Eggplant Parmesan Recipe

Directions

1. 1

   Prepare the Eggplant

   Slice the eggplant into 1/4 inch thick rounds and sprinkle with salt. Let it sit for 30 minutes to draw out moisture, then rinse and pat dry.

2. 2

   Bread the Eggplant

   Set up a breading station: Place flour in one bowl, beaten eggs in another, and a mix of breadcrumbs, Parmesan, black pepper, and Italian seasoning in a third. Dredge each eggplant slice in flour, dip in egg, and coat in the breadcrumb mixture.

3. 3

   Pan-Seer the Eggplant

   Heat olive oil in a large skillet over medium heat. Add the breaded eggplant slices in batches and cook for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.

4. 4

   Assemble the Eggplant Parmesan

   Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of tomato sauce, followed by a layer of fried eggplant, then mozzarella cheese. Repeat the layers until all ingredients are used, finishing with mozzarella on top.

5. 5

   Bake the Dish

   Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

6. 6

   Serve

   Let the Eggplant Parmesan cool for a few minutes before slicing. Serve warm and enjoy!