Eggplant Parmigiana Recipe
Egg-batter fried eggplant topped with melted mozzarella and marinara sauce, served with linguini
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Ingredients
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Eggplant Preparation
Toppings
Pasta
Method
Eggplant Frying
- 1
Prepare the Eggplant
Slice the eggplants into 1/4-inch thick rounds and sprinkle with salt. Let them sit for 30 minutes to draw out moisture, then rinse and pat dry.
- 2
- 3
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes each side. Drain on paper towels.
Assemble and Bake
- 4
Layer the Dish
In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, and top with mozzarella cheese. Repeat the layers until all ingredients are used, finishing with mozzarella on top.
- 5
Bake
Preheat the oven to 375°F (190°C) and bake the assembled dish for 25-30 minutes until the cheese is bubbly and golden.
Cook the Pasta
- 6
Cook the Linguini
While the eggplant is baking, cook the linguini according to package instructions until al dente. Drain and toss with a bit of olive oil.
Serve
- 7
Plate the Dish
Serve the baked eggplant parmigiana over a bed of linguini, garnished with grated Parmesan cheese and fresh basil.
