Jul 14 2026
Restaurants›Bettola Bistro›Eggplant Parmesan Recipe

Eggplant Parmesan Recipe

Inspired by Bettola Bistro
Time1h 30m
Serves4

Parmesan | Mozzarella | House Marinara | Linguine

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Ingredients

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Eggplant Preparation

Cheese Mixture

Marinara Sauce

Linguine

Method

Eggplant Preparation

  1. 1

    Slice and Salt the Eggplant

    Cut the eggplants into 1/4 inch slices. Lay them out on a baking sheet and sprinkle salt on both sides. Let them sit for about 30 minutes to draw out moisture.

  2. 2

    Rinse and Dry

    After 30 minutes, rinse the salt off the eggplant slices under cold water. Pat them dry with a paper towel.

  3. 3

    Fry the Eggplant

    In a large skillet, heat 1 cup of olive oil over medium-high heat. Fry the eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Cheese Mixture

  1. 4

    Prepare Cheese Mix

    In a mixing bowl, combine 1 cup of grated Parmesan cheese, 2 cups of shredded mozzarella cheese, 1 large egg, 1 tsp black pepper, and 1 tsp dried oregano. Mix well until fully combined.

Marinara Sauce

  1. 5

    Cook the Sauce

    In a saucepan, heat 2 tbs of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until soft and translucent, about 5 minutes. Stir in the crushed tomatoes, 1 tsp salt, 1 tsp black pepper, and 1 tbs dried basil. Simmer for about 20 minutes.

Linguine

  1. 6

    Boil the Pasta

    In a large pot, bring 4 quarts of water to a boil. Add 1 tbs of salt. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Assembly and Baking

  1. 7

    Layer the Dish

    In a baking dish, spread a layer of marinara sauce on the bottom. Place a layer of fried eggplant slices on top, followed by a layer of the cheese mixture. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and a sprinkle of extra mozzarella and Parmesan on top.

  2. 8

    Bake the Eggplant Parmesan

    Preheat the oven to 375°F (190°C). Bake the assembled dish for 30-35 minutes, until the cheese is bubbly and golden brown.

  3. 9

    Serve

    Let the Eggplant Parmesan cool for a few minutes before serving. Serve hot alongside the cooked linguine.

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