Eggplant Parmesan Recipe
Crispy eggplant topped with house-made marinara, marinated tomatoes, fresh basil, Pecorino Romano & mozzarella, served with spaghetti.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggplant Parmesan Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds and sprinkle salt over them. Allow them to sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
- 3
Frying the Eggplant
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown, about 3-4 minutes per side. Drain on paper towels.
- 4
Cooking the Spaghetti
In a large pot, boil salted water and cook spaghetti according to package instructions. Drain and set aside.
- 5
Assembling the Eggplant Parmesan
In a baking dish, layer fried eggplant, marinara sauce, marinated tomatoes, fresh basil, Pecorino Romano, and mozzarella. Repeat layers and finish with mozzarella on top.
- 6
Baking
Preheat the oven to 375°F (190°C). Bake the assembled Eggplant Parmesan for 25-30 minutes until the cheese is bubbly and golden.
- 7
Serving
Serve hot with spaghetti on the side, garnished with additional fresh basil and black pepper to taste.
