Eggplant Parmesan Recipe
Spaghetti topped with marinara, breaded and baked eggplant
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Ingredients
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Ingredients
Method
Preparation
Prepare Eggplant
Slice the eggplant into 1/2 inch rounds. Sprinkle salt on both sides and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
Bake the Eggplant
Preheat the oven to 375°F (190°C). Arrange the breaded eggplant slices on a baking sheet and brush or spray with olive oil. Bake for 30-35 minutes, flipping halfway, until golden brown.
Cook Spaghetti
Meanwhile, cook the spaghetti according to package instructions. Drain and set aside.
Assemble
Spread a layer of marinara sauce in a baking dish. Layer half of the baked eggplant, followed by half of the remaining marinara sauce, half of the mozzarella, and half of the parmesan. Repeat layers.
Bake the Dish
Bake the assembled dish in the oven at 375°F (190°C) for 25-30 minutes until the cheese is bubbly and golden.
Serve
Serve the eggplant parmesan over a bed of spaghetti, garnished with fresh basil and black pepper to taste.
