Eggplant Parmigiana Recipe
Thick slices of fried eggplant layered with mozzarella & basil topped with marinara sauce
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Ingredients
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Eggplant Preparation
Layering and Topping
Method
Eggplant Preparation
- 1
Slice and Salt Eggplant
Slice the eggplants into ½ inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for about 30 minutes to draw out moisture and bitterness.
- 2
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove the salt. Pat them dry with paper towels.
- 3
- 4
Bread the Eggplant
Coat each eggplant slice in flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Repeat until all slices are breaded.
- 5
Fry the Eggplant
In a large skillet, heat olive oil over medium-high heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Layering and Baking
- 6
Preheat Oven
Preheat your oven to 375°F (190°C).
- 7
Layer the Ingredients
In a baking dish, spread a layer of marinara sauce on the bottom. Layer half of the fried eggplant slices, then sprinkle half of the mozzarella cheese and half of the fresh basil. Repeat the layers with the remaining eggplant, marinara sauce, mozzarella, and basil.
- 8
Add Parmesan
Sprinkle the grated Parmesan cheese evenly on top of the final layer.
- 9
Bake the Dish
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
- 10
Let it Rest
Remove the dish from the oven and let it rest for about 10 minutes before serving.
