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Eggplant Parmesan with Smoked Paprika

This dish features breaded and baked eggplant slices layered with rich tomato sauce and melted cheese, enhanced by the addition of smoked paprika for a smoky depth. The final result has a crispy crust, tender interior, and a bubbling, golden finish, showcasing a comforting yet flavorful presentation.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian-inspired
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 medium eggplants sliced into 1/4-inch rounds
  • 1 cup breadcrumbs plain or seasoned
  • 1/2 cup grated Parmesan cheese
  • 2 cups mozzarella cheese shredded
  • 2 cups tomato sauce preferably homemade or good quality jarred
  • 1 teaspoon smoked paprika
  • 2 eggs eggs beaten
  • 1 cup all-purpose flour
  • to taste salt and pepper
  • 2 tablespoons olive oil for baking and layering

Equipment

  • Baking sheet
  • Shallow bowls
  • Chef's knife
  • Cutting board
  • Grater or cheese shredder
  • Cooking brush or spoon

Method
 

  1. Preheat the oven to 400°F (200°C). Lightly oil a baking sheet and set aside.
  2. Slice the eggplants into ¼-inch thick rounds. Sprinkle with salt and let sit for 10 minutes to draw out moisture then pat dry.
  3. Set up three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs mixed with smoked paprika and Parmesan cheese.
  4. Dip each eggplant slice first into the flour, ensuring an even coating, then into the eggs, and finally into the breadcrumb mixture, pressing lightly to adhere.
  5. Place the breaded eggplant slices in a single layer on the prepared baking sheet. Bake for about 20-25 minutes or until golden and crispy around the edges.
  6. While the eggplant bakes, warm the tomato sauce in a saucepan, and stir in a pinch of smoked paprika for extra flavor.
  7. Once baked, spread a thin layer of tomato sauce in a baking dish, then layer the crispy eggplant slices on top. Spoon more sauce over the eggplant and sprinkle generously with shredded mozzarella and a little Parmesan.
  8. Repeat layering until all ingredients are used, finishing with a layer of cheese on top.
  9. Bake the assembled dish for another 20-25 minutes until bubbling and golden brown around the edges.
  10. Allow the dish to rest for 5 minutes then serve hot, enjoying the cheesy, smoky, crispy layers with a side salad or crusty bread.