Eggplant Parmesan Recipe
Fresh eggplant cooked to a golden brown with marinara and melted mozzarella cheese and served with linguine marinara.
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Ingredients
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Eggplant Preparation
Cheese and Sauce
Pasta
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Place them in a colander and sprinkle salt over the slices. Let them sit for about 30 minutes to draw out excess moisture and bitterness.
- 2
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove the salt. Pat them dry with paper towels.
- 3
Fry the Eggplant
In a large skillet, heat the olive oil over medium heat. Working in batches, fry the eggplant slices for about 3-4 minutes on each side until golden brown. Transfer to a plate lined with paper towels to drain excess oil.
Cheese and Sauce
- 4
Layer Eggplant and Sauce
Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce, then top with half of the mozzarella and half of the Parmesan cheese. Repeat the layers with the remaining eggplant, sauce, mozzarella, and Parmesan.
- 5
Bake
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Pasta
- 6
Cook the Pasta
In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt to the water. Add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes.
- 7
Drain and Serve
Reserve a little pasta water if desired, then drain the linguine. You can toss it with some marinara sauce or serve it on the side.
Final Assembly
- 8
Serve
Once the Eggplant Parmesan is baked, let it rest for 5 minutes before slicing. Serve hot alongside the linguine marinara. Enjoy your delicious Eggplant Parmesan!