Eggplant Parmesan Recipe
Hand breaded fresh eggplant layered with marinara and mozzarella cheese topped with melted provolone and served with pasta marinara.
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Ingredients
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Eggplant Preparation
Layering and Topping
Pasta Marinara
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture.
- 2
- 3
Fry the Eggplant
Dip each eggplant slice first in flour, then in the egg, and finally coat with breadcrumbs. Heat olive oil in a large skillet over medium-high heat and fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Layering and Topping
- 4
Assemble the Eggplant Parmesan
In a baking dish, spread a layer of marinara sauce on the bottom. Place a layer of fried eggplant slices, then sprinkle with mozzarella cheese. Repeat the layers until all ingredients are used, ending with a layer of marinara and topped with provolone cheese.
- 5
Bake
Preheat the oven to 375°F (190°C). 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.
Pasta Marinara
- 6
- 7
Serve
Plate the eggplant parmesan alongside a serving of pasta marinara. Spoon additional marinara sauce over the pasta if desired.