Eggplant Parmigiana Recipe
(Potential Fryer Cross-Contamination)
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.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplant into 1/4 inch thick rounds. Sprinkle salt on both sides and let sit for 30 minutes to draw out moisture.
- 2
Preheat Oven
Preheat your oven to 375°F (190°C).
- 3
Rinse and Dry Eggplant
After 30 minutes, rinse the eggplant slices under cold water to remove excess salt and moisture. Pat them dry with paper towels.
- 4
Fry Eggplant
Heat olive oil in a frying pan over medium heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Place on a paper towel to absorb excess oil.
- 5
Layer Ingredients
In a baking dish, spread a thin layer of marinara sauce. Layer fried eggplant, followed by mozzarella cheese, Parmesan cheese, and basil. Repeat layers until all ingredients are used, finishing with marinara sauce and a sprinkle of cheese on top.
- 6
- 7
- 8
Let Rest
Remove from oven and let it rest for 10 minutes before serving.
