Layered Eggplant Recipe

Time1h 15m

Serves4

Make Layered Eggplant Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Eggplant
Start by slicing the eggplants into 1/4 inch thick rounds. Sprinkle the slices with salt and let them sit for 30 minutes to draw out excess moisture and bitterness.
2
Preheat the Oven
While the eggplant is sitting, preheat your oven to 375°F (190°C).
3
Rinse and Dry the Eggplant
After 30 minutes, rinse the eggplant slices under cold water to remove the salt, then pat them dry with paper towels.
4
Cook the Garlic
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
5
Sauté the Eggplant
Add the eggplant slices to the skillet in batches, adding more olive oil as needed. Cook each side for about 3-4 minutes until golden brown. Remove from skillet and set aside.
6
Layer the Ingredients
In a baking dish, start layering the ingredients: begin with a layer of tomato sauce, then a layer of eggplant, followed by a sprinkle of mozzarella cheese, some fresh basil, and a bit of Parmesan. Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
7
Bake the Dish
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
8
Serve
Let the layered eggplant rest for 10 minutes before slicing. Garnish with more fresh basil if desired, then serve warm.