Eggplant Parmesan Recipe
Baked in House Marinara topped with Mozzarella and Parmigiana
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Bread the Eggplant
Preheat the oven to 375°F (190°C). Dredge the eggplant slices in flour, dip them in beaten eggs, and coat with breadcrumbs.
- 3
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown on both sides. Drain on paper towels.
- 4
Assemble the Dish
In a baking dish, spread a layer of house marinara sauce. Layer half of the fried eggplant on top, then sprinkle with mozzarella and parmesan. Repeat with another layer of marinara, eggplant, and cheeses.
- 5
- 6
Garnish and Serve
Let the dish cool for a few minutes, garnish with fresh basil and serve hot.
