D Eggplant Parmigiana Recipe
Lightly breaded eggplant with melted mozzarella cheese. Served with linguini in our homemade tomato sauce.
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Ingredients
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Eggplant Preparation
Cheese and Sauce
Pasta
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for about 30 minutes to draw out moisture.
- 2
Breading the Eggplant
After 30 minutes, rinse the eggplant slices under cold water and pat dry with paper towels. Set up a breading station: Place flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Dredge each slice of eggplant in flour, dip in egg, and then coat with breadcrumbs.
- 3
Frying the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Cheese and Sauce
- 4
Prepare the Cheese and Sauce
In a baking dish, spread 1 cup of homemade tomato sauce on the bottom. Layer half of the fried eggplant slices over the sauce, followed by half of the mozzarella and half of the Parmesan cheese. Repeat the layers with the remaining ingredients.
- 5
Pasta
- 6
Cook the Linguini
In a large pot, bring water to a boil and add salt. Add the linguini and cook according to package instructions until al dente. Drain and set aside.
- 7
Serving
Serve the eggplant parmigiana hot, alongside a portion of linguini topped with the remaining homemade tomato sauce.
