Eggplant Parmigiana Recipe
Make Eggplant Parmigiana 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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Eggplant Preparation
Sauce Preparation
Assembly
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides of the slices to draw out excess moisture. Let them sit for 30 minutes.
- 2
Rinse and Dry
Rinse the salted eggplant slices under cold water to remove excess salt, then pat them dry with paper towels.
- 3
Fry the Eggplant
In a large skillet, heat 1 cup of olive oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Sauce Preparation
- 4
- 5
Add Tomatoes and Seasonings
Stir in the canned crushed tomatoes, oregano, basil, sugar, salt, and black pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Assembly
- 6
Layer the Ingredients
In a baking dish, spread a thin layer of sauce on the bottom. Layer half of the fried eggplant slices, followed by half of the mozzarella cheese, half of the Parmesan cheese, and a sprinkle of fresh basil.
- 7
Repeat Layers
Repeat the layers with the remaining eggplant, sauce, mozzarella, Parmesan, and basil.
- 8
- 9
Cool and Serve
Let the Eggplant Parmigiana cool for 10 minutes before slicing. Serve hot, garnished with additional fresh basil if desired.