Eggplant Parmigiana App Recipe
Lightly breaded eggplant with melted mozzarella cheese and tomato sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggplant Preparation
Assembly and Topping
Method
Eggplant Preparation
- 1
Slice the Eggplant
Wash and slice the eggplant into 1/4 inch thick rounds. Place them in a colander 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: one with flour, one with beaten eggs, and one with breadcrumbs.
- 3
Bread the Eggplant
Rinse and pat dry the salted eggplant slices. Dredge each slice first in flour, then dip in the beaten eggs, and finally coat with breadcrumbs. Set aside.
- 4
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Assembly and Topping
- 5
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 6
Layer the Ingredients
In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce, then sprinkle with half of the mozzarella and parmesan cheese. Repeat the layers with the remaining eggplant, sauce, and cheeses.
- 7
- 8
Garnish and Serve
Remove from the oven and let it cool for a few minutes. Garnish with fresh basil if desired. Serve warm.
