Eggplant Parmesan Recipe
Spaghetti, Parmesan Breading, Iozzo Sauce, Provolone. Can be made vegetarian.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplant into 1/4-inch thick rounds. Sprinkle both sides with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Bread the Eggplant
In a shallow dish, combine breadcrumbs and grated Parmesan cheese. Dip each eggplant slice in olive oil and then coat with the breadcrumb mixture.
- 3
Bake the Eggplant
Preheat your oven to 400°F (200°C). Arrange the breaded eggplant slices on a baking sheet and drizzle with olive oil. Bake for about 25-30 minutes, flipping halfway, until golden brown.
- 4
Cook the Spaghetti
While the eggplant is baking, cook the spaghetti according to package instructions. Drain and set aside.
- 5
Assemble the Eggplant Parmesan
In a baking dish, spread a layer of Iozzo sauce. Layer half of the baked eggplant, half of the provolone cheese, and half of the remaining sauce. Repeat the layers and top with remaining provolone cheese.
- 6
- 7
Serve
Serve the Eggplant Parmesan hot over the cooked spaghetti. Garnish with fresh basil if desired.
