Eggplant Parmesan With Bacon And Tomato Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Slice the eggplant into 1/4-inch thick rounds and sprinkle with salt. Let it sit for 15 minutes to remove excess moisture.
• STEP 3.In a shallow dish, whisk together the eggs and milk. In another dish, combine the breadcrumbs, Parmesan cheese, and Italian seasoning.
• STEP 4.Dip each eggplant slice into the egg mixture, then coat it with the breadcrumb mixture.
• STEP 5.Heat oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown on both sides. Remove and drain on paper towels.
• STEP 6.In a separate saucepan, heat the tomato sauce over medium heat. Add cooked bacon and stir until well combined.
• STEP 7.In a baking dish, spread a layer of tomato sauce on the bottom. Arrange a layer of fried eggplant slices on top, followed by a layer of shredded mozzarella cheese. Repeat the layers until all the ingredients are used.
• STEP 8.Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
• STEP 9.Remove from the oven and let it cool for a few minutes before serving.
• STEP 10.Garnish with fresh basil leaves and serve hot.

Cooking Tips

• Choose firm and shiny eggplants for the best results.
• To make the dish vegetarian, omit the bacon and use a vegetarian-friendly tomato sauce.
• For a healthier version, you can bake the breaded eggplant slices instead of frying them.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave until heated through.
• Serve the Eggplant Parmesan with Bacon and Tomato Sauce as a main course with a side of pasta or a fresh salad.