Eggplant Parmigiano Recipe
Lightly floured eggplant baked with our famous house cheese blend.
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Ingredients
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Eggplant and Coating
Method
Preparation and Baking
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Coat the Eggplant
In a shallow dish, mix flour, salt, and pepper. Dredge each eggplant slice in the flour mixture, shaking off any excess.
- 3
Bake the Eggplant
Preheat your oven to 400°F (200°C). Place a baking sheet in the oven to heat up. Once hot, carefully place the floured eggplant slices on the baking sheet and drizzle with olive oil. Bake for about 20 minutes, flipping halfway through, until golden brown and crispy.
- 4
Assemble the Dish
In a baking dish, layer the baked eggplant slices with your house cheese blend. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- 5
Final Bake
Bake in the oven for an additional 15-20 minutes, or until the cheese is melted and bubbly. Let it cool for a few minutes before serving.
