Eggplant Parmigiana Recipe

Cooking Instructions

1. 1

   Prepare the Eggplant

   Slice the eggplants into 1/2 inch thick slices and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry.

2. 2

   Bread the Eggplant

   Set up a breading station with flour, beaten eggs, and bread crumbs. Dredge each eggplant slice in flour, dip in the eggs, then coat with bread crumbs.

3. 3

   Fry the Eggplant

   Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

4. 4

   Assemble the Parmigiana

   Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, add a layer of eggplant, sprinkle with mozzarella and parmesan, and add fresh basil. Repeat layers until ingredients are used up, finishing with cheese on top.

5. 5

   Bake

   Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

6. 6

   Cook the Pasta

   While the eggplant is baking, cook the pasta according to package instructions. Drain and set aside.

7. 7

   Serve

   Serve the eggplant parmigiana hot alongside the cooked pasta and additional marinara sauce if desired.