Eggplant Parmigiana Recipe
with meatball or Italian sausage. Served with choice of salad or minestrone
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Ingredients
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Main Ingredients
Method
Instructions
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Sausage/Meatballs
In a skillet, cook the Italian sausage or meatballs until browned and cooked through. Set aside.
- 3
Fry the Eggplant
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Remove and drain on paper towels.
- 4
Layer the Ingredients
In a baking dish, spread a layer of marinara sauce, a layer of fried eggplant, a layer of mozzarella, a layer of Parmesan, and some cooked sausage/meatballs. Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for 30-35 minutes until the cheese is bubbly and golden.
- 6
Garnish and Serve
Once baked, let it cool for a few minutes. Garnish with fresh basil leaves, season with black pepper, and serve with a choice of salad or minestrone.
