Eggplant Parmigiana Recipe
Mozzarella & tomato sauce.
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Ingredients
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Vegetables
Cheese
Sauce
Breading
Method
Preparation
- 1
Slice the Eggplant
Slice the eggplants into 1/2 inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture.
- 2
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add crushed tomatoes, oregano, and black pepper. Simmer for 15-20 minutes, stirring occasionally.
Breading the Eggplant
- 3
- 4
Bread the Eggplant
Pat dry the salted eggplant slices with paper towels. Dip each slice in flour, then the egg, and finally coat with breadcrumbs. Set aside on a baking sheet.
Cooking the Eggplant
- 5
Fry the Eggplant
In a large skillet, heat oil over medium-high heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Assembly
- 6
Layer the Ingredients
In a baking dish, spread a layer of tomato sauce, add a layer of fried eggplant, sprinkle mozzarella and parmesan cheese, then repeat the layers until all ingredients are used, finishing with cheese on top.
- 7
Bake the Dish
Preheat the oven to 180°C (350°F). Bake the dish for 30-35 minutes until the cheese is melted and bubbly. Garnish with fresh basil before serving.
