Eggplant Parmigiana Recipe
Thinly sliced, egg - battered pomodoro, fresh mozzarella, basil, complemented with spaghetti pomodoro
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Ingredients
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Eggplant Parmigiana
Method
Preparation Steps
- 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, then rinse and pat dry.
- 2
Breading the Eggplant
Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each eggplant slice in flour, dip in egg, 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, about 3-4 minutes per side. Drain on paper towels.
- 4
Assemble the Dish
Spread a thin layer of pomodoro sauce in a baking dish. Layer half of the fried eggplant, half of the mozzarella, half of the basil, and a layer of pomodoro sauce. Repeat layers and top with Parmesan cheese.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for about 30-35 minutes until bubbly and golden.
- 6
Cook the Spaghetti
While the eggplant is baking, cook the spaghetti according to package instructions. Drain and toss with remaining pomodoro sauce.
- 7
Serve
Let the eggplant parmigiana rest for 10 minutes before slicing. Serve with spaghetti pomodoro on the side.
