Eggplant Parmigiana Recipe
A classic done Capri style with spaghettini pomodoro
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Ingredients
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For the Eggplant
For the Spaghettini Pomodoro
Method
Preparing the Eggplant
- 1
Slice and Salt the Eggplant
Cut the eggplants into 1/2-inch thick slices. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Bread the Eggplant
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese. Dip each eggplant slice first in flour, then in egg, and finally in breadcrumbs.
- 3
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. Drain on paper towels.
Assembling the Eggplant Parmigiana
- 4
Layer the Ingredients
In a baking dish, spread a layer of fried eggplant slices, followed by a layer of tomato sauce, a sprinkle of mozzarella cheese, and fresh basil. Repeat layers until all ingredients are used, ending with mozzarella on top.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for about 25-30 minutes, until the cheese is bubbly and golden.
- 6
Let it Rest
Once baked, let the eggplant parmigiana rest for 10 minutes before slicing.
Preparing the Spaghettini Pomodoro
- 7
Cook the Spaghettini
In a large pot, bring salted water to a boil. Add spaghettini and cook according to package instructions until al dente. Drain and set aside.
- 8
- 9
Combine and Serve
Add the cooked spaghettini to the sauce, tossing to coat. Garnish with fresh basil before serving.
