Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle salt on both sides and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
- 3
Prepare the Pasta
Cook the linguine according to package instructions until al dente. Drain and set aside.
- 4
Assemble the Dish
In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, then a layer of mozzarella, a sprinkle of Parmesan, and some fresh basil. Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
- 5
Bake
Preheat oven to 375°F (190°C). Bake the assembled dish in the oven for 30-35 minutes or until the cheese is bubbly and golden.
- 6
Serve
Let cool for a few minutes before serving. Serve the eggplant Parmesan over a bed of linguine, garnished with fresh basil, salt, and black pepper to taste.