Eggplant Parmigiana Recipe
Eggplant baked golden brown, topped with fresh mozzarella and house marinara
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Ingredients
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Eggplant Preparation
Breading
Toppings
Method
Eggplant Preparation
- 1
Slice the Eggplant
Preheat your oven to 375°F (190°C). Slice the eggplants into 1/2 inch thick rounds.
- 2
Salt and Drain the Eggplant
Sprinkle the slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 3
Oil the Eggplant
Brush both sides of the eggplant slices with olive oil and place them on a baking sheet.
- 4
Bake the Eggplant
Bake the eggplant slices for 25-30 minutes until golden brown, flipping halfway through.
Breading
- 5
Prepare Breading Station
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese and Italian seasoning.
- 6
Bread the Eggplant
Dredge each eggplant slice in flour, shake off excess, then dip in egg, and finally coat with the breadcrumb mixture.
Assembly
- 7
Layer Marinara and Eggplant
In a baking dish, spread a layer of house marinara sauce on the bottom. Place a layer of breaded eggplant slices on top.
- 8
Layer Cheese
Add a layer of shredded fresh mozzarella cheese on top of the eggplant. Repeat the layering process until all ingredients are used, finishing with mozzarella on top.
Final Baking
- 9
Bake the Dish
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- 10
Rest and Serve
Remove from oven and let it sit for 10 minutes before slicing and serving.
