Eggplant Parmigiana Recipe
skinned, sliced, breaded and baked with gooey mozzarella and romano cheese topped with homemade marinara.
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Ingredients
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Eggplant Preparation
Breading Mixture
Cheese Layer
Marinara Sauce
Method
Eggplant Preparation
- 1
Preheat Oven
Preheat the oven to 375°F (190°C).
- 2
Slice and Salt Eggplant
Slice the eggplants into 1/4 inch thick slices and sprinkle salt over them. Let them sit in a colander for about 30 minutes to draw out excess moisture.
- 3
Breading Mixture
- 4
Set Up Breading Station
Prepare a breading station: In one bowl, place flour; in a second bowl, whisk the eggs; and in a third bowl, mix breadcrumbs, Parmesan cheese, Italian seasoning, salt, and black pepper.
- 5
Bread the Eggplant
Dredge each eggplant slice in flour, dip in the egg, and then coat with the breadcrumb mixture. Place the breaded slices on a baking sheet.
Cooking Eggplant
- 6
Bake Eggplant
Bake the breaded eggplant slices in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Marinara Sauce
- 7
- 8
Make Marinara Sauce
Add the canned crushed tomatoes, basil, oregano, salt, and black pepper to the pan. Simmer for 15-20 minutes, stirring occasionally.
Assembling the Dish
- 9
Layer Ingredients
In a baking dish, spread a layer of marinara sauce at the bottom. Layer half of the baked eggplant slices, followed by half of the marinara sauce, and half of the mozzarella and romano cheeses. Repeat the layers.
- 10
Bake Assembled Dish
Top the final layer with remaining mozzarella and romano cheese. Bake in the oven for an additional 20 minutes or until the cheese is bubbly and golden.