Eggplant Parm Recipe
Seasoned crumbs, pan fried Eggplant, house-made sauce, Parmesan, spaghetti
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Ingredients
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Eggplant Preparation
House-Made Sauce
Assembly and Topping
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch rounds. Sprinkle with salt and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
- 2
Breading Process
Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third. Dredge each eggplant slice in flour, dip in eggs, and coat with breadcrumbs.
- 3
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
House-Made Sauce
- 4
- 5
Assembly and Topping
- 6
Cook Spaghetti
Cook spaghetti according to package instructions until al dente. Drain and set aside.
- 7
Layer the Dish
In a baking dish, spread a layer of sauce, followed by a layer of fried eggplant, and then sprinkle with Parmesan and mozzarella cheese. Repeat layers until all ingredients are used, finishing with cheese on top.
- 8
Bake
Preheat the oven to 375°F (190°C). Bake the assembled Eggplant Parm for 25-30 minutes, or until the cheese is bubbly and golden.
- 9
Serve
Serve hot over a bed of spaghetti, drizzling additional sauce if desired.
