Eggplant Parmigiana Recipe
Make Eggplant Parmigiana Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Sauce
Cheese
Other
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds and sprinkle with salt. Let them sit for at least 30 minutes to draw out moisture, then rinse and pat dry.
- 2
- 3
Prepare the Cheese Mixture
In a bowl, combine ricotta cheese, eggs, and half of the Parmesan cheese. Mix until smooth.
Assembly
- 4
Layer the Ingredients
In a baking dish, spread a layer of tomato sauce, followed by a layer of eggplant slices, then a layer of the ricotta mixture, and a layer of mozzarella. Repeat the layers, finishing with a layer of sauce and the remaining mozzarella and Parmesan cheese on top.
Baking
- 5
Bake the Eggplant Parmigiana
Preheat the oven to 375°F (190°C). Bake uncovered for 30-35 minutes until the top is golden and bubbly. Let it cool for a few minutes before serving.