Eggplant Parmigiano Recipe
Make Eggplant Parmigiano Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Cheese
Sauce
Additional
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides of the slices and place them on a wire rack or paper towels. Let them sit for about 30 minutes to draw out excess moisture.
- 2
Make the Sauce
In a saucepan, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add crushed tomatoes, basil leaves, oregano, and black pepper. Simmer the sauce for about 20 minutes, stirring occasionally.
Breading and Frying
- 3
- 4
Bread the Eggplant
Rinse and pat dry the salted eggplant slices. Dredge each slice in flour, dip into the beaten eggs, and then coat with breadcrumbs. Set aside.
- 5
Fry the Eggplant
In a large skillet, heat olive oil over medium-high heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Assembling and Baking
- 6
Layer the Dish
In a baking dish, spread a layer of tomato sauce at the bottom. Arrange a layer of fried eggplant slices over the sauce, followed by a layer of mozzarella cheese. Repeat the layers, finishing with a layer of sauce and a sprinkle of Parmesan cheese on top.
- 7
Bake the Eggplant Parmigiano
Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes until the cheese is bubbly and golden.
- 8
Serve
Allow the Eggplant Parmigiano to cool for a few minutes before serving. Garnish with fresh basil if desired.