Eggplant Parmigiana Recipe
Breaded eggplant layered with marinara and mozzarella.
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Ingredients
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Vegetables
Breading
Sauce
Cheese
Oils
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/4-inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out moisture. Rinse off the salt and pat them dry with paper towels.
Breading
- 2
Set Up Breading Station
In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with salt, black pepper, and dried oregano.
- 3
Bread the Eggplant
Dredge each eggplant slice in flour, dip it in the egg, then coat it with breadcrumbs. Place the breaded slices on a baking sheet.
Frying
- 4
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Assembly
- 5
Layer the Ingredients
In a baking dish, spread a layer of marinara sauce on the bottom. Add a layer of fried eggplant slices, followed by a layer of marinara sauce, mozzarella cheese, and a sprinkle of Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan on top.
Baking
- 6
Bake the Dish
Preheat the oven to 375°F (190°C). Bake the assembled Eggplant Parmigiana for 25-30 minutes, or until the cheese is bubbly and golden brown.
- 7
Serve
Let the dish cool for a few minutes before slicing. Serve warm with additional marinara sauce if desired.