Eggplant Parmesan (vegetarian) Recipe
Lightly breaded & Golden Fried topped with Housemade Marinara & Mozzarella.
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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 over the slices and let them sit for about 30 minutes to draw out moisture.
- 2
Bread the Eggplant
Rinse the eggplant slices under cold water and pat dry with paper towels. Set up a breading station: one plate with flour, one with beaten eggs, and one with breadcrumbs.
- 3
Fry the Eggplant
Dredge each eggplant slice in flour, then dip in the egg, and finally coat with breadcrumbs. Heat olive oil in a large skillet over medium heat and fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
- 4
Assemble the Dish
In a baking dish, spread a layer of marinara sauce on the bottom. Place a layer of fried eggplant slices, followed by a sprinkle of mozzarella and Parmesan cheese. Repeat the layers, finishing with marinara sauce and a generous topping of mozzarella and Parmesan.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for about 25-30 minutes, or until the cheese is bubbly and golden.
- 6
Garnish and Serve
Remove from the oven, let it cool for a few minutes, then garnish with fresh basil leaves before serving.
