Eggplant Parmesan Recipe
Sautéed Crisp with Pomadora Marinara & Melted Cheese on Capellini Pasta.
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Ingredients
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Eggplant Parmesan Ingredients
Method
Preparation Directions
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Breading the Eggplant
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each eggplant slice in flour, dip in eggs, and coat with breadcrumbs.
- 3
Frying the Eggplant
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
- 4
Cooking the Pasta
In a pot of boiling salted water, cook the capellini pasta according to package instructions until al dente. Drain and set aside.
- 5
Assembling the Dish
In a baking dish, layer marinara sauce, a layer of fried eggplant, a layer of mozzarella, and a sprinkle of Parmesan. Repeat layers, finishing with marinara and cheeses on top.
- 6
Baking
Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes until the cheese is bubbly and golden.
- 7
Serving
Serve the baked eggplant parmesan over the cooked capellini pasta, garnished with fresh basil.