Eggplant Parmigiana Recipe
Eggplant topped with mozzarella cheese, & fresh tomato sauce
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Ingredients
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Eggplant
Tomato Sauce
Assembly
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle both sides with salt and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
- 2
Cook the Eggplant
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 4-5 minutes per side. Drain on paper towels.
Make the Sauce
- 3
Prepare the Sauce
In a saucepan, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 20 minutes.
Assembly and Baking
- 4
Layer the Ingredients
Preheat the oven to 375°F (190°C). In a baking dish, spread a small amount of tomato sauce at the bottom. Layer half of the fried eggplant, half of the remaining sauce, and half of the mozzarella and Parmesan cheese. Repeat the layers.
- 5
Bake
Cover the 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.
