Eggplant Parmesan Recipe
mozzarella, Parmigiano-Reggiano, red sauce, pickled spicy peppers, toasted potato bun
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Ingredients
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Eggplant Preparation
Cheese Layer
Sauce and Toppings
Method
Eggplant Preparation
- 1
Slice and Salt the Eggplant
Begin by slicing the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides of the slices and allow them to sit for about 30 minutes to draw out moisture and bitterness.
- 2
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry using a clean kitchen towel or paper towels.
- 3
Fry the Eggplant
In a frying pan, heat the olive oil over medium heat. Once hot, add the eggplant slices in batches and fry until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
Assemble the Dish
- 4
Layer the Ingredients
In a baking dish, spread a thin layer of red sauce on the bottom. Layer half of the fried eggplant slices on top, followed by half of the mozzarella cheese and half of the Parmigiano-Reggiano cheese. Repeat the layers with the remaining ingredients, finishing with a layer of cheese on top.
- 5
Bake
Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.
Serving
- 6
Prepare the Potato Buns
While the eggplant parmesan is baking, toast the potato buns until golden brown.
- 7
Serve
Once the eggplant parmesan is done, let it cool for 10 minutes. Serve it on toasted potato buns with a generous scoop of pickled spicy peppers on top.
