Eggplant Parmigiana Recipe
Savor the layers of tender, breaded eggplant baked to perfection with rich marinara sauce and melted mozzarella, served with a sprinkle of fresh basil for an authentic Italian experience.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt on both sides and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
- 2
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
- 3
Layer the Ingredients
In a baking dish, spread a layer of marinara sauce, then a layer of eggplant, followed by a layer of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with marinara sauce and a generous topping of mozzarella and parmesan cheese.
- 4
Bake
Preheat the oven to 375°F (190°C). Bake the layered eggplant for 30-35 minutes or until the cheese is bubbling and golden.
- 5
Serve
Let the Eggplant Parmigiana cool for 10 minutes before garnishing with fresh basil. Cut into portions and serve.
