Eggplant Parmigiana Recipe
with ricotta cheese, provolone, & marinara
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplants into 1/2-inch thick rounds. Sprinkle the slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Fry the Eggplant
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Remove and drain on paper towels.
- 3
Layer the Ingredients
In a baking dish, spread a layer of marinara sauce. Place a layer of fried eggplant over the sauce, followed by dollops of ricotta cheese, a sprinkle of provolone, and some fresh basil. Repeat the layers until all ingredients are used, finishing with marinara sauce and a generous topping of provolone and Parmesan cheese.
- 4
- 5
Serve
Allow the Eggplant Parmigiana to cool for a few minutes before slicing. Serve warm, garnished with additional fresh basil if desired.
