Eggplant Parma Recipe
Thick cut crispy eggplant topped with house-made marinara sauce, marinated tomatoes, fresh basil, Pecorino Romano & mozzarella
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt over the slices and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
- 2
- 3
Fry the Eggplant
In a large skillet, heat the olive oil over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
- 4
Prepare the Marinara Sauce
While the eggplant is frying, heat the marinara sauce in a saucepan over low heat. If desired, add salt and black pepper to taste.
- 5
Assemble the Eggplant Parma
In a baking dish, layer half of the fried eggplant. Top with half of the marinara sauce, half of the sliced tomatoes, half of the fresh basil, half of the Pecorino Romano cheese, and half of the mozzarella cheese. Repeat the layers with the remaining ingredients.
- 6
Bake
Preheat the oven to 375°F (190°C). Bake the assembled Eggplant Parma for 25-30 minutes, or until the cheese is bubbly and golden.
- 7
Serve
Let cool for a few minutes, then serve warm, garnished with additional fresh basil if desired.
