Eggplant Parmigiana Recipe
with a side of pasta in a Marinara Sauce
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Ingredients
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Eggplant Parmigiana
Method
Preparation and Cooking
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides and let them sit for 30 minutes to draw out moisture.
Cook the Eggplant
Rinse the eggplant slices under cold water and pat dry. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Boil the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Assemble the Eggplant Parmigiana
In a baking dish, spread a layer of marinara sauce. Layer half of the fried eggplant slices, followed by half of the ricotta cheese, half of the mozzarella cheese, and a sprinkle of Parmesan cheese. Repeat the layers, finishing with marinara sauce and remaining mozzarella and Parmesan cheese on top.
Bake the Dish
Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes, until the cheese is bubbly and golden brown.
Serve
Serve the eggplant parmigiana hot with a side of pasta tossed in marinara sauce. Garnish with fresh basil and season with black pepper to taste.