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
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.
Prepare the Breading Station
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Cooking
Bread the Eggplant
Dredge each eggplant slice in flour, dip in egg, and coat with panko breadcrumbs. Repeat until all slices are coated.
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
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.
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
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.