ll need to preheat your oven to 375 degrees Fahrenheit and lightly grease a baking sheet. Then, slice one large eggplant into 1/4 inch thick slices and place them on the baking sheet. Sprinkle the eggplant with salt and let sit for about 30 minutes, then rinse and pat dry with paper towels. Next, you will need to prepare your breading mixture. In a shallow dish, combine 1 cup breadcrumbs, 1/2 cup grated parmesan cheese, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried basil. Coat each slice of eggplant with the mixture, making sure to cover both sides evenly. Place the coated eggplant slices back on the baking sheet and bake for 25-30 minutes, or until golden brown and crispy. While the eggplant is baking, you can prepare the tomato sauce. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and cook for about 30 seconds, or until fragrant. Add in 28oz of canned diced tomatoes, 1 teaspoon dried basil, and 1/2 teaspoon salt. Simmer for about 10 minutes, or until the sauce has thickened. Once the eggplant and tomato sauce are both ready, it’s time to assemble your eggplant parmesan. In a greased 9x13 inch baking dish, spread a thin layer of tomato sauce on the bottom. Then, layer the eggplant slices on top of the sauce, followed by a layer of shredded mozzarella cheese. Repeat these layers until all of the eggplant is used up, making sure to save some cheese for the top layer. Bake for an additional 15-20 minutes, or until the cheese on top is melted and bubbly. If you prefer your eggplant parmesan to be a little more indulgent and crispy, then try out our next recipe for the best fried eggplant parmesan. To start, slice one large eggplant into 1/4 inch thick rounds and sprinkle with salt. Allow the eggplant to sit for 30 minutes, then pat dry with paper towels. In a shallow dish, whisk together 2 eggs and 1/4 cup of milk. In another shallow dish, combine 1 cup of flour, 1 teaspoon garlic powder, and 1/2 teaspoon dried basil. Dip each slice of eggplant into the flour mixture, then into the egg mixture, and then back into the flour mixture. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices for about 2-3 minutes on each side, or until golden brown and crispy. Meanwhile, prepare your tomato sauce by following the same steps as in the previous recipe. Once the eggplant is fried and the sauce is ready, it’s time to assemble your fried eggplant parmesan. In a greased 9x13 inch baking dish, spread a thin layer of tomato sauce on the bottom. Then, layer the fried eggplant slices on top of the sauce, followed by a layer of shredded mozzarella cheese. Repeat these layers until all of the eggplant is used up, making sure to save some cheese for the top layer. Bake for 15-20 minutes, or until the cheese on top is melted and bubbly. No matter which recipe you choose, these eggplant parmesan dishes are sure to delight your taste buds and fill your home with the comforting aromas of fresh Italian cuisine.

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