Eggplant Parmesan Recipe
Eggplant slices coated with Italian breadcrumbs & pan-fried, topped with marinara sauce, Parmigiano & provolone cheeses, & served with pasta
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Ingredients
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Eggplant Preparation
Cheese and Sauce
Pasta
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds and sprinkle with salt. Let sit for about 30 minutes to draw out moisture.
- 2
Rinse and Dry
Rinse the eggplant slices under cold water to remove excess salt and pat them dry with paper towels.
- 3
Coat the Eggplant
Set up a breading station: place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third. Dredge each eggplant slice first in flour, then dip in eggs, and finally coat with breadcrumbs.
- 4
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 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Assembly
- 5
Layer the Ingredients
In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant slices, then sprinkle with Parmigiano and provolone cheese. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
- 6
Bake
Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Pasta Preparation
- 7
Cook the Pasta
In a large pot, bring water to a boil. Add salt and pasta. Cook according to package instructions until al dente. Drain and set aside.
- 8
Serve
Plate the pasta and top with additional marinara sauce if desired. Serve the eggplant parmesan alongside the pasta.
