Eggplant Parmesan Recipe
Crispy, golden-breaded eggplant slices layered with melted mozzarella and our rich, house-made marinara sauce. Served alongside gnocchi, this dish offers a perfect balance of savory, cheesy, and tangy flavors.
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Ingredients
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Eggplant Preparation
Marinara Sauce
Assembly
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/4-inch thick rounds and sprinkle salt on both sides. Let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry.
- 2
Set Up Breading Station
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each eggplant slice in flour, dip into the egg, and finally coat with breadcrumbs.
- 3
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. Transfer to a paper towel-lined plate to drain excess oil.
Marinara Sauce
- 4
- 5
Assembly
- 6
Layer the Dish
In a baking dish, spread a layer of marinara sauce at the bottom. Place a layer of fried eggplant slices, followed by a layer of mozzarella cheese. Repeat the layers, finishing with marinara sauce and a generous topping of mozzarella and parmesan cheese.
- 7
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes until the cheese is bubbly and golden brown.
- 8
Prepare Gnocchi
While the dish is baking, cook the gnocchi according to package instructions. Drain and set aside.
- 9
Serve
Let the Eggplant Parmesan cool for a few minutes before slicing. Serve alongside the gnocchi and garnish with fresh basil.
