Eggplant Parmesan Recipe
panko crusted fried eggplant layered with house crushed tomato, mozzarella & pepperonata finished with arugula, basil, balsamic drizzle
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Ingredients
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Vegetables
Dairy
Breading
Condiments
Spices
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Prepare the Breading Station
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Cooking
- 3
Bread the Eggplant
Dredge each eggplant slice in flour, dip in egg, and coat with panko breadcrumbs. Repeat until all slices are coated.
- 4
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Assembly
- 5
Layer the Ingredients
In a baking dish, spread a layer of crushed tomatoes, followed by a layer of fried eggplant, a layer of mozzarella, and a layer of pepperonata. Repeat the layers until all ingredients are used, finishing with mozzarella on top.
- 6
Bake
Preheat the oven to 375°F (190°C). Bake the layered eggplant parmesan for 25-30 minutes or until the cheese is bubbly and golden.
Serving
- 7
Garnish and Serve
Remove from the oven and let it cool for a few minutes. Top with fresh arugula and basil, and drizzle with balsamic glaze before serving.
