Parmigiana Recipe
Make Parmigiana Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation of Eggplant
- 1
Slice the Eggplant
Wash and slice the eggplants into 1/2 inch thick rounds. Sprinkle with salt and let them sit for 30 minutes to draw out moisture.
- 2
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
Breading the Eggplant
- 3
Prepare Breading Station
Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with dried oregano, salt, and pepper.
- 4
Bread Eggplant Slices
Coat each eggplant slice first in flour, then dip in the egg, and finally coat with breadcrumbs. Set aside on a plate.
Cooking the Eggplant
- 5
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, about 4-5 minutes per side. Drain on paper towels.
Assembling the Parmigiana
- 6
Layer Ingredients
In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices, followed by half of the mozzarella cheese and a sprinkle of Parmesan cheese. Repeat the layers.
- 7
Top with Sauce and Cheese
Pour the remaining marinara sauce over the top layer and sprinkle with the remaining mozzarella and Parmesan cheese.
Baking
- 8
Bake the Dish
Preheat the oven to 375°F (190°C). Bake the assembled parmigiana in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
- 9
Garnish and Serve
Remove from oven and let it cool for a few minutes. Garnish with fresh basil before serving.
