Eggplant Parmigiana Recipe
Breaded Eggplant | Marinara | Mozzarella
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Ingredients
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Eggplant Preparation
Marinara Sauce
Cheese Layer
Method
Eggplant Preparation
- 1
Slice and Salt Eggplant
Slice the eggplants into 1/4-inch thick rounds. Sprinkle salt on both sides of each slice and place them in a colander. Let them sit for 30 minutes to draw out excess moisture.
- 2
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove the salt and pat them dry with paper towels.
- 3
- 4
Bread Eggplant
Dredge each eggplant slice first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Set aside on a tray.
- 5
Fry Eggplant
In a large skillet, heat the olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Marinara Sauce
- 6
- 7
Simmer Sauce
Add the canned crushed tomatoes, dried oregano, salt, and black pepper to the pan. Stir well and let the sauce simmer for 20 minutes. Add fresh basil leaves in the last 5 minutes.
Cheese Layer and Assembly
- 8
Preheat Oven
Preheat your oven to 375°F (190°C).
- 9
Layer Ingredients
In a baking dish, spread a layer of marinara sauce on the bottom. Place a layer of fried eggplant slices on top, followed by a layer of mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- 10
Bake
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- 11
Cool and Serve
Let the eggplant parmigiana cool for about 10 minutes before slicing and serving.