Eggplant Parmigiana Recipe
homemade, egg battered, mozzarella cheese, sweet tomato sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Batter the Eggplant
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each eggplant slice first in flour, then in egg, and finally in breadcrumbs.
- 3
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.
- 4
Assemble the Dish
In a baking dish, spread a layer of sweet tomato sauce, followed by a layer of fried eggplant, a layer of mozzarella cheese, and a sprinkle of Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the assembled Eggplant Parmigiana for about 25-30 minutes, or until the cheese is bubbly and golden.
- 6
Serve
Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.
