Are you searching for a great eggplant parmesan recipe? Eggplant parmesan is a classic dish from southern Italy that probably originated around 1837, although there is some debate by food historians as to the exact date. .http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/4/id/109/ This dish is popular around Naples, Italy and the surrounding countryside and has made inroads into American cuisine and can be found in Italian restaurants such as Olive Garden, Carino's Italian Restaurant, Carrabba's Italian Grill and Buca di Beppo.

Eggplant parmesan, also called eggplant parmigiana or parmigiana di melanzane in Italian, consists of lightly fried eggplant cutlets, layered with tomato sauce, and parmesan and mozzarella cheese. Eggplant parmesan can be enjoyed by vegetarians, but not vegans due to the inclusion of milk products. This dish provides enough flavor that vegetarians and non-vegetarians alike can enjoy it, so it makes a great option to serve at dinner parties.

Eggplant parmesan can be assembled several days before baking, but it takes a fair amount of preparation, so be sure to allot sufficient time, especially your first time. It also freezes well for longer storage. There's no need to thaw the casserole before baking; just increase the baking time to an hour if you are starting with frozen eggplant parmesan. This page provides step-by-step directions on how to make eggplant parmesan.

Layout the ingredients before you begin to asseble the eggplant parmesan.

• 2 pounds of eggplant cutlets, breaded and fried
• 3 cups tomato or marinara sauce
• 1 tablespoon fresh parsley, minced
• 2 teaspoons fresh oregano, minced
• 1 1/2 cups grated mozarella cheese
• 3/4 cup grated parmesan cheese

1. Preheat the oven to 325 degrees.
2. Spread half off the tomato sauce in the bottom of a shallow baking dish.
3. Place the eggplant slices over the sauce, overlapping slightly.
4. Sprinkle the eggplant with the oregano and half the parsley.
5. Spread the remaining tomato sauce over the eggplant.
6. Sprinkle the mozzarella, parmesan, and remaining parsley over the top.
7. Cover with foil, and bake for 20 minutes (30 minutes if it has been refrigerated, 60 if it has been frozen).
8. Uncover and bake 10 minutes more.
9. Allow to sit for 10 minutes before serving.

Eggplant parmesan is easily customized.

1. Substitute zucchini for all or part of the eggplant.
2. For a lighter dish, substitute 1/2 cup flour for the breading when preparing the cutlets, and use 3 cups canned tomatoes for the sauce.
3. If you want a cheesier eggplant parmesan, add 1 cup of parmesan cheese to the crumbs when breading the cutlets.
4. Spread ricotta on top of the cutlets for a pasta-free eggplant lasagna.