Eggplant Parmigiana Recipe
mozzarella, pomodoro, basil, garlic bread
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
- 3
Layer the Ingredients
In a baking dish, spread a layer of pomodoro sauce on the bottom. Layer half of the fried eggplant slices, half of the mozzarella, half of the parmesan, and half of the basil. Repeat the layers with the remaining ingredients.
- 4
Bake
Preheat the oven to 180°C (350°F). Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden.
- 5
Prepare Garlic Bread
While the Eggplant Parmigiana is baking, prepare the garlic bread according to package instructions or your preferred method.
- 6
Serve
Once the dish is done, let it cool for a few minutes before slicing. Serve warm with garlic bread on the side.