Eggplant Parmigiana Recipe

Cooking Instructions

1. 1

   Prepare the Eggplants

   Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for about 30 minutes to draw out excess moisture.

2. 2

   Rinse and Dry

   After 30 minutes, rinse the eggplant slices under cold water to remove the salt. Pat them dry with paper towels.

3. 3

   Fry the Eggplants

   In a large skillet, heat ½ cup of olive oil over medium-high heat. Fry the eggplant slices in batches until they are golden brown, about 3-4 minutes per side. Drain on paper towels.

4. 4

   Prepare the Marinara Sauce

   In a saucepan, heat the remaining olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in the marinara sauce and let it simmer for about 10 minutes.

5. 5

   Preheat the Oven

   Preheat your oven to 375°F (190°C).

6. 6

   Assemble the Dish

   In a baking dish, spread a layer of marinara sauce at the bottom. Layer half of the fried eggplant slices, followed by half of the mozzarella cheese, half of the Parmesan cheese, and half of the basil leaves. Repeat the layers, finishing with a layer of mozzarella and Parmesan on top.

7. 7

   Prepare the Egg Wash

   In a bowl, beat the eggs and season with black pepper. Brush the egg wash over the top layer of cheese.

8. 8

   Bake

   Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.

9. 9

   Serve

   Let the Eggplant Parmigiana cool for a few minutes before slicing. Serve warm, garnished with additional basil leaves if desired.