Eggplant Parmigian Recipe

Time1h 30m

Serves6

Thick slices of fried eggplant layered with mozzarella & basil topped with marinara sauce

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Ingredients

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1
Slice and Salt the Eggplant
Slice the eggplants into 1/2-inch thick rounds. Arrange them in a colander and sprinkle salt over the slices. Let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry.
2
Set Up Breading Stations
In three separate shallow dishes, place the flour in the first dish, beat the eggs in the second, and place the breadcrumbs in the third.
3
Bread the Eggplant
Dip each eggplant slice first into the flour, shaking off excess, then into the beaten eggs, and finally coat with breadcrumbs. Set aside on a baking sheet.
4
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

5
Preheat the Oven
Preheat your oven to 375°F (190°C).
6
Layer the Ingredients
In a baking dish, spread a layer of marinara sauce on the bottom. Place a layer of fried eggplant slices over the sauce, followed by a layer of mozzarella cheese and fresh basil leaves. Repeat the layering process until all ingredients are used, finishing with a layer of marinara sauce and mozzarella on top.
7
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
8
Cool and Serve
Remove from the oven and let the Eggplant Parmigiana cool for 10 minutes before slicing. Serve warm, garnished with additional fresh basil if desired.