italian dinner recipes

This baked Eggplant Parmesan recipe is classic Italian comfort food at its finest! This hearty dinner will be come a go-to.

20 Italian Dinner Recipes: Eggplant Parmesan &amp; More!

eggplant (about 2 medium large)

flour*

eggs

panko (or purchased or homemade breadcrumbs)

oregano, divided

kosher salt, divided

fire roasted crushed tomatoes*

garlic cloves, grated

chopped,

olive oil

(8 ounces) shredded whole milk mozzarella cheese***

Preheat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.

Cut off the ends of the eggplant and cut it into 1/2-inch slices (to make approximately 18 slices). Sprinkle with 3/4 teaspoon salt divided between the slices, and allow them to sit for 10 minutes while you prepare the breading ingredients. (Don&#8217;t wipe off any salt or extra moisture.)

Place the flour on a plate. Beat the eggs in a shallow bowl and set it aside. In another shallow bowl, combine the Parmesan cheese, breadcrumbs, 2 teaspoons oregano, and 1/2 teaspoon kosher salt and set it aside. 

Dip both sides of each eggplant slice into the flour, then the eggs, then the Parmesan cheese mixture. Place each slice onto the prepared baking sheets. (Note: This gets messy; you may need to wash or wipe your fingers off after every few slices.)

Place the trays in the oven and bake for 10 minutes, then flip and bake 10 to 15 minutes more, until tender and golden brown. 

Meanwhile, make the sauce: In a medium bowl, mix the fire roasted tomatoes, grated garlic, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, chopped fresh basil, and olive oil. Mix well until all the olive oil is incorporated. 

Remove the eggplant from the oven. Spread 1 cup of the tomato sauce in the bottom of a 9 x 13″ pan. Add half the baked eggplant in a layer (about 9 slices), then top with 1 cup tomato sauce and 1 cup shredded mozzarella cheese. Add the second layer of eggplant (we like to add them right on top of the first layer to make 9 stacks). Top with another 1 cup tomato sauce and 1 cup shredded mozzarella on each stack. Top with the remaining 2 tablespoons grated Parmesan cheese.

Bake for 15 minutes until the cheese is melted and browned. Allow to cool for 5 minutes, then top with additional chopped basil and serve. Store leftovers refrigerated for up to 3 days (or frozen for 3 months); reheat in the oven until warm.

Over 50 popular best Italian recipes including comforting pasta, pizza, soup, salad, chicken, beef, appetizers, bread, and more delicious Italian food!

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Make the recipe according to recipe instructions.

THANK YOU SAM AND DAN
You made me and my wife very hungry and i'm sure we'll make the creamiest, most delicious and comforting food with these recipes. We're gonna have our guests begging for more...Keep it up!

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