Eggplant Parmesan Recipe
mozzarella, Parmigiano-Reggiano, red sauce, pickled spicy peppers, toasted potato bun
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Ingredients
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Eggplant Preparation
Cheese Mixture
Red Sauce
Assembly
Method
Eggplant Preparation
- 1
Slice and Salt Eggplant
Slice the eggplants into ½ inch thick rounds and sprinkle salt on both sides. Let them sit for 30 minutes to draw out moisture.
- 2
Rinse and Dry
Rinse the eggplant slices under cold water to remove excess salt. Pat them dry with a paper towel.
- 3
Red Sauce Preparation
- 4
Sauté Aromatics
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft and translucent, about 5 minutes.
- 5
Add Tomatoes and Spices
Stir in canned crushed tomatoes, dried basil, dried oregano, salt, and black pepper. Bring to a simmer, then reduce heat and let it cook for 15 minutes.
Assembly
- 6
Layering
In a baking dish, layer fried eggplant slices, followed by a layer of red sauce, and sprinkle with mozzarella and Parmigiano-Reggiano cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
- 7
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes until the cheese is bubbly and golden.
- 8
Serve
Once baked, let it cool slightly. Serve the eggplant parmesan on toasted potato buns, topped with pickled spicy peppers.