Eggplant Parmigiana W. Spaghetti Recipe
Make Eggplant Parmigiana W. Spaghetti Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggplant Preparation
Sauce Preparation
Assembly and Topping
Spaghetti
Method
Eggplant Preparation
- 1
Slice and Salt 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
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove excess salt and pat them dry with paper towels.
- 3
- 4
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until they are golden brown on both sides, about 3-4 minutes per side. Place on paper towels to drain excess oil.
Sauce Preparation
- 5
- 6
Add Tomatoes and Seasoning
Stir in the crushed tomatoes, oregano, basil, salt, and black pepper. Bring to a simmer and let it cook for 20-25 minutes, stirring occasionally.
Assembly and Topping
- 7
Layer the Eggplant
Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of the tomato sauce, then a layer of fried eggplant, followed by mozzarella and parmesan cheese. Repeat the layers, finishing with a layer of sauce and cheese on top.
- 8
Bake the Eggplant Parmigiana
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 minutes, or until the cheese is bubbly and golden.
- 9
Garnish with Fresh Basil
Once out of the oven, sprinkle with fresh basil before serving.
