Eggplant Parmigiana Recipe
Layers of sliced, fried eggplant and shredded cheese, covered in tomato sauce, then baked with mozzarella.
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Ingredients
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Eggplant Preparation
Tomato Sauce
Assembly
Method
Eggplant Preparation
- 1
Slice the Eggplant
Wash and slice the eggplants into 1/4-inch thick rounds. Place them on a baking sheet and sprinkle salt on both sides. Let them sit for about 30 minutes to draw out moisture.
- 2
Prepare the Breading Stations
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 3
Bread the Eggplant
Rinse the salted eggplant slices under cold water, then pat dry with paper towels. Dip each slice first in flour, then in the beaten eggs, and finally coat with breadcrumbs.
- 4
Fry the Eggplant
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Tomato Sauce
- 5
- 6
Assembly
- 7
Layer the Ingredients
Preheat the oven to 375°F (190°C). In a 9x13 inch baking dish, spread a layer of tomato sauce on the bottom. Place a layer of fried eggplant on top, followed by a layer of shredded mozzarella and grated Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of sauce and a generous topping of mozzarella.
- 8
Bake the Dish
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbling and golden.
- 9
Garnish and Serve
Remove from the oven and let it cool for 10 minutes. Garnish with fresh basil leaves before serving.