Eggplant Parmigiana Recipe
Make Eggplant Parmigiana Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplants
Slice the eggplants into 1/4 inch thick rounds. Sprinkle both sides with salt and let them sit for about 30 minutes to draw out excess moisture.
- 2
Rinse and Dry
Rinse the eggplant slices under cold water to remove excess salt, then pat them dry with paper towels.
- 3
Fry the Eggplants
In a large 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.
- 4
Layer the Ingredients
In a baking dish, spread a thin layer of marinara sauce, followed by a layer of eggplant slices, a layer of mozzarella cheese, a sprinkle of Parmesan cheese, and some fresh basil. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and a generous topping of mozzarella and Parmesan cheese.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the assembled Eggplant Parmigiana for about 30-35 minutes, or until the cheese is bubbly and golden.
- 6
Serve
Let the dish cool for a few minutes before serving. Garnish with extra fresh basil and black pepper to taste.
