Eggplant Parmesan Recipe
Crispy breaded eggplant, marinara & mozzarella (V)
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt on each slice and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
Set Up Breading Station
Prepare three plates: one with flour, one with beaten eggs, and one with breadcrumbs.
Bread the Eggplant
Dip each eggplant slice first in flour, then in the beaten eggs, and finally in the breadcrumbs, ensuring an even coating.
Fry the Eggplant
In a large skillet, heat 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.
Assemble the Eggplant Parmesan
In a baking dish, spread a layer of marinara sauce. Layer half of the fried eggplant, half of the mozzarella, and half of the Parmesan. Repeat with another layer of marinara, the remaining eggplant, mozzarella, and Parmesan.
Bake
Preheat the oven to 375°F (190°C). Bake in the oven for about 25-30 minutes, until the cheese is bubbly and golden.
Garnish and Serve
Remove from the oven and garnish with fresh basil leaves. Let it cool for a few minutes, then serve warm.
