Eggplant Parmigiana Recipe
Make Eggplant Parmigiana Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Sauce
Cheese
Other
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt evenly over the slices and let them sit for about 30 minutes. This helps draw out moisture and bitterness.
- 2
Cooking
- 3
Cook the Eggplant
Rinse the salt off the eggplant slices and pat them dry with paper towels. In a large skillet, heat olive oil over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides. Remove and drain on paper towels.
- 4
Layer the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of the tomato sauce on the bottom. Layer half of the fried eggplant slices, followed by half of the sauce, half of the mozzarella, and half of the Parmesan. Repeat the layers.
- 5
Finishing
- 6
Serve
Let the Eggplant Parmigiana cool for 10 minutes before serving. Garnish with extra fresh basil if desired.
