Eggplant Parmigiana Recipe

Prepare the Eggplant

Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse the eggplant slices under cold water and pat them dry with paper towels.

Fry the Eggplant

In a skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 4-5 minutes per side. Drain on paper towels and set aside.

Cook the Sauce

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in crushed tomatoes, oregano, basil, sugar, salt, and black pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.

Layer the Ingredients

Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a baking dish. Layer half of the fried eggplant over the sauce, followed by one-third of the mozzarella and half of the Parmesan cheese. Add another layer of sauce, the remaining eggplant, another third of the mozzarella, and the rest of the Parmesan.

Finish with Cheese

Top the final layer with the remaining marinara sauce and the rest of the mozzarella cheese.

Bake the Dish

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Cook the Pasta

While the eggplant is baking, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

Serve the Dish

Once baked, let the Eggplant Parmigiana sit for about 10 minutes before serving. Serve warm over the cooked pasta with extra marinara sauce on the side.