Eggplant Parmigiana Recipe
Crispy Eggplant, Baked with Mozzarella. Served over Pasta Marinara.
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Ingredients
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Eggplant Preparation
Sauce and Topping
Pasta
Method
Eggplant Preparation
Slice and Salt the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt on both sides of each slice and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
Bread the Eggplant
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and the last with breadcrumbs. Dredge each eggplant slice in flour, dip in the eggs, and finally coat with breadcrumbs.
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Sauce and Topping
Prepare Marinara Sauce
Heat the marinara sauce in a saucepan over medium heat until warmed through. If desired, add some chopped basil for extra flavor.
Layer the Eggplant
In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices, then add half of the marinara sauce, half of the mozzarella cheese, and half of the Parmesan cheese. Repeat the layers with the remaining ingredients.
Pasta
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Serve
Serve the eggplant parmigiana over a bed of pasta. Garnish with fresh basil leaves and additional Parmesan cheese if desired.
