Eggplant Parmigiana Recipe
Eggplant lightly breaded and fried, topped with our homemade sauce and smothered in mozzarella cheese served with a side of spaghetti.
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Ingredients
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Eggplant Parmigiana Ingredients
Method
Cooking Directions
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds and sprinkle with salt. Let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Bread the Eggplant
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each eggplant slice in flour, dip in egg, and then coat with breadcrumbs.
- 3
Fry the Eggplant
In a large skillet, heat olive oil over medium-high heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
- 4
Assemble the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, and then sprinkle with mozzarella and parmesan cheese. Repeat until all ingredients are used, finishing with cheese on top.
- 5
- 6
Cook the Spaghetti
While the eggplant is baking, cook the spaghetti according to package instructions. Drain and set aside.
- 7
Serve
Serve the eggplant parmigiana hot, garnished with fresh basil, alongside the spaghetti and additional marinara sauce if desired.
