Eggplant Parmigiana Recipe
Thinly sliced eggplant layered with mozzarella, baked with marinara
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry with paper towels.
- 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, about 3-4 minutes per side. Drain on paper towels.
- 3
Layer the Ingredients
In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices, followed by a layer of marinara sauce, half of the mozzarella cheese, half of the Parmesan cheese, and a sprinkle of fresh basil. Repeat the layers, ending with marinara sauce and remaining cheeses on top.
- 4
- 5
Serve
Let the Eggplant Parmigiana cool for 10 minutes before slicing. Garnish with additional fresh basil and serve warm.
