Eggplant Parmesan Recipe
Seasoned eggplant slices topped with a cheesy breadcrumb topping and baked, then served with marinara and Romano cream sauce over linguine.
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Ingredients
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Eggplant and Toppings
Method
Preparation and Cooking
- 1
Prepare Eggplant
Slice the eggplants into 1/2-inch thick rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Breading Station
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and half of the grated Parmesan cheese.
- 3
Bread the Eggplant
Dredge each eggplant slice in flour, dip into the egg, and then coat with the breadcrumb mixture. Place on a baking sheet.
- 4
Bake Eggplant
Preheat the oven to 375°F (190°C). Drizzle olive oil over the breaded eggplant and bake for 25-30 minutes until golden brown, flipping halfway through.
- 5
Layer the Dish
In a baking dish, layer half of the baked eggplant, half of the marinara sauce, half of the remaining Parmesan, and half of the mozzarella. Repeat with the remaining ingredients.
- 6
Final Bake
Bake the assembled dish for an additional 20 minutes until bubbly and golden.
- 7
Prepare Romano Cream Sauce
In a saucepan, combine 1 cup of heavy cream, 1/2 cup grated Romano cheese, and salt to taste. Heat until cheese is melted and sauce is smooth.
