Eggplant Parmigiana Recipe
Three Cheese, Pomodoro Sauce & Organic Bread.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Eggplant
Slice the eggplants into 1/2-inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
- 2
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels.
- 3
Layer the Ingredients
In a baking dish, spread a layer of pomodoro sauce at the bottom. Add a layer of fried eggplant, followed by mozzarella, ricotta, and parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- 4
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for about 30-35 minutes, or until the cheese is bubbly and golden.
- 5
Serve
Let the Eggplant Parmigiana cool for a few minutes. Garnish with fresh basil and serve alongside organic bread.