Eggplant Parmigiana Recipe
Lightly fried thin slices of fresh eggplant layered with mozzarella and our house marinara
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for about 30 minutes. This will help draw out excess moisture and bitterness from the eggplant.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour in one, beaten eggs in the second, and breadcrumbs in the third.
- 3
Bread the Eggplant
Rinse the salted eggplant slices under cold water and pat them dry with paper towels. Dredge each slice in flour, dip it in the beaten eggs, and then coat it in breadcrumbs.
- 4
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until they are golden brown on both sides, about 3-4 minutes per side. Remove and place on paper towels to drain excess oil.
- 5
Assemble the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce at the bottom. Layer half of the fried eggplant slices on top, followed by half of the mozzarella and half of the Parmesan cheese. Repeat the layers with the remaining ingredients, finishing with a layer of sauce and cheese on top.
- 6
Bake
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
- 7
Garnish and Serve
Remove from the oven and let it sit for 10 minutes. Garnish with fresh basil leaves before serving.
