Eggplant Parmigiana (v) Recipe
Eggplant topped with fresh mozzarella, baked golden brown and served with house marinara
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.
Eggplant Preparation
Breading
Assembly
Method
Eggplant Preparation
- 1
Slice the Eggplant
Cut the eggplants into 1/2 inch thick slices. Sprinkle both sides with salt and lay them on a paper towel to draw out excess moisture for about 30 minutes.
- 2
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat dry with paper towels.
- 3
Preheat Oven
Preheat your oven to 375°F (190°C).
Breading
- 4
Setup Breading Station
In three separate shallow bowls, place the flour in the first bowl, beaten eggs in the second bowl, and a mixture of breadcrumbs, Parmesan cheese, oregano, basil, and pepper in the third bowl.
- 5
Bread the Eggplant
Coat each slice of eggplant first in flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Place the breaded slices on a baking sheet.
- 6
Fry the Eggplant (Optional)
If desired, heat olive oil in a large skillet over medium heat and fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Alternatively, you can bake them directly.
Assembly
- 7
Layer Ingredients
In a baking dish, spread a layer of marinara sauce on the bottom. Place a layer of fried or baked eggplant slices, followed by slices of fresh mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.
- 8
- 9
Garnish and Serve
Remove from the oven, garnish with fresh basil, and let it cool for a few minutes before slicing and serving with extra marinara sauce.
