Eggplant Parmesan Recipe

Time1h

Serves6

Layers of eggplant lightly fried and topped with provolone cheese and marinara sauce

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Ingredients

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1
Prepare the Eggplant
Slice the eggplant into 1/4 inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
2
Set Up Breading Station
In three separate bowls, place flour, beaten eggs, and breadcrumbs. Dip each eggplant slice into flour, then eggs, and finally coat with breadcrumbs.
3
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown, about 3-4 minutes per side. Drain on paper towels.
4
Assemble the Dish
In a baking dish, spread a layer of marinara sauce. Place a layer of fried eggplant, followed by a layer of provolone cheese. Repeat layers until all ingredients are used, finishing with a layer of marinara and cheese.
5
Bake
Preheat the oven to 375°F (190°C). Bake for 25-30 minutes until the cheese is bubbly and golden.
6
Garnish and Serve
Remove from oven, let cool for a few minutes, and garnish with fresh basil before serving.