Eggplant Parmigiana Recipe
Baked eggplant topped with mozzarella cheese served in a tomato sauce with a side of capellini pasta.
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Ingredients
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Eggplant Parmigiana
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt over the slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Eggplant
Preheat the oven to 375°F (190°C). Brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown.
- 3
Layer the Ingredients
In a baking dish, spread a layer of marinara sauce, then a layer of baked eggplant, followed by mozzarella cheese and a sprinkle of Parmesan cheese. Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
- 4
Bake the Dish
Bake in the preheated oven for an additional 25-30 minutes until the cheese is bubbly and golden.
- 5
Cook the Pasta
While the eggplant is baking, cook the capellini pasta according to package instructions. Drain and set aside.
- 6
Serve
Serve the eggplant parmigiana hot, garnished with fresh basil, alongside the capellini pasta with additional marinara sauce if desired.
