Eggplant Parmesan Recipe
house-made pappardelle, spinach, fresh mozzarella & tomato-basil sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Eggplant and Sauce
Assembly
Method
Pasta
- 1
Make the Pappardelle
In a large mixing bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Use a fork to beat the eggs gently, then gradually incorporate the flour until a rough dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Roll the Dough
After resting, roll out the dough using a pasta machine or rolling pin to about 1/8 inch thickness. Cut into wide strips to form pappardelle noodles. Dust with flour to prevent sticking.
Eggplant and Sauce
- 4
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture, then rinse and pat dry.
- 5
Cook the Eggplant
In a large skillet, heat the olive oil over medium heat. Add the eggplant slices in batches and cook until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
- 6
Make the Tomato-Basil Sauce
In the same skillet, add minced garlic and sauté for 1 minute. Pour in the tomato sauce, add chopped fresh basil, salt, and pepper. Simmer for 10 minutes to combine flavors.
Assembly
- 7
Layer the Ingredients
In a large baking dish, spread a thin layer of tomato-basil sauce on the bottom. Layer cooked eggplant, a handful of fresh spinach, slices of fresh mozzarella, and a sprinkle of Parmesan cheese. Repeat until all ingredients are used, finishing with sauce and cheese on top.
- 8
- 9
Serve
Let the dish cool for about 10 minutes before serving. Serve warm with additional fresh basil for garnish.
