Classic Parmigiana Recipe
marinara, mozzarella, pasta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplants into 1/2-inch rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Eggplant
In a large skillet, heat the 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.
- 3
Cook the Pasta
In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- 4
Assemble the Dish
In a greased baking dish, spread a layer of marinara sauce on the bottom. Layer half of the fried eggplant over the sauce, followed by half of the pasta. Add another layer of marinara sauce, half of the mozzarella, and half of the parmesan. Repeat the layers with the remaining ingredients.
- 5
- 6
Serve
Remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving.