Eggplant Parmesan Recipe
Slow-roasted, Grana Padano, red sauce
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Ingredients
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Main Ingredients
Method
Preparation and Cooking
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle both sides with salt and let them sit for 30 minutes to draw out the moisture. Rinse and pat dry.
- 2
Roast the Eggplant
Preheat the oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Roast for 25-30 minutes until golden brown, flipping halfway through.
- 3
Assemble the Dish
In a baking dish, spread a layer of marinara sauce, followed by a layer of roasted eggplant, a sprinkle of garlic powder, oregano, a layer of Grana Padano cheese, and some fresh basil. Repeat the layers until all ingredients are used, finishing with marinara sauce and cheese on top.
- 4
- 5
Serve
Let the Eggplant Parmesan sit for 10 minutes before slicing. Serve hot, garnished with fresh basil and a sprinkle of black pepper.
