Eggplant Parmesan Recipe
Make Eggplant Parmesan Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Vegetables
Dairy
Pantry
Method
Preparation
- 1
Slice the Eggplant
Wash the eggplants and slice them into 1/4 inch thick rounds. Sprinkle both sides with salt and let them sit in a colander for about 30 minutes to draw out moisture.
- 2
Cooking the Eggplant
- 3
Bread the Eggplant
Rinse the salted eggplant slices under cold water and pat them dry with paper towels. Dip each slice first in the flour, then in the beaten eggs (if using), and finally coat with the breadcrumb mixture.
- 4
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown, about 3-4 minutes per side. Drain on paper towels.
Assembling the Dish
- 5
Layer the Ingredients
In a large baking dish, spread a layer of tomato sauce on the bottom. Add a layer of fried eggplant slices, followed by dollops of ricotta cheese, a sprinkle of mozzarella, and some fresh basil leaves. Repeat the layers, finishing with a layer of tomato sauce and the remaining mozzarella and parmesan cheese on top.
Baking
- 6
Bake the Eggplant Parmesan
Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- 7
Let it Cool
Once baked, remove the dish from the oven and let it cool for about 10 minutes before slicing and serving.