Eggplant Parmigiana Recipe
Lightly breaded eggplant with melted mozzarella cheese.
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Ingredients
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Main Ingredients
Breading Ingredients
Garnish
Method
Preparation
- 1
Slice the Eggplant
Wash and slice the eggplants into 1/4 inch thick rounds. Lay them out on a baking sheet and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture.
- 2
Prepare the Breading Station
Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs. In the third dish, mix the breadcrumbs, grated Parmesan cheese, salt, black pepper, and dried oregano.
Breading and Frying
- 3
Bread the Eggplant
Pat the eggplant slices dry with paper towels. Dredge each slice in flour, dip it into the egg, and then coat it with the breadcrumb mixture. Ensure each slice is well coated.
- 4
Fry the Eggplant
In a large skillet, heat the 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.
Assembly and Baking
- 5
Layer the Ingredients
Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Add a layer of fried eggplant slices, followed by a layer of mozzarella cheese. Repeat the layers, finishing with a layer of marinara sauce and mozzarella on top.
- 6
Garnish and Serve
- 7
Garnish
Remove the eggplant parmigiana from the oven and let it cool for 10 minutes. Garnish with fresh basil before serving.
- 8
Serve
Slice the eggplant parmigiana and serve warm with a side of pasta or a salad.
