Eggplant Parm Recipe
Make Eggplant Parm Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Dairy
Sauce
Other
Method
Preparation of Eggplant
- 1
Slice the Eggplant
Wash and slice the eggplant into 1/2 inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture.
- 2
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove excess salt and pat dry with paper towels.
Cooking Sauce
- 3
Saute Garlic
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 4
Add Tomatoes and Seasoning
Stir in the crushed tomatoes, Italian seasoning, salt, and pepper. Let simmer for 15 minutes.
Breading and Frying Eggplant
- 5
- 6
Bread Eggplant Slices
Dip each eggplant slice first into the egg, then coat with breadcrumbs. Set aside.
- 7
Fry Eggplant Slices
In a large skillet, heat oil over medium-high heat. Fry the breaded eggplant slices until golden brown, about 3-4 minutes per side. Remove and place on paper towels.
Assembly
- 8
Layer Ingredients
In a baking dish, spread a layer of sauce, then a layer of fried eggplant, followed by a layer of ricotta cheese, mozzarella cheese, and fresh basil. Repeat layers until ingredients are used, ending with sauce and mozzarella on top.
- 9
Add Parmesan
Sprinkle Parmesan cheese over the top layer.
Baking
- 10
Preheat Oven
Preheat the oven to 375°F (190°C).
- 11
Serving
- 12
Cool and Serve
Let the eggplant parm cool for 10 minutes before slicing and serving.
