Eggplant Parmigiana Recipe
Marinara, Italian Cheeses, Pasta
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Ingredients
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Vegetables
Sauce
Cheese
Pasta
Seasoning
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt on both sides to draw out moisture and bitterness. Let the slices sit for about 30 minutes, then rinse and pat dry with paper towels.
- 2
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- 3
Make the Marinara Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the marinara sauce and simmer for 10 minutes. Season with salt, black pepper, and dried oregano.
Assembly
- 4
Layer the Ingredients
In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the eggplant slices, followed by half of the marinara sauce, half of the mozzarella cheese, and half of the parmesan cheese. Repeat the layers.
- 5
Serving
- 6
Serve
Let the Eggplant Parmigiana cool for 10 minutes before serving. Garnish with fresh basil and serve with the cooked pasta on the side.