The holiday season is all about coming together with loved ones and savoring delicious meals. While traditional Christmas entrees often feature turkey or ham, it’s important to remember that there are delightful options for vegetarians to enjoy as well. If you’re looking to add a flavorful and hearty dish to your holiday table, consider preparing a classic Italian favorite with a festive twist – Eggplant Parmesan. This Vegetarian Christmas Entree is not only a treat for the taste buds but also a delightful addition to your holiday spread. In this article, we’ll share a mouthwatering Eggplant Parmesan recipe that will have everyone asking for seconds. Get ready to impress your guests and create a memorable Christmas meal with this delightful dish!

Vegetarian Christmas Entree: Eggplant Parmesan Recipe!

Christmas eggplant parm recipe:

Ingredients:

For the Eggplant:

• 2 large eggplants, thinly sliced
• 2 cups all-purpose flour
• 3 large eggs, beaten
• 2 cups breadcrumbs (preferably Italian-style)
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for frying

For the Sauce:

• 2 (28-ounce) cans of crushed tomatoes
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Cheese Filling:

• 2 cups ricotta cheese
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

For Assembly:

• 2 cups grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions:

1. Bread the Eggplant Slices:

• Preheat your oven to 375°F (190°C).
• In three separate shallow bowls, place the flour in one, beaten eggs in another, and a mixture of breadcrumbs, grated Parmesan cheese, salt, and pepper in the third.
• Dip each eggplant slice first into the flour, then the beaten eggs, and finally the breadcrumb mixture, making sure to coat them evenly.

2. Fry the Eggplant:

• Heat olive oil in a large skillet over medium-high heat.
• Fry the breaded eggplant slices in batches until they are golden brown on both sides, about 2-3 minutes per side.
• Place the fried slices on paper towels to remove excess oil.

3. Prepare the Tomato Sauce:

• In a large saucepan, heat olive oil over medium heat.
• Add minced garlic and chopped onions, sauté until translucent.
• Stir in crushed tomatoes, dried basil, dried oregano, salt, and pepper.
• Simmer the sauce for about 15-20 minutes, stirring occasionally.

4. Make the Cheese Filling:

• In a mixing bowl, combine ricotta cheese, grated mozzarella cheese, grated Parmesan cheese, eggs, fresh basil, fresh parsley, salt, and pepper. Mix until well combined.

5. Assemble the Eggplant Parmesan:

• In a large baking dish, spread a thin layer of tomato sauce on the bottom.
• Place a layer of fried eggplant slices on top of the sauce.
• Spread a portion of the cheese filling over the eggplant layer.
• Continue layering with tomato sauce, eggplant slices, and cheese filling until you’ve used all the ingredients, finishing with a layer of sauce on top.
• Sprinkle mozzarella and Parmesan cheese on the final layer.

6. Bake:

• Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
• Remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden brown.

7. Serve:

• Allow the Eggplant Parmesan to rest for a few minutes before serving.
• Garnish with fresh basil leaves.
• Serve hot and enjoy your delicious Christmas Eggplant Parmesan!

This dish is a crowd-pleaser and makes for a delightful holiday meal for vegetarians and meat-eaters alike.

Korra The Explorer

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